Apple Crisp Cheesecake
Apple Crisp Cheesecake is a spiced creamy cheesecake with tart apples and a crunchy oat topping. This cozy recipe is perfect for fall celebrations or cozy nights.
Ingredients
For the Crust:
- 1 ½ cups 150 g graham cracker crumbs
- ¼ cup 50 g granulated sugar
- ½ cup 113 g unsalted butter, melted
For the Cheesecake Filling:
- 24 oz 680 g cream cheese, softened
- ¾ cup 150 g granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
For the Apple Layer:
- 2 medium Granny Smith apples peeled and diced (~2 cups, 250 g)
- ¼ cup 50 g light brown sugar, packed
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
For the Crisp Topping:
- ½ cup 60 g all-purpose flour
- ½ cup 45 g old-fashioned oats
- ¼ cup 50 g light brown sugar, packed
- ¼ cup 30 g chopped pecans (optional)
- ¼ cup 57 g unsalted butter, cold and cubed
For Garnish:
- Caramel sauce optional, for drizzling
Instructions
Prepare the Crust
- I preheat the oven to 350°F (175°C). I grease a 9-inch springform pan and line with parchment. In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. I press this into the pan’s base and bake for 8 minutes. I cool slightly for this spiced creamy cheesecake.
Make the Cheesecake Filling
- In a large bowl, I beat 24 oz cream cheese and ¾ cup sugar until smooth. I add 3 eggs one at a time, mixing well, then blend in 1 tsp vanilla extract. I pour this over the cooled crust, spreading evenly for this cozy recipe.
Prep the Apple Layer
- In a bowl, I toss 2 cups diced apples with ¼ cup brown sugar, ½ tsp cinnamon, and ⅛ tsp nutmeg. I spoon this evenly over the cheesecake filling, letting it rest gently for this apple oat treat.
Mix the Crisp Topping
- In a bowl, I combine ½ cup flour, ½ cup oats, ¼ cup brown sugar, and ¼ cup pecans (if using). I cut in ¼ cup cold butter with a pastry cutter until crumbly. I sprinkle this over the apples for this spiced creamy cheesecake.
Bake and Chill
- I bake at 350°F (175°C) for 50–60 minutes until the center is just set (slightly wobbly). I cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, for this Apple Crisp Cheesecake.
Notes
- For easier slicing, run a knife under warm water between cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
Did you Like This Recipe? Please Rate and Comment Below!