Go Back
–+ servings

Apple Crisp Cheesecake Recipe

This Apple Crisp Cheesecake Recipe combines the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. With its graham cracker crust, velvety filling, tender apples, and crumbly oat topping, it’s the ultimate fall dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 247 kcal

Ingredients
  

For the Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling

  • 3 8 oz packages cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Apple Crisp Topping

  • 2 cups diced apples Granny Smith or Honeycrisp
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 4 tablespoons unsalted butter melted

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  • In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract. Pour over the cooled crust.
  • Toss diced apples with brown sugar, cinnamon, nutmeg, and flour. Spread evenly over the cheesecake filling.
  • Combine rolled oats, flour, brown sugar, cinnamon, and melted butter in a bowl to make the crumble. Sprinkle over the apples.
  • Bake for 50–60 minutes, or until the center is set. Cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

  • Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
  • Make Ahead: This cheesecake is best when made a day in advance, as the flavors deepen over time.

Nutrition

Calories: 247kcalCarbohydrates: 37gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 74mgPotassium: 52mgFiber: 1gSugar: 26gVitamin A: 292IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
Keyword Baking
Tried this recipe?Let us know how it was!