apple crisp cheesecake

This apple crisp cheesecake is absolutely amazing - creamy cheesecake topped with cinnamon apples, a crumble topping, and caramel sauce!

Apple Crisp Cheesecake

graham cracker crumbs

sugar

butter

(24 ounces, 750 grams) cream cheese, softened

plain Greek yogurt (or sour cream)

vanilla

eggs

peeled, sliced, apples (about 3)

cinnamon

all purpose flour

oats

brown sugar

Salted caramel sauce (or regular caramel sauce, optional)

Preheat the oven to 325 degrees F.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs and sugar. 

Drizzle the melted butter over top and stir...

Drizzle the melted butter over top and stir until everything is evenly combined.

Press the graham cracker crust evenly over the...

Press the graham cracker crust evenly over the bottom of a 9” springform pan, and 1/2-1 inch up the sides.

Bake the crust for 10-12 minutes. It should...

Bake the crust for 10-12 minutes. It should look dry after baking.

Remove the crust from the oven and let...

Remove the crust from the oven and let it cool.

Decrease the oven temperature to 275 degrees F.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.

Add the Greek yogurt and whip to combine.

Add the sugar, vanilla, and eggs, and whip...

Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.

Pour the cheesecake batter into the cooled crust,...

Pour the cheesecake batter into the cooled crust, smoothing the top.

In a medium bowl, stir together the sliced...

In a medium bowl, stir together the sliced apples, sugar, and cinnamon.

Spoon the apples over top of the cheesecake...

Spoon the apples over top of the cheesecake batter, spreading them out as evenly as possible to cover the top of the cheesecake.

In a small bowl, stir together the flour,...

In a small bowl, stir together the flour, oats, brown sugar, and cinnamon. 

Drizzle the melted butter over top of this...

Drizzle the melted butter over top of this mixture and stir until it is completely combined.

Sprinkle the crumble topping over top of the...

Sprinkle the crumble topping over top of the apples on the cheesecake, spreading it over the cake evenly.

The cake will come right up to the...

The cake will come right up to the top of the springform pan.

Bake the cheesecake at 275 degrees F for...

Bake the cheesecake at 275 degrees F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.

Once the cheesecake has reached 150F in the...

Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.

After an hour, take the cheesecake out of...

After an hour, take the cheesecake out of the oven. 

Run a thin, sharp knife around the edge...

Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.

Once it’s cool, chill the cheesecake overnight (or...

Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.

Before serving, drizzle the cheesecake with salted caramel...

Before serving, drizzle the cheesecake with salted caramel sauce, if desired.

Cover any leftover cheesecake with plastic wrap, and...

Cover any leftover cheesecake with plastic wrap, and store in the refrigerator for up to 5 days.

Apple Crisp Cheesecake Pie is a delicious fall dessert. This decadent pie is a combo of a graham cracker crust, creamy and smooth cheesecake, sweet apple crisp, and salted caramel topping.

Apple Crisp Cheesecake Pie

apples

Tablespoon butter

nutmeg

lemon juice

½ Tablespoon corn starch

water

cinnamon (to taste)

Tablespoons unsalted butter-melted and slightly cooled

all-purpose flour

unsalted butter- melted

cream cheese

Tablespoons flour

Salted caramel sauce, whipped cream, or vanilla ice cream

Peel the apples and diced in about ½ inches cubes. In a large saucepan melt 1 Tablespoon butter, add chopped apples, brown sugar, fresh lemon juice, corn starch, water, and spices.

Stir everything well, cover with a lid and cook over medium heat until the apples are slightly softened, and the sauce is thickened. It will take about 10-15 minutes, just don’t forget to stir occasionally, or the sauce will stick at the bottom. Set aside and cool before using.

To make the apple pie filling:

In a bowl stir together graham cracker crumbs, cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture in the bottom and up the sides of a 9-inch pie dish. Bake 8 minutes, then set aside to cool.

Graham Cracker Crust:

Stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork to make the crumbs, set aside.

Crisp Topping:

Beat softened cream cheese with sugar, vanilla, and flour. Add slightly beaten egg and mix just to combine. Spread the mixture in prebaked crust.

Next spread the apples over the cheesecake layer.

Sprinkle with the crumb topping and bake 35-40 minutes. If it starts browning too much tent the top with aluminum foil.

Serve with a drizzle of salted caramel or vanilla ice cream or whipped cream.

Cheesecake Filling:

Apple Crisp Cheesecake Bread is an easy fall baking recipe for super moist, cake-like, homemade bread packed with apple chunks, smooth cream cheese filling, and irresistible crisp topping. Although it is called bread, it tastes like a delicious cake baked in a loaf pan.

Apple Crisp Cheesecake Bread

quick cooking oats

Tablespoons unsalted butter-melted

Tablespoons light brown sugar

Tablespoons sugar

baking powder

salt

unsalted butter room temperature

eggs-room temperature

vanilla extract

milk

brick-style cream cheese-room temperature

Tablespoons all-purpose flour

Tablespoons milk

Grease a 9 x 5-inch loaf pan with baking spray, and line it with parchment paper leaving a large overhang on the sides so you could easily lift the bread from the pan. Adjust the oven rack just below the center (to the lower third position) and preheat the oven to 350 F.

In a bowl stir together all-purpose flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Add melted butter and whisk with a fork until evenly moistened, then place in the fridge until ready to use.

To make the crisp topping:

In a small bowl mix  ¾ teaspoon of ground cinnamon and 3 Tablespoons brown sugar, and set aside.

Peel and dice apples in small 1/2-inch chunks, set aside, too.

To make cinnamon sugar:

Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add the mixture of dry ingredients (flour, salt, and baking powder) and mix to combine. Slowly pour in the milk and mix just to combine. Scrape down the bowl with a rubber spatula to make sure there are no lumps remaining.

For the bread:

Mix together softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.

Toss apples with cinnamon and 2 Tablespoon granulated sugar, and set aside.

To make the cheesecake filling:

Spread half of the batter in the prepared pan, scatter half of the apple mixture, and sprinkle with the cinnamon sugar mixture.

Spoon the cheesecake mixture over the apples and gently spread using the back of the spoon. Don’t go all the way to the edges of the pan.

Next, spoon the remaining bread batter and gently smooth the top. Scatter the remaining apples and sprinkle with the crisp topping.

Bake in preheated oven for about 55-70 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy loaf full of apples, so if your bread takes longer, that’s OK. Just tent it with aluminum foil after 30-40 minutes to prevent the top from browning too much.

Remove from the oven and cool for 20-30 minutes in the pan set on a cooling rack. Then using the paper overhang lift the bread from the pan.

To make the glaze

stir powdered sugar, milk(or creme), and vanilla. Drizzle over cooled bread.

Assembling:

Fantastic recipe.  This is definitely a keeper ❤️
I did end up baking it for 45 min and it came out perfect.  I also let it cool and chilled it overnight before serving.

Surprisingly easy to make. The cheesecake filling was a little too much for my 9" pie pan--it really mounded over the top. It was a hit this Thanksgiving. Thank you!

Help! I have made this twice and still can’t get it to form! My cheesecake won’t thicken or it isn’t cooking through or something! What am I doing wrong???

I've made this dessert at least 5-6 times now over the last few years; it's my go to dessert if I want to show off. I follow the recipe as-written and it's always a huge hit. People who don't normally like sweets or desserts come back for seconds. Really really great recipe. One time I put my bf in charge of the apple filling and he forgot to peel them; worked out totally fine still. Keep in mind for a regular pie plate, the graham cracker crust is relatively thick, so this dish when fully topped is not flush with the top of the plate edge, it's maybe another 1/2 inch to inch higher once you've piled on the cheesecake, apples, and crumble.

Made in a springform pan as all the ingredients would not fit in my pie pan. I took it to a dinner party and everyone wanted the recipe, it was a big hit!

This Apple Crisp Cheesecake combines a creamy, spiced cheesecake filling with tender apple slices and a crunchy cinnamon oat streusel topping. Baked in a water bath for moist perfection, this dessert offers a delightful blend of textures and autumnal flavors, perfect for holiday celebrations or any special occasion.

Apple Crisp Cheesecake Recipe

unsalted butter (melted)

full fat cream cheese (room temperature)

sour cream (room temperature)

eggs (room temperature)

Prepare Topping

Whisk together the flour, rolled oats, light brown sugar, cinnamon, and melted butter until the mixture forms clumps with no dry spots. Place the topping in the refrigerator to chill.

Prepare Apples

Toss the thinly sliced Granny Smith apples with 3 tablespoons light brown sugar and ½ teaspoon ground cinnamon in a bowl. Refrigerate the apple mixture until needed.

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Spray a springform cheesecake pan with cooking spray or grease it with butter, then line the bottom with parchment paper for easy removal.

Make Graham Cracker Crust

In a bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, and a pinch of salt. Pour in the melted butter and mix until evenly moistened with no dry spots. Press this mixture evenly into the bottom and slightly up the sides of the prepared pan using the bottom of a measuring cup.

Bake Crust

Bake the crust at 350°F (175°C) for 9-10 minutes until golden brown. Remove from the oven and let it cool. Reduce oven temperature to 325°F (160°C) and ensure an oven rack is placed in the middle with space below for water bath.

Prepare Water Bath

Boil water in a kettle to prepare for the water bath that will bake the cheesecake gently and retain moisture.

Mix Cheesecake Filling

Using a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese with the sugars on low speed until smooth. Add sour cream, vanilla extract, and cinnamon; mix on medium speed until combined.

Add Eggs

Add eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition to avoid incorporating too much air.

Assemble Cheesecake

Pour the filling over the cooled crust, tapping the pan on the counter to release air bubbles. Arrange the cinnamon-sugar coated apple slices evenly over the filling, then sprinkle the chilled streusel topping to cover the apples completely.

Set Up Water Bath and Bake

Place the roasting pan with about 1 inch of boiling water at the bottom of the oven. Immediately place the cheesecake on the middle rack directly above the water and close the oven door quickly to trap steam for a moist bake.

Bake Cheesecake

Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 15 minutes. The edges should be set while the center will still jiggle slightly when gently shaken.

Cool Cheesecake

Turn off the oven and crack the oven door open, using a spoon handle or similar object to keep it ajar. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.

Chill and Set

Remove the cheesecake from the oven and allow it to reach room temperature. Run a flexible rubber spatula around the edges to loosen it from the pan, then refrigerate overnight without covering the top to avoid condensation.

Serve

Remove the chilled cheesecake from the pan and serve slices with salted caramel sauce or ice cream for an extra indulgent treat.

This Apple Crumble Cheesecake is a deliciously decadent dessert that is perfect for the Holidays Season. It combines a simple Biscuit Crust, Apple Cinnamon Cheesecake Filling and an Oat Crumble Topping.

Apple Crumble Cheesecake

180 gr (1 3/4 cup -crushed) Digestive Biscuits (crushed)

90 gr (6 tablespoons) Unsalted Butter (melted)

gr (1/3 cup) Plain / All-Purpose Flour

gr (1/2 cup) Rolled Oats

45 gr (4 tablespoons) Brown Sugar

Cinnamon

45 gr (3 tablespoons) Unsalted Butter (melted)

Apples (cubed)

500 gr (18 oz) Cream Cheese (at room temperature)

120 gr (1/2 cup) Sour Cream (at room temperature)

80 gr (1/3 cup) Caster Sugar (or fine white granulated sugar)

Vanilla Paste (or vanilla extract)

Eggs (at room temperature)

Line the bottom of a 22 cm / 9 inch Springform Pan with Baking Paper and grease the edges.

Crush the Digestive Biscuits into fine crumbs, either by hands in a small plastic bag or in the food processor. Add the melted Butter and mix until it looks like wet sand.

Firmly press the biscuit crumbs on the bottom of the prepared pan then place in the fridge.

Cookie Crust

Preheat your oven on 140°C/285°F.

In a large mixing bowl, mix together the Flour, Rolled Oats, Brown Sugar and Ground Cinnamon. Pour over the Melted Butter then mix with a spatula until you get large crumbs. Set aside.

Crumble Topping

Wash and core the apples, then cut into small cubes (see note 1). Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix together the Cream Cheese and Sour Cream for a few minutes on medium speed until completely smooth (see note 2).

Mix in the Sugar, Cinnamon and Vanilla then the Eggs one at the time. Mix until just combined (see note 3). The cheesecake batter will be quite liquid - that&#39;s normal.

Apple Cinnamon Cheesecake Filling

Take the springform pan with the chilled crust out of the fridge and pour the cinnamon cheesecake mixture over it. Tap the pan over a hard surface a few times to remove any air bubbles.

Place the cubed apples over the cheesecake mixture (see note 4), then top them with the crumble.

Place the apple crumble cheesecake on the lowest rack of your oven and bake for 60 to 70 minutes. The cheesecake should still jiggle a little bit when fully baked.

Turn off the oven and leave the cheesecake to cool down inside it with the door opened slightly for 1 hour. Take it out of the oven and leave to cool down at room temperature for 1 other hour, then in the fridge for at least two to three hour, or preferably overnight.

Assembling the Cheesecake

I love my cheesecakes and this is AMAZING! Not only does it look good but the flavours, textures, taste profile and smell was amazing! 
The worst part is that I don’t like sharing it! 😂

Thank you so much for this recipe!

That looks Amazing! I am a huge fan of both cheesecake and apple crumble, now I can have them together in one delicious desert, yuuuuum!

This looks so decadent! I love cheesecake and apple crumble but now I can enjoy both in one dessert!! Will definitely make a larger portion of the crumble as I love using it as a topping for porridge and with fruits and yoghurt!

Hi there ! :) 

Loved the recipe and mix of different flavors . Had a quick question - since I don't use eggs while baking I use an eggless cheesecake recipe . Can I top it with apples and your crumble recipe . Do you think would that turn out fine ? Also , I bake cheesecake using water bath.

Thank you.

Top 6 apple crisp cheesecake recipes from across the web

The most viewed apple crisp cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Crisp Cheesecake

Apple Crisp Cheesecake Pie

Apple Crisp Cheesecake Bread

Apple Crisp Cheesecake Pie

Apple Crisp Cheesecake Recipe

Apple Crumble Cheesecake

Top 6 apple crisp cheesecake recipes from across the web

The most viewed apple crisp cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Crisp Cheesecake

Apple Crisp Cheesecake Pie

Apple Crisp Cheesecake Bread

Apple Crisp Cheesecake Pie

Apple Crisp Cheesecake Recipe

Apple Crumble Cheesecake

The most viewed apple crisp cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine