Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Apple Crisp Cheesecake with Cinnamon Apples and Oatmeal Crumble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 285 reviews

This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the sweet, cinnamon-spiced flavors of apple crisp. A buttery graham cracker crust supports a smooth cream cheese filling layered with thinly sliced cinnamon apples and topped with a crunchy oat crumble. Baked in a water bath for a silky texture, this dessert is finished with an optional drizzle of salted caramel sauce, perfect for an indulgent treat during the fall or any special occasion.

  • Total Time: 8 hours 55 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), melted

Cinnamon Apples

  • 2 large apples (Granny Smith or Gala recommended)
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon

Crisp Topping

  • 1/2 cup all-purpose flour (63 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter (56 grams), melted

Cheesecake Filling

  • 24 ounces full-fat cream cheese (680 grams), room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (120 ml), room temperature
  • 3 large eggs, room temperature

Additional

  • Boiling water (for water bath)
  • Salted caramel sauce (optional for drizzling)

Instructions

  1. Preheat Oven: Set your oven to 350°F (180°C, 160°C fan-forced). Prepare a 9-inch (23-cm) springform pan by wrapping it 3-4 times in tin foil to cover all seams, then lightly grease the pan with non-stick spray to prevent sticking.
  2. Prepare Crust: In a bowl, mix graham crumbs, brown sugar, and cinnamon. Stir in the melted butter until fully combined. Press this mixture evenly into the bottom and halfway up the sides of your prepared pan. Bake for 8-10 minutes until set, then remove from the oven keeping the oven on.
  3. Prepare Cinnamon Apples: Peel, core, and thinly slice the apples. Toss them with brown sugar and cinnamon until thoroughly coated. Refrigerate until needed so the flavors meld and apples stay fresh.
  4. Make Crisp Topping: Combine flour, brown sugar, and cinnamon in a bowl. Add oats and mix well. Then stir in the melted butter until the mixture resembles damp sand and forms clumps when pressed together. Set aside for topping later.
  5. Mix Cheesecake Filling: Beat cream cheese with both sugars until smooth and creamy, scraping down the bowl to remove lumps. Add cornstarch and cinnamon, then sour cream and vanilla extract, mixing gently and scraping as needed. Add eggs one at a time, mixing just until combined after each addition to avoid overmixing and ensure a smooth batter.
  6. Assemble Cheesecake: Pour the filling over the pre-baked crust and smooth the surface. Evenly layer the sliced apples on top, avoiding any excess liquid. Sprinkle the oat crumble topping generously over the apples.
  7. Set up Water Bath: Place the springform pan inside a large roasting pan and pour boiling water into the roasting pan until it reaches about 1 inch deep around the springform pan. This water bath will help the cheesecake bake evenly and prevent cracking.
  8. Bake Cheesecake: Bake in the preheated oven for 50-60 minutes. The cheesecake is done when the center has a slight wobble but the edges are set. Remove from oven and let cool in the water bath to room temperature.
  9. Chill: Once cooled, remove the cheesecake from the water bath. Cover the pan tightly with foil and refrigerate for at least 6 hours or overnight to fully set.
  10. Serve: When ready, run a sharp knife around the edges to loosen the cake, then unclasp and remove the springform ring. Slice with a sharp thin knife, wiping the knife clean between cuts for neat slices. Optionally, drizzle each portion with salted caramel sauce before serving.

Notes

  • Make sure the cream cheese and eggs are at room temperature to ensure a smooth batter without lumps.
  • Wrapping the springform pan in multiple layers of tin foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
  • Use a thin, sharp knife warmed in hot water for cleaner slices and less crumbling.
  • The water bath baking method helps avoid cracks and gives a smooth, creamy texture to the cheesecake.
  • Refrigerate the cheesecake for at least 6 hours or overnight for best flavor and texture.
  • This cheesecake is best served chilled but can be brought to room temperature for about 10-15 minutes before serving if preferred.
  • Salted caramel sauce is optional but adds a lovely contrast to the cinnamon and apple flavors.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/apple-crisp-cheesecake-with-cinnamon-apples-and-oatmeal-crumble-recipe/