You know what is better than cheesecake? Cheesecake with apples and a crisp topping. This Apple Crisp Cheesecake is a combination of creamy cheesecake and sweet apple crisp. It's the best of both worlds.
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Do you love cheesecake and apple crisp? Have you ever tried them together? This apple crisp cheesecake is one of the best desserts ever!
We combined a cheesecake apple pie and an apple crisp pie into one fabulous full sized cheesecake. It's creamy, delicious, and has apples baked on top with a crispy topping.
You'll never want to eat plain cheesecake again after trying this apple cheesecake recipe.
Why This Works
Two desserts in one is always a great idea. No need to choose between desserts when they are baked together.
This apple cheesecake has all your favorite fall flavors in one pan. One bite and you won't be able to stop!
It's creamy but has just the right amount of crunch from the cinnamon apples and crisp topping.
Ingredients Needed
This apple cheesecake recipe has four different layers. Each one uses simple pantry ingredients that you probably have on hand.
- Crust - Made from graham cracker crumbs, sugar, and butter. See our homemade graham cracker crust recipe for more tips.
- Cinnamon Cheesecake - cream cheese, brown sugar, vanilla extract, cinnamon, flour, and eggs creates the creamy base.
- Apples - chunks of apples tossed with brown sugar and cinnamon
- Crisp - a mixture of flour, oats, brown sugar, cinnamon, and butter makes a crispy topping that is so good.
How to Make Apple Crisp Cheesecake
This apple crumble cheesecake has layers of apples and crumble topping, so you do not have to worry about getting any cracks in this cheesecake. The topping holds it together so well.
- Line a 9 inch springform pan with parchment paper, so your cheesecake will come out easily.
- Stir together the crust ingredients and press evenly in the bottom of the pan.
- Beat softened cream cheese and sugar in a large bowl until creamy.
- Add the flour, cinnamon, and vanilla and mix again.
- Whisk the eggs in a separate bowl, then mix into the batter just until combined. Pour the batter on the crust.
- Stir together diced apples with brown sugar and cinnamon.
- Mix the crumble topping ingredients together. Use your hands to press the mixture into big crumbs.
- Spoon the raw apples gently on top of the cheesecake batter. Sprinkle with the crumble topping.
- Place the cheesecake on the oven rack directly over the pan of water and bake.
- Remove from the oven and place on a wire rack. After 5 minutes, run a knife around the outside edge of the cheesecake to loosen it from the pan.
- Cool one hour, then refrigerate 6 hours or more to chill all the way through.
- Serve the caramel apple cheesecake with caramel drizzles and homemade whipped cream.
Tips and Tricks
- Use a steam bath to bake the cheesecake. Place a sheet pan on the bottom rack of the oven. Fill it halfway with water and preheat the oven.
- Set out ingredients ahead of time, so the eggs and cream cheese can come to room temperature.
- Line the springform pan with parchment paper, so you can remove it from the pan easily.
- Do not over mix the cheesecake batter. This creates air bubbles that can cause a cheesecake to crack.
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Storage Recommendations
Keep the apple cheesecake in a tightly sealed container in the fridge for 4-5 days. It's a great recipe to make a few days ahead of time because it keeps well.
Best Apple For Baking
You want to use an apple that will hold up well when baking. I personally use Gala apples or Honeycrisp apples for all my baking because they are a little sweeter.
You could also use Granny Smith apples if you like a more tart apple dessert. Fuji, Braeburn, Jonagold, Cortland, and Golden Delicious are also great for baking.
Mix different apple varieties together in your dessert to give it a little bit different flavor.
Other Apple Desserts
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Recipe
Apple Crisp Cheesecake
You know what is better than cheesecake? Cheesecake with apples and a crisp topping. This Apple Crisp Cheesecake is a combination of creamy cheesecake and sweet apple crisp. It's the best of both worlds.
Ingredients
For the Crust
- 2 cups cinnamon graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
For the Cheesecake
- 2 - 8 ounce packages cream cheese, softened
- ½ cup packed brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 2 large eggs
For the Apples
- 3 Gala apples, peeled and diced
- ¼ cup packed brown sugar
- ½ teaspoon cinnamon
For the Crisp Topping
- ½ cup all-purpose flour
- ½ cup quick oats
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water. Line a 9 inch springform pan with parchment paper.
- Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly in the bottom of the springform pan.
- Beat the cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour and mix in thoroughly.
- Add the eggs and mix until everything is mixed in. Do not over mix the batter.
- Pour the cheesecake onto the prepared crust.
- Stir together the diced apples, brown sugar, and cinnamon and set aside.
- Add all the topping ingredients into a bowl and stir until completely combined. Use your hands to press the mixture into large crumbs.
- Spoon the apples onto the cheesecake batter gently. Sprinkle the topping evenly over the apples.
- Place the pan on the oven rack directly over the pan of water. Bake for 50-55 minutes. Remove from the oven and place on a wire rack. Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
- Cool 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely.
- Serve sliced with caramel, Cool Whip, and apple pie spice, if desired.
Notes
- Use a steam bath to bake the cheesecake. Place a sheet pan on the bottom rack of the oven. Fill it halfway with water and preheat the oven.
- Set out ingredients ahead of time, so the eggs and cream cheese can come to room temperature.
- Line the springform pan with parchment paper, so you can remove it from the pan easily.
- Do not over mix the cheesecake batter. This creates air bubbles that can cause a cheesecake to crack.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 123mgCarbohydrates: 40gFiber: 2gSugar: 26gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Apple Crisp Cheesecake was first published on November 26, 2010. The photos and recipe have been updated, and it was republished October 2021.
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Traci says
This is my first time making this cheesecake. Is it supposed to be more of a no-bake cheesecake consistency after it’s baked? I baked it for the time in the directions, and stuck a knife in to see if it was done (because of the topping you can’t tell). I pulled the knife out and it was not done. It was nowhere near done?
Jocelyn says
Hi, Traci. I am so glad you are trying this one. It's a favorite here. Cheesecake doesn't cook like a cake, so you can't poke it with a knife to see if it is done. It will always come out with stuff on it. As long as you baked it for 50-55 minutes, it will be done. It does take hours to cool and set up in the fridge. Trust the process and let it sit overnight in the fridge. I hope you enjoy it!
Cdl says
Can this pie be frozen? And if so, what would you recommend for the best process?
Jocelyn says
I haven't tried freezing this one. Cheesecake can be frozen. The only thing I'm not sure about is how the texture of the crumble would be after thawing this one out. If you plan to freeze it, make sure to wrap it tightly with plastic wrap and foil before storing it in a freezer-safe container or bag. Keep me posted if you try it!
Stacy says
Can I make this into mini cheesecakes? If so, do you know how long it should be baked?
Jocelyn says
I haven't made this particular recipe in a smaller size, so I really do not know what the timing would be for it. My initial thought is that fresh apples will not have enough time to cook down because minis bake at a much shorter time. So I think you would need to use a pie filling instead. Without trying it this way, my best guess for time is 20-25 minutes for 24 cupcakes. I hope that helps. Keep me posted if you try it this way.
Stephanie says
Hi! This cheesecake looks amazing! Could I use canned pears instead of apples?
Jocelyn says
I don't know how canned pears would work in this since they are already soft. The apples in this recipe are raw and cook as the cheesecake cooks. You could do fresh pears though.
Mazy says
I haven’t made cheesecake in years as my hubby’s not a fan. We had company coming and I was craving cheesecake. This looked amazing so I made it and have to say it turned out fantastic! Everyone loved it even hubby! I followed recipe exactly but only had 8” & 10” pans. I used the 8 and left it a few minutes longer and it was perfect. Will definitely be making again! Oh yea, wasn’t clear on parchment paper placement so I put it up sides as well as bottom. I saw another post afterwards with same question and saw it’s just the bottom but it’s really fine either way.
Mal says
I added two big tablespoons of Sour cream into the batter, delish!
Kelsey says
I'm so anxious to make this cheesecake!! I was wondering for the crumble can I use rolled oats instead of quick oats?
Thank you!
Jocelyn says
Yes, you could use rolled oats instead, but the texture will be a little coarser. If all you have are rolled oats, just pop them in a blender or food processor and pulse quickly. This breaks them down into quick oats. 🙂
Robbin says
I made this it was absolutely delicious am definitely making it again!!
Hillary says
Do you bake crust before adding the other layers?
Jocelyn says
No, the crust does not need to be baked first. You can layer everything on top and bake it all together. I hope you enjoy the cheesecake!
Alexandra says
Hi Jocelyn! I’ve made this cheesecake before and it was to die for. However I have recent been diagnosed gluten intolerant. Is there a flour substitute you would recommend to replace with? And would the measurements still be the same? Thanks!
Jocelyn says
I have not personally done any baking with gluten free flour, but I have a friend whose daughter is gluten free. She really likes the Cup4Cup flour and says she gets it on Amazon. The measurement for that would be the same. I have also heard good things about King Arthur flour.
Ashley says
King Arthur flour is the best!!
Jocelyn says
It looks like the Cup4Cup flour is also available at Target.
Karia says
Can I make this using cupcake pan and liners instead ? And if so, What’s the baking time for that plz?
Jocelyn says
It probably can be. But I don't know what the baking time would be or how many it would make because I have only made this recipe in the springform pan. My guess is that they will bake a much shorter time than the big one. Keep me posted if you try it this way.
Amy says
I made it in wax-paper-lined ramekins (4 but could have filled at least 6) and it was incredible. My guests LOVED it and so did I. Took them out of the oven after 35 minutes.
Mallorie says
I can’t get access to a spring pan will a regular 9in cake pan work?
Jocelyn says
No. The problem you will run into is that a springform pan is quite a bit taller than a cake pan. The amount of batter, apples, and topping would overflow into your oven as it baked. You could try this apple cheesecake pie and add a crisp topping to it before baking. I hope that helps. https://insidebrucrewlife.com/cheesecake-apple-pie/
Mia says
Hi, cool recipe! One question: my crisp topping seems to have burned a bit, any ideas as to how to prevent that?
Jocelyn says
Off the top of my head, I'm wondering where the cheesecake was located in the oven as it baked? If the oven rack was higher up and closer to the heating element at the top, it could potentially burn the topping. I've never had that happen when making this one, but I usually bake cheesecakes on a rack lower than the middle.
Jennifer Militano says
Hi, what kind of Carmel would I put on the cheesecake? And I’d do that at the end? Not while it’s in the oven?
Jocelyn says
Hi, Jennifer. The caramel is just a garnish that gets added right before serving. You can use any kind of caramel ice cream topping that you prefer. I hope you enjoy it.
Shawna says
Hi there! Just curious, but why does this cheesecake recipe not call for the crust to be prebaked?
Jocelyn says
This particular crust just isn't baked ahead of time. It will bake as the cheesecake and crisp bakes.
Debbie says
After step 9 when you cool the cake 5 min. then run a knife around the outside of the cake to loosen the cake from the pan is that when you take the spring form off or after you let in cool in the refrigerator for a hour step 10.
Jocelyn says
No, the springform pan ring needs to stay attached until the cheesecake is completely chilled...usually 4-6 hours in the fridge. Loosening the cheesecake just keeps it from sticking as it cools. I hope you enjoy the cheesecake.
maria says
How would I convert this recipe to fit a 12" springform pan?
Jocelyn says
Hi, Maria. I would increase the recipe by half. For example, instead of 2 cream cheese and 2 eggs, you will use 3 of each. I hope that makes sense. The baking time should be about the same or a few minutes longer. Good luck and I hope you enjoy the cheesecake.
Daisy says
Do you have to precook the apples before placing them in the cheesecake batter?
Jocelyn says
No, you just mix the diced apples with the cinnamon sugar and spoon it onto the cheesecake filling. They bake up soft as the cheesecake bakes. I hope you enjoy it!
Jane says
Your recipe calls for 3 apples. Because apples vary in size, can you translate that as pounds, is it 1, 1.5, 2 pounds? Thanks.
Jocelyn says
I used three medium sized apples for this recipe. Since I actually have a bag of Gala apples in the fridge right now, I weighed 3 of them. Each apple was about 6 ounces, so the total for the recipe would be just over 1 pound. I hope that helps and you enjoy the recipe.
Alison says
How can I be sure the apples and crumble won't sink into the cheesecake batter?
Jocelyn says
Some of the apples will sink slightly into the cheesecake batter, but it shouldn't go all the way to the bottom. We have made it many times without any issues with sinking. I hope you enjoy the cheesecake!
Miroslav says
To prevent fruits from sinkink into the batter mix them with a little flour.
Jocelyn says
The fruit in this cheesecake is not mixed into the batter, so this doesn't apply here. But yes, on batter that has fruit I always mix in a little flour to keep them from sinking.
Valsa Peter says
Hi I was wondering if I would have to do any changes to the recipe if I am using a 10 in springform pan (only one available)?
Jocelyn says
The only modification you would need to make would be the baking time, since it will be slightly thinner. I would bake it for 45 minutes. I hope that helps and you enjoy the cheesecake.
Valsa says
do you recommend putting the graham cracker crust into the oven for 8-10 minutes before pouring the cream cheese? Also, do I only line the bottom of the pan with parchment paper or the bottom and sides?
Jocelyn says
You only need to place a sheet of parchment on the bottom of the springform pan. For this recipe, you do not need to bake the crust ahead of time. Just mix the crumbs, sugar, and butter and press evenly in the bottom of the pan and set aside while you mix the batter.