Apple Crisp Cheesecake

Creamy cinnamon cheesecake layered with tender spiced apples and topped with a buttery brown sugar oat crumble. This cozy dessert combines everything you love about classic apple crisp and rich cheesecake in one irresistible treat.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

For the Cheesecake Filling

• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup sour cream

For the Apple Layer

• 3 medium apples, peeled, cored, and thinly sliced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon all-purpose flour
• 1 tablespoon lemon juice

For the Crisp Topping

• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 5 tablespoons cold unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool slightly.
3. For the cheesecake filling, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla, cinnamon, and sour cream.
4. In another bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg, flour, and lemon juice.
5. Spread the apple mixture evenly over the cooled crust.
6. Pour the cheesecake filling over the apples and smooth the top.
7. To make the crumble, combine the oats, flour, brown sugar, and cinnamon. Cut in the cold butter with your fingers or a pastry cutter until coarse crumbs form.
8. Sprinkle the crumble evenly over the cheesecake.
9. Bake for 55–70 minutes, until the edges are set and the center still has a slight jiggle.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes.
11. Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
12. Carefully remove the springform pan, slice, and serve chilled or slightly softened.

Optional Topping

Drizzle each slice with caramel sauce and add a dollop of whipped cream for an extra indulgent finish.