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Apple Crisp Cheesecake

Apple Crisp Cheesecake

Apple Crisp Cheesecake combines creamy cheesecake with crispy apple topping, creating a delightful autumn dessert.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: SWEET TREATS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Forms the base of the cheesecake
  • ½ cup Unsalted butter (melted) Binds the crumbs and adds richness
  • ¼ cup Brown sugar Adds caramelized flavor
Cheesecake Filling
  • 16 oz Cream cheese (softened) Ensure it's at room temperature
  • 1 cup Granulated sugar Sweetens the cheesecake
  • 3 large Eggs Provides structure
  • ½ cup Sour cream Adds tanginess
  • 1 teaspoon Vanilla extract Infuses warmth
Apple Layer
  • 4 cups Apples (peeled and sliced) Use tart varieties like Granny Smith
  • ¼ cup Brown sugar Enhances the apple flavor
  • 1 teaspoon Cinnamon Brings warmth
  • ¼ teaspoon Nutmeg Use sparingly
  • 1 tablespoon Lemon juice Brightens the mixture
  • 2 tablespoon Cornstarch Thickens the mixture
Crisp Topping
  • 1 cup Old-fashioned oats Adds heartiness
  • ½ cup All-purpose flour Binds the topping
  • ¼ cup Brown sugar Adds moisture
  • 1 teaspoon Cinnamon Reinforces flavor
  • ½ cup Unsalted butter (cold and cubed) Creates flaky texture

Equipment

  • springform pan
  • mixing bowl
  • Oven

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and prepare a springform pan by lightly greasing it.
  2. Combine the crust ingredients in a mixing bowl: graham cracker crumbs, melted butter, and brown sugar. Press this mixture into the base of the springform pan and bake for 10 minutes.
  3. Beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy, about 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Then, blend in the sour cream and vanilla extract until fully incorporated.
  5. Toss the prepared apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside for a few minutes.
  6. Pour the creamy filling over the cooled crust in the springform pan. Spoon the caramelized apple mixture on top.
  7. Prepare the crisp topping by mixing oats, flour, brown sugar, cinnamon, and cold cubed butter in a bowl until crumbly. Sprinkle over the apples.
  8. Bake the cheesecake in a water bath in the oven for 65-75 minutes.
  9. Cool the cheesecake gradually at room temperature, then refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, allow the cheesecake to set overnight in the refrigerator. Serve with whipped cream if desired.

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