Print

Apple Crisp Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

This Apple Crisp Cheesecake combines a creamy, tangy cheesecake base with a sweet, spiced apple topping and a buttery oat crumble, creating a delightful dessert that marries classic cheesecake textures with the comforting flavors of apple crisp. Ideal for special occasions or cozy gatherings, it features a graham cracker crust and optional salted caramel drizzle for an extra indulgent touch.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/4 cup melted butter

Cheesecake Filling

  • 3 packages (24 oz, 750g) cream cheese, softened
  • 2 cups plain Greek yogurt (or sour cream)
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs

Apple Topping

  • 3 cups peeled, sliced apples (about 3 apples)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Crumble Topping

  • 1/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup melted butter

Optional

  • Salted caramel sauce (or regular caramel sauce) for drizzling

Instructions

  1. Preheat and Prepare Crust: Preheat the oven to 325°F. In a small bowl, mix graham cracker crumbs and sugar. Drizzle melted butter over the mixture and stir until combined. Firmly press the crust mixture evenly into the bottom and up the sides (about 1/2-1 inch) of a 9-inch springform pan. Bake for 10-12 minutes until dry. Remove and cool.
  2. Lower Oven Temperature and Prepare Filling: Reduce oven temperature to 275°F. Using an electric mixer (handheld), whip the softened cream cheese until smooth and fluffy. Add Greek yogurt and mix briefly until combined. Add sugar, vanilla, and eggs; mix just until smooth without over-mixing.
  3. Assemble Cheesecake and Apple Layer: Pour the cheesecake batter into the cooled crust and smooth the surface. In a separate bowl, combine sliced apples with sugar and cinnamon. Spoon the apple mixture evenly over the cheesecake batter.
  4. Make Crumble Topping: In a small bowl, combine flour, oats, brown sugar, and cinnamon. Drizzle melted butter over and stir until fully incorporated. Sprinkle this crumble topping evenly over the apples on the cheesecake, covering the surface.
  5. Bake the Cheesecake: Place the springform pan on a baking sheet for stability and easier handling. Bake at 275°F for 1 1/2 to 2 hours, or until an instant-read thermometer inserted in the center reads 150°F.
  6. Cool Gradually in Oven: After baking, turn off the oven and prop the door open with a potholder or wooden spoon handle. Let the cheesecake sit in the warm oven for 1 hour to cool gradually.
  7. Finish Cooling and Chill: Remove the cheesecake from the oven. Run a thin, sharp knife around the pan edges to loosen the cake. Cool completely on a wire rack for 3-4 hours at room temperature. Then refrigerate the cheesecake overnight or for at least 8 hours to set fully.
  8. Serve and Store: Before serving, optionally drizzle with salted caramel sauce. Cover leftover cheesecake tightly with plastic wrap and refrigerate for up to 5 days.

Notes

  • Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
  • Using Greek yogurt instead of sour cream adds protein and a slight tang while keeping creaminess.
  • Prop open the oven door after baking for gentle cooling to prevent cracking.
  • Slicing apples evenly ensures consistent cooking and texture in the topping.
  • If salted caramel sauce is unavailable, regular caramel sauce works well as an alternative.
  • Allowing the cheesecake to chill overnight enhances flavor and texture.
  • Use a baking sheet under the springform pan to catch any drips and ease handling.

Find it online: https://recipefeastful.com/apple-crisp-cheesecake-recipe/