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Apple crisp cheesecake brings together the creamy richness of classic cheesecake and the cozy warmth of apple crumble. Imagine a thick graham cracker crust, lush cinnamon-apple layer, oat-packed crumb topping and all crowned with a drizzle of salted caramel. This is truly a dessert that turns fall flavors into a showstopper.
I made this for a big family dinner and not a crumb was left. Now it is my go-to when apples are in season or I want something special for dessert night.
Ingredients
- Graham cracker crumbs: provide a sweet buttery base and are easy to find look for even textured crumbs
- Brown sugar: adds deeper sweetness and a hint of molasses always choose fresh moist sugar
- Cinnamon: brings in the fall spice choose high quality for extra aroma
- Unsalted butter: for richness and helps bind the crust choose European style for best flavor
- Apples: Granny Smith or Gala hold up their shape and bake without turning into mush use firm tart fruit for balance
- All-purpose flour: ensures the topping stays crisp measure with a spoon and level method
- Quick oats: give the signature crumbly texture not all oats work so avoid steel cut or old fashioned
- Full fat cream cheese: makes for creamy cheesecake select brick style for best consistency
- Granulated sugar: to sweeten the batter check that there are no large crystals
- Sour cream: makes the filling extra smooth and tangy use room temperature for best mixing
- Eggs: hold the cheesecake together bring to room temperature to avoid lumps
- Vanilla extract: important for warmth try pure vanilla for best scent
- Cornstarch or flour: stabilizes the batter and keeps it from cracking use fresh for reliable results
- Salted caramel sauce: for serving adds decadent finish use thick or homemade for best results
Step-by-Step Instructions
- Prepare the Pan:
- Wrap the outside of your springform pan with several layers of foil to prevent leaks. Grease the pan lightly so the cake releases without sticking.
- Mix and Bake the Crust:
- Stir together graham cracker crumbs brown sugar and cinnamon until evenly combined. Add melted butter and mix until it looks like wet sand. Press this mixture into the pan going up the sides by about halfway. Bake just until set to create a sturdy foundation.
- Prep the Apples:
- Peel core and slice apples into thin even pieces so they cook through. Toss with brown sugar and cinnamon so every slice is coated. Chill them to let the flavors meld while you work on the rest.
- Make the Crisp Topping:
- Combine flour brown sugar and cinnamon until no clumps remain. Toss in oats then stir in melted butter until you see clumps. This is the crumble that will brown and crisp over the apples.
- Prepare the Cheesecake Filling:
- Beat softened cream cheese with granulated and brown sugar until smooth. Scrape down your bowl often to prevent lumps. Add cornstarch cinnamon sour cream and vanilla and mix until just combined. Blend in eggs one at a time beating slowly and not overmixing.
- Assemble the Cheesecake:
- Pour cheesecake filling over the pre-baked crust and smooth the top. Layer the cinnamon apples evenly on the cheesecake making sure not to add excess juice. Sprinkle the crisp topping over the apples for a thick crumble.
- Bake in a Water Bath:
- Place the cheesecake pan in your roasting pan and add about one inch of hot water around the outside. Bake until the center has only a slight jiggle when nudged. This gentle heat makes a creamy cake and prevents cracks.
- Cool and Chill:
- Cool the cheesecake at room temperature until it is just warm. Move it to the fridge covered and let it set for at least six hours or overnight. This helps the flavors develop and texture set.
- Slice and Serve:
- When ready to serve run a sharp knife around the cake before removing the springform ring. Slice with a thin blade for clean pieces. Serve with a generous drizzle of salted caramel for the perfect finish.
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My favorite part is the buttery oat topping that bakes to a golden crunch. It reminds me of the apple crisp my grandma made every Thanksgiving but here it is even more special layered over cheesecake.
Storage Tips
Keep your apple crisp cheesecake covered in the refrigerator for up to four days to maintain freshness and prevent the topping from turning soggy. Always slice straight from the fridge for neat edges letting pieces sit at room temperature for about fifteen minutes for best eating texture.
Ingredient Substitutions
Digestive biscuits can easily stand in for graham crackers with no change in technique. If you cannot find Granny Smith apples any firm tart apple works well. You can swap sour cream for plain Greek yogurt for similar tanginess.
Serving Suggestions
Serve slices chilled with a little extra salted caramel poured over each piece. A small scoop of vanilla ice cream or dollop of whipped cream on the side enhances the cozy dessert feeling. For a festive touch sprinkle chopped toasted pecans on top just before serving.
Cultural and Historical Context
Cheesecake has roots in both American and European baking while apple crisp is a purely homey dish from North America. Marrying these two classics creates a new comfort food that still nods to tradition. This dessert shines at harvest celebrations Thanksgiving and winter gatherings.
Recipe FAQs
- → What kind of apples work best?
Granny Smith or Gala apples are recommended for their tartness and firmness, which hold up well when baked. Avoid overly soft apples like Red Delicious or McIntosh.
- → How do I slice the cheesecake cleanly?
Let it chill thoroughly, then use a thin, sharp knife cleaned between each cut for neat slices through all the layers.
- → Can I make the crust with a substitute?
If graham crackers aren’t available, digestive biscuits make a great alternative for the crust base. Just crush and measure after crushing.
- → Why is a water bath important?
Baking in a water bath helps the cheesecake stay creamy and prevents cracks by ensuring even, gentle heat while baking.
- → Do I have to use caramel on top?
Caramel balances the cinnamon and apple notes, but you can skip it or swap in a dusting of powdered sugar or a scoop of vanilla ice cream.