This Apple Crisp Cheesecake is a tasty treat that combines creamy cheesecake with sweet apple slices and a crunchy topping. It’s like dessert and comfort in one bite!
Honestly, who doesn’t love the mix of creamy and crispy? I could eat this all day! Pair it with a dollop of whipped cream, and you’ve got a dessert that feels like a warm hug!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the crust. If you don’t have them, try digestive biscuits or crushed vanilla wafers. They give a nice sweetness and crunch!
Cream Cheese: Full-fat cream cheese is essential for a rich texture. If you’re looking for a lighter option, you can use Neufchâtel cheese. Just remember, it may affect the creaminess a bit.
Apples: I recommend using Granny Smith apples for a tart flavor that balances well with sweetness. However, you could use Fuji or Honeycrisp if you prefer sweeter apples.
Old-Fashioned Rolled Oats: These add a nice texture to the topping. If you’re gluten-free, make sure to use certified gluten-free oats.
Sour Cream: This adds creaminess and depth. If you need a substitute, plain Greek yogurt works great too—a bit tangy but still delicious!
How Do I Prevent My Cheesecake from Cracking?
Cracking can be a common issue with cheesecakes, but here are a few tricks to help:
- Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This makes for a smoother batter and reduces air bubbles that can cause cracks.
- Don’t Overmix: When mixing, just combine the ingredients until smooth. Overmixing can incorporate too much air, leading to cracking while baking.
- Cooling Gradually: After baking, let the cheesecake cool in the oven with the door slightly ajar for about an hour. This gradual cooling helps prevent sudden temperature changes that cause cracks.
With these tips and ingredient choices, you’ll have a beautiful Apple Crisp Cheesecake that’s sure to impress!
Apple Crisp Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
For the Apple Crisp Topping:
- 2 medium apples, peeled, cored, and diced
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
For Drizzling:
- Caramel sauce (store-bought or homemade)
Garnish:
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, followed by 60-70 minutes of baking and a chilling time of at least 4 hours or preferably overnight. So be sure to plan ahead for that perfect creamy texture!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Next, press this mixture firmly into the bottom of a 9-inch springform pan, ensuring even coverage across the base. Set it aside for now.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add the granulated sugar and vanilla extract while mixing until everything is blended. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Now, gently fold in the sour cream and flour until smooth, being careful not to overmix. Finally, pour the cheesecake filling over the prepared crust, smoothing it out with a spatula.
3. Prepare the Apple Crisp Topping:
In a small bowl, you can toss your diced apples with a sprinkle of cinnamon if you like. In a larger bowl, mix together the flour, rolled oats, brown sugar, cinnamon, nutmeg, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture forms coarse crumbs. Slowly fold the diced apples into the crumb mixture, ensuring they are well dispersed.
4. Assemble and Bake:
Now, evenly sprinkle the apple crisp topping over the cheesecake filling. Be sure your springform pan is placed on a baking sheet to catch any drips while baking. Bake in the preheated oven for about 60-70 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle. Once finished, turn off the oven, crack the oven door open, and let the cheesecake cool in there for about 1 hour to prevent any cracks from forming.
5. Chill:
After cooling, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight for a firmer texture.
6. Serve:
Before serving, run a knife around the edges of the cheesecake and carefully remove the sides of the springform pan. Drizzle caramel sauce generously over the top, allowing it to drip down the sides for a lovely presentation. If you like, you can garnish with fresh mint leaves for a pop of color. Now, slice yourself a piece and enjoy the creamy, crunchy goodness of your Apple Crisp Cheesecake!
This rich and delectable cheesecake, layered with a sweet-spiced apple topping and drizzled with caramel, is perfect for any fall gathering or any occasion you’ll want to celebrate with sweetness! Enjoy!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples are recommended for their tartness, you can also use Fuji or Honeycrisp apples for a sweeter flavor. Mix and match to find your favorite combination!
Is It Possible to Make This Cheesecake in Advance?
Definitely! This cheesecake can be made up to 2 days in advance. Just be sure to cover it tightly with plastic wrap in the fridge to keep it fresh. The flavors will even develop more as it sits!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To enjoy, simply slice and serve straight from the fridge or let it sit at room temperature for a few minutes to soften slightly.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw in the refrigerator overnight before serving.
