This Apple Crisp Cheesecake is a delicious mix of creamy cheesecake and sweet apples, topped with a crunchy oat topping. It’s like a cozy fall dessert in one yummy bite!
Whenever I make this, everyone just loves the blend of smooth and crunchy! It’s perfect for dessert or a special treat. You might want to grab a slice before it’s all gone! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: For the crust, if you don’t have graham crackers, try using digestive biscuits or crushed vanilla wafers. They also add great flavor!
Apples: Tart apples like Granny Smith work best for balancing sweetness. If those aren’t available, feel free to use Honeycrisp or Fuji apples instead. Just make sure they’re firm for best texture.
Cream Cheese: This is key for the cheesecake filling. If you’re looking for a lower-fat option, Neufchâtel cheese can be used, but it might not be as creamy.
Sour Cream: It adds richness. If you want a non-dairy version, you can substitute with unsweetened coconut yogurt or a firm tofu blended until smooth.
How Do I Get a Smooth Cheesecake Filling?
A smooth filling can make or break your cheesecake. Here’s how to achieve that creamy texture:
- Ensure your cream cheese is fully softened; it should be easy to mix and free of lumps.
- Blend on low speed to avoid introducing too much air, which can cause cracks during baking.
- Add eggs one by one, mixing briefly after each addition—don’t overmix once the eggs are in.
Trust me, taking these steps will give you a luscious cheesecake texture!
Why Should I Use a Water Bath for Baking?
A water bath helps regulate the temperature of the cheesecake while baking, preventing cracks and uneven cooking. To set it up:
- Wrap the bottom of your springform pan tightly with aluminum foil to prevent leaks.
- Place the pan inside a larger baking dish or roasting pan.
- Fill the outer pan halfway with hot water before placing it in the oven.
This technique is a little extra work, but it’s worth it for a flawless cheesecake!
Apple Crisp Cheesecake
Ingredients You’ll Need:
For Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
For Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For Apple Topping:
- 3 medium apples, peeled, cored, and chopped (preferably tart apples)
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
For Crisp Topping:
- 3/4 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 6 tbsp unsalted butter, cold and cubed
For Garnish:
- Caramel sauce (store-bought or homemade)
- Additional apple slices for decoration (optional)
How Much Time Will You Need?
You’ll need about 20 minutes to prep this dessert, and then about 60-70 minutes for baking. After that, it’s best to chill the cheesecake for at least 4 hours or overnight before serving. So, plan for a total of 5-6 hours including cooling time. Worth the wait!
Step-by-Step Instructions:
1. Preheat Oven:
First, preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside bottom with aluminum foil to protect against leaks. This is important for a smooth baking experience!
2. Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, granulated sugar, and cinnamon together. Add in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your springform pan to create a nice even layer. Bake in the preheated oven for about 10 minutes, then set aside to cool.
3. Make the Apple Topping:
In a skillet, combine the chopped apples, sugar, cinnamon, and lemon juice. Cook over medium heat until the apples are just tender, which should take about 5-7 minutes. Set this mixture aside to cool while you continue with the other steps.
4. Prepare the Crisp Topping:
In a separate bowl, mix the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture looks like coarse crumbs. Pop this in the refrigerator until you’re ready to use it.
5. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and vanilla extract, mixing well. Add the eggs one at a time, mixing on low speed just until each is combined. Finally, fold in the sour cream until it’s just mixed.
6. Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust. Then, spread the prepared apple topping evenly on top of this layer. Pour the remaining cheesecake filling over the apples and smooth the top out with a spatula.
7. Add the Crisp Topping:
Scoop the prepared oat crisp topping onto the cheesecake layer evenly. This will get nice and crunchy while baking!
8. Bake the Cheesecake:
To bake, place your springform pan in a water bath. This means placing the pan inside a larger baking dish filled halfway with hot water. This helps keep the cheesecake from cracking. Bake for 60-70 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
9. Cool the Cheesecake:
Once done, carefully remove the cheesecake from the oven and water bath. Let it cool at room temperature for a bit, then refrigerate it for at least 4 hours or overnight if you can wait!
10. Serve and Enjoy:
When you’re ready to serve, gently remove the sides of the springform pan. Drizzle caramel sauce over the top and adorn with sliced apples if you’d like. Slice it up and enjoy this delightful Apple Crisp Cheesecake!
This dessert combines a buttery graham crust, velvety cheesecake, spiced apples, and a crunchy topping to create a mouthwatering treat perfect for any occasion, especially in the fall!
Can I Substitute Other Fruits for the Apple Topping?
Absolutely! If apples aren’t your preference, you can use pears, peaches, or even berries. Just be sure to adjust the sugar based on the sweetness of the fruit you choose!
How Do I Prevent the Cheesecake from Cracking?
To avoid cracks, be sure not to overmix your filling and bake the cheesecake in a water bath. This gentle cooking method helps maintain a steady temperature and adds moisture.
Can I Make This Cheesecake in Advance?
Yes, you can make this cheesecake up to 2 days in advance! Just cover it tightly with plastic wrap after cooling, and keep it in the refrigerator until you’re ready to serve. The flavors will meld beautifully!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To enjoy it again, simply slice and serve chilled or at room temperature!
