Ultimate Apple Crisp Cheesecake Recipe – Irresistible 60-Minute Dessert

Name: Ultimate Apple Crisp Cheesecake Recipe - Irresistible 60-Minute Dessert
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup melted butter; 24 oz cream cheese, softened; 3/4 cup granulated sugar; 1 tsp vanilla extract; 3 eggs; 2 cups diced apples; 1/2 cup brown sugar; 1 tsp cinnamon; 1/2 cup rolled oats; 1/4 cup flour; 1/4 cup cold butter, cubed

By:

Christina R. Jones

July 12, 2025

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Oh my goodness, you have to try this Apple Crisp Cheesecake! It’s my all-time favorite fall dessert – the warm cinnamon apples and crunchy oat topping meet creamy cheesecake in the most magical way. After years of baking professionally (and eating way too many test batches at home), I can honestly say this recipe is foolproof perfection. Trust me, one bite of that crisp topping giving way to the velvety cheesecake underneath, with little bursts of tart apple throughout? Absolute heaven!

Why You’ll Love This Apple Crisp Cheesecake

Let me tell you why this Apple Crisp Cheesecake is about to become your new obsession:

The texture contrast is pure magic—creamy cheesecake meets crunchy oat topping with tender apples tucked in between
It’s easier than you think—no fancy techniques, just simple layers of deliciousness
Always a crowd-pleaser that looks way more impressive than the effort required
Those warm autumn flavors wrapped up in one decadent dessert—like apple pie and cheesecake had the perfect baby

Seriously, this Apple Crisp Cheesecake checks all the boxes—it’s the dessert I make when I want guaranteed “wows” without spending all day in the kitchen!

Ingredients for Apple Crisp Cheesecake

Here’s everything you’ll need to make this dreamy dessert come together:

For the Graham Cracker Crust

2 cups graham cracker crumbs (about 16 full crackers)
1/2 cup melted butter (1 stick)

For the Cheesecake Filling

24 oz cream cheese, softened (3 standard packages)
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs, room temperature

For the Apple Crisp Topping

2 cups diced Granny Smith apples (about 2 medium)
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1/4 cup cold butter, cubed

Ingredient Notes & Substitutions

The cold butter cubes for the topping are crucial – they create those perfect little crispy bits when baked. For the apples, firm varieties like Granny Smith hold their shape best. Feeling adventurous? Try these easy swaps:

Use gluten-free graham crackers or almond flour for a crust alternative
Swap half the apples with pears for a different flavor twist
Add 1/4 cup chopped pecans to the topping for extra crunch

Just remember – room temperature cream cheese makes ALL the difference for that silky smooth filling!

Equipment You’ll Need

Okay, let’s gather our tools before we dive in! Here’s what you’ll need to make this Apple Crisp Cheesecake magic happen:

9-inch springform pan (the hero that lets you release your masterpiece)
Stand mixer or hand mixer (my trusty KitchenAid does the heavy lifting)
A few mixing bowls (one for crust, one for filling, one for topping)
Spatula (for scraping every last bit of that creamy filling)
Measuring cups and spoons (precision is key with baking!)

That’s it – nothing fancy, just the basics from your kitchen that’ll get the job done beautifully!

How to Make Apple Crisp Cheesecake

Alright, let’s get baking! This Apple Crisp Cheesecake comes together in simple layers – crust, filling, topping – with each step building that perfect flavor and texture combo. Follow these steps, and you’ll have a showstopper dessert that’ll have everyone begging for seconds!

Preparing the Crust

First things first – that buttery graham cracker foundation! Mix your crumbs with melted butter until it looks like wet sand. Now here’s my trick: press it firmly into your springform pan using the bottom of a measuring cup. Really pack it in there – you want a solid base that won’t crumble when you slice your masterpiece later. Pop it in the fridge to set while you work on the filling.

Making the Cheesecake Filling

This is where room temperature cream cheese becomes your best friend – cold cheese equals lumpy filling, and we want silky smooth perfection! Beat the cream cheese with sugar and vanilla until it’s completely smooth, scraping down the sides as needed. Now add those eggs one at a time, mixing just until each disappears into the batter. Overbeating after adding eggs can lead to cracks, so take it easy here. Pour this creamy dream over your chilled crust and get ready for the fun part!

Assembling the Apple Crisp Topping

Toss those diced apples with brown sugar and cinnamon – the smell alone will make your kitchen feel like autumn! For the crisp part, work the cold butter cubes into the oats and flour with your fingers until you’ve got little pebbly bits. Sprinkle the sugared apples evenly over the cheesecake layer, then crumble that oat mixture on top. The contrast of textures here is everything – creamy underneath, fruity in the middle, crispy on top!

Baking and Cooling

Bake at 325°F for about 40 minutes until the edges are set but the center still has a slight jiggle. Then add the apple crisp topping and bake another 20 minutes until golden. Here’s the hard part – let it cool slowly! Run a knife around the edge, turn off the oven, crack the door, and let it chill out for an hour before moving to the counter. This gradual cooling helps prevent cracks and gives you that perfect cheesecake texture.

Apple Crisp Cheesecake - detail 1

Tips for the Perfect Apple Crisp Cheesecake

After making this Apple Crisp Cheesecake more times than I can count, I’ve learned all the tricks to guarantee perfection every single time:

Chill out – Let it refrigerate for at least 4 hours (overnight is even better!). That patience pays off with the perfect sliceable texture.
Water bath magic – Wrap your springform pan in foil and place it in a roasting pan with hot water halfway up the sides. The steam prevents cracks and ensures even baking.
The jiggle test – When done, the edges should be set but the center should wiggle slightly like Jell-O when gently shaken. It’ll firm up as it cools.
Apple prep – Toss your apple pieces in lemon juice first to keep them from browning while you work on other components.
Room temp ingredients – Take eggs and cream cheese out at least 2 hours before baking. Cold ingredients can cause lumpy filling.

Follow these simple tricks, and your Apple Crisp Cheesecake will turn out bakery-perfect every time!

Serving and Storing Apple Crisp Cheesecake

Oh, the best part – eating this beauty! For an extra special touch, I love warming up some caramel sauce and drizzling it over each slice right before serving. A scoop of vanilla ice cream never hurts either – that warm-cold contrast is just dreamy. Leftovers? Cover tightly and refrigerate for up to 3 days. The crisp topping softens a bit, but the flavors just get better! For longer storage, you can freeze individual slices wrapped in plastic for up to a month.

Apple Crisp Cheesecake Variations

This recipe is my favorite blueprint, but I love playing with different flavors too! Try these tasty twists:

Nutty delight: Add 1/2 cup chopped pecans or walnuts to the crisp topping for extra crunch
Pear perfection: Swap half the apples with pears for a different flavor twist
Spiced up: Mix in 1/4 tsp nutmeg or cardamom with the cinnamon for warm depth
Caramel dream: Drizzle melted caramel between the cheesecake and apple layers before adding the topping

My kids go crazy when I swap in crushed ginger snaps for the graham crackers – gives the whole dessert a cozy holiday spice!

Apple Crisp Cheesecake FAQs

I get so many questions about this recipe – here are the answers to everything you might wonder before baking your own Apple Crisp Cheesecake masterpiece!

Can I freeze Apple Crisp Cheesecake?
Absolutely! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge – the crisp topping won’t be quite as crunchy, but the flavor will still be amazing.

How do I prevent a soggy topping?
Two tricks: 1) Make sure your cubed butter is ice cold when mixing the oat topping, and 2) Bake the cheesecake base first before adding the crisp layer. This keeps that wonderful crunch we all love!

Why does my cheesecake crack?
Most cracks happen from temperature shock. Let it cool gradually in the turned-off oven first, then on the counter. Overmixing after adding eggs can also cause cracks – just mix until combined!

Can I use different apples?
Granny Smiths are my go-to for their tartness and firm texture, but Honeycrisp or Braeburn work well too. Avoid super juicy varieties like Red Delicious – they’ll make the topping too wet.

How do I know when it’s done baking?
The edges should be set while the center jiggles slightly when gently shaken – like Jell-O! It’ll firm up as it cools. An instant-read thermometer should read about 150°F in the center.

Nutritional Information

Just a quick note – nutrition facts vary based on your specific ingredients and brands. But for reference, each generous slice of this Apple Crisp Cheesecake clocks in at about 450 calories with 28g fat. Hey, we’re making dessert here – worth every delicious bite!

Share Your Apple Crisp Cheesecake Experience

I’d love to see your creations! Snap a photo of your gorgeous Apple Crisp Cheesecake and tag me on Instagram – nothing makes me happier than seeing your baking triumphs. Leave a star rating below too if this recipe becomes your new go-to dessert. Happy baking, friends!