Apple Crisp Cheesecake Recipe

Introduction

Apple Crisp Cheesecake is a delightful fusion of creamy cheesecake and warm, spiced apple crisp topping. This dessert combines the tartness of Granny Smith apples with a buttery oat crumble, making it perfect for cozy gatherings or special occasions.

Ingredients

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 4 large eggs
• 3 cups peeled and sliced Granny Smith apples
• 1 cup old-fashioned oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, cubed
• 1 tsp ground cinnamon

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
2. Step 2: In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Gradually add the granulated sugar and 1/4 cup flour, mixing until well combined.
3. Step 3: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition to create a smooth batter.
4. Step 4: Spread the cheesecake batter evenly into the prepared springform pan. Arrange the sliced Granny Smith apples in a circular pattern on top of the batter.
5. Step 5: In a medium bowl, combine the oats, brown sugar, 1/2 cup flour, and ground cinnamon. Cut in the cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
6. Step 6: Sprinkle the oat crumb topping evenly over the arranged apples.
7. Step 7: Bake for 55 to 65 minutes, or until the cheesecake center is almost set but still slightly jiggly.
8. Step 8: Remove from oven and allow to cool completely on a wire rack. Refrigerate the cheesecake for at least 4 hours before serving to ensure proper setting.

Tips & Variations

• Use tart apples like Granny Smith to balance the sweetness of the cheesecake and crumb topping.
• For added flavor, sprinkle a pinch of nutmeg in the crumb topping mixture.
• If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Make sure the cream cheese is fully softened to avoid lumps in your batter.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For best results, keep it in the springform pan or transfer to an airtight container. When serving again, enjoy it chilled or let it sit at room temperature for 10-15 minutes for a softer texture. This cheesecake is not recommended for freezing, as the crumb topping may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this cheesecake?

Yes, you can use other firm, tart apples like Honeycrisp or Braeburn, but Granny Smith apples provide the best balance of tartness and texture.

How do I prevent the cheesecake from cracking?

To minimize cracking, bake the cheesecake slowly at a low temperature and avoid overbaking. Let it cool gradually in the oven with the door slightly open if needed, and refrigerate fully before slicing.

Apple Crisp Cheesecake Recipe

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★★★★★

4.4 from 141 reviews

• Author: Lily
• Total Time: 4 hours 80 minutes
• Yield: 12 servings 1x

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Description

This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the warm, comforting flavors of spiced apples and a buttery oat crumble topping. Perfect for fall gatherings or any dessert craving, this recipe delivers a delightful blend of textures and flavors in every bite.

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Ingredients

Scale 1x2x3x

Cheesecake Base

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 4 large eggs

Apple Topping

• 3 cups peeled and sliced Granny Smith apples

Crisp Topping

• 1 cup old-fashioned oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, cubed
• 1 tsp ground cinnamon

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent the cheesecake from sticking.
2. Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with a hand mixer until the texture is light and fluffy. Gradually add the granulated sugar and flour, mixing well after each addition until fully incorporated. Add the vanilla extract and blend in the eggs one at a time, ensuring each egg is thoroughly mixed before adding the next.
3. Assemble Base and Apples: Pour the cheesecake batter evenly into the prepared springform pan. Arrange the peeled and sliced Granny Smith apples on top of the batter in a circular pattern for even coverage and presentation.
4. Prepare Crisp Topping: In a separate medium bowl, combine the oats, brown sugar, flour, and ground cinnamon. Cut in the cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumbly topping evenly over the arranged apples.
5. Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 55 to 65 minutes. The cheesecake is done when the center is almost set but still slightly jiggly to the touch.
6. Cool and Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set before serving.

Notes

• The use of Granny Smith apples adds a tart contrast that balances the sweetness of the cheesecake.
• Be sure not to overbake; the center should be just set to ensure a creamy texture.
• For easier slicing, chill the cheesecake overnight.
• Butter should be cold when cutting into the crumble to achieve the best texture.
• To avoid cracks on the cheesecake, do not open the oven door during baking.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Apple Crisp Cheesecake, Fall Dessert, Cream Cheese Dessert, Apple Dessert, Baked Cheesecake, Oat Topping