Apple Crisp Cheesecake

The center should still have a little wobble when this cheesecake leaves the oven; waiting for it to look completely firm is how you end up with a dry, cracked middle. I learned to trust the thermometer and let the slow cooling do its work. With a tart apple layer over the cream cheese filling and a golden oat crisp on top, Apple Crisp Cheesecake brings two favorite desserts together without making the whole thing taste overly sweet.

The topping gets baked on its own, not over the cheesecake. That keeps the oat clusters crisp instead of letting them steam as the filling bakes. Granny Smith apples add a bright, tart note, and a little flour tossed with the slices helps them sit neatly over the filling. Give the cheesecake its full chill, then scatter the cooled topping over each slice of creamy, apple-filled cake.

Why the Oat Crisp Goes on After the Cheesecake Chills

Cheesecake releases moisture as it bakes and cools. If the oat mixture sits on top in the oven, it won’t stay like a separate, crunchy layer; it’ll soften against the filling while both bake. Baking it on a parchment-lined sheet gives the butter, flour, sugar, and oats room to brown, and stirring once halfway through helps it color evenly.

The apples need their own little bit of support, too. Granny Smith slices are tossed with flour before they go on the filling, which helps manage the juices they release as they bake. Keep the slices in an even layer rather than piling them in the middle, so the cheesecake bakes at a more even pace. Once the cake has chilled and feels firm, the oat clusters can sit on top without losing their crunch right away. The contrast is the point: cool, smooth filling underneath, tender cinnamon apples in the middle, and crisp crumbs at the finish.

Granny Smith Apples, Graham Crumbs, and Oats Each Have a Job

• Granny Smith apples — Their tartness keeps the sweet filling and crisp topping in balance, and the slices hold their shape through baking. Choose firm apples without soft spots; there’s no need to seek out a specialty variety. Peel, core, and cut them into even 1/4-inch slices so they bake at the same rate. Firm Honeycrisp apples work as a substitution, though the finished layer will taste sweeter.
• Cream cheese, sour cream, and eggs — Cream cheese gives the filling its structure, while sour cream keeps it tender and adds a gentle tang. Regular block-style cream cheese is the right choice here; whipped cream cheese has a different texture and isn’t a reliable swap. Use eggs and sour cream at room temperature so they mix smoothly into the softened cream cheese.
• Graham cracker crumbs — Fine, even crumbs press into a compact crust that supports the filling. Store-bought crumbs are convenient, and finely crushed graham crackers work just as well. Press the mixture firmly across the bottom of the pan so it doesn’t crumble when you serve a slice.
• Old-fashioned oats and cold butter — Rolled oats give the crisp topping its hearty texture, while cold butter worked in with your fingers forms the clumps that bake into clusters. Old-fashioned oats are best here; quick oats make a finer, less textured topping. Keep the butter cold until you work it into the dry mixture.

Build the Layers Without Losing the Creamy Center

Bake and cool the graham cracker crust

Heat the oven to 350°F and grease the bottom and sides of a 9-inch springform pan. Mix the graham cracker crumbs with 2 tablespoons granulated sugar and 5 tablespoons melted butter, then press the mixture firmly into the pan’s bottom. Bake for 10–12 minutes; the crust should look set rather than wet. Set the pan aside to cool while you prepare the filling.

Mix the filling gently

Reduce the oven temperature to 325°F and beat the softened cream cheese until smooth. Add 1 cup granulated sugar and 2 tablespoons flour, mixing on low just until combined. Beat in the eggs one at a time, then mix in the sour cream and vanilla just until smooth. Stop as soon as the mixture is even; prolonged mixing can add air that the cheesecake doesn’t need.

Arrange the cinnamon apples

In a separate bowl, toss the apple slices with 2 tablespoons packed light brown sugar, 1 teaspoon cinnamon, the lemon juice, and 1 tablespoon flour. Make sure the slices are coated, then arrange them evenly over the filling. Keep the layer fairly level instead of stacking slices into a mound. Pour the filling over the cooled crust before adding the apples.

Bake slowly, then let the cake settle

Bake at 325°F for 75–95 minutes, until the edges are set, the center has a slight wobble, and the center reaches 160°F on an instant-read thermometer. Don’t wait for the middle to look completely firm in the oven. Turn the oven off, prop the door open, and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, then cool the cake on a rack for 1 hour.

Bake the oat clusters and finish the cake

Mix the oats, 1/3 cup packed light brown sugar, 1/2 teaspoon cinnamon, 8 tablespoons flour, and fine salt. Work in 6 tablespoons cold, cubed butter with your fingers until the mixture forms clumps, then spread it on a parchment-lined 9×13-inch rimmed baking sheet. Bake at 325°F for 20–25 minutes, stirring once halfway through, until golden brown; cool completely and break into small clusters. Cover the cooled cheesecake and chill for at least 6 hours, until firm, then remove the springform ring and scatter the topping over it just before slicing.

Two Smart Ways to Adapt the Apple and Crisp Layers

Questions That Come Up When Baking Apple Crisp Cheesecake

Apple Crisp Cheesecake

Apple crisp cheesecake layers creamy, tangy cheesecake and cinnamon-tossed Granny Smith apples over a graham cracker crust. It bakes low and slow, then gets a crunchy oat topping just before serving.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 12 minutes mins

Resting and chilling 8 hours hrs

Total Time 10 hours hrs 42 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

For the crust

• 1.5 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 5 tbsp unsalted butter melted

For the cheesecake filling

• 3 package (8 oz) cream cheese softened
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 eggs large, room temperature
• 1 cup sour cream room temperature
• 2 tsp vanilla extract

For the apple layer

• 3 Granny Smith apples medium, about 1 1/4 pounds, peeled, cored, and cut into 1/4-inch slices
• 2 tbsp packed light brown sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp all-purpose flour

For the crisp topping

• 0.33 cup packed light brown sugar
• 0.5 tsp ground cinnamon
• 8 tbsp all-purpose flour
• 0.75 cup old-fashioned rolled oats
• 0.25 tsp fine salt
• 6 tbsp unsalted butter cold and cubed

Equipment

• 1 9-inch springform pan
• 1 9x13-inch rimmed baking sheet

Method

 

Make the crust

1. Heat the oven to 350°F and grease the bottom and sides of a 9-inch springform pan.
2. Mix the graham cracker crumbs, 2 tablespoons granulated sugar, and 5 tablespoons melted butter.
3. Press the crumb mixture firmly into the bottom of the pan.
4. Bake for 10–12 minutes, then set aside to cool while you prepare the filling.

Make the filling

1. Reduce the oven temperature to 325°F and beat the cream cheese until smooth.
2. Add 1 cup granulated sugar and 2 tablespoons flour and mix on low until combined.
3. Beat in the eggs one at a time.
4. Mix in the sour cream and vanilla just until smooth.
5. Pour the filling over the cooled crust.

Add the apples

1. Toss the apple slices with 2 tablespoons brown sugar, 1 teaspoon cinnamon, the lemon juice, and 1 tablespoon flour.
2. Arrange the apples evenly over the filling.

Bake the cheesecake

1. Bake for 75–95 minutes, until the edges are set, the center has a slight wobble, and the center of the cheesecake reaches 160°F on an instant-read thermometer.
2. Turn off the oven, prop the door open, and let the cheesecake rest inside for 1 hour.
3. Run a thin knife around the edge, then cool on a rack for 1 hour.

Make the crisp topping

1. Mix the oats, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 8 tablespoons flour, and salt.
2. Work in the 6 tablespoons cold butter with your fingers until the mixture forms clumps.
3. Spread the mixture on a parchment-lined 9x13-inch rimmed baking sheet.
4. Bake at 325°F for 20–25 minutes, stirring once halfway through, until golden brown.
5. Cool completely, then break into small clusters.

Finish and serve

1. Cover the cooled cheesecake and chill for at least 6 hours, until firm.
2. Remove the springform ring and scatter the crisp topping over the cheesecake just before slicing and serving.

Notes

For the crunchiest topping, scatter it over the cheesecake just before serving. Store covered in the refrigerator for up to 4 days; freeze without the topping for up to 2 months. For a gluten-free variation, use gluten-free graham crumbs and a gluten-free flour blend.