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Apple Crisp Cheesecake

Apple Crisp Cheesecake blends a creamy cheesecake filling with a spiced apple layer and an oat crisp topping over a buttery graham crust. Baked in a water bath until the center is just set, then chilled for clean, sliceable layers.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.33 cup sugar
  • 6 tbsp unsalted butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Apple layer
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crisp topping
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold, cubed

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 mixing bowl

Method
 

Make and bake the graham crust
  1. Preheat oven to 325F and press the graham cracker crumbs, sugar, and melted butter into a 9-inch springform pan. Bake for 8 minutes, then remove to cool while you prepare the filling.
Cook and cool the apple layer
  1. Cook the diced apples with 1 tablespoon butter, brown sugar, and cinnamon for 5 minutes, stirring until softened. Cool completely before layering on the cheesecake so the filling stays creamy.
Mix cheesecake filling
  1. Beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing just until combined, then mix in sour cream, vanilla, and cinnamon.
Assemble and add topping
  1. Pour the cheesecake filling over the baked crust and top with the cooked apples. Spread evenly so the apple layer covers the surface.
Build the oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in the cold cubed butter until clumpy. Scatter the topping over the apples so you get a golden crisp crown.
Bake in a water bath
  1. Set the springform pan into a water bath on a sheet pan and bake at 325F for 60-65 minutes until the center is just set. The top should look set while the middle still has a slight jiggle.
Chill and serve
  1. Cool the cheesecake completely at room temperature before refrigerating. Refrigerate for 6 hours, then release from the pan and slice cleanly.

Notes

For the smoothest texture, beat the cream cheese just until combined and avoid overmixing after the eggs go in. Chill the cheesecake uncovered for the first hour, then cover; store in the refrigerator up to 4 days and freeze slices for up to 2 months. For a lighter option, use low-fat cream cheese and light sour cream for a slightly less rich but still creamy result.