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Apple Crisp Cheesecake Recipe

Apple Crisp Cheesecake Recipe
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★★★★★

5.1 from 8 reviews

This Apple Crisp Cheesecake combines the creamy richness of a classic cheesecake with the warm, spiced flavors of an apple crisp topping. The Graham cracker crust forms a buttery base, while a luscious caramel drizzle adds an extra layer of indulgence. Perfect for fall and holiday celebrations, this dessert is a crowd-pleaser that marries two favorites into one elegant treat.

Ingredients

Scale

For the Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup melted unsalted butter
  • 1/4 cup brown sugar

For the Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 tablespoon vanilla extract

For the Apple Crisp Topping

  • 3 large apples, peeled, cored, and diced
  • 2 tablespoons lemon juice
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup unsalted butter, cold and cubed

For the Caramel Drizzle (Optional)

  • 1/2 cup store-bought or homemade caramel sauce

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and brown sugar in a mixing bowl. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue mixing until the texture becomes silky. Blend in the sour cream and vanilla extract until combined. Add the eggs one at a time, mixing on low speed after each addition to prevent overbeating.
  3. Fill the Pan: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula to create an even surface.
  4. Prepare the Water Bath: Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This helps prevent cracking during baking.
  5. Bake the Cheesecake: Bake at 325°F (163°C) for 60 to 70 minutes. The center should still jiggle slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  6. Make the Apple Crisp Topping: While the cheesecake bakes and cools, toss the diced apples with lemon juice in a large bowl. Add brown sugar, cinnamon, nutmeg, flour, oats, and cubed butter. Use your fingertips to work the butter into the mixture until it resembles coarse crumbs.
  7. Bake the Topping: Spread the apple crisp mixture evenly on a baking sheet. Bake at 350°F (175°C) for 20 minutes or until golden and fragrant. Let cool completely.
  8. Chill the Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
  9. Assemble and Serve: Once fully chilled, spoon the cooled apple crisp topping evenly over the cheesecake. Drizzle caramel sauce over the top just before serving.

Notes

  • Be careful not to overbeat the eggs when mixing the cheesecake filling to avoid cracks.
  • Using a water bath helps ensure even baking and prevents the cheesecake from cracking.
  • The apple crisp topping can be made ahead and stored in the refrigerator until ready to bake.
  • For a stronger apple flavor, consider using tart apples like Granny Smith.
  • The caramel drizzle is optional but highly recommended for extra sweetness and a beautiful presentation.
  • Allow the cheesecake to fully chill to achieve the best texture and flavor.

Nutrition

Keywords: Apple Crisp Cheesecake, Apple Crisp, Cheesecake Recipe, Fall Dessert, Apple Dessert, Caramel Drizzle Cheesecake

Find it online: https://dinewithlily.com/apple-crisp-cheesecake-recipe/