Dreamy Apple Crisp Cheesecake

This cheesecake blends apple crisp with creamy cheesecake into one amazing sweet treat that'll make everyone want more. The smooth, rich cheesecake sits below tender apples tossed in cinnamon, all topped with a crunchy oat layer. It's the perfect way to tackle all your dessert cravings in a single bite.

I whipped this up for my sister's birthday party once, and it vanished quicker than any sweet I've ever brought out. These days my family asks for it at practically every get-together, especially when apples are in season and taste their absolute best.

Ingredients

• For the Crust:
• The cinnamon graham cracker crumbs create a tasty base that works perfectly with the apple flavors
• Regular sugar cuts through the graham crackers' slight bitterness
• The butter holds everything together and adds a nice richness

• For the Cheesecake:
• The full-fat cream cheese delivers that wonderful tang and smooth texture we all love
• Brown sugar brings in subtle caramel hints that go great with apples
• A splash of vanilla makes everything taste cozier
• A touch of cinnamon warms up the whole dessert
• A bit of regular flour helps the cheesecake stay crack-free
• The eggs give the filling its structure and silky richness

• For the Apples:
• Gala apples work wonderfully since they keep their shape while baking and aren't too sweet
• The brown sugar creates a nice light syrupy coating
• A sprinkle of cinnamon really brings out the best in any apple dish

• For the Crisp Topping:
• Regular flour builds the foundation of the crumbly top
• Quick oats add that wonderful homestyle texture
• The brown sugar turns golden and crunchy as it bakes
• More cinnamon connects all the flavors together
• Melted butter makes everything crisp up nicely

Simple Directions

Get Ready:

Set your oven to 350°F and put a big pan half-filled with water on the bottom rack. This trick helps keep moisture in the oven while your cheesecake bakes. Put parchment in your 9-inch springform pan so the cake comes out easily later.

Fix the Base:

Mix your graham crumbs, sugar, and melted butter until it looks like damp sand. Push it down firmly into the pan bottom, using a measuring cup to pack it flat and even.

Mix Your Filling:

Beat the cream cheese with brown sugar for about 3 minutes until it's totally smooth. Any lumps now will show up later, so take your time. Stir in vanilla, cinnamon, and flour until they're completely mixed in. The flour helps your cheesecake stay intact.

Handle the Eggs:

Put in one egg at a time, mixing just enough to blend each one. Don't overmix or you'll get air bubbles that can make cracks later. Your batter should look smooth and flow easily.

Build It Up:

Pour your cheesecake mix over the crust and smooth it out. In another bowl, mix your diced apples with brown sugar and cinnamon until they're evenly coated. You'll notice the sugar starts pulling juice from the apples.

Make the Topping:

In a bowl, combine flour, oats, brown sugar and cinnamon, then pour in your melted butter. Mix until you get chunky crumbs. Squeeze some bits together with your fingers to make different-sized pieces for better texture.

Put It Together:

Spread the apple mix gently across your cheesecake batter without pushing down. Scatter your crumb topping all over the apples, covering them completely. Put the pan on the rack above your water pan and bake for 50-55 minutes until the middle jiggles just slightly.

Let It Rest:

When it's done, take it out and run a knife around the edge right away to stop cracking. Let it cool on the counter for an hour, then put it in the fridge for at least 6 hours or overnight. The wait is worth it for the perfect texture.

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I tried lots of different apples before landing on Galas as the winner. They stay firm during baking but still give off amazing flavor. My family goes crazy when I warm up slices slightly and add a scoop of vanilla ice cream for our weekend dessert.

Storage Guidelines

Your cheesecake will stay good in the fridge for about 5 days if you keep it in something airtight. The topping won't stay super crispy but will still taste amazing. If you want to keep it longer, wrap slices in plastic and stick them in a freezer bag. Just let them thaw in the fridge overnight when you're ready to eat them.

Seasonal Variations

Galas work well all year, but don't be afraid to switch things up with what's fresh. Try Honeycrisps in early fall for extra sweetness and crunch, or go with Granny Smiths when you want some tartness to balance the rich cheesecake. For extra fall vibes, throw in some nutmeg and cloves with your apples.

Serving Suggestions

Make this dessert even more impressive with a few extras. Pour some warm caramel sauce over each piece, add a spoonful of fresh whipped cream, and dust with a bit of apple pie spice. For special times, decorate your plates with thin apple slices dipped in lemon juice arranged in a pretty pattern.

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Recipe FAQs

→ What can I do to stop my cheesecake from cracking?

Put a water-filled sheet pan on the oven’s lowest rack. Also, don’t overmix the batter since too much air can create cracks.

→ Can I swap out the apples for another type?

Sure! Try Honeycrisp, Fuji, or Granny Smith for a different taste. They all work well.

→ How long does the cheesecake need to chill?

Make sure to refrigerate for at least 6 hours, or better yet, keep it overnight so it gets nice and firm before serving.

→ Can I make this ahead of time?

Definitely! This cheesecake is great for prepping a day in advance. Just keep it cold until it's time to serve.

→ What toppings go well with it?

Drizzle some caramel, plop on whipped cream, and sprinkle a little apple pie spice for an extra flavor boost.