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Apple Crisp Cheesecake

A delightful dessert combining creamy cheesecake with spiced apples and a crunchy topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 2 cups cream cheese, softened Ensure cream cheese is at room temperature for a smooth batter.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Bring to room temperature.
  • 1 cup sour cream
For the Apple Layer
  • 4 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp) Choose apples that hold well during baking.
  • 1 tablespoon lemon juice Prevents apples from browning.
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅓ cup brown sugar
For the Crisp Topping
  • 1 cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup cold butter, cubed Cut in until mixture resembles coarse crumbs.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, beat the softened cream cheese until smooth.
  3. Gradually add the granulated sugar, then mix in the vanilla extract.
  4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in the sour cream and pour this cheesecake mixture into the prepared springform pan.
  6. In a separate bowl, combine the sliced apples, lemon juice, cinnamon, nutmeg, and brown sugar. Toss until the apples are well coated.
  7. Layer these spiced apples evenly over the cheesecake mixture.
  8. In another bowl, mix the rolled oats, flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
  9. Scatter this topping generously over the apples.
  10. Place the springform pan in the preheated oven and bake for about 60 minutes, or until the edges are set and the center still has a slight jiggle.
  11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.
  12. Transfer the cheesecake to the refrigerator and chill for at least 3 hours or overnight before serving.

Notes

For serving, pair with sweetened whipped cream, vanilla ice cream, or fresh fruit salads. Store tightly covered in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.