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Apple Crisp Cheesecake

Apple crisp cheesecake layers a buttery graham crust with a creamy vanilla cheesecake, then bakes warm cinnamon-spiced apples under a crunchy oat crumble. The center sets with a slight jiggle for a creamy slice every time.
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Prep Time 25 minutes
Cook Time 58 minutes
chill 4 hours
Total Time 5 hours 23 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Apple Topping
  • 3 cup apples peeled and diced (Granny Smith or Honeycrisp)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp all-purpose flour
Oat Crumble
  • 0.5 cup old-fashioned oats
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 cup cold butter cubed
  • 0.5 tsp ground cinnamon

Equipment

  • 1 springform pan
  • 1 oven

Method
 

Make and bake the crust
  1. Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of a springform pan.
  2. Bake the crust for 8 minutes, then cool slightly.
Prepare the cheesecake filling
  1. Beat cream cheese and sugar until smooth, then add eggs one at a time.
  2. Mix in vanilla and sour cream until just combined, keeping the batter smooth.
Prepare the apple topping and oat crumble
  1. Toss diced apples with granulated sugar, ground cinnamon, and all-purpose flour, then set aside.
  2. Mix old-fashioned oats, all-purpose flour, brown sugar, and ground cinnamon, then cut in cold butter until crumbly.
Assemble and bake
  1. Pour cheesecake filling over the crust, then scatter the spiced apples evenly on top.
  2. Sprinkle the oat crumble over everything.
  3. Bake 50–55 minutes at 325°F (165°C), until the center is just set with a slight jiggle.
Cool and chill
  1. Cool the cheesecake completely, then chill at least 4 hours before slicing.

Notes

For the cleanest slice, cool the cheesecake fully at room temperature before chilling so the center finishes setting evenly. Store covered in the fridge for up to 5 days; freeze slices up to 2 months (wrap tightly to prevent freezer burn). For a lighter option, use low-fat cream cheese instead of full-fat cream cheese, keeping the bake time the same.