Print

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

5 from 12 reviews

When two delicious desserts collide: Apple Crisp plus Cheesecake!

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.