Easy Apple Crisp Cheesecake Recipe
Indulge in the ultimate fall dessert with this Easy Apple Crisp Cheesecake! Combining creamy cheesecake, buttery graham crust, and cinnamon-spiced apple crisp topping, it’s a decadent yet comforting treat perfect for Thanksgiving, holidays, or cozy weekends.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Apple Crisp Topping:
- 3–4 medium apples peeled, cored, and sliced
- ½ cup brown sugar
- ½ cup old-fashioned oats
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter softened
- Optional Additions:
- Caramel drizzle or sauce
- Chopped pecans or walnuts
- Extra cinnamon or nutmeg for spice
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press evenly into the pan and bake for 10 minutes. Cool slightly.
- Prepare cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream. Pour over crust and smooth the top.
- Make the apple topping: In a bowl, combine brown sugar, oats, flour, cinnamon, and softened butter. Toss apple slices with half of the mixture, then spread over cheesecake. Sprinkle remaining topping on top.
- Bake for 50–60 minutes, or until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours or overnight before serving.
- Serve chilled or slightly warmed with caramel drizzle or whipped cream.
Notes
- Use tart apples like Granny Smith for the best flavor balance.
- Room temperature cream cheese ensures a smooth texture.
- Don’t overmix the filling to prevent cracking.
- Can be made ahead and stored in the fridge for up to 4 days.