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.
Do you love cheesecake and apple crisp? Have you ever tried them together? This apple crisp cheesecake is one of the best desserts ever!
You’ll never want to eat plain cheesecake again after trying this apple cheesecake recipe.
Why This is the Best Fall Cheesecake
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.
This apple cheesecake recipe has four different layers. Each one uses simple pantry ingredients that you probably have on hand.
- Crust – graham cracker crumbs, sugar, and butter
- 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.
What apple is best 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 and Red Delicious are also great for baking.
Mix different apple varieties together in your dessert to give it a little bit different flavor.
How to make an 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 apples gently on top of the cheesecake. Sprinkle with the 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.
- 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.
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.
Other apple dessert recipes
- Apple Snickers Dessert
- Apple Bread Pudding
- Apple Icebox Cake
- Apple Praline Cake
- Caramel Apple Bundt Cake
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For the Crust
- 2 cups cinnamon graham cracker crumbs
- 1/4 cup granulated sugar
- 6 Tablespoons butter, melted
For the Cheesecake
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 2 Tablespoons all-purpose flour
- 2 large eggs
For the Apples
- 3 Gala apples, peeled and diced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
For the Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 4 Tablespoons unsalted butter, melted
- 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.
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Nutrition Information:Yield: 14 Serving Size: 1
Amount 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.
(original photo from 2010)
*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.