I’ve always loved the cozy feeling of fall baking, especially when the scent of apples and cinnamon fills the air. One of my favorite memories is of my grandmother’s apple crisp, warm from the oven and topped with a scoop of vanilla ice cream.
So, I’ve taken that classic fall comfort and swirled it into something even more decadent: my Apple Crisp Cheesecake recipe. This dessert combines the creamy richness of cheesecake with the warm, comforting flavors of apple crisp. The total time, including chill time, is approximately 8 hours, but trust me, it’s worth every minute.
Table of Contents
Apple Crisp Cheesecake Recipe
Ingredients
Equipment
Method
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Apple Crisp Cheesecake Recipe
- The best of both worlds: It perfectly marries the creamy texture of cheesecake with the comforting flavors of apple crisp.
- Easy to make: Despite its impressive presentation, this recipe is surprisingly straightforward and easy to follow.
- Crowd-pleasing: It’s guaranteed to be a hit at any gathering, from family dinners to holiday parties.
- Delicious texture: The combination of the creamy cheesecake, soft apples, and crunchy topping is heavenly.
A Brief History of Apple Crisp & Cheesecake
Apple crisp, a baked dessert featuring a layer of sweet apples topped with a buttery crumble, is a relatively recent invention. Unlike apple pie, which has roots in medieval England, apple crisp emerged in the early 20th century. It gained popularity during World War II when rationing made traditional pie crust ingredients scarce.
Cheesecake, on the other hand, boasts a much longer history. Its origins can be traced back to ancient Greece, where it was served to athletes during the Olympic Games. The modern cheesecake we know and love evolved in America, with the addition of cream cheese in the late 19th century. Combining these two classics creates a truly special dessert.
Choosing the Right Apples for Your Apple Crisp Cheesecake
The type of apples you use can significantly impact the flavor and texture of your Apple Crisp Cheesecake. I prefer Gala apples because they offer a nice balance of sweetness and a slight tartness, and they hold their shape well during baking. However, other great options include Honeycrisp for their crisp texture and sweet flavor, or Granny Smith for a more tart and tangy taste.
If you’re buying local, ask your farmer about varieties that are best for baking in your area. Seasonal apples will always offer the freshest and most vibrant flavor.
Essential Equipment for Making Apple Crisp Cheesecake
- 9-inch Springform Pan: This pan is essential for easy removal of the cheesecake without damaging it.
- Electric Mixer: A stand mixer or hand mixer will ensure your cheesecake batter is smooth and creamy.
- Large Mixing Bowls: You’ll need these for preparing the crust, apples, and topping.
- Measuring Cups and Spoons: Accurate measurements are key for a successful cheesecake.
- Parchment Paper: Lining the bottom of the springform pan with parchment paper prevents sticking.
- Large Sheet Pan: This is used for creating the water bath in the oven, which helps the cheesecake bake evenly and prevents cracking.
Apple Crisp Cheesecake Recipe Ingredients
Here are all the ingredients you’ll need, organized by component:
For the Crust
- 2 cups cinnamon graham cracker crumbs (approx. 13 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake
- 2 – 8 ounce packages cream cheese, softened
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 2 large eggs
For the Apples
- 3 Gala apples, peeled and diced (about 14 oz.)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
For the Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup packed light brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter, melted
Step-by-Step Instructions for Apple Crisp Cheesecake
Follow these detailed instructions to create your own stunning Apple Crisp Cheesecake:
Making the Crust
- 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.
Preparing the Cheesecake Filling
- 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.
Preparing the Apples
- Stir together the diced apples, brown sugar, and cinnamon and set aside.
Making the Crisp Topping
- 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.
Assembling and Baking the Apple Crisp Cheesecake
- 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.
Cooling and Serving
- 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.
The Secret to a Perfect Water Bath for Apple Crisp Cheesecake
A water bath is essential for achieving a creamy, crack-free cheesecake. Here’s how to do it right.
First, wrap the bottom of your springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan. Pour the hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
The steam from the water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents it from drying out and cracking. Some bakers skip wrapping the pan, but I find the foil provides extra insurance against leaks.
Achieving the Perfect Cheesecake Texture
The key to a perfect cheesecake texture lies in using room temperature ingredients. Softened cream cheese blends more easily, creating a smooth batter without lumps.
Overmixing can incorporate too much air, leading to a cheesecake that rises too much and then collapses, causing cracks. Mix the batter until just combined, and avoid high speeds. This will help you achieve that signature creamy, dense cheesecake texture we all love.
Apple Crisp Cheesecake: Troubleshooting Guide
- Cheesecake Cracks: This is usually caused by baking at too high a temperature or overbaking. Use a water bath to ensure even baking, and don’t overmix the batter.
- Soggy Crust: Make sure to press the crust firmly into the pan. Blind baking the crust for 10 minutes before adding the filling can also help.
- Burnt Topping: If the topping is browning too quickly, tent the cheesecake with foil during the last 15-20 minutes of baking.
Ingredient Substitutions for Apple Crisp Cheesecake
Here are a few substitutions you can make:
| Substitution | Reason | Notes |
|---|---|---|
| Gluten-Free Flour | Gluten intolerance/allergy | Use a 1:1 gluten-free flour blend for the topping. |
| Gluten-Free Graham Cracker | Gluten intolerance/allergy | Use gluten-free graham crackers |
| Dairy-Free Cream Cheese | Dairy intolerance/allergy | Use a dairy-free cream cheese alternative. Taste may vary. |
| Sugar-Free Sweetener | Reducing sugar intake | Use a sugar-free sweetener (e.g., erythritol, stevia) in equal amounts. |
Apple Crisp Cheesecake Crust Variations
While the graham cracker crust is classic, feel free to experiment. A gingersnap crust adds a spicy kick, while a shortbread crust offers a buttery, melt-in-your-mouth texture.
For a nut-based crust, try using crushed pecans or almonds mixed with butter and a touch of sugar. Make sure to press any crust firmly into the pan and bake it until lightly golden for the best flavor and texture.
Topping Variations for Extra Flavor
The apple crisp topping is a great place to get creative. Adding chopped pecans or walnuts to the crumble adds a delightful crunch. A pinch of nutmeg or cardamom can enhance the warm, comforting spices.
For a streusel topping, try using a higher ratio of butter to flour and sugar, creating larger, more distinct clumps.
Serving Suggestions for Your Apple Crisp Cheesecake
While a drizzle of caramel sauce is always a welcome addition, don’t stop there. A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the warm flavors perfectly.
A sprinkle of apple pie spice adds an extra touch of autumnal goodness, and a drizzle of warm maple syrup elevates the dessert to another level.
How to Store Your Apple Crisp Cheesecake
Store leftover cheesecake in the refrigerator, covered tightly, for up to 5 days. For longer storage, you can freeze the cheesecake, either whole or in slices. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw the cheesecake in the refrigerator overnight before serving.
Apple Crisp Cheesecake Recipe: Nutrition Information
Here’s some approximate nutrition information per serving: Calories: 450, Fat: 25g, Protein: 6g, Carbohydrates: 50g, Sugar: 30g. Keep in mind that these values are somewhat estimates and can vary based on specific ingredients and serving sizes.
Frequently Asked Questions
What is the best type of apple to use for apple crisp?
I find that apples that hold their shape well during baking, like Gala, Honeycrisp, or Granny Smith, work best. They provide a nice balance of sweetness and tartness.
How can you tell if a baked cheesecake is done?
The cheesecake should be set around the edges but still have a slight jiggle in the center. It will continue to set as it cools.
Can you over-beat a cheesecake?
Yes, over-beating can incorporate too much air into the batter, causing the cheesecake to rise too much and then crack. Mix until just combined.
Conclusion
My Apple Crisp Cheesecake recipe is a delicious twist on two classic desserts. It’s easy to make, incredibly flavorful, and guaranteed to impress. The creamy cheesecake, sweet apples, and crunchy topping create a symphony of textures and tastes that will leave you wanting more.
Now I want to know, will you try my Apple Crisp Cheesecake recipe? Leave a comment below with any questions or share your results. I can’t wait to hear how it turns out for you!
