Irresistibly Decadent Perfect Apple Crisp Cheesecake Recipe

A truly decadent apple crisp cheesecake recipe that combines creamy cheesecake with spiced apples and a crunchy oat topping, perfect for fall.

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Course: Dessert

Cuisine: American

Keyword: Apple Crisp Cheesecake, autumn recipe, Cheesecake, Fall Dessert, Thanksgiving Dessert

Prep Time: 30

Cook Time: 1

Cooling Time: 6

Total Time: 7 30

Servings: slices

Calories: 350kcal

1 cup Graham Crumbs Can use digestive biscuits or cookie crumbs.
1/4 cup Brown Sugar Use light or dark brown sugar based on preference.
1 teaspoon Cinnamon Nutmeg can be used for a different spice profile.
1/2 cup Unsalted Butter (melted) Ensure butter is melted and cooled slightly before mixing.

4 cups Apples (Granny Smith or Honeycrisp) Mixing different types enhances depth.
2 tablespoons Cornstarch Do not substitute with flour for best results.
8 ounces Full-Fat Cream Cheese Mascarpone can be swapped for creamier texture.
1 cup Granulated Sugar
1/2 cup Sour Cream (room temperature) Greek yogurt can offer a lighter option.
3 large Eggs (room temperature) Mix in one at a time for best incorporation.

Preheat Oven to 350°F (180°C).
Wrap outside of a springform pan in aluminum foil and lightly grease the inside.
In a bowl, combine graham crumbs, brown sugar, and cinnamon. Add melted butter and mix. Press into the bottom of the pan. Bake for 8-10 minutes until golden.
Peel, core, and slice apples. Toss with brown sugar and cinnamon. Chill in the fridge.
In another bowl, mix flour, brown sugar, cinnamon, and rolled oats. Pour in melted butter and stir until clumpy.
In a large bowl, beat cream cheese and granulated sugar until smooth. Gradually mix in cornstarch, sour cream, and eggs.
Pour half of the cheesecake filling into the crust. Add apple slices and remaining filling. Top with oat crumble.
Place the springform pan in a larger roasting pan and pour boiling water around it, covering halfway up the sides. Bake for 50-60 minutes until center is slightly wobbly. Cool in the water bath to room temperature, then refrigerate for at least 6 hours.

Serve with a drizzle of homemade caramel sauce for a decadent touch.