Let me tell you about the day my kitchen smelled like a dreamy autumn orchard and a New York deli had a delicious baby. I was craving the cozy spice of apple crisp but also the luxurious creaminess of cheesecake, and I thought, “Why choose?” This Apple Crisp Cheesecake is the glorious, fork-standing-up-straight result. The moment I pulled it from the oven, with the cinnamon-scented apple crisp topping bubbling over that perfectly set, tangy cheesecake layer, I knew it was a keeper. It’s the ultimate dessert for when you want to impress and comfort all at once, and I’m so thrilled to share my tested, tasted, and utterly adored version with you.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz (three 8-oz blocks) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup (8 oz) full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 medium firm-tart apples (like Granny Smith or Honeycrisp), peeled and diced
- 1/3 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 tbsp cold unsalted butter, cubed
- A generous pinch of salt
Now, let’s talk ingredients. Trust me, using full-fat cream cheese and sour cream at true room temperature (I let mine sit out for a full 2 hours) isn’t a suggestion—it’s the secret to a silky, crack-free filling. Cold ingredients will cause you to overmix, which invites air bubbles and cracks. For the apples, I’ve learned the hard way that soft ones like Red Delicious turn to mush; a firm, tart apple holds its texture beautifully. And that pinch of salt in the crisp topping? It’s the tiny hero that makes all the sweet, spiced flavors pop.
Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Medium mixing bowls (2)
- Fork or pastry cutter
- Measuring cups and spoons
- Rubber spatula
- Aluminum foil
The springform pan is non-negotiable here—trying to extract a perfect slice from a regular pan is a fight you won’t win. My biggest personal tip involves that pan and the foil. I wrap the outside of my springform pan in a double layer of heavy-duty foil before I even start. Why? Because we’re going to use a water bath, and a leaky pan is a soggy crust disaster. I learned this after a very sad, waterlogged first attempt. The foil is your cheesecake’s life jacket.
Step-by-Step Instructions
First, we build our foundation. Combine the graham crumbs, melted butter, and that 1/4 cup of sugar until it feels like wet sand. Press it firmly and evenly into the bottom of your springform pan—I use the bottom of a measuring cup to really tamp it down. This pre-bakes for 10 minutes at 325°F (163°C) to set. While that’s happening, I make the crisp topping. In a bowl, I mix the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Then, I work in the cold butter with my fingers until crumbly lumps form. I toss the diced apples in a bit of this mix and set everything aside. This upfront work makes the assembly later feel like a breeze.
Now, for the heart of it: the filling. With my room-temperature cream cheese in the mixer bowl, I beat it on medium until it’s completely smooth and creamy, scraping down the bowl several times. This takes a good 2-3 minutes. Don’t rush this. I add the sugar and beat again until just combined. Then, I blend in the sour cream and vanilla. Finally, I add the eggs one at a time, mixing on low speed after each until just incorporated. The moment you see no yellow streaks, stop mixing! Over-beating the eggs is a fast track to a puffy, cracked cheesecake. I pour this velvety batter over the warm crust.(See the next page below to continue…)