Description
Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the warm, comforting flavors of apple crisp topping. This decadent dessert features a crunchy graham cracker crust, a smooth cheesecake layer, a spiced apple mixture, and a crumbly oat topping baked to golden perfection. Perfect for gatherings or a cozy night in, this cheesecake is a delightful twist on two beloved desserts in one.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Apple Topping
- 3 cups peeled and chopped apples (about 3 large apples)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking and easy release.
- Make the Crust: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form an even crust layer.
- Prepare Cheesecake Filling: Beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Pour the cheesecake batter evenly over the prepared crust.
- Add Apple Topping: In a separate bowl, mix peeled and chopped apples with 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Spread this apple mixture evenly over the cheesecake layer in the pan.
- Make Crisp Topping: Combine flour, oats, brown sugar, cinnamon, and softened butter in a bowl. Mix until the topping is crumbly. Sprinkle this mixture evenly over the apples.
- Bake the Cheesecake: Bake the assembled cheesecake in the preheated oven for 60 to 70 minutes, until it is almost set but still slightly wobbly in the center. If the top browns too quickly, cover loosely with foil to prevent over-browning.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours to set fully before serving.
Notes
- Use a 9-inch springform pan for best results and easy removal of the cheesecake.
- If apples are very tart or sweet, adjust sugar quantity in the apple topping accordingly.
- Allow the cheesecake to chill thoroughly to ensure clean slicing.
- Use old-fashioned oats for the crisp topping to achieve the best texture.
- Cover the cheesecake with foil during baking if the topping browns too fast to prevent burning.
