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Apple Crisp Cheesecake

Apple crisp cheesecake with a graham crust and a creamy center, topped with spiced apples and a clumpy oat crumble. Baked in a water bath until the center is just set, then chilled for clean slices.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.333 cup sugar
  • 6 tbsp unsalted butter, melted
Cheesecake filling
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Apple layer
  • 3 apples, peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crisp topping
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter, cubed

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Make the graham crust
  1. Preheat oven to 325F. Press graham cracker crumbs into a 9-inch springform pan and bake for 8 minutes, until set and lightly fragrant.
Cook and cool the apple layer
  1. Cook diced apples with butter, brown sugar, and cinnamon at 325F for 5 minutes, until softened. Cool completely so the cheesecake batter stays smooth.
Mix the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth, scraping the bowl as needed for a silky texture. Add eggs one at a time, then mix in sour cream, vanilla, and cinnamon just until combined.
Assemble and add the topping
  1. Pour filling over the baked crust, keeping the surface level. Top with the cooked apples.
  2. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold cubed butter until clumpy. Scatter the oat crisp topping evenly over the apples.
Bake in a water bath
  1. Bake in a water bath at 325F for 60-65 minutes, until the center is just set. Look for a slight wobble in the middle and set edges.
Chill and slice
  1. Cool completely at room temperature until the cheesecake is no longer warm to the touch. Refrigerate for 6 hours before releasing and slicing for clean cross-sections.

Notes

For the smoothest cheesecake, beat until just combined after adding eggs—overmixing can cause cracks. Store covered in the refrigerator up to 5 days. Freezing is yes: wrap slices well and freeze up to 2 months; thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduced-fat sour cream (texture may be slightly softer but still slice well).