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Who says you have to pick between two loves? Apple crisp and cheesecake can be combined to make the ultimate dessert! Creamy cheesecake topped with cinnamon apples and crunchy crumble? It doesn’t get any better than this!
Learn the secrets to making perfect cheesecake and surprise your friends and family with this impressive-looking, and fabulous-tasting dessert!
Ingredients for Apple Crisp Cheesecake
- Graham cracker crumbs
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Unsalted butter
- Apples
- Lemon juice
- All-purpose flour
- Quick-cooking oats
- Cream cheese
- Granulated sugar
- Cornstarch
- Vanilla extract
- Sour cream
- Eggs
- Caramel sauce for serving
How to Make Apple Crisp Cheesecake
1. Preheat the oven to 350 F and wrap the outside of a 9-inch springform pan with foil, making sure all seams are fully covered.
2. To make the crust mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until well combined. Press this mixture into the bottom and halfway up the sides of the pan. Bake for 10 minutes and set aside to cool down.
3. To make the cinnamon apples, place the sliced and cored apples in a medium-sized bowl and mix in the lemon juice, brown sugar, and cinnamon. Place in the fridge and set aside.
4. To make the crumble topping, mix the flour, brown sugar, cinnamon, nutmeg, and oats until well combined. Stir in the melted butter until well combined and crumbly. Set aside.
5. To make the cream cheese filling, beat the softened cream cheese and sugar until smooth and creamy, using a hand-held or stand mixer. Add the cornstarch, vanilla extract, sour cream, and cinnamon and mix until combined. Scrape the sides and bottom of the bowl after each mixing. Add the eggs, one at a time, beating just until combined and no pieces of yolk or white can be seen.
6. To assemble the cake, pour the cream cheese filling over the cooled cookie crust. Smoothe the top using a rubber spatula.
7. Place the apple slices on top of the filling in a single layer trying not to add any of the liquid.
8. Sprinkle the crumble topping over the apples.
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9. Place the wrapped pan in a large roasting pan or jelly pan, and pour in about one inch of boiling water, making sure not to get any on the cheesecake.
10. Place the roasting pan in the oven and bake for 50-60 minutes. Your cheesecake will be done when you shake it and only the center jiggles slightly. If it doesn’t jiggle, it’s overcooked. If it feels “liquid” it’s not done yet. It should only slightly jiggle in the center.
11. Turn the oven off, slightly open the door, and leave the cheesecake in the open oven for about 30 minutes.
12. Remove the cheesecake from the oven, cover the top with foil, and let it cool down completely on the counter.
13. Once cooled down, keep it covered with foil, and refrigerate it at least 6 hours or overnight before slicing and serving.
How do I Know When my Cheesecake is Done?
Your cheesecake will be done when you shake the pan and only the center of the cheesecake is slightly jiggly. If you shake it and it feels too liquid and everything jiggles, it’s not done yet. If you shake it and nothing moves, it’s overcooked. It should jiggle slightly in the center and the edges should feel firm.
What’s the Secret to Perfectly Cooked Cheesecake?
Once your cheesecake is cooked until just slightly jiggly in the center, turn off the oven, open the door slightly, and leave the cheesecake inside for about 30 minutes. Remove the cheesecake, cover with foil, and let it cool down to room temperature. Once it has cooled down, place it in the fridge to chill (still covered with foil). The secret is not only to have it cooked until slightly jiggly in the center, but also to cool down slowly.
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Apple Crisp Cheesecake
Who says you have to pick between two loves? Apple crisp and cheesecake can be combined to make the ultimate dessert! Creamy cheesecake topped with cinnamon apples and crunchy crumble? It doesn’t get any better than this!
Ingredients
For the crust:
- 3 cups graham cracker crumbs
- 3 tbsp brown sugar
- ½ tsp ground cinnamon
- ½ cups unsalted butter, melted
For the cinnamon apples
- 2 apples, peeled, cored, and sliced
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
For the Crumble Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup quick-cooking oats
- 4 tbsp butter, melted
For the Cheesecake Filling
- 3 (8 oz) bricks cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ tsp ground cinnamon
- 1 tbsp cornstarch
- 1 ½ tsp vanilla extract
- ½ cup sour cream
- 3 large eggs, room temperature
- Boiling water
Instructions
- Preheat the oven to 350 F and wrap the outside of a 9-inch springform pan with foil, making sure all seams are fully covered.
- To make the crust mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until well combined. Press this mixture into the bottom and halfway up the sides of the pan. Bake for 10 minutes and set aside to cool down.
- To make the cinnamon apples, place the sliced and cored apples in a medium-sized bowl and mix in the lemon juice, brown sugar, and cinnamon. Place in the fridge and set aside.
- To make the crumble topping, mix the flour, brown sugar, cinnamon, nutmeg, and oats until well combined. Stir in the melted butter until well combined and crumbly. Set aside.
- To make the cream cheese filling, beat the softened cream cheese and sugar until smooth and creamy, using a hand-held or stand mixer. Add the cornstarch, vanilla extract, sour cream, and cinnamon and mix until combined. Scrape the sides and bottom of the bowl after each mixing. Add the eggs, one at a time, beating just until combined and no pieces of yolk or white can be seen.
- To assemble the cake, pour the cream cheese filling over the cooled cookie crust. Smoothe the top using a rubber spatula.
- Place the apple slices on top of the filling in a single layer trying not to add any of the liquid.
- Sprinkle the crumble topping over the apples.
- Place the wrapped pan in a large roasting pan or jelly pan, and pour in about one inch of boiling water, making sure not to get any on the cheesecake.
- Place the roasting pan in the oven and bake for 50-60 minutes. Your cheesecake will be done when you shake it and only the center jiggles slightly. If it doesn’t jiggle, it’s overcooked. If it feels “liquid” it’s not done yet. It should only slightly jiggle in the center.
- Turn the oven off, slightly open the door, and leave the cheesecake in the open oven for about 30 minutes.
- Remove the cheesecake from the oven, cover the top with foil, and let it cool down completely on the counter.
- Once cooled down, keep it covered with foil, and refrigerate it at least 6 hours or overnight before slicing and serving. Serve with caramel sauce on top.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 402Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgCarbohydrates: 57gFiber: 2gSugar: 37gProtein: 5g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.