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Apple Crisp Cheesecake

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This Apple Crisp Cheesecake drew rave reviews from the guests at our holiday party! Delicious enough for two of the husbands to ask for a slice to take home!

We had 20 of our dear neighbors over for a holiday appetizer party. Each couple brought a hearty appetizer, but I couldn’t resist adding a couple of desserts. Both this autumnal apple cheesecake and my la bete noire were hits!

Slice of Apple Crisp Cheesecake on a white plate with a red handled fork

Apple Crisp Cheesecake

Before you start wondering about the party guests, you must know we’ve lived in the same neighborhood for almost 30 years. I know everyone’s favorite desserts, and the fellow that rivals my husband as biggest chocoholic and the resident cheesecake lover were both in attendance. If they hadn’t asked for a slice or two, I would have offered.

I knew the minute my knife glided through this apple crisp cheesecake, it was a winner. Super creamy with perfectly cooked apples. And as a streusel fanatic, I was delighted with the oat crumble topping!

Slice of Apple Crisp Cheesecake in front of cake stand

Tips for Making an Apple Crisp Cheesecake

I love making cheesecakes and have learned a few ways to make a perfect cheesecake along the way. Plus, a few tips specifically for this apple cheesecake. I’ve written an in depth post on making cheesecakes for your reference as well.

  • In general, have all your ingredients at room temperature when making a cheesecake, especially the eggs and cream cheese.
  • To speed up the process, I often place the eggs in a bowl of very warm, but not boiling, water for about 15 minutes. You don’t want to cook the eggs, but get the chill off.
  • Use a paddle attachment to mix the filling. This will prevent excess air from being incorporated into the batter and makes for a better textured, more satiny cheesecake.
  • Bake your cheesecake in a bain marie, or water bath, to stablize the baking temperature. This is thought to help minimize cracking across the surface of the cheesecake.
  • Wrap the springform pan in heavy duty foil to prevent any water from leaking into the pan and causing a soggy crust.
  • Chill your cheesecake overnight before serving if possible.
  • Use an apple like a golden delicious versus a granny smith. Though a golden delicious might not hold its shape in a pie, it will soften more quickly than other baking apples. This prevents your cheesecake from being baked, but the apples under-baked.
Whole Apple Crisp Cheesecake on a white cake stand

Untraditional Desserts: 100 Classic Treats with a Twist

This recipe comes from a new cookbook, Untraditional Desserts: 100 Classic Treats with a Twist, by my blogger friend, Allison Miller. Alli is the successful founder of Tornadough Alli and has been featured on numerous sites including Country Living, Good Housekeeping, Better Homes and Gardens and more!

Chapters in her book include, Outrageous Out-of-the-Box Cakes (her Hot Chocolate Bundt Cake looks amazing), Extraordinary Cheesecakes and Pies (the Creme Brulee Cheesecake is so tempting!), and Tasty Take-Along Bars, Brownies and Blondies (Carrot Cake Blondies are next on my list!).

Besides her blog, you can find Alli on Facebook, Pinterest and Instagram.

If you love cheesecakes, you might also like my Hot Fudge Brownie Cheesecake, Samoa Cheesecake, or this Boston Cream Pie Cheesecake!

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Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Slice of apple crisp cheesecake on a square white plate

Apple Crisp Cheesecake

When two delicious desserts collide: Apple Crisp plus Cheesecake!

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter (I used salted)

Cheesecake:

3 (8-ounce) packages cream cheese, at room temperature

1 cup sugar

1 cup sour cream

2 1/2 teaspoons vanilla extract

3 eggs, at room temperature

3 cups apple, peeled, cored and sliced 1/4-inch thin (I used Golden Delicious)

1 teaspoon cinnamon

1/2 salt (I used a scant 1/4 teaspoon, but I think a pinch would suffice)

2 tablespoons sugar

Topping:

1/4 cup all-purpose flour

1/4 cup old-fashioned oats

1/4 cup brown sugar

1 teaspoon cinnamon

2 tablespoons butter, at room temperature

Instructions

Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and wrap the bottom and sides of the pan with heavy-duty aluminum foil. Set aside.

To make the crust, in a large bowl, mix together your graham cracker crumbs, sugar and melted butter until combined. Press the crust into the bottom of the pan and set aside.

In a stand mixer, add your cream cheese and on medium speed, mix until smooth (I used the paddle attachment). Add sugar and mix until combined. Next, add in your sour cream and vanilla and mix until combined. Add your eggs, one at a time, making sure the eggs are incorporated after each addition.

In a large bowl, add your apples, cinnamon, salt and sugar. Toss to coat. Layer the apples on top of the crust, covering it evenly. Pour your cheesecake filling over the top of apples. Set aside.

To make the topping, in a medium bowl, mix together your flour, oats, brown sugar, cinnamon and butter until pea-sized crumbs form. Sprinkle over the cheesecake.

Pace your springform pan in a large roasting pan, and fill halfway up the sides with hot water. Place in the oven and bake for 1 hour and 10 minutes until the center is just set.

Turn off the heat and crack the oven door open. Let it cook this way for 1 hour. Remove the cheesecake from the oven, and let it cool completely. Cover and refrigerate for 8 hours.

Notes

Recipe courtesy of Allison Miller and her new cookbook, Untraditional Desserts. Recipe reprinted with permission of Page Street Publishing Company.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

18 comments on “Apple Crisp Cheesecake”

  1. This cheesecake looks devine! No wonder people wanted some to take home. Will check out your friend’s book, being a sucker for desserts.

  2. Can never get tired of cheesecake! This looks fabulous with that crisp topping.

  3. This cheesecake sounds to die for, I would have wanted to take a few slices home too. Thanks for sharing and Happy Holidays! 🙂

  4. This looks amazing! Definitely a crowd pleaser!

  5. Two of my favorite desserts in one! And the streusel on top – Love it!

  6. WOW this cheesecake looks and sounds so delicious!

  7. Two of my favorites in one slice. Yum. Happy holidays, dear Liz.
    Amalia
    xo

  8. This recipe combines 2 desserts that I love: apple crisp and cheesecake! I can’t wait to try this recipe, it looks utterly divine! 

  9. Thank you for sharing such a tasty cake recipe. Eagerly waiting for more such tasty recipes.

  10. Thank you for sharing such a tasty apple crisp cheesecake recipe. Eagerly waiting for more such tasty recipes.

  11. This cheesecake is absolute perfection!

  12. Lovely recipe as always, Liz! Here’s wishing you a blessed X’mas, with love from Singapore! xoxo

  13. Such a dreamy dessert and truly the best of both worlds!

  14. Made this for the holiday and just had to come back it say it was AWESOME!!!

  15. Cheesecake or chocolate…that’s a tough choice. It is so nice having neighbors that share fun moments. Sounds like you treat them very well.

  16. In the recipe, under Cheesecake and after 1 tsp cinnamon, it says 1/2 (I used a scant 1/4 tsp). What is this ingredient?

  17. It would be hard not to pick from the topping each time I passed this cake. It’s a beauty and thanks for the tips.

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