Apple Crisp Cheesecake
A rich and creamy cheesecake layered with soft cinnamon apples and topped with a crunchy brown sugar oat crisp, perfect for any dessert table.
Ingredients
For the crust
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (melted) (112 grams)
For the filling
- 24 ounces full-fat cream cheese (room temperature) (680 grams)
- 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 (room temperature) (120 ml)
- 3 large eggs (room temperature)
For the apple layer
- 2 large apples (Granny Smith or Gala recommended)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
For the crisp topping
- 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 (melted) (56 grams)
For baking
- boiling water for the water bath
- to taste salted caramel sauce for serving
Instructions
Preparation
- Preheat your oven to 350°F (180°C), or 160°C for fan-forced ovens. Wrap a 9-inch springform pan with tin foil and grease the inside.
Make the graham crust
- In a bowl, combine graham crumbs, brown sugar, and cinnamon. Stir in melted butter until moistened. Press into the bottom of the pan.
Prep the cinnamon apples
- Peel and slice apples. Toss with brown sugar and cinnamon. Set aside.
Make the crisp topping
- Combine flour, brown sugar, cinnamon, and quick oats in a bowl. Stir in melted butter until you have a clumpy mixture.
Mix the cheesecake filling
- Beat cream cheese until smooth. Add granulated sugar, brown sugar, and cinnamon, mixing until uniform.
- Add cornstarch (or flour) and vanilla, then blend in sour cream. Add eggs and mix briefly until just incorporated.
Assemble the layers
- Pour cheesecake filling over the crust. Arrange cinnamon apples on top and sprinkle with crisp topping.
Bake in a water bath
- Place the springform pan in a larger roasting pan. Pour boiling water around the cheesecake. Bake until the edges are set and the center jiggles slightly.
Cool and chill
- Allow cheesecake to cool, then refrigerate until fully chilled and sliceable.
Serve
- Drizzle with salted caramel sauce just before serving.
Notes
Wrap the pan tightly with foil to avoid leaks. Use room temperature dairy for a smoother filling. Chill before slicing for clean cuts.