fall cheesecake recipe

Apple Crisp Cheesecake from Delish.com is the ideal fall dessert mashup. 

Apple Crisp Cheesecake

Cooking spray

graham crackers, crushed

tbsp. butter

cinnamon

c. sugar

kosher salt

(8-oz.) blocks cream cheese,

c. caramel sauce,

eggs

sour cream

pure vanilla extract

tbsp. all-purpose flour

brown sugar

c. all-purpose flour

c. old fashioned oats

tbsp. butter, softened

apple,

Whipped topping, for garnish (optional)

Cheesecake, duh. Pairs well with an oversized sweater.

Ok so i made it exactly to the tee and I actually like it! It's not too sweet but it reminds me of when I used to go for cheesecake with my mom for lunch and order dessert back in the day and it wasn't that sweet but I like it! I may add a little more sugar next time just a little but I really like it and I did mine crustless as I do not like the crust on cheesecake. Here's my copy of it. 😊

It came out absolutely amazing. I followed the advice of other reviews to not add salt and did allspice instead of cinnamon in the cheesecake batter.

The recipe is a good start, but for my take on it, in the filling I left out the salt, used an extra 1/8 cup sugar, an extra 1/8 cup caramel, and pumpkin pie spice instead of cinnamon, then doubled both the apples and the crisp for the topping. The general consensus for the result was "amazing". There were no leftovers.  But the "15 min" prep time is a lie.  Even leaving the skins on the apples and using a nifty chopping tool to speed the process up, it still took me more than twice that to get it into the oven.

I love apples. Especially crumb style toppings on apples. But this one didnt get me going after I baked this one. The mix was very bland. Maybe add more sugar. Brown sugar preferably. Maybe another spice to give it a nice kick for the taste buds. The crumb topping was delicious though. Not sure I'll remake this one again. Didnt get to many raving reviews on it.

leave out the salt in the cheesecake.. way too salty

I made this pie for Thanksgiving this year. It turned out very good. Can this pie be frozen once baked?

Came out yummy 😋  kids loved it. Thanks for sharing the recipe.

This was one of the worst recipes I have ever used! Everything went wrong for some reason. I even read all the reviews and used no salt, I added apple pie spice and apple pie filling to the cheesecake filling which make it taste better. I definitely will not be using this recipe again!

Made it this weekend. Was pretty good, but the cheesecake portion needed a bit more flavor. So maybe double the cinnamon or vanilla or caramel?? And don't dice the apples too small (like I did), otherwise that part of the flavor gets lost.

I'm making this as I type.  Once the cheesecake mixture was done, I too realized there wasn't much flavor.  I added 1/2 cup spiced rum, 1/4 extra sugar, 1/2 cup extra homemade caramel a heavy dash of nutmeg and extra cinnamon.  It made a huge difference!  It does taste more like a Thanksgiving Cheesecake now!  With the Apples and toppings, it's a very Harvest Dessert.  My kitchen smells wonderful!  🤗🎃😍

Turned out perfect and everyone loves it!!🥰

https://streaming.hearstdigitalstudios.com/cf20e402-cc52-405e-9c32-504a021de88d/video_rover_16x9_1080p_hd_1540404594_86118.mp4

The dessert for people who just can't choose.

You Can Have It All With This Apple Crisp Cheesecake

This pecan pie cheesecake is one delicious and indulgent dessert. A creamy baked cheesecake is placed on a graham cracker crust and topped with a sweet and nutty pecan caramel.

Pecan Pie Cheesecake Recipe

graham cracker crumbs (391 grams)

brown sugar (71 grams)

unsalted butter (151 grams, melted (1⅓ sticks))

pecans (188 grams)

brown sugar (142 grams)

corn syrup (208 grams)

sugar (100 grams)

unsalted butter

eggs (100 grams)

egg yolk (14 grams)

pure vanilla extract (4 grams)

cream cheese

brown sugar (107 grams)

heavy cream (151 grams)

⅓ cup plain yogurt (76 grams)

eggs (150 grams)

vanilla extract (6 grams)

flour (23 grams)

salt

pecans (156 grams)

sugar (50 grams)

heavy cream (71 grams)

unsalted butter (64 grams)

corn syrup (39 grams)

cinnamon (18 grams)

Preheat

Combine

In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar. Add in the butter and combine until the mixture resembles wet sand.

Bake

Press the crust into the bottom and up the sides of a 9-inch springform pan. Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place on a cooling rack to cool completely. Once it has cooled to room temperature, place into the refrigerator to chill for 15 minutes. The oven should be off at this point.

For the Crust

Place

Place all of the filling ingredients into a medium-sized saucepan. Place the pan over medium-high heat.

Boil

Bring to a boil while constantly whisking. Allow the mixture to boil for 5-6 minutes, or until it starts to thicken up. Pour filling into the chilled crust and let set to cool completely.

For the Pecan Pie Filling

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, and sugar on medium-high speed until smooth, about 2 minutes. Add in the heavy cream, yogurt, eggs, egg yolk, and vanilla. Beat to combine for 1 minute. Lastly, add in the flour and salt and stir just until combined.

Pour

Pour the cheesecake batter on top of the cooled pecan pie filling. Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.

Place the cheesecake into the preheated oven to bake for 1 hour. You may need to cover the cheesecake with aluminum foil halfway through to prevent it from browning too much.

Once the cheesecake has baked until only the center is slightly jiggly, turn the oven off and let the cheesecake set with the door closed for 1 hour.

Chill

Once the cheesecake has set, remove from the oven and from the water bath and aluminum foil wrap. Allow the cheesecake to cool completely to room temperature before covering and placing it into the refrigerator to chill overnight or for at least 8 hours.

Release

Once it has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the springform pan side and remove the cheesecake. Place onto a cake stand or plate for serving.

For the Cheesecake

Whisk

Place all of the topping ingredients into a medium saucepan. Place over medium heat and whisk constantly while bringing to a boil. Once the mixture has begun to boil, reduce to medium-low heat and, while whisking, allow to simmer for 8-9 minutes, or until the mixture has thickened like caramel. Let the topping set to cool to room temperature.

Spoon

Once the topping has cooled, spoon and spread onto the top of the cheesecake. It is now ready to slice and serve.

For the Pecan Topping

This No-Bake Apple Crumble Cheesecake combines a buttery biscuit crust, creamy cinnamon cheesecake filling, caramelized apples, and crisp crumble topping. Finished with a drizzle of salted caramel, it’s an easy make-ahead dessert that’s perfect for fall and holiday gatheringsRecipe Update: This recipe was updated in September 2026 with new ingredient ratios, improved instructions, and updated step-by-step photos.

No-Bake Apple Crumble Cheesecake

g Butter* (melted; see notes for options)

80 g All Purpose Flour

55 g Cane Sugar* (or castor sugar)

Salt

tsp Cinnamon Powder

g Light Brown Sugar

tsp Vanilla Extract

tsp Cornstarch (mixed with 2 tsp water)

225 g Graham Crackers (or digestive biscuits crushed into fine crumbs)

110 g Butter* (melted; see notes for options)

450 g Cream Cheese* (room temperature; see notes for options)

Sugar (or icing sugar)

480 ml Whipping Cream* (cold; see notes for options)

45 g Powdered Sugar (or icing sugar)

Homemade Caramel Sauce Recipe (click for recipe)

Combine sugar, all-purpose flour, salt & cinnamon in a bowl.

Add melted butter. Mix until it is crumbly.

Chill in the fridge/freezer until ready to use. You can store it in the freezer for up to 1 month.

Spread the cold crumble on a tray lined with baking paper.

Bake at 375℉ or 190°C for 15-17 minutes or until golden brown.

Let it cool completely and store in an airtight container for up to 7 days.

Crumble Topping Instructions

Peel &amp; slice apples into smaller pieces.

In a saucepan combine chopped apple, sugar, cinnamon & vanilla.

Cook on medium heat until the apples are almost cooked and softened.

Mix the cornstarch with water to make a slurry, then stir it into the apples. Cook until the mixture thickens.

Let it come to a boil, remove from heat. Transfer to a heat proof container. Place it in the fridge to cool completely.

Caramelized Apple Topping Instructions

Use an 9-inch (22cm) springform pan. Line the base of the pan with baking paper.

Use a food processor to crush the biscuits into fine crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or a Ziplock bag.

Mix the melted butter into the biscuit crumbs and press the mixture into the bottom and sides of the springform pan. Put it in the fridge for 30 minutes to set

Biscuit Base Instructions

Use a stand mixer or a bowl and an electric hand whisk to whip whipping cream and 45g (6 tbsp) of powdered sugar until medium peaks form. Keep it cold in the fridge.

Use a stand mixer or an electric hand whisk to mix cream cheese, 180g (1+3/4 cup) powdered sugar until smooth without any lumps for 3-4 minutes.

Add vanilla extract, cinnamon powder & mix. Scrape down the sides of the bowl.

Gently fold the whipped cream into the cream cheese mixture in three additions, mixing just until combined after each addition.

Pour all the cheesecake mixture on top of the biscuit base and spread it in an even layer.

Refrigerate for at least 6-7 hours or preferably overnight to set.

Gently release the sides of the springform pan with an offset spatula. Place the cheesecake on a plate.

Top with caramelized apples, baked crumble and caramel sauce.

Serve immediately, store any leftovers in the fridge and eat within 2-3 days

Store the cheesecake covered in the refrigerator for up to 3 days. For the best texture, keep the crumble topping separate and add it just before serving so it stays crisp.

Cinnamon Cheesecake Filling Instructions

I tried this recipe out of curiosity, but I wasn't sure I'd like the cold apples on top of the cream. I was also worried that the eggless, tickener free cream wouldn't have the flavor and texture I was looking for. Instead, I was pleasantly surprised by the wonderful combination of flavors. This one of the most extraordinary cakes I've ever made! Thr recipe is perfect, balanced in such a way as to yeald an incredible result: a perfect combination of softness and crunch with the sweet and tart touch of apples. THANK YOU SO MUCH AND CONGRATULATIONS

Hi Saloni
I tried this recipe. I quite like the flavour.
However the caramelised apples keep dripping down to the crust.
I would like it to be less messy? What would you suggest to make the apple filling less liquidy?
Can I put more corn starch to it ?

Top 3 fall cheesecake recipe recipes from across the web

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

Top Tags

Apple Crisp Cheesecake

Pecan Pie Cheesecake Recipe

No-Bake Apple Crumble Cheesecake

Top 3 fall cheesecake recipe recipes from across the web

The most viewed fall cheesecake recipe 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

Pecan Pie Cheesecake Recipe

No-Bake Apple Crumble Cheesecake

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