Apple Crisp Cheesecake makes Thanksgiving dessert feel extra cozy without adding last minute stress. I love how the creamy cinnamon vanilla cheesecake meets tender spiced apples, crunchy oat topping, and a thick cinnamon graham cracker crust. Plus, you can make it the day before and add salted caramel right before serving.
Table of Contents
Why You’ll Love This Apple Crisp Cheesecake
First, this Apple Crisp Cheesecake gives you two fall desserts in every slice. You get rich cheesecake and warm apple crisp flavors together.
Also, the thick crust adds a buttery cinnamon crunch. Meanwhile, the apples stay tender, and the oat topping adds texture.
Most importantly, you can prepare it ahead. Therefore, it works especially well for a busy Thanksgiving menu.
Yield: 12 pieces
Prep time: 1 hour
Cook time: 55 minutes
Cooling and chilling time: 7 hours
Total time: 8 hours 55 minutes
Equipment: 9 inch springform pan and large roasting pan
Ingredients for Apple Crisp Cheesecake
Cinnamon Graham Cracker Crust
You need 3 cups graham cracker crumbs, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/2 cup melted unsalted butter.
Also, you can replace the graham crackers with 3 cups crushed digestive biscuits.
Cinnamon Apple Layer
Use 2 large apples, 2 tablespoons brown sugar, and 1 1/2 teaspoons cinnamon.
For the best texture, choose firm apples that hold their shape during baking.
Apple Crisp Topping
Combine 1/2 cup all purpose flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup quick oats, and 1/4 cup melted unsalted butter.
Quick oats create smaller crumbs. As a result, you can slice the finished cheesecake more neatly.
Creamy Cheesecake Filling
You need 24 ounces full fat brick style cream cheese, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1 tablespoon cornstarch.
Also, add 1 teaspoon vanilla, 1/2 cup sour cream, and 3 large eggs. Bring the cream cheese, sour cream, and eggs to room temperature first.
Finally, have boiling water ready for the water bath.
Best Apples for Apple Crisp Cheesecake
Granny Smith apples work especially well because their tart flavor balances the sweet filling. Also, Gala and Ambrosia offer a crisp texture and sweeter taste.
However, skip soft varieties such as Red Delicious and McIntosh. Firm apples give Apple Crisp Cheesecake a much better texture after baking.
How to Make Apple Crisp Cheesecake
Prepare and Prebake the Graham Cracker Crust
First, heat your oven to 350°F, or 180°C conventional and 160°C fan. Then, wrap a 9 inch springform pan securely with 3 to 4 layers of foil and lightly grease the inside.
Next, mix the graham crumbs, brown sugar, cinnamon, and melted butter. Press the mixture across the bottom and halfway up the sides.
Then, bake for 8 to 10 minutes. This short prebake helps the crust stay firm and crunchy.
Prepare the Cinnamon Apples
Peel, core, and very thinly slice the apples. Then, toss them with brown sugar and cinnamon.
Next, refrigerate the apples while you prepare everything else.
Make the Oat Crisp Topping
Combine the flour, brown sugar, cinnamon, and quick oats. Then, stir in the melted butter.
The mixture should look crumbly but hold together when you squeeze it.
Mix the Cheesecake Filling
First, beat the cream cheese with both sugars until smooth. Next, mix in the cornstarch and cinnamon.
Then, add the sour cream and vanilla. Finally, mix in each egg individually, stopping as soon as each egg disappears into the batter.
Assemble the Apple Crisp Cheesecake
Pour the cheesecake batter over the prebaked crust. Next, arrange the apples evenly over the filling.
However, leave any collected apple juice behind. Then, cover the apples evenly with the oat crumble.
Prepare the Water Bath
Place the foil wrapped springform pan inside a large roasting pan. Then, carefully pour boiling water into the roasting pan until it reaches about 1 inch deep.
The water bath keeps the cheesecake moist. As a result, the filling cooks more gently and develops a smoother texture.
Bake Until the Cheesecake Is Set
Bake the Apple Crisp Cheesecake for 50 to 60 minutes.
Then, check the center. It should still have a small wobble when you gently move the pan.
How to Tell When the Cheesecake Is Done
Look at the outer area first. It should look set while the center still moves slightly.
However, do not wait until the entire cheesecake looks completely firm. The filling continues to settle as it cools.
Cooling and Chilling the Cheesecake
First, let the cheesecake cool to room temperature while it remains in the roasting pan. Then, remove it from the water bath.
Next, cover and refrigerate it for at least 6 hours or overnight. This long chill gives Apple Crisp Cheesecake its creamy yet sliceable texture.
Tips for the Best Apple Crisp Cheesecake
Use Room-Temperature Cheesecake Ingredients
Room temperature cream cheese, sour cream, and eggs mix together more easily. Therefore, your filling stays smooth without excessive mixing.
Avoid Overmixing the Eggs
Add the eggs one at a time. Then, stop mixing as soon as each egg blends into the batter.
Too much mixing adds extra air. As a result, the cheesecake can rise too quickly and crack.
Keep Excess Apple Juice Out of the Filling
Leave the liquid from the cinnamon apples in their bowl. Also, keep the apples above the filling instead of placing them under it.
That simple step helps protect the crunchy crust from extra moisture.
Use Quick Oats for an Easier-to-Slice Topping
Quick oats create smaller pieces in the crumble. Therefore, your knife moves through the topping more easily.
Old fashioned oats also work. However, skip instant oats because they can create a dry topping.
Don’t Skip the Water Bath
A water bath creates gentle, moist heat around the cheesecake. Therefore, it helps the filling stay smooth and reduces cracking.
Wrap the springform pan carefully so water cannot reach the crust.
Chill for at Least 6 Hours Before Slicing
Patience matters here. The cheesecake needs enough refrigerator time to become fully firm.
For that reason, overnight chilling works especially well for Thanksgiving.
How to Serve Apple Crisp Cheesecake
Run a sharp knife around the edge before removing the springform ring. Then, use a thin, sharp knife to cut completely through the crunchy crust.
For an extra fall touch, drizzle each slice with salted caramel sauce. Also, clean your knife between cuts for tidy servings.
One of 12 slices contains about 596 calories, 62 g carbohydrates, 8 g protein, 36 g fat, 20 g saturated fat, 402 mg sodium, 2 g fiber, and 42 g sugar. These nutrition values are estimates and exclude caramel sauce.
Make-Ahead Tips for Thanksgiving
Apple Crisp Cheesecake actually fits a holiday schedule better when you make it ahead. For example, bake it the evening before Thanksgiving and refrigerate it overnight.
Then, on Thanksgiving Day, simply remove the pan ring, slice, and serve. As a result, you have one less dessert task competing for oven and counter space.
How to Store Apple Crisp Cheesecake
Cover leftover cheesecake and refrigerate it for up to 4 days. Also, keep it cold until shortly before serving.
However, I do not recommend freezing it. The crumble can absorb moisture after thawing and lose its crisp texture.
Before the FAQs, you can also follow Kai Recipes on Pinterest and Kai Recipes on Facebook for more cozy baking ideas.
More Such Recipes
- caramel apple cheesecake bars with a buttery oat streusel
- classic New York cheesecake with a creamy baked filling
- homemade apple crisp with cinnamon apples and oat topping
- easy cinnamon apples with warm fall spices
- apple cinnamon muffins with a tender crumb and oat topping
- mini New York-style cheesecakes with graham cracker crust
Final Thoughts
Apple Crisp Cheesecake brings creamy cheesecake, cinnamon apples, buttery graham crust, and crunchy oat crumble to one Thanksgiving table. Better yet, the overnight chill makes holiday prep easier.
So, make it a day ahead, let the refrigerator do the final work, and add salted caramel before serving. Each forkful gives you creamy, crunchy, sweet, tart, and warmly spiced flavors together.
Apple Crisp Cheesecake : Amazing Thanksgiving Feast
Description
Apple Crisp Cheesecake combines a thick cinnamon graham cracker crust, smooth vanilla cinnamon cheesecake filling, sweet spiced apples, and a crunchy oat crumble topping. Serve it with salted caramel sauce for a cozy make-ahead Thanksgiving dessert.
Ingredients
- Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup (112 g) unsalted butter, melted
- Cinnamon Apples:
- 2 large apples, preferably Granny Smith or Gala
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- Crisp Topping:
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup (100 g) brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup (56 g) unsalted butter, melted
- Cheesecake Batter:
- 24 oz (680 g) full-fat brick-style cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch or 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) sour cream, room temperature
- 3 large eggs, room temperature
- Boiling water for water bath
- For Serving:
- Salted caramel sauce, optional
Instructions
- Heat oven to 350°F (180°C conventional or 160°C fan). Wrap the outside of a 9-inch (23-cm) springform pan securely with 3 to 4 layers of foil and lightly grease the inside.
- Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture over the bottom and about halfway up the sides of the pan. Bake for 8 to 10 minutes.
- Peel, core, and very thinly slice the apples. Toss them with brown sugar and cinnamon, then refrigerate until needed.
- Combine flour, brown sugar, cinnamon, and quick oats for the crisp topping. Stir in melted butter until crumbly and able to hold together when squeezed.
- Beat cream cheese with granulated sugar and brown sugar until smooth. Mix in cornstarch and cinnamon, followed by sour cream and vanilla.
- Add the eggs one at a time, mixing only until each egg is incorporated.
- Pour the cheesecake batter over the baked crust. Arrange the cinnamon apples evenly over the filling without adding the accumulated apple juices.
- Cover the apples evenly with the oat crumble topping.
- Place the foil-wrapped springform pan inside a large roasting pan. Carefully add enough boiling water to the roasting pan to reach about 1 inch deep.
- Bake for 50 to 60 minutes, until the outer portion looks set and the center has only a slight wobble.
- Let the cheesecake cool to room temperature while still in the roasting pan. Then remove it from the water bath, cover, and refrigerate for at least 6 hours or overnight.
Notes
Use 2 large or 2 to 3 medium firm, crisp apples. Granny Smith works especially well, while Gala or Ambrosia also work. Red Delicious and McIntosh are not recommended.
Digestive biscuit crumbs can replace graham cracker crumbs. Measure 3 cups after crushing.
Use full-fat brick-style cream cheese rather than low-fat or tub-style cream cheese.
Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
Quick oats create smaller crumbles that are easier to slice. Old-fashioned oats also work, but instant oats can make the topping dry.
Keep accumulated apple juices out of the cheesecake and place the apples above the filling to help prevent a soggy crust.
The water bath helps retain moisture, creates a smoother cheesecake texture, and reduces cracking.
Prebaking the graham cracker crust helps it stay firm and crunchy.
Chill the cheesecake for at least 6 hours so it sets completely. Overnight chilling works especially well.
Store covered in the refrigerator for up to 4 days.
Freezing is not recommended because the crumble can become soggy.
Nutrition values are estimates and exclude optional salted caramel sauce.