If you love apple crisp AND cheesecake, then this Apple Crisp Cheesecake will be your new favorite fall dessert. With a velvety cheesecake filling, tender spiced apples, and a classic crumble topping, it's the best of both worlds!
This post was first published in November 2010. It was updated in October 2021, then republished in September 2025.
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Apple crisp and cheesecake are two of my favorite desserts, so this year I decided to combine them into one fabulous treat. Over the years, I've used apples and cream cheese in apple cheesecake pie and apple cheesecake bars. However, this time I added the topping from my apple crisp pie, and this cheesecake mashup is my new favorite.
My theory is, why choose between two desserts when you can have both? This cheesecake has all your favorite fall flavors in one pan. The creamy filling, cinnamon-spiced apples, and a crispy topping are the perfect way to wow your friends and family.
The best part? It's so much easier than it looks. In under 30 minutes, you can have this show-stopping dessert in the oven. The hardest part is waiting for it to chill before you can dig in with your fork.
Why You'll Love This Cheesecake Recipe
- Two desserts in one. Cheesecake and apple crisp are the ultimate fall mashup.
- Texture perfection. Smooth filling, baked apples, and a buttery, oat topping give you sweet and crunchy in every bite.
- Simple yet impressive. This dessert looks like it came from a bakery. But with our easy steps, you can make any day of the week.
Main Ingredients
Here's what you'll need to make this amazing apple crisp cheesecake. Be sure to scroll to the recipe card below for more exact measurements.
- Cinnamon Graham Cracker Crumbs: If you're not a big graham cracker person, you can use vanilla wafers instead.
- Granulated Sugar: Or brown sugar for a deeper, more molasses-y flavor.
- Unsalted Butter: You will need melted butter in the crust and the topping.
- Cream Cheese: Softened at room temperature. If it's too cold, it won't mix well with the other ingredients, and you may end up with a lumpy filling.
- Light Brown Sugar: Make sure to pack it into the measuring cup to get the proper amount.
- Vanilla Extract: The vanilla adds a little extra depth to the flavor profile, which I love.
- Cinnamon: A touch of spice is a great addition to this cheesecake. After all, who doesn't love apples and cinnamon?
- All-Purpose Flour" I like to add a little bit of flour to the filling to keep it from cracking.
- Large Eggs: Let the eggs sit out at room temperature for a while before mixing them into the filling. If they're too cold, they won't incorporate with the other ingredients as well.
- Gala Apples: Peeled and diced. Galas are my favorite here, but Honeycrisps are a close runner-up. Other great options include Fuji, Braeburn, Jonagold, Cortland, and Golden Delicious. Feel free to mix and match!
- Quick Oats: These smaller oats are better for the topping, in my opinion. Old-fashioned rolled oats can be pulsed in a blender for a few seconds to break them down.
How To Make An Apple Crisp Cheesecake
Ready to break out the mixing bowls? Here's a general overview of how to make this incredible cheesecake. For more thorough instructions, look at the recipe card below.
- Form the graham cracker crust. Mix the graham cracker crumbs, sugar, and butter. Then press the mixture into the bottom of a lined springform pan.
- Mix the filling. Beat the cream cheese and sugar in a large bowl until smooth. Mix in the vanilla, cinnamon, and flour, followed by the eggs. Pour the batter onto the crust.
- Make the apple topping. Stir together the apples, brown sugar, and cinnamon.
- Put together the crisp topping. Stir the flour, oats, brown sugar, cinnamon, and butter in a bowl. Use your hands to press the mixture into large crumbs.
- Assemble and bake. Spoon the apples over the batter, then sprinkle with the crumble topping. Place the pan on the oven rack just above a pan of water and bake until done.
- Cool and serve. Remove from the oven and place on a wire rack. Cool for 5 minutes, then run a knife around the outside edge of the cheesecake. Let it sit for 1 hour before chilling it in the fridge for 6 hours.
How to Store This Cheesecake
- In the Refrigerator. Keep the cheesecake in an airtight container in the refrigerator for 4-5 days.
- In the Freezer. You can freeze it whole or cut it up and wrap individual slices in plastic wrap. Refrigerate the dessert for at least 4 hours before freezing. Thaw in the fridge overnight before serving.
BruCrew Tips
For the best results in your kitchen, be sure to follow our apple cheesecake tips.
- Line with parchment paper. Be sure to line the springform pan with parchment paper. This will make it much easier to remove the cheesecake from the pan once it's set.
- Use a steam bath. The tray of water at the bottom of the oven is essential! It creates steam in the hot oven. This helps the cheesecake bake evenly and prevents cracks on top.
- Room-temperature ingredients are key. Let the cream cheese and eggs come to room temperature before you start. If they're too cold, they won't mix as easily with the other ingredients, which can lead to over-mixing. Also, cold cream cheese can result in a lumpy cheesecake.
- Don't overmix. When mixing the ingredients for the batter, mix just until everything is smooth. Mixing past this point can introduce excess air into the filling, which can cause cracks to form in the dessert as it bakes.
- Allow it to chill. This cheesecake needs to cool for 1 hour at room temperature and then requires at least 6 hours in the refrigerator to firm up. Attempting to remove it from the pan before it's set all the way is a recipe for disaster!
Variation Ideas
If you're in the mood to mix things up a bit, go for it! Here are some fun ways to make this recipe your own:
- Switch out the fruit. Instead of apples, feel free to use pears, peaches, apricots, blackberries, or even blueberries, depending on what's in season.
- Different crust. Instead of Graham crackers, feel free to use vanilla wafers or make an Oreo cookie crust using Golden Oreos.
- Extra additions. I LOVE drizzling caramel sauce over this cheesecake, especially if it's salted caramel.
- Add a little crunch. I will sometimes mix some toasted (or candied!) pecans or walnuts into the crumble topping to add a little extra texture.
More Apple Dessert Ideas
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Recipe
Apple Crisp Cheesecake
If you love apple crisp AND cheesecake, then this Apple Crisp Cheesecake will be your new favorite fall dessert. With a velvety cheesecake filling, tender spiced apples, and a classic crumble topping, it's the best of both worlds!
Ingredients
For the Crust
- 2 cups cinnamon graham cracker crumbs (approx. 13 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake
- 2 - 8 ounce packages cream cheese, softened
- ½ cup packed light 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 (about 14 oz.)
- ¼ cup packed light brown sugar
- ½ teaspoon cinnamon
For the Crisp Topping
- ½ cup all-purpose flour
- ½ cup quick oats
- ½ cup packed light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F. 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 into the bottom of the lined springform pan.
- Beat the cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour, and mix thoroughly.
- Add the eggs and mix until everything is mixed in. Do not overmix 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 to a bowl and stir until completely combined. Use your hands to press the mixture into large crumbs if needed.
- 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 for 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
- Cool for 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
- Line with parchment paper. Be sure to line the springform pan with parchment paper. This will make it much easier to remove the cheesecake from the pan once it's set.
- Use a steam bath. The tray of water at the bottom of the oven is essential! It creates steam in the hot oven. This helps the cheesecake bake evenly and prevents it from cracking on top.
- Room-temperature ingredients are key. Let the cream cheese and eggs come to room temperature before you start. If they're too cold, they won't mix as easily with the other ingredients, which can lead to over-mixing. Also, cold cream cheese can result in a lumpy cheesecake.
- Don't overmix. When mixing the ingredients for the batter, mix just until everything is well combined and smooth. Mixing past this point can introduce excess air into the filling, which can cause cracks to form in the dessert as it bakes.
- Allow it to chill. This cheesecake needs to cool for 1 hour at room temperature and then requires at least 6 hours in the refrigerator to firm up. Attempting to remove it from the pan before it's set all the way is a recipe for disaster!
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 377Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 81mgSodium: 218mgCarbohydrates: 42gFiber: 2gSugar: 28gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Mary H says
Do you think it would be okay to use a store bought graham cracker crust? Would this change any of the cooking time or temperature?
Jocelyn says
I would not recommend using the store bought crust because they are not big/deep enough to hold the cheesecake, apples, and crisp topping. It will overflow as it bakes and create a large mess. It really is best to use the springform pan for this.
Mary H. says
Okay, thank you! Looking forward to trying this!
Kim B. says
I made this cheesecake on Monday. It was absolutely delicious!!!
Lisa Floyd says
We made this today. We do not like oats so we just left them out. Absolutely delicious!
Jocelyn says
I am so happy to hear that you enjoyed the cheesecake. It is one of our favorites!
Anna says
Can I double the cheesecake ingredients to make the cheesecake part thicker? I’m making this in a few days
Jocelyn says
You could...but it is going to change the baking time quite a bit. I honestly don't recommend changing anything because it is cheesecake with apple crisp making it a double dessert already. Keep me posted on how it works for you!
Stefanie says
If I use 3 packages of cream cheese would I have to had more ingredients to the filling or keep it the same?
Jocelyn says
Is there a reason you are wanting to add more cream cheese? The recipe was made this way to reflect a smaller layer cheesecake because it also has the apple pie filling and crumble on top.
Stefanie says
Just wanted to have more cheesecake filling but I can keep everything the same. It looks really good.
Jocelyn says
Got it.? To get the same consistency you would have to increase all the ingredients by the 50% ratio as well. That will also affect the baking time too. Since I haven't actually baked it this way, I can't tell you an exact time.
Cindy Bisson says
Have you ever frozen this ....just wondering if I could bake it and freeze it for a couple of days before thawing and serving.
Jocelyn says
I have not tried freezing this cheesecake. My concern would be how the apple and crisp topping would be after thawing out. If you try it, let me know how it turns out.
Cindy Bisson says
It is in the freezer, I will let you know Monday how it turned out.
Cindy Bisson says
So freezing this delicious cheesecake worked out perfect...the topping still had some crisp to it..I will definitely make this again...great recipe.
Jocelyn says
That's awesome to know, and I am so happy you enjoyed it!!!
Kellie fielding says
Can you use canned apples ?
Jocelyn says
I have never tried canned apples in this cheesecake recipe. The only thing I wonder about is will the apples turn too mush since they are soft already...
Sabrina says
Can you use coconut sugar instead of the regular sugar?
Jocelyn says
I've honestly never baked with coconut sugar, so I'm not sure how it would work.
Stefanie says
Do you use salted or unsalted butter???
Jocelyn says
I use unsalted butter in all my recipes, so I can control the amount of salt. But you can use whatever you like or have. I hope you enjoy the cheesecake!
Jackie says
Thank you very much. I’m pretty sure I will enjoy it. I’ll be making it Tuesday or Wednesday in preparation for Thanksgiving. So wish me luck.
Jackie says
Hi Jocelyn!!
Is there anyway to make this without using the quick oats? And is there such thing as store bought cinnamon graham cracker crumbs or do you have a recipe for that?
Thanks
Jocelyn says
Yes, most grocery stores carry cinnamon graham crackers. Those would be delicious in this recipe. I have not tried making the crisp topping without the oats. Is there a reason you would want to leave them out?
Jackie says
Ok awesome! And the reason I’d want to leave them out is because my significant other isn’t really a fan of the oats. But I may just use them but not tell him I used them lol
Jocelyn says
Gotcha. I honestly think leaving them out would affect how the crisp bakes up. I like your idea of making it and just not telling him what is in it. It really doesn't taste like oats when the cheesecake is finished baking and cooling.
Jackie says
Awesome. Does it matter whether it’s light brown sugar or dark brown sugar?
Jocelyn says
I used light brown sugar in the recipe, but it would be fine with either. I hope you enjoy it!
Heather says
Can I use old fashioned oats instead??
Jocelyn says
Yes, old fashioned oats would work just fine too. You can use them whole or pulse them a few times in a food processor to break them down just a bit. I hope you enjoy the cheesecake!
Anamika @ Supplement Crunch says
Oh my goodness! What a beautiful cheesecake recipe...........
Dominick Cotugno says
Can't seem to get the recipe. What am I doing wrong?
Jocelyn says
Did you scroll all the way to the bottom of the post? The printable recipe card is below all the pictures. I hope that helps and you can find it!
Whit says
Awesome recipe. I added 2 more ounces of cream cheese. It was great.
Jocelyn says
LOL! I'm guessing you had an extra bit of cream cheese that just needed used up? That little bit extra wouldn't affect how it baked at all. I'm glad you enjoyed it.
Debbi Does Dinner Healthy says
This looks wonderful!! I'm so keeping this recipe to make, thanks!
Jerri says
Came back to let you know that I'm featuring you this week!
Holly says
beyond excited to try this!
Jerri says
How wonderful! Wish I had a slice! Thanks for linking up for Friday Favorites last week!
Jami says
Oh my gosh. This looks amazing. You are killing my diet. 🙂