Apple Crisp Cheesecake

This Apple Crisp Cheesecake is the ultimate dessert mash-up! A creamy cheesecake layer is topped with spiced apples and a buttery, crunchy crisp topping. Perfect for fall gatherings or whenever you crave a show-stopping treat.

Ingredients

Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Layer:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract

Apple Layer:

3 medium apples, peeled and thinly sliced
½ cup brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg

Crisp Topping:

½ cup all-purpose flour
½ cup old-fashioned oats
½ cup packed brown sugar
½ tsp cinnamon
¼ cup unsalted butter, softened

Instructions

Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
Prepare the Cheesecake Layer:
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix until combined. Stir in vanilla extract. Pour over the cooled crust and spread evenly.
Add the Apple Layer:
- Toss sliced apples with brown sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the cheesecake layer.
Make the Crisp Topping:
- In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the softened butter with a fork or your fingers until crumbly. Sprinkle over the apple layer.
Bake:
- Bake for 45–55 minutes, or until the cheesecake is set and the crisp topping is golden brown. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve:
- Remove from the springform pan, slice, and serve chilled. Top with caramel sauce or whipped cream for extra indulgence!

Notes

Use Granny Smith apples for a tart contrast to the sweet cheesecake.
Store in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
Add chopped pecans to the crisp topping for extra crunch.