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A layered dessert combining a thick graham cracker crust with a smooth and tangy vanilla cheesecake, tender cinnamon-spiced apples, and a golden oatmeal crumble topping, optionally finished with salted caramel drizzle. Perfect for fall and festive gatherings.

Ingredients

Scale
  • 3 cups graham crumbs
  • 3 tablespoons brown sugar (for crust)
  • 1/2 teaspoon cinnamon (for crust)
  • 1/2 cup unsalted butter (112 grams), melted (for crust)
  • 2 large apples (Granny Smith or Gala recommended)
  • 2 tablespoons brown sugar (for apples)
  • 1 1/2 teaspoons cinnamon (for apples)
  • 1/2 cup all-purpose flour (63 grams) (for crumble topping)
  • 1/2 cup brown sugar (100 grams) (for crumble topping)
  • 1 teaspoon cinnamon (for crumble topping)
  • 1/2 cup quick oats (for crumble topping)
  • 1/4 cup unsalted butter (56 grams), melted (for crumble topping)
  • 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 (for cheesecake batter)
  • 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 water bath)
  • salted caramel sauce (optional, for serving)

Instructions

  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; 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 for 8–10 minutes; remove from oven and keep oven on.
  6. Peel, core, and slice apples very thinly.
  7. Toss apple slices with brown sugar and cinnamon; refrigerate until ready to use.
  8. In a bowl, mix flour, brown sugar, and cinnamon; stir in oats.
  9. Add melted butter to oat mixture and mix until damp and crumbly; set aside.
  10. Beat cream cheese and both sugars until smooth and creamy, scraping bowl sides and bottom as needed.
  11. Mix in cornstarch and cinnamon, then add sour cream and vanilla; scrape bowl to remove lumps.
  12. Add eggs one at a time, mixing just until combined after each addition.
  13. Pour cheesecake filling over baked crust and smooth surface.
  14. Arrange sliced apples evenly over filling without excess juice.
  15. Sprinkle oatmeal crumble evenly over apples.
  16. Place wrapped springform pan inside a large roasting pan.
  17. Pour boiling water into roasting pan to about 1 inch depth.
  18. Bake cheesecake for 50–60 minutes, until center wobbles slightly when nudged.
  19. Remove roasting pan from oven; let cheesecake cool in pan to room temperature.
  20. Remove cheesecake from water bath; cover with foil and refrigerate at least 6 hours or overnight to set.
  21. Before serving, let cheesecake sit at room temperature for 20–30 minutes.
  22. Run a sharp knife around edges; unclasp springform ring.
  23. Slice cheesecake with a sharp, thin knife, wiping knife between cuts.
  24. Drizzle slices with salted caramel sauce if desired.

Notes

If graham cracker crumbs are unavailable, digestive biscuit crumbs are a great substitute; measure 3 cups after crushing., Best apples are crisp and tart varieties such as Granny Smith; Gala or Ambrosia can be used for a sweeter flavor. Avoid soft apples like McIntosh or Red Delicious as they become mushy., Use full-fat, brick-style cream cheese for best texture; avoid low-fat or tub versions that have higher moisture., Allow cream cheese, eggs, and sour cream to come to room temperature for smooth batter., Salted caramel drizzle is optional but highly recommended for finishing touch., Store leftover cheesecake covered in the fridge up to 4 days; freezing is not recommended as the oatmeal topping becomes soggy when thawed., Nutrition info is per slice, assuming 12 slices without caramel topping.

Nutrition

Find it online: https://gingerbaking.com/apple-crisp-cheesecake/