Description
This Apple Crisp Cheesecake is a luscious dessert combining the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. Featuring a crunchy graham cracker crust, a smooth caramel-infused cheesecake filling, and a delightful oat topping studded with tender apples, this recipe offers the perfect balance of textures and sweetness. Baked in a water bath to ensure a silky, creamy center, it’s an ideal treat for gatherings or special occasions.
Ingredients
Crust
- Cooking spray
- 12 graham crackers, crushed
- 6 tbsp. melted butter
- 1 tsp. ground cinnamon
- 1/4 cup granulated sugar
- 1/4 tsp. kosher salt
Cheesecake Filling
- 4 (8-oz.) blocks cream cheese, softened
- 1/4 cup caramel sauce, plus more for drizzling
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp. pure vanilla extract
- 2 tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cinnamon
Apple Crisp Topping
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup old fashioned oats
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 4 tbsp. butter, softened
- 1 apple, peeled and finely chopped
Garnish (Optional)
- Whipped topping
Instructions
- Prep the Pan: Preheat your oven to 325°F (163°C) and grease an 8- or 9-inch springform pan thoroughly with cooking spray to prevent sticking.
- Make the Crust: In a large bowl, combine the crushed graham crackers, melted butter, ground cinnamon, granulated sugar, and kosher salt. Press this mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan to create the crust layer.
- Prepare the Cheesecake Filling: Using a hand mixer or stand mixer, beat the softened cream cheese, caramel sauce, and sugar until completely smooth and creamy. Add the eggs one at a time, blending smoothly after each addition. Stir in the sour cream and vanilla extract. Finally, add the flour, salt, and cinnamon, beating just until everything is combined. Pour this cheesecake batter evenly over the prepared crust.
- Prepare the Apple Crisp Topping: In a medium bowl, whisk together the brown sugar, flour, old fashioned oats, ground cinnamon, and salt. Using a fork or pastry cutter, cut in the softened butter until the mixture is crumbly. Scatter the peeled and finely chopped apples in an even layer over the cheesecake filling, then distribute the oat topping evenly over the apples.
- Set up the Water Bath and Bake: Wrap the bottom of the springform pan securely with aluminum foil to prevent water from leaking in. Place the pan inside a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake in the preheated oven for about 1 hour and 30 minutes, or until the center of the cheesecake slightly jiggles when gently shaken.
- Cool the Cheesecake: Turn off the oven and prop the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove the foil and refrigerate the cheesecake for at least 4 hours, or ideally overnight, for the best texture and flavor.
- Serve: Before serving, drizzle additional caramel sauce over the cheesecake. Optionally, garnish slices with whipped topping. Slice and enjoy this rich, spiced dessert.
Notes
- Wrapping the springform pan with foil is important to prevent water from the water bath from leaking in.
- Using a water bath helps the cheesecake bake evenly and prevents cracking.
- Allowing the cheesecake to cool gradually in the oven avoids sudden temperature changes that could cause cracks.
- For best results, chill the cheesecake overnight so it sets fully.
- You can substitute granny smith apples or other tart apples for better balance with the sweetness.
- If you like, serve with vanilla ice cream or extra caramel sauce for added indulgence.