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Apple Crisp Cheesecake

Apple crisp cheesecake with a graham crust, creamy spiced filling, and a golden oat crumble over a layer of softened apples. Baked in a water bath until the center is just set, then chilled for clean slices.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp unsalted butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Apple layer
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crisp topping
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter cubed

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Make the graham crust
  1. Preheat oven to 325F. Press graham cracker crumbs mixture with sugar and melted unsalted butter into a 9-inch springform pan, then bake for 8 minutes for a set crust.
Cook and cool the apples
  1. Cook diced apples with butter, brown sugar, and cinnamon for 5 minutes, until softened. Cool the apple mixture completely so it doesn’t loosen the cheesecake batter.
Mix the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and cinnamon until fully combined and creamy.
Assemble and top
  1. Pour the cheesecake filling over the baked crust. Top with the cooked apples in an even layer.
  2. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy. Scatter the oat crisp topping over the apples so the surface is covered.
Bake in a water bath
  1. Place the springform pan in a water bath setup on a sheet pan and bake for 60-65 minutes at 325F, until the center is just set. Look for a slight jiggle in the middle while the edges look firm.
Chill and serve
  1. Cool the cheesecake completely at room temperature until no longer warm in the center. Refrigerate for 6 hours before releasing from the springform pan and slicing for clean cuts.

Notes

For the tightest slices, cool the cheesecake fully and refrigerate the full 6 hours before releasing the pan. Store covered in the refrigerator up to 4 days. Freezing: yes, freeze slices up to 2 months, thaw in the fridge overnight. For a lower-sugar option, use a 1:1 baking-style sugar substitute for both sugars.