Apple Crisp Cheesecake
This Apple Crisp Cheesecake drew rave reviews at our holiday party! Delicious enough for two of the guests to ask for a to-go slice!
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!
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!
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 How to Make a Cheesecake 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.
Add this amazing cheesecake to your fall baking list. It would be wonderful, though, as a delicious indulgence any time of year!
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!).
More Recipes You’ll Love:
If you love cheesecakes, you might also like these other terrific recipes:
- The Best Oreo Cheesecake from Life, Love, and Sugar
- Hot Fudge Brownie Cheesecake
- Samoa Cheesecake
- Boston Cream Pie Cheesecake
- Plus, all my Favorite Apple Recipes
- More Dessert Recipes
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons unsalted butter (I used salted)
- 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
- 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
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.
Recipe courtesy of Allison Miller and her new cookbook, Untraditional Desserts. Recipe reprinted with permission of Page Street Publishing Company.
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Amount Per Serving: Calories: 406Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 100mgSodium: 165mgCarbohydrates: 56gFiber: 2gSugar: 41gProtein: 5g