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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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. 🙂