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Apple Crisp Cheesecake

Indulgent Apple Crisp Cheesecake That's Pure Comfort

This Apple Crisp Cheesecake is a perfect blend of creamy cheesecake and spiced apples, offering pure comfort in each bite.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs or crushed digestive biscuits
  • 0.25 cups brown sugar can substitute with coconut sugar
  • 0.33 cups unsalted butter melted; or plant-based for non-dairy
Apple Filling
  • 4 cups Granny Smith apples peeled and sliced; can swap with Honeycrisp or Fuji
  • 0.25 cups brown sugar
  • 1 teaspoon ground cinnamon or nutmeg for a twist
Cheesecake Layer
  • 16 ounces cream cheese softened; can use vegan cream cheese
  • 1 cup sour cream can substitute with Greek yogurt
  • 3 large eggs at room temperature
  • 0.75 cups granulated sugar
  • 1 teaspoon vanilla extract
Streusel Topping
  • 1 cup oats can omit for gluten-free
  • 0.33 cups brown sugar can experiment with different sugars
  • 1 teaspoon ground cinnamon
  • 0.5 cups unsalted butter melted

Equipment

  • springform pan
  • mixing bowls
  • whisk
  • spatula
  • baking dish
  • refrigerator

Method
 

Preparation
  1. Prepare the streusel topping by mixing flour, oats, brown sugar, and cinnamon in a bowl. Add melted butter and stir, then chill for 30 minutes.
  2. Prep the apples by peeling and slicing them. Toss with brown sugar and cinnamon and refrigerate.
  3. Make the crust by mixing graham cracker crumbs, brown sugar, and butter in a bowl. Press into the springform pan and bake for 10 minutes at 350°F.
  4. Mix the cheesecake batter by beating cream cheese until smooth, and adding sugars, sour cream, vanilla, and eggs. Blend until creamy.
  5. Assemble the cheesecake by pouring the batter over the cooled crust, layering with apple slices, and topping with streusel.
  6. Bake the cheesecake in a water bath at 325°F for 70-75 minutes until set with a jiggly center.
  7. Cool the cheesecake gradually in the oven with the door cracked open for 1 hour, then refrigerate overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

This cheesecake can be made ahead of time and is perfect for gatherings.

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