Apple Crisp Cheesecake combines creamy cheesecake, cinnamon apples, and a buttery oat crumble topping for the ultimate fall dessert.

Scale

2 ½ cups graham cracker crumbs

½ cup brown sugar

1 tsp cinnamon

½ cup melted butter

2–3 apples (Granny Smith or Gala)

2 tbsp brown sugar

1 tsp cinnamon

1 cup flour

½ cup brown sugar

1 tsp cinnamon

½ cup oats

½ cup melted butter

24 oz cream cheese (full-fat)

1 cup sugar

2 tbsp corn starch

1 tsp cinnamon

½ cup sour cream

1 tsp vanilla extract

3 large eggs

1. Preheat oven to 180°C (350°F) and wrap a 23-cm springform pan in foil. Grease lightly.

2. Mix graham crumbs, brown sugar, cinnamon, and melted butter. Press into pan and bake 8–10 minutes.

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

4. Mix flour, brown sugar, cinnamon, oats, and melted butter for crumble topping. Set aside.

5. Beat cream cheese and sugar until smooth. Add corn starch, cinnamon, sour cream, and vanilla. Mix well.

6. Add eggs one at a time, mixing just until combined.

7. Pour filling over crust. Layer apples evenly on top without extra liquid.

8. Sprinkle crumble topping over apples.

9. Place pan in roasting dish. Add hot water (about 2.5 cm deep) and bake 50–60 minutes.

10. Cool completely, then refrigerate at least 6 hours or overnight.

11. Slice with a sharp knife and serve, optionally with caramel drizzle.

Use room temperature cream cheese, eggs, and sour cream for smooth batter.

Avoid overmixing after adding eggs to prevent cracks.

Granny Smith apples give the best tart balance.

Do not freeze, as crumble topping may become soggy.

Store in refrigerator up to 4 days.

Keywords: apple crisp cheesecake, cinnamon apple cheesecake, fall dessert, apple streusel dessert