Dessert

Apple Crisp Cheesecake Recipe

ByOlivia Monroe January 9, 2026January 9, 2026

Introduction

Apple Crisp Cheesecake is the perfect blend of creamy, tangy cheesecake and warm, spiced apple topping with a buttery oat crumble. This delightful dessert combines fall flavors with a rich texture that will impress family and friends.

The image shows a slice of pie with three clear layers. The bottom layer is a brown crust, looking crunchy and crumbly. Above that, there is a thick, creamy, white filling that looks smooth and soft. On top of the filling, there are small apple pieces mixed in, with a light golden color and soft texture. The top layer is a crumbly, brown streusel with a drizzle of caramel sauce that shines in the light. The slice is placed on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
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. Beat in the vanilla extract.
Step 3: Add the eggs one at a time, mixing well after each addition to create a smooth batter.
Step 4: Spread the cheesecake batter evenly into the prepared springform pan. Arrange the sliced Granny Smith apples in a circular pattern over the batter.
Step 5: In a medium bowl, mix together the oats, brown sugar, 1/2 cup flour, and cinnamon. Cut in the cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 6: Sprinkle the oat crumb topping evenly over the apples.
Step 7: Bake for 55 to 65 minutes, until the center is almost set but still slightly jiggly. Remove from the oven and let it cool completely on a wire rack.
Step 8: Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.

Tips & Variations

For extra flavor, toss the apple slices with a little lemon juice and extra cinnamon before arranging them on the cheesecake.
Use a mix of sweet and tart apples for a more complex taste.
Substitute the brown sugar in the topping with coconut sugar for a different depth of flavor.
Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent finish.

Storage

Store the apple crisp cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. Keep refrigerated for up to 4 days. Reheat slices briefly in the microwave if you prefer a warm topping, but the cheesecake itself is best enjoyed chilled.

How to Serve

A slice of dessert with three visible layers on a white plate. The bottom layer is a brown crumbly crust that looks thick and firm. The middle layer is creamy and pale yellow, smooth in texture, appearing soft and rich. The top layer consists of diced apple chunks mixed with a golden brown crumb topping that looks crunchy and crumbly, drizzled with sticky caramel sauce. The slice is cut cleanly showing all the layers clearly. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, while Granny Smith apples provide a nice tart balance, you can substitute with other firm apples like Honeycrisp or Fuji. Adjust the sugar slightly if using sweeter apples.

How do I prevent the cheesecake from cracking?

Make sure not to overbake—bake until the center is just set but still slightly jiggly. Cooling the cheesecake slowly at room temperature before refrigerating also helps prevent cracks.