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Apple Crisp Cheesecake

Creamy Apple Crisp Cheesecake for Cozy Gatherings

Indulge in this Apple Crisp Cheesecake, a delightful blend of creamy cheesecake and crunchy apple crisp, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Can substitute with digestive biscuits or gluten-free crumbs.
  • 1/2 cup Brown Sugar Light or dark can be used interchangeably.
  • 1 teaspoon Cinnamon Nutmeg can be added for extra depth.
  • 1/4 cup Butter (melted) Can be swapped with coconut oil for a dairy-free version.
For the Apple Filling
  • 3 cups Apples (diced) Granny Smith or Honeycrisp are recommended for balance between sweet and tart.
  • 1/4 cup Granulated Sugar Adjust to taste if using sweeter apples.
  • 2 tablespoons Cornstarch/Flour Gluten-free flour can be used as a substitute.
For the Cheesecake Filling
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 3 large Eggs Ensure at room temperature for easy blending.
For the Topping
  • 1 cup Oats Use quick or rolled oats based on your preference.
  • 1/4 cup Additional Brown Sugar Increase according to taste for a sweeter topping.

Equipment

  • 9-inch springform pan
  • Baking Sheet
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Wrap the bottom of a 9-inch springform pan in aluminum foil to prevent leaks and grease the sides lightly.
  2. Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter in a medium bowl until resembling wet sand. Press into the bottom of the springform pan and bake for about 10 minutes. Remove to cool.
  3. Dice the apples and toss them with additional brown sugar and cinnamon in a bowl. Set aside to let the flavors meld together.
  4. Mix oats, flour, brown sugar, cinnamon, and melted butter together until crumbly. Set aside.
  5. Beat cream cheese until smooth. Gradually add granulated sugar, cornstarch, vanilla, sour cream, and eggs, mixing well after each addition.
  6. Layer the apple mixture over the cooled crust, pour the cheesecake filling on top, and sprinkle the crumb topping over.
  7. Place the springform pan into a larger baking dish filled with boiling water and bake for 50-60 minutes until the edges are set and lightly golden.
  8. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour, then refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature to avoid lumps. Bake in a water bath to prevent cracking and allow the cheesecake to cool gradually.

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