Apple Crisp Cheesecake 

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Ingredients

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 14–16 sheets crushed)
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter, melted
  • Pinch salt

For the Cheesecake Filling

  • 3 (8 oz) blocks full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup sour cream (room temperature)
  • 1/3 cup heavy cream
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch salt

For the Apple Layer

  • 4 medium apples (Granny Smith + Honeycrisp mix is perfect)
  • 2 tbsp butter
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tsp cornstarch

For the Crisp Topping

  • 3/4 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup cold butter, cubed

Optional (but HIGHLY recommended)

  • Caramel sauce
  • Vanilla ice cream
  • Whipped cream

🍪 Step 1 – Make the Crust

Preheat oven to 350°F (175°C).

In a bowl, mix:

  • graham crumbs
  • brown sugar
  • cinnamon
  • salt

Pour in melted butter and stir until it looks like wet sand.

Press firmly into the bottom of a 9-inch springform pan. Use a glass or measuring cup to pack it tightly. This prevents crumbling later.

Bake for 10 minutes, then cool.

Pro tip: Pre-baking keeps the crust crisp instead of soggy.

🍏 Step 2 – Cook the Apple Filling

Peel and slice apples thinly.

In a skillet over medium heat:

  1. Melt butter
  2. Add apples
  3. Add brown sugar, cinnamon, lemon juice

Cook for 5–7 minutes until apples soften and release juices.

Stir in cornstarch and cook 1 more minute until thickened.

Let cool completely.

This step gives you tender, pie-like apples instead of crunchy raw slices inside the cheesecake.

🧀 Step 3 – Prepare the Cheesecake Batter

This is where magic happens.

Beat cream cheese alone first until silky smooth. No lumps allowed. This is KEY.

Add:

  • sugars
  • sour cream
  • heavy cream
  • vanilla
  • spices
  • cornstarch

Mix gently.

Add eggs one at a time, mixing just until combined. Don’t overmix or you’ll trap air → cracks later.

The batter should look thick, glossy, and creamy.

🥧 Step 4 – Assemble

Pour cheesecake batter over the cooled crust.

Spoon apple mixture evenly across the top.

Don’t push apples too deep — let them sit just slightly into the batter.

🍂 Step 5 – Make the Crisp Topping

In a bowl combine:

  • flour
  • oats
  • brown sugar
  • cinnamon
  • salt

Cut in cold butter using fingers or pastry cutter until crumbly.

Sprinkle generously over apples.

This becomes golden, crunchy, and buttery during baking.

🔥 Step 6 – Bake Using Water Bath (No Cracks Trick)

Wrap the outside of your springform pan with foil.

Place pan in a larger baking dish.

Pour hot water around it (about 1–2 inches deep).

Bake at 325°F (160°C) for 70–85 minutes.

Center should jiggle slightly like Jell-O, not liquid.

Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.

This slow cooling prevents cracks.

❄️ Step 7 – Chill

Refrigerate at least 6 hours, preferably overnight.

Don’t skip this. Cheesecake sets while chilling.

Cutting too early = messy slices.

🍮 Step 8 – Finish & Serve

Before serving:

Drizzle warm caramel sauce

Add whipped cream or ice cream

Slice with hot knife (wipe between cuts)

Boom. Pure dessert heaven.

💡 Pro Tips for Perfect Cheesecake

1. Room temp ingredients only

Cold cream cheese = lumpy batter.

2. Don’t overmix eggs

Too much air = cracks.

3. Water bath always

Moist heat = smooth texture.

4. Chill overnight

Flavor deepens + cleaner slices.

5. Use tart apples

Balances sweetness perfectly.

🍎 Best Apple Varieties

Great combos:

  • Granny Smith + Honeycrisp
  • Fuji + Braeburn
  • Pink Lady + Gala

Avoid Red Delicious (too soft + bland).

🧁 Texture & Flavor Breakdown

This cheesecake is:

Bottom → crunchy cinnamon crust

Middle → silky vanilla cheesecake

Top → warm spiced apples

Finish → buttery crisp crumble

Every bite = creamy + crunchy + sweet + spiced.

It’s basically fall wrapped into dessert form.

🥄 Storage

Fridge:

  • 5 days covered

Freezer:

  • 2 months wrapped slices

Thaw overnight before serving.

🎉 Perfect For

✔ Thanksgiving

✔ Christmas

✔ Family gatherings

✔ Coffee time

✔ Make-ahead dessert

✔ Impressing guests

Honestly… it disappears FAST.

❤️ Final Thoughts

This Apple Crisp Cheesecake is one of those desserts that feels bakery-level fancy but is secretly simple. The combination of creamy cheesecake, buttery crust, warm cinnamon apples, and crunchy topping is ridiculously satisfying.

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