Apple Crisp Cheesecake is the ultimate fall dessert—creamy cheesecake, sweet cinnamon-spiced apples, and a buttery oat crisp topping all baked into one show-stopping treat. If you love apple crisp and cheesecake, this recipe brings the best of both worlds together in one decadent slice!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Apple Layer
- 3 large apples, peeled and diced
- 2 tablespoons lemon juice
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
For the Crisp Topping
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
Optional Topping
- Caramel sauce, for drizzling
Instructions
1. Prepare the Crust
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then cool slightly.
2. Make the Cheesecake Filling
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed after each addition.
- Mix in vanilla and sour cream until just combined.
- Pour the cheesecake batter over the cooled crust.
3. Prepare the Apple Layer
- Toss diced apples with lemon juice.
- Add granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch.
- Stir until apples are fully coated.
- Evenly spoon the apple mixture over the cheesecake filling.
4. Add the Crisp Topping
- In a bowl, combine oats, flour, brown sugar, and cinnamon.
- Cut in the cold butter using a fork or pastry cutter until crumbly.
- Sprinkle the crisp mixture evenly over the apple layer.
5. Bake the Cheesecake
- Place the springform pan on a baking sheet (to catch drips).
- Bake for 70–80 minutes, until the cheesecake is mostly set but still slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove and cool completely, then chill for at least 4 hours or overnight.
6. Serve
- Release the cheesecake from the springform pan.
- Drizzle generously with caramel sauce.
- Slice and enjoy the most delicious apple crisp + cheesecake fusion!
Tips for the Best Apple Crisp Cheesecake
- Use firm apples like Honeycrisp, Granny Smith, Fuji, or Gala.
- Don’t overmix the cheesecake batter—keep it smooth but not aerated.
- Chilling overnight gives the best texture.
- Serve with vanilla ice cream or whipped cream for an extra treat.
Apple Crisp Cheesecake
Ingredients
Crust:
• 1½ cups graham cracker crumbs (or 1¼ cups almond flour + 2 tbsp erythritol for keto)
• 5 tbsp unsalted butter, melted
• 2 tbsp brown sugar (omit for keto)
Apple Layer:
• 3 medium Honeycrisp or Granny Smith apples, peeled & thinly sliced
• 2 tbsp lemon juice
• 2 tbsp brown sugar (or monk fruit blend)
• 1 tsp cinnamon
• 1 tbsp cornstarch (or arrowroot for grain-free)
• 1 tbsp butter
Cheesecake Filling:
• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar (or powdered erythritol/monk fruit)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup sour cream or Greek yogurt
Crisp Topping:
• ½ cup old-fashioned oats (or keto: ¼ cup crushed pecans + 2 tbsp almond flour)
• ¼ cup chopped pecans
• 3 tbsp brown sugar (or keto sweetener)
• 3 tbsp cold butter, cubed
• ½ tsp cinnamon
Instructions
- Crust: Mix crumbs, melted butter, and sugar; press into bottom of 9″ springform pan. Bake at 325°F for 10 mins. Cool.
- Apples: Toss apples with lemon juice, sugar, cinnamon, and cornstarch. Sauté in butter over medium heat 6–8 mins until tender but not mushy. Cool slightly. Spread over crust.
- Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour gently over apples.
- Topping: Rub oats, pecans, sugar, cinnamon, and cold butter until crumbly. Sprinkle evenly over batter.
- Bake at 325°F for 55–65 mins—edges set, center slightly jiggly. Turn off oven; prop door open with a spoon and let cool inside 1 hour (prevents cracks).
- Chill at least 6 hours (overnight best). Run knife around edge before releasing springform.
PREP TIME & NUTRITION :
Prep Time: 30 mins, Cook Time: 65 mins (+ cooling & chill), Servings: 12
Calories: 390, Net Carbs: 26g, Fats: 27g, Protein: 7g
(Keto version: ~6g net carbs/slice—ideal with almond flour crust & sugar-free sweeteners)