Cozy Apple Crisp Cheesecake
As the leaves turn golden and the air fills with the warm scent of cinnamon, there’s something particularly comforting about transitioning into fall flavors. I remember childhood afternoons spent in my grandmother’s kitchen, where we would peel apples for that quintessential apple pie. It was a sensory experience: the crunch of the apples, the smell of spices, and the sound of laughter that echoed off the walls. This Apple Crisp Cheesecake brings back those cherished memories, combining the creamy goodness of cheesecake with the comforting flavors of apple crisp. It’s a delightful creamy fall dessert that’s sure to fill your home with warmth and sweetness this season. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Irresistibly Creamy: The silky combination of cream cheese and sour cream creates a texture that’s out of this world.
- Seasonal Flavors: With tender apples, cinnamon, and a buttery crisp topping, this dessert perfectly captures the essence of fall.
- Crowd-Pleasing: Whether it’s a get-together or family dinner, this cheesecake is a guaranteed hit that everyone will adore.
- Easy to Make: With simple steps and familiar ingredients, you can whip up this indulgent dessert without the fuss.
- Decadent Yet Light: The combination of cheesecake and fruit gives you that luxurious feel without being overly heavy.
Gather These Simple Ingredients
For the crust:
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (112 grams) (melted)
For the cinnamon apples:
- 2 large apples (I recommend Granny Smith or Gala)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
For the crisp topping:
- 1/2 cup all-purpose flour (63 grams)
- 1/2 cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter (56 grams) (melted)
For the cheesecake filling:
- 24 ounces full-fat cream cheese (680 grams) (room temperature)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams)
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120 ml) (room temperature)
- 3 large eggs (room temperature)
- Boiling water (for the water bath)
For serving:
- Salted caramel sauce
How to Make Apple Crisp Cheesecake
- Preheat the oven: Set your oven to 350F (180C or 160C on a fan-forced oven).
- Prepare the springform pan: Wrap the outside of a 9-inch (23-cm) springform pan in tin foil, making sure to cover the bottom and sides securely. Lightly grease the pan with non-stick cooking spray.
- Make the crust: In a bowl, mix together the graham crumbs, brown sugar, and cinnamon. Stir in the melted butter until combined. Press this mixture firmly into the bottom of your prepared pan and up the sides about an inch high.
- Prepare the cinnamon apples: Peel, core, and slice the apples thinly. In a medium bowl, toss the apple slices with brown sugar and cinnamon. Set aside.
- Create the crisp topping: In another bowl, mix the flour, brown sugar, cinnamon, oats, and melted butter until crumbly. Set aside.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and brown sugar, blending well. Add the cinnamon, cornstarch (or flour), and vanilla extract, mixing until combined.
- Incorporate the sour cream: Add the sour cream and mix until smooth. Then, beat in the eggs one at a time, ensuring each is well combined before adding the next.
- Assemble the cheesecake: Pour half of the cheesecake batter into the crust. Top with the cinnamon apple mixture, followed by the remaining cheesecake batter. Finish with the crisp topping, sprinkling it generously over the top.
- Create a water bath: Place the assembled cheesecake in a larger baking dish. Carefully pour boiling water into the dish until it reaches halfway up the sides of the springform pan.
- Bake: Bake in the oven for approximately 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool down: Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for at least an hour. Then, remove from the water bath and refrigerate for a minimum of 4 hours (or overnight for best results).
- Serve: Slice the cheesecake and drizzle with salted caramel sauce before serving.
Delicious Variations to Try
- Nutty Addition: Sprinkle chopped pecans or walnuts into the crisp topping for a delightful crunch.
- Spiced Twist: Add a pinch of nutmeg or ginger to the apple mixture for an extra layer of warmth.
- Cheesecake Swirl: Mix in caramel or apple pie filling into the cheesecake batter before layering for an added surprise.
- Fruit Medley: Replace some of the apples with pears or cranberries for a seasonal twist on classic flavors.
Chef Emma’s Helpful Tips
- Let It Chill: For the best flavor and texture, allow the cheesecake to chill overnight before serving.
- Slice with Ease: To get clean slices, dip your knife in hot water before cutting; this helps to avoid messy edges.
- Ingredient Swaps: If you’re looking to cut back on calories, you can try using low-fat cream cheese, but it may affect the creamy texture slightly.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 350
- Carbohydrates: 42g
- Sugar: 24g
- Fat: 19g
- Protein: 6g
- Sodium: 270mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This cheesecake keeps well in the refrigerator and can be made up to 2 days ahead of time.
Can I use different ingredients?
Yes! Feel free to swap out the apples for your favorite fall fruits or experiment with nut options in the topping.
How do I store leftovers?
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze it for longer storage.
How long does it last?
This cheesecake can last in the refrigerator for about a week and in the freezer for up to 3 months if properly wrapped.
A Cozy Closing Note
This Apple Crisp Cheesecake is more than just dessert; it’s a warm hug on a plate that brings back fond memories. The combination of creamy cheesecake, tender apples, and a crunchy topping makes it truly special for gatherings or quiet nights at home. Save this Apple Crisp Cheesecake to your cozy dessert board so it’s ready when you need a comforting treat!
Cozy Apple Crisp Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful apple crisp cheesecake combining creamy goodness with comforting fall flavors, perfect for gatherings or quiet nights at home.
Ingredients
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (melted)
- 2 large apples (sliced)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter (melted)
- 24 ounces full-fat cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (room temperature)
- 3 large eggs (room temperature)
- Salted caramel sauce (for serving)
Instructions
- Preheat the oven to 350F (180C).
- Prepare the springform pan by wrapping it in tin foil and greasing it.
- Make the crust by mixing graham crumbs, brown sugar, and cinnamon, then adding melted butter.
- Press the mixture into the bottom and sides of the prepared pan.
- Prepare the cinnamon apples by slicing them and tossing them with brown sugar and cinnamon.
- Create the crisp topping by mixing flour, brown sugar, cinnamon, oats, and melted butter.
- Prepare the cheesecake filling by beating cream cheese until smooth, adding sugars, cinnamon, cornstarch, and vanilla.
- Incorporate sour cream and mix until smooth, then beat in eggs one at a time.
- Assemble the cheesecake by pouring half the cheesecake batter into the crust, topping with apples, then the remaining batter and crisp topping.
- Create a water bath by placing the cheesecake in a larger baking dish and adding boiling water halfway up the sides.
- Bake for 50-60 minutes until edges are set and center jiggles slightly.
- Cool in the oven for an hour, then refrigerate for at least 4 hours before serving.
- Serve with drizzled salted caramel sauce.
Notes
For best flavor and texture, chill the cheesecake overnight before serving. Dip knife in hot water for clean slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 350
- Sugar: 24g
- Sodium: 270mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
