Apple Crisp Cheesecake Recipe
Introduction
Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the warm, comforting flavors of apple crisp. This dessert is perfect for cozy gatherings or whenever you’re craving a sweet treat with a fruity twist.
Ingredients
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 4 large eggs
- 3 cups peeled and sliced Granny Smith apples
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cubed
- 1 tsp ground cinnamon
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prepare it for the cheesecake batter.
- Step 2: In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Gradually add the granulated sugar and 1/4 cup flour, mixing until well combined. Beat in the vanilla extract.
- Step 3: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Step 4: Spread the cheesecake batter evenly into the prepared springform pan. Arrange the sliced Granny Smith apples in a circular pattern on top of the batter.
- Step 5: In a medium bowl, combine the oats, brown sugar, 1/2 cup flour, and ground cinnamon. Cut in the cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Step 6: Sprinkle the crumb topping evenly over the apples to create the crisp layer.
- Step 7: Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly.
- Step 8: Remove from the oven and allow the cheesecake to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours before serving to allow it to set properly.
Tips & Variations
- For extra flavor, sprinkle a pinch of nutmeg into the crumb topping along with the cinnamon.
- Use tart apples like Granny Smith for a balanced sweetness, or swap with Fuji or Honeycrisp for a sweeter variation.
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- If you don’t have a springform pan, a regular 9-inch cake pan can be lined with parchment paper for easy removal.
- Add chopped walnuts or pecans to the crumb topping for added crunch and richness.
Storage
Store the Apple Crisp Cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature or warm individual slices in the microwave for 10-15 seconds to enhance the flavors and soften the crumb topping slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of apples for this recipe?
Yes, you can use any apple variety you prefer. Tart apples like Granny Smith work best to balance the sweetness, but sweeter apples like Fuji or Honeycrisp are great alternatives for a sweeter dessert.
Do I need a springform pan to make this cheesecake?
A springform pan is ideal for easy removal of the cheesecake, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment paper. Just be careful when removing the cake to keep it intact.
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Apple Crisp Cheesecake Recipe
- Total Time: 5 hours 25 minutes
- Yield: 10 servings 1x
Description
Apple Crisp Cheesecake combines a creamy, rich cheesecake base with a tart Granny Smith apple topping and a crispy oat crumble, creating a perfect dessert blend of smooth and crunchy textures with warm cinnamon flavors.
Ingredients
Cheesecake Batter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 4 large eggs
Apple Topping
- 3 cups peeled and sliced Granny Smith apples
Crumb Topping
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cubed
- 1 tsp ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cheesecake.
- Make cheesecake batter: In a large mixing bowl, beat the softened cream cheese with a hand mixer until it becomes light and fluffy. Gradually incorporate the granulated sugar and 1/4 cup flour, blending until smooth. Add the vanilla extract and then mix in the eggs one at a time, beating well after each addition to create a creamy, consistent batter.
- Assemble cheesecake and apple layer: Spread the cheesecake batter evenly into the prepared springform pan. Arrange the peeled and sliced Granny Smith apples in a circular pattern on top of the batter, distributing them evenly for balanced flavor and texture in each slice.
- Prepare crumb topping: In a medium bowl, combine the oats, brown sugar, 1/2 cup flour, and cinnamon. Cut in the cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This topping will provide the signature crisp texture.
- Add crumb topping and bake: Sprinkle the prepared crumb topping evenly over the apples on the cheesecake. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. This ensures a creamy cheesecake texture.
- Cool and refrigerate: Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, ideally overnight, to allow it to fully set and develop flavors before serving.
Notes
- Use Granny Smith apples for the perfect balance of tartness and texture that holds up well during baking.
- Make sure the cream cheese is softened for smoother batter without lumps.
- Do not overbake; the center should still have a slight jiggle to maintain creamy texture.
- Refrigerate sufficiently to allow the cheesecake to set properly for clean slices.
- Avoid overmixing eggs into the batter to prevent air bubbles and cracks.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple crisp cheesecake, cheesecake recipe, baked cheesecake, apple dessert, crumb topping, fall dessert
