Apple Crisp Cheesecake

Imagine an apple crisp cheesecake with a buttery, thick graham cracker crust, a smooth and tangy vanilla cheesecake layer, tender cinnamon-spiced apples, and a golden oatmeal crumble topping. It’s beautifully creamy and bursting with warm apple and cinnamon flavors. Finish it off with a drizzle of salted caramel for that perfect cozy fall treat.

This apple crisp cheesecake is like having two favorite desserts rolled into one. It brings together the beloved flavors of apple crisp and the rich creaminess of a New York-style cheesecake—perfect for autumn and festive gatherings like Thanksgiving. The cheesecake itself is luxuriously creamy and smooth, resting on a thick, crunchy graham cracker crust with just a touch of cinnamon to complement the apples on top. Those spiced apples create a sweet layer that’s soft but still holds texture, topped with a crisp oatmeal crumb that adds the perfect crunch.

What makes this apple crisp cheesecake stand out is how the tart cinnamon apples and tangy cheesecake mingle beautifully. Each bite offers the silky cheesecake contrasting with the crispy crust and crumb topping. And if you want to really wow your guests, a drizzle of salted caramel sauce on top is the ultimate finishing touch.

Can’t decide whether to make apple crisp or New York-style cheesecake? This apple crisp cheesecake brings you the best of both worlds in one stunning dessert. It starts with a firm graham cracker crust spiced just right with cinnamon, topped with an ultra-smooth vanilla cheesecake layer. Then comes a thin layer of tender cinnamon apples, finished off with a buttery oatmeal crumble. Together, it sings the classic fall tune of apples and cinnamon with that creamy tang you crave from baked cheesecake.

While there are a few steps to this recipe—the crust, the cheesecake filling, the apples, and the crisp topping—they’re straightforward and worth every minute. The cheesecake bakes in a water bath, making it silky and crack-free. Expect about 50-60 minutes in the oven, plus plenty of cooling and chilling time—plan to make it a day ahead! It serves about 12 generous slices and is stunning with an optional salted caramel drizzle.

Here’s a quick overview of what you’ll build:

• A crunchy graham cracker crust with a whisper of cinnamon that holds everything together.
• A smooth, tangy baked cheesecake base with hints of brown sugar and cinnamon.
• Thinly sliced cinnamon apples that soften while baking but keep their shape.

• A crisp and tender oat crumble topping, golden and buttery — and don’t forget that salted caramel drizzle for an extra wow.

What Makes This One Special

This apple crisp cheesecake blends two timeless favorites perfectly: the tangy, silky texture of New York-style cheesecake and the warm, spiced goodness of apple crisp. The crust isn’t just a base—it’s a crunchy cinnamon-spiked graham cracker crust that adds great texture. What’s great is the water bath baking method, which gets you that ultra-smooth cheesecake with no cracks. Plus, the crisp oat topping is just the right size so the cheesecake slices cleanly without a mess. It’s an easy, impressive dessert to make a day ahead and bring to fall events or Thanksgiving. Don’t forget to drizzle it with salted caramel to take it over the top—and if you love that caramel-and-apple combo, our Caramel Apple Cheesecake Bars are a great easy bar version.

Ingredients, Layer by Layer

• 3 cups graham crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter (112 grams), melted
• 2 large apples, I recommend Granny Smith or Gala
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 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
• 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
• salted caramel sauce (optional)

Build, Bake, and Chill

1. Preheat oven to 350°F (180°C; 160°C fan).
2. Wrap the outside of a 9-inch springform pan tightly in foil 3–4 times and lightly spray the pan with nonstick spray.
3. Combine graham cracker crumbs, brown sugar, and cinnamon, then stir in melted butter.
4. Press crust mixture firmly into the bottom and up halfway along the sides of the prepared pan.
5. Bake the crust 8–10 minutes, then remove from oven and keep the oven on.
6. Peel, core, and slice the apples very thinly.
7. Toss apple slices with brown sugar and cinnamon and refrigerate until ready to use.
8. In a bowl, mix the flour, brown sugar, and cinnamon, then stir in the oats.
9. Add melted butter to the oat mixture and mix until damp and crumbly, clumping when squeezed; set aside.
10. Beat cream cheese and both sugars until smooth and creamy, scraping the bowl sides and bottom as needed.
11. Mix in cornstarch and cinnamon, then add sour cream and vanilla, scraping the bowl to remove lumps.
12. Add the eggs one at a time, mixing just until combined after each addition.
13. Pour the cheesecake filling over the baked crust and smooth the surface.
14. Arrange the sliced apples evenly over the filling without adding excess juice.
15. Sprinkle the oatmeal crumble evenly over the apples.
16. Place the wrapped springform pan inside a large roasting pan.
17. Pour boiling water into the roasting pan to a depth of about 1 inch.

18. Bake the cheesecake 50–60 minutes, until the center wobbles slightly when nudged.

    

19. Remove the roasting pan from the oven and let the cheesecake cool in the roasting pan to room temperature.
20. Take the cheesecake out of the water bath, cover with foil, and refrigerate for at least 6 hours or overnight to set.
21. When ready to serve, let the cheesecake sit at room temperature for 20–30 minutes.
22. Run a sharp knife around the edges and unclasp the springform ring.
23. Slice the cheesecake with a sharp, thin knife, wiping the knife between cuts if needed.
24. Drizzle slices with salted caramel, if desired.

Kitchen Tips for Smooth Cheesecake

• Always use room temperature cream cheese, sour cream, and eggs. Take them out of the fridge 30-60 minutes before mixing for the smoothest batter.
• If graham cracker crumbs aren’t available, digestive biscuit crumbs make a perfect substitute outside North America.
• Choose crisp, tart apples like Granny Smith to balance sweetness, or sweeter Gala or Ambrosia for milder flavor. Avoid softer apples like McIntosh or Red Delicious, which become mushy.
• Quick oats are my go-to for the crisp topping since they stay tender and don’t make slicing tricky. Old-fashioned oats work too, but skip instant oats—they’re too powdery and dry.
• After baking, let the cheesecake cool gradually and chill for at least 6 hours, preferably overnight. This step is crucial for a perfect set and texture.

Looking for more cozy fall cheesecakes? Try these next:

• Pumpkin Cheesecake
• Pecan Pie Cheesecake
• Caramel Apple Cheesecake

• No-Bake Pumpkin Cheesecake

• Apple Pie Stuffed Cheesecake
• Chocolate Pumpkin Cheesecake Cake

Equipment

• 9-inch springform pan
• large roasting pan (big enough for the springform pan to fit inside)

Instructions 

• Preheat your oven to 350°F (180°C, 160°C if fan-forced).
• Wrap the outside of a 9-inch (23-cm) springform pan tightly in tin foil, covering bottom and sides, wrapping it 3 to 4 times ensuring seams are sealed. Lightly spray the pan with non-stick cooking spray.

Crust

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl, then stir in melted butter.
• Press this mixture firmly into the bottom and up halfway along the sides of the prepared pan.
• Bake the crust in the oven for 8–10 minutes. Remove from oven but keep oven on.

Cinnamon Apples

• Peel, core, and slice the apples very thinly.
• Toss the apple slices with brown sugar and cinnamon, then refrigerate until ready to use.

Crisp Topping

• In a medium bowl, mix the flour, brown sugar, and cinnamon until lump-free. Stir in the oats.
• Add the melted butter and mix to form a damp, crumbly texture that clumps when squeezed. Set aside.

Cheesecake Filling

• In a large bowl, beat cream cheese and both sugars until smooth and creamy. Turn off the mixer and scrape the bowl sides and bottom as needed.
• Mix in cornstarch and cinnamon, followed by sour cream and vanilla. Stop mixer to scrape bowl again ensuring no lumps remain.
• Add the eggs one at a time, mixing just enough to combine each before adding the next. Stop as soon as fully mixed with no visible egg bits.

Assembling & Baking the Cheesecake

• Keep the pan wrapped in foil and pour cheesecake filling over the baked crust, smoothing the surface.
• Arrange the sliced apples evenly on the cheesecake—don’t pour any leftover juice from the apples’ bowl onto the cake. You may not need all the apples to cover.
• Sprinkle the oatmeal crumble over the apples. It looks like a lot at first but will bake down nicely.
• Place the springform pan inside a large roasting pan (still wrapped in foil).
• Pour boiling water into the roasting pan to a depth of about 1 inch.
• Bake in the preheated oven for 50-60 minutes. When done, the cheesecake should wobble slightly when gently nudged.
• Remove from oven and let cool in the roasting pan until it reaches room temperature.
• Take the cheesecake out of the water bath, cover with foil, and refrigerate for at least 6 hours or overnight to set.

Serving

• When ready to serve, remove the cheesecake from the fridge and let it sit at room temperature for 20–30 minutes to soften slightly.
• Run a sharp knife around the edges, then unclasp the springform pan’s outer ring.
• Use a sharp, thin knife to slice the cheesecake, cutting all the way through the crust. You may find it a bit crumbly—don’t sweat the perfect slice, it still tastes amazing!
• For the finishing touch, drizzle each slice with salted caramel if you like.

Notes

1. Graham Crumbs: If you don’t have graham crackers, digestive biscuit crumbs make a great swap. Always measure after crushing to get 3 cups of crumbs.
2. Apples: Granny Smith apples work best here for their tartness that balances the sweet topping. Gala or Ambrosia are good alternatives for a sweeter cheesecake. Avoid soft apples like McIntosh or Red Delicious, which get mushy.
3. Cream Cheese: Use full-fat, brick-style cream cheese for the best texture. Don’t use low-fat or tub versions—they have more moisture and affect the cheesecake’s firmness.
4. Room Temperature Ingredients: Allow cream cheese, eggs, and sour cream to come to room temp before you start to ensure a perfectly smooth batter.
5. Salted Caramel: I love topping this cheesecake with salted caramel—totally optional but utterly delicious.
6. Storage: Keep leftover cheesecake covered in the fridge for up to 4 days. I don’t recommend freezing because the oatmeal topping gets soggy when thawed.
7. Nutrition: The following nutrition info is an estimate, calculated per slice (assuming 12 slices without caramel).

Easy Swaps and Add-Ins

• Swap out the crust for crushed digestive biscuits or gingersnap cookies if you want a little twist in flavor and crunch, or go with a Homemade Oreo pie crust for a chocolatey base.
• Choose your apple variety: Granny Smith is perfect for a tart bite, while Gala or Ambrosia are great if you want sweeter and milder notes. Just avoid soft apples like McIntosh or Red Delicious as they turn mushy while baking.
• You can use old-fashioned oats in the crisp topping for chunkier texture, but steer clear of instant oats — they get too powdery and dry.
• If you don’t have cornstarch on hand for the cheesecake batter, swapping in 2 tablespoons of all-purpose flour works fine, too.
• Customize it! Chuck in chopped toasted pecans into the crumb topping, or serve slices with nuts, whipped cream, or a drizzle of maple syrup instead of caramel.
• Want mini treats? Bake this apple crisp cheesecake in muffin tins or mini springform pans (use these cheesecake cupcakes as a helpful timing and portion guide). Just reduce baking time and watch for a slight wobble in the center.

Best Ways to Store Leftovers

Store your apple crisp cheesecake covered in the fridge for up to 4 days. I don’t recommend freezing since the oatmeal topping tends to get soggy once thawed, which dulls the delicious crunch.

If you’re prepping ahead, you can mix the crust, toss your sliced apples with sugar and cinnamon following the method in our Easy Homemade Apple Pie recipe, and prepare the crisp topping 1 to 2 days in advance—just keep each part refrigerated separately. Then bake and chill the cheesecake for at least 6 hours or overnight before serving.

Before serving, take the cheesecake out of the fridge and let it sit for 20 to 30 minutes so the chill lifts, letting flavors shine and making slicing easier. Add salted caramel only right before you serve to keep everything fresh and gooey.

Troubleshooting and FAQs

• Q: What apples are best to use for this apple crisp cheesecake?

  A: Go for crisp apples that hold their shape and add a bit of acidity like Granny Smith for balance. You can also use Gala or Ambrosia if you prefer sweeter flavors. Steer clear of soft apples like McIntosh or Red Delicious—they tend to break down too much during baking.

• Q: Can I freeze slices of this cheesecake?

  A: I don’t recommend freezing because the oat crumble topping loses its crunch and becomes soggy once thawed. If you absolutely need to, remove the crumble and freeze the cheesecake portion only, adding fresh toppings when serving.

• Q: How do I keep my apple crisp cheesecake from cracking?

  A: Baking in a water bath is key to a silky smooth, crack-free cheesecake. For a straightforward walkthrough of the water-bath method, see Apple Crumble Cheesecake. Also, don’t overmix the batter or overbake. The center should have a slight jiggle when done, and cooling slowly at room temperature before chilling helps prevent cracks.

• Q: Can I use low-fat or tub-style cream cheese?

  A: For the best creamy texture and stability, use full-fat brick-style cream cheese. Low-fat or tub varieties have extra water that affects the firmness of the cheesecake.

• Q: How can I get clean slices when cutting?

  A: Use a sharp, thin knife and wipe it clean between cuts. Tracing the edges with a knife before removing the springform ring helps, too. Also, letting the cheesecake rest a bit at room temperature makes slicing smoother.

• Q: Can I make this as individual cheesecake portions?

  A: Definitely! Use mini or individual springform pans or muffin tins. Just reduce the baking time and watch for the same slight wobble in the center to avoid overbaking. If you’d prefer a handheld option with a crumb topping, try these Blueberry Cheesecake Crumb Bars with Brown Butter Crumble.