A Cozy Apple Crisp Cheesecake Recipe
As the golden leaves of autumn begin to carpet the ground and the air turns a crisp shade of cool, the heart yearns for comforting treats that warm the soul. One delightful creation that perfectly captures the essence of fall is the Apple Crisp Cheesecake. With its creamy layers of rich cheesecake nestled beneath tender, spiced apples and a crunchy crisp topping, this dessert evokes nostalgia for family gatherings and cozy evenings by the fire. It’s the kind of dessert that invites you to gather around the table, savoring each bite and reminiscing about sweet moments shared with loved ones. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting Layers: The creamy cheesecake combined with tender apples and a crispy topping creates a perfect harmony of textures and flavors.
- A Seasonal Delight: Perfect for fall and holiday gatherings, this cheesecake embodies the spirit of the season.
- Make-ahead Magic: It can be prepared in advance, freeing up your time for more cherished moments during busy celebrations.
- Crowd-Pleasing Favorite: Whether you’re hosting a family dinner or bringing a dessert to a potluck, this Apple Crisp Cheesecake is sure to be a hit.
- Easy to Customize: With simple variations, you can tailor it to suit your taste or occasion!
Gather These Simple Ingredients
To whip up this heavenly Apple Crisp Cheesecake, you’ll need the following:
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (112 grams) (melted)
- 2 large apples (I recommend Granny Smith or Gala)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour (63 grams)
- 1/2 cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter (56 grams) (melted)
- 24 ounces full-fat cream cheese (680 grams) (room temperature)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams)
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120 ml) (room temperature)
- 3 large eggs (room temperature)
- Boiling water (for the water bath)
- Salted caramel sauce (for serving)
Let’s Make It Together
- Preheat the oven to 350F (180C or 160C on a fan-forced oven).
- Wrap the outside of a 9-inch (23-cm) springform pan in tin foil so that the bottom and sides are covered. Wrap it at least 3-4 times so that all seams are covered too. Lightly grease the pan with non-stick cooking spray.
- Prepare the Crust: In a mixing bowl, combine the graham crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan.
- Cinnamon Apples: Peel and slice the apples into thin wedges. In a bowl, toss the apple slices with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon until they are well-coated. Set aside.
- Crisp Topping: In another bowl, combine the oats, 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix until crumbly. Set aside.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese on medium-high speed until smooth and creamy. Gradually mix in the granulated sugar and 1/4 cup brown sugar until combined. Add 1/2 teaspoon cinnamon, cornstarch, vanilla extract, and sour cream, mixing until just combined. Add the eggs, one at a time, mixing on low speed until barely combined.
- Assemble & Bake the Cheesecake: Pour half of the cheesecake filling over the crust, then layer half of the spiced apple mixture over it. Pour the remaining cheesecake filling and top with the remaining apples. Finally, sprinkle the crisp topping over everything.
- Place the filled springform pan inside a larger baking dish. Carefully pour boiling water into the outer dish, creating a water bath that goes halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center slightly jiggles.
- Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. This helps prevent cracking. Afterward, cool it at room temperature, then refrigerate for at least 4 hours or overnight.
- Serving: Just before serving, drizzle with salted caramel sauce for an extra indulgent touch. Slice and enjoy your creamy fall dessert!
Delicious Variations to Try
- Nutty Delight: Add some finely chopped pecans or walnuts to the crisp topping for added crunch and flavor.
- Tropical Twist: Substitute some of the apples with diced pineapple or mango for a zesty burst.
- Chocolate Drizzle: Drizzle melted chocolate over the slices before serving for a rich chocolate caramel flavor.
- Pumpkin Spice: Swirl in some pumpkin puree along with the cheesecake filling and sprinkle pumpkin spice instead of cinnamon for a festive twist.
Chef Emma’s Helpful Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother cheesecake filling.
- Water Bath: The water bath keeps the cheesecake moist and helps it cook evenly, reducing the risk of cracking.
- Storage: Leftovers can be stored in the refrigerator for up to a week. Simply cover it with plastic wrap or foil for freshness.
- Make Ahead: For convenience, feel free to prepare the cheesecake a day or two in advance—just add the caramel sauce right before serving!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: ~425
- Carbohydrates: 56g
- Sugar: 35g
- Fat: 22g
- Protein: 5g
- Sodium: 320mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This cheesecake is perfect for making a day or two in advance.
Can I use different ingredients?
Yes, feel free to swap out the apples for your favorite fruits or add different spices to suit your taste.
How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to a week.
How long does it last?
If stored properly, this cheesecake can last in the refrigerator for about 5-7 days.
A Cozy Closing Note
This Apple Crisp Cheesecake is more than just a dessert; it’s a warm hug for your taste buds, a delicious reminder of cozy fall evenings with family. Each slice is packed with the flavors of autumn, making it a truly special treat for gatherings. Save this Apple Crisp Cheesecake to your “Fall Desserts” board so it’s ready when you need a cozy treat!
Cozy Apple Crisp Cheesecake
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A comforting Apple Crisp Cheesecake featuring creamy layers, tender apples, and a crunchy crisp topping, perfect for fall gatherings.
Ingredients
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 2 large apples, sliced
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter, melted
- 24 ounces full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- Boiling water (for the water bath)
- Salted caramel sauce (for serving)
Instructions
- Preheat the oven to 350F (180C or 160C on a fan-forced oven).
- Wrap the outside of a 9-inch springform pan in tin foil and grease with non-stick spray.
- Combine graham crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon with melted butter and press into the bottom of the prepared pan.
- Toss apple slices with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon; set aside.
- Mix oats, 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon and add melted butter until crumbly; set aside.
- Beat cream cheese until smooth, then add sugars, cinnamon, cornstarch, vanilla extract, and sour cream until just combined. Add eggs, one at a time.
- Pour half of the cheesecake filling over the crust, layer with half of the spiced apples, then add remaining filling and top with remaining apples. Sprinkle with crisp topping.
- Place the pan in a larger dish and fill with boiling water halfway up the sides. Bake for 60-70 minutes, until edges are set but the center jiggles.
- Cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours or overnight.
- Drizzle with salted caramel sauce before serving.
Notes
For added flavor, consider mixing in nuts or chocolate. Store any leftovers covered in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg
