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Apple Crisp Cheesecake

Apple crisp cheesecake with a buttery graham cracker crust, creamy cheesecake center, and a cinnamon-spiced apple layer topped with a golden oat crumble. Baked in a water bath for a just-set middle and clean slices.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.333 cup sugar
  • 6 tbsp unsalted butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Apple layer
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crisp topping
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold, cubed

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the crust
  1. Preheat the oven to 325F, then press graham cracker crumbs into a 9-inch springform pan and bake for 8 minutes, until lightly set.
  2. Remove the pan and let the crust cool briefly while you prepare the filling.
Cook the apples
  1. In a Dutch oven, cook the diced apples with 1 tablespoon butter, brown sugar, and cinnamon over the appropriate heat for 5 minutes until softened.
  2. Set the apple mixture aside to cool completely.
Mix the cheesecake filling
  1. Beat the softened cream cheese and granulated sugar until smooth, scraping the bowl as needed.
  2. Add the eggs one at a time, mixing just until combined after each addition.
  3. Mix in the sour cream, vanilla, and cinnamon until the batter is smooth and uniform.
Assemble
  1. Pour the cheesecake filling over the cooled crust and top with the cooked apples.
  2. Make the oat crisp topping by combining rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until the mixture forms clumpy crumbs.
  3. Scatter the oat crisp topping over the apple layer evenly.
Water-bath bake
  1. Place the springform pan on a sheet pan and bake in a water bath at 325F for 60-65 minutes, until the center is just set.
  2. Cool the cheesecake completely before chilling.
Chill and slice
  1. Refrigerate the cheesecake for 6 hours before releasing from the springform pan and slicing.

Notes

Pro tip: keep the oven at 325F and don’t overbake—look for a center that jiggles slightly when nudged. Refrigerate covered up to 4 days; freeze slices up to 2 months. For a lighter option, use light cream cheese in the filling (texture stays creamy but will be slightly softer).