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

Scale

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

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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.