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Apple Crisp Cheesecake

Apple crisp cheesecake layers creamy, smooth filling and spiced Granny Smith apples over a graham cracker crust. A separately baked oat crisp topping adds a golden, crunchy finish after the cheesecake chills.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Cooling and chilling 7 hours
Total Time 9 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 2 tbsp granulated sugar for the crust
  • 5 tbsp unsalted butter melted, for the crust
  • 4 tbsp unsalted butter cold and cubed, for the topping
  • 0.75 cup granulated sugar for the filling
For the crisp topping
  • 0.5 cup old-fashioned rolled oats
  • 0.5 cup all-purpose flour for the topping
  • 0.33 cup packed light brown sugar for the topping
  • 0.5 tsp ground cinnamon for the topping
  • 0.25 tsp kosher salt
For the cheesecake filling
  • 3 block (8 oz) cream cheese softened
  • 3 eggs large, room temperature
  • 0.5 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour for the filling
For the apples
  • 2 Granny Smith apples medium, about 12 ounces, peeled, cored, and cut into 1/4-inch slices
  • 1 tsp lemon juice
  • 2 tbsp packed light brown sugar for the apples
  • 1 tsp ground cinnamon for the apples
  • 1 tbsp all-purpose flour for the apples

Equipment

  • 1 9-inch springform pan
  • 1 rimmed baking sheet
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Grease the bottom and sides of a 9-inch springform pan.
  3. Stir the graham cracker crumbs with 2 tablespoons sugar and 5 tablespoons melted butter.
  4. Press the crumb mixture firmly over the bottom of the pan.
  5. Bake for 8 to 10 minutes, until fragrant and set.
  6. Cool the crust on a wire rack.
  7. Reduce the oven temperature to 325°F.
Bake the topping
  1. Combine the oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and salt.
  2. Cut in 4 tablespoons cold butter until the mixture forms pea-size clumps.
  3. Spread the mixture on a parchment-lined rimmed baking sheet.
  4. Bake at 325°F for 20 to 25 minutes, stirring once halfway through, until golden.
  5. Cool the topping completely.
Make the filling
  1. Beat the cream cheese with an electric mixer on medium-low speed until smooth.
  2. Add 3/4 cup sugar and 2 tablespoons flour and beat just until combined, scraping down the bowl as needed.
  3. Add the eggs one at a time, mixing on low speed after each addition.
  4. Mix in the sour cream and vanilla just until smooth.
Assemble and bake
  1. Toss the apples with the lemon juice, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1 tablespoon flour until evenly coated.
  2. Pour the filling into the cooled crust.
  3. Arrange the apples in an even layer on top.
  4. Bake at 325°F for 65 to 80 minutes, until the edges are set and an instant-read thermometer inserted near the center registers 160°F.
Chill and serve
  1. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
  2. Remove the cheesecake and cool completely at room temperature.
  3. Refrigerate the cheesecake in the pan for at least 6 hours.
  4. Run a thin knife around the edge before releasing the springform ring.
  5. Scatter the cooled crisp topping over the cheesecake just before serving.

Notes

Let the crisp topping cool completely before adding it so it stays crunchy. Refrigerate leftovers for up to 4 days; the cheesecake can be frozen for up to 2 months. For a gluten-free option, use gluten-free graham crumbs and a gluten-free all-purpose flour blend.