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Apple Crisp Cheesecake

Apple Crisp Cheesecake

Delight in this Apple Crisp Cheesecake that combines the creamy richness of cheesecake with the crunchy topping and spiced apples of a classic apple crisp.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch springform pan
  • large sheet pan
  • Mixing Bowls
  • mixer

Ingredients
  

For the Crust

  • 2 cups cinnamon graham cracker crumbs approx. 13 full crackers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Cheesecake

  • 2 packages cream cheese 8 ounces each, softened
  • ½ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 2 large eggs

For the Apples

  • 3 Gala apples peeled and diced, about 14 oz.
  • ¼ cup packed light brown sugar
  • ½ teaspoon cinnamon

For the Crisp Topping

  • ½ cup all-purpose flour
  • ½ cup quick oats
  • ½ cup packed light brown sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons unsalted butter melted

Instructions
 

Preparation

  • Preheat oven to 350°F. Place a large sheet pan on the very bottom rack and fill halfway with water. Line a 9-inch springform pan with parchment paper.
  • Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the lined springform pan.
  • Beat the cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour, and mix thoroughly.
  • Add the eggs and mix until everything is mixed in. Do not overmix the batter.
  • Pour the cheesecake onto the prepared crust.
  • Stir together the diced apples, brown sugar, and cinnamon and set aside.
  • Add all the topping ingredients to a bowl and stir until completely combined. Use your hands to press the mixture into large crumbs if needed.
  • Spoon the apples onto the cheesecake batter gently. Sprinkle the topping evenly over the apples.
  • Place the pan on the oven rack directly over the pan of water. Bake for 50-55 minutes. Remove from the oven and place on a wire rack. Cool for 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
  • Cool for 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely.
  • Serve sliced with caramel, Cool Whip, and apple pie spice, if desired.

Notes

Be sure to line the springform pan with parchment paper. The tray of water at the bottom of the oven is essential for even baking. Let the cream cheese and eggs come to room temperature before starting. Don't overmix to avoid cracks. Chill for at least 6 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword apple crisp cheesecake, apple dessert, Cheesecake, crumb topping, fall dessert, spiced apples
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