I still remember the first time I pulled this Apple Crisp Cheesecake out of my oven. The scent of buttery graham cracker crust, sweet cinnamon-spiced apples, and creamy, tangy cheesecake filling had completely taken over my kitchen—it was the pure, cozy essence of autumn in dessert form. I created this recipe on a crisp October weekend, craving the comforting flavors of apple crisp but wanting the decadent, special-occasion feel of a cheesecake. The result was nothing short of magic. One bite of that cool, creamy slice topped with warm, crunchy streusel, and I knew this dessert was going to become a permanent fixture in my recipe box. It’s the glorious love child of two classic desserts, and making it feels like a warm hug.
Ingredients
- For the Graham Cracker Crust:
- 1 and 1/2 cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- A tiny pinch of salt
- For the Apple Filling:
- 2 large firm-tart apples (like Granny Smith or Honeycrisp), peeled and diced into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- For the Cheesecake Filling:
- 24 ounces (three 8-oz blocks) full-fat cream cheese, completely softened to room temperature
- 3/4 cup granulated sugar
- 1 cup full-fat sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- For the Crisp Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
Let’s talk ingredients for a second because quality here makes a tangible difference. First, please use full-fat cream cheese and sour cream. I’ve tried lower-fat versions in other recipes, and they just don’t set as firmly or deliver that luxuriously rich mouthfeel. The blocks of cream cheese need to be so soft you can effortlessly poke a finger through them—this is non-negotiable for a smooth, lump-free filling. For the apples, I firmly recommend a firm, tart variety like Granny Smith. They hold their shape during cooking and provide a beautiful contrast to the sweet cheesecake. Trust me, this balance is everything.(See the next page below to continue…)