Description
Creamy apple crisp cheesecake delivers a perfect blend of classic dessert flavors that dance on your palate with comforting warmth. Smooth cream cheese meets tender apples and crispy oat topping, creating a dessert that feels like a sweet hug from your favorite baker.
Ingredients
Scale
Main Ingredients:
- 3 8-ounce packages cream cheese, softened
- 4 medium apples, peeled, cored, and diced
- 1 ½ cups granulated sugar
- 2 large eggs
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
Topping and Supporting Ingredients:
- ½ cup sour cream
- ½ cup heavy cream
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup rolled oats
- 2 tablespoons unsalted butter, cold and cubed
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- Pinch of salt
Instructions
- Mix 1 ½ cups graham cracker crumbs, 5 tablespoons melted butter, ¼ cup sugar, and ¼ teaspoon cinnamon in a medium bowl until fully combined.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust at 350°F for 8-10 minutes until lightly golden, then allow to cool completely.
- Dice 4 medium apples and combine them with ¼ cup flour, ¼ cup brown sugar, ¼ cup rolled oats, 2 tablespoons cold cubed butter, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
- Use your fingers to break down the cold butter into the apple mixture until it resembles coarse crumbs.
- Beat 3 packages softened cream cheese with 1 ½ cups sugar until smooth and creamy.
- Mix in ½ cup sour cream until well incorporated.
- Add eggs one at a time, thoroughly mixing after each addition.
- Stir in 1 teaspoon vanilla extract and ¼ teaspoon cinnamon.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly.
- Sprinkle the apple crisp topping across the entire surface.
- Bake at 350°F for 55-70 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove from oven and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
- Create caramel by heating ½ cup heavy cream and ½ cup sugar over medium heat until it reaches a deep amber color.
- Remove from heat and stir in 2 tablespoons butter and a pinch of salt.
- Let caramel cool slightly, then drizzle over the chilled cheesecake.
- Release the springform pan and slice the cheesecake.
- Refrigerate any remaining cheesecake for up to 3-4 days.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy filling.
- Let the cheesecake cool slowly inside the oven to prevent cracking and maintain a silky texture.
- For a gluten-free version, swap graham cracker crumbs with gluten-free cookie crumbs or almond flour.
- Slice apples thinly and evenly to guarantee consistent cooking and a perfect crisp topping throughout the dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5-10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 367 kcal
- Sugar: 34 g
- Sodium: 152 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg