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Apple Crisp Cheesecake

Apple crisp cheesecake layers a creamy baked cheesecake over a buttery graham cracker crust, then tops it with tender cinnamon apples and crisp toasted oat crumbs. Chill it well and add the crunchy topping just before serving.
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Prep Time 35 minutes
Cook Time 1 hour 40 minutes
cooling and chilling 7 hours
Total Time 9 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 5 tbsp unsalted butter melted for the crust
  • 2 tbsp unsalted butter for the apples
  • 5 tbsp unsalted butter cold for the crisp topping
For the filling
  • 3 packages (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 2 tbsp all-purpose flour for the filling; part of the divided amount
  • 0.5 cup all-purpose flour for the crisp topping; part of the divided amount
  • 0.25 tsp fine salt
  • 0.5 cup sour cream room temperature
  • 3 eggs large, room temperature
  • 2 tsp vanilla extract
For the crisp topping
  • 0.75 cup old-fashioned rolled oats
  • 6 tbsp light brown sugar packed, for the crisp topping; part of the divided amount
  • 2 tbsp light brown sugar for the apples; part of the divided amount
  • 0.5 tsp ground cinnamon for the crisp topping; part of the divided amount
  • 1 tsp ground cinnamon for the apples; part of the divided amount
For the apple topping
  • 3 Granny Smith apples medium, peeled, cored, and cut into 1/2-inch pieces
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water cold

Equipment

  • 1 9-inch springform pan
  • 1 10-inch skillet

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
  3. Stir the graham cracker crumbs with 5 tablespoons melted butter.
  4. Press the crumb mixture firmly into the pan bottom.
  5. Bake for 10 minutes, then set aside to cool.
Make and bake the cheesecake
  1. Beat the cream cheese until smooth.
  2. Beat in the granulated sugar, 2 tablespoons flour, and salt.
  3. Mix in the sour cream and vanilla.
  4. Beat in the eggs one at a time on low speed.
  5. Pour the filling over the crust.
  6. Bake at 325°F for 65 to 80 minutes, until the edges are set, the center jiggles slightly, and an instant-read thermometer inserted in the center reads 160°F.
  7. Turn off the oven, prop the door open, and let the cheesecake cool in the oven for 1 hour.
  8. Run a thin knife around the edge.
  9. Cool completely on a rack.
  10. Cover the pan and refrigerate for at least 6 hours, or overnight.
Make the crisp topping
  1. Combine the oats, 1/2 cup flour, 6 tablespoons brown sugar, and 1/2 teaspoon cinnamon.
  2. Work in 5 tablespoons cold butter until the mixture forms coarse crumbs.
  3. Toast the mixture in a 10-inch skillet over medium-low heat for 8 to 10 minutes, stirring often, until golden and crisp.
  4. Transfer to a plate and cool completely.
Make the apple topping
  1. Melt the remaining 2 tablespoons butter in the skillet over medium heat.
  2. Add the apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and lemon juice.
  3. Cook for 6 to 8 minutes, stirring, until the apples are tender but still hold their shape.
  4. Stir the cornstarch with the cold water until smooth.
  5. Add the cornstarch mixture to the skillet and cook for 1 minute until the juices thicken.
  6. Transfer the apples to a bowl and cool completely, then refrigerate until chilled.
Assemble and serve
  1. Release the springform pan.
  2. Transfer the cheesecake to a serving plate.
  3. Spoon the chilled apples over the top and scatter on the crisp topping just before serving.

Notes

For the cleanest slices, chill the cheesecake thoroughly and add the crisp topping just before serving so it stays crunchy. Store covered in the refrigerator for up to 4 days; freeze without the toppings, yes. For a gluten-free swap, use gluten-free graham crumbs and a gluten-free 1:1 flour blend.