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A slice of Apple Crisp Cheesecake on a plate, showing the layers of graham cracker crust, creamy filling, caramelized apples, and crumbly oat streusel topping.

Apple Crisp Cheesecake

This decadent Apple Crisp Cheesecake combines creamy cheesecake, cinnamon-spiced apples, and a buttery oat crumble topping for the ultimate fall dessert. It’s the perfect blend of cheesecake and apple crisp in one bite!
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup butter melted
Cheesecake Filling
  • 3 packages cream cheese softened (8 oz each)
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
Apple Layer
  • 3 medium apples peeled and diced
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
Crumble Topping
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter cold, cut into cubes

Equipment

  • Springform Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Oven

Method
 

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Set aside.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour over crust.
  4. Toss diced apples with brown sugar and cinnamon. Spread evenly over the cheesecake layer.
  5. For the crumble topping, mix oats, flour, and brown sugar in a bowl. Cut in cold butter with a fork or pastry cutter until crumbly. Sprinkle over apples.
  6. Bake for 55–60 minutes, or until the center is almost set. Allow to cool completely, then chill for at least 4 hours before serving.

Notes

Drizzle with caramel sauce before serving for extra indulgence. This cheesecake keeps well in the refrigerator for up to 5 days or can be frozen for 2 months.