Is apple crisp cheesecake the same as apple cheesecake?

Not exactly. While both desserts include a creamy cheesecake base and apple flavor, apple crisp cheesecake features a distinct oat-and-butter crisp topping. That extra crunch adds a comforting contrast to the creamy filling, giving it a rustic, fall-inspired edge.

Can I make apple crisp cheesecake bars instead of a full cheesecake?

Yes, the recipe can easily be adapted into bar form. Simply layer the crust, filling, apples, and crisp topping in a rectangular baking dish. Once baked and chilled, slice into bars for easier serving—perfect for parties or potlucks.

What apples are best for apple crisp cheesecake?

Granny Smith is a go-to for its tartness and firm texture. Honeycrisp, Braeburn, or Gala also hold up well and add a bit of sweetness. Mixing varieties creates the best flavor balance and ensures the apples don’t turn mushy while baking.

How far ahead can I make apple crisp cheesecake?

This cheesecake is an ideal make-ahead dessert. You can prepare it up to 48 hours in advance. Store it covered in the refrigerator, and add the crisp topping just before serving if you prefer it crunchy.

Apple Crisp Cheesecake Recipe – Ultimate Fall Favorite!

Description

This Apple Crisp Cheesecake combines a buttery graham cracker crust, creamy vanilla cheesecake, warm cinnamon apples, and a golden oatmeal crisp topping. Finished with a drizzle of salted caramel, it’s the ultimate fall dessert experience.

Ingredients

Scale

Graham Cracker Crust:

3 cups graham crumbs

3 tablespoons brown sugar

1/2 teaspoon cinnamon

1/2 cup (112g) unsalted butter, melted

Cinnamon Apples:

2 large apples (Granny Smith or Gala)

2 tablespoons brown sugar

1 1/2 teaspoons cinnamon

Crisp Topping:

1/2 cup (63g) all-purpose flour

1/2 cup (100g) brown sugar

1 teaspoon cinnamon

1/2 cup quick oats

1/4 cup (56g) unsalted butter, melted

Cheesecake Batter:

24 oz (680g) full-fat cream cheese, room temperature

3/4 cup (150g) granulated sugar

1/4 cup (50g) brown sugar

1/2 teaspoon cinnamon

1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)

1 teaspoon vanilla extract

1/2 cup (120ml) sour cream, room temperature

3 large eggs, room temperature

boiling water (for the water bath)

To Serve:

salted caramel sauce

Instructions

1. Preheat the oven to 350F (180C). Wrap the outside of a 9-inch springform pan in foil and grease it.

2. Mix graham crumbs, brown sugar, and cinnamon. Stir in melted butter. Press into the pan bottom and sides. Bake for 8–10 minutes.

3. Peel, core, and thinly slice apples. Toss with brown sugar and cinnamon. Chill until needed.

4. In a bowl, mix flour, brown sugar, cinnamon, and oats. Stir in melted butter until crumbly. Set aside.

5. Beat cream cheese and sugars until smooth. Mix in cornstarch and cinnamon. Add sour cream and vanilla. Mix in eggs one at a time.

6. Pour filling over crust. Layer apple slices on top (no juice). Add crisp topping.

7. Place springform pan in a roasting pan. Pour in boiling water (1 inch deep). Bake 50–60 mins until just set.

8. Cool at room temp in the roasting pan. Then refrigerate for at least 6 hours or overnight.

9. To serve, run a knife around the edge. Release the pan. Slice with a sharp knife. Optionally drizzle with caramel.

Notes

Use brick-style full-fat cream cheese only.

Avoid Red Delicious or McIntosh apples as they get too soft.

Make sure all cheesecake ingredients are at room temperature.

Store covered in the fridge for up to 4 days. Not freezer friendly due to topping texture.

Serve with salted caramel for a luxurious finish.

Prep Time: 60 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 596
Sugar: 42g
Sodium: 402mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 62g
Fiber: 2g
Protein: 8g
Cholesterol: 144mg

Keywords: apple cheesecake, fall dessert, caramel apple crisp cheesecake