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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.
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Prep Time 30 minutes
Cook Time 2 hours 12 minutes
Resting and chilling 8 hours
Total Time 10 hours 42 minutes
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.