Apple Crisp Cheesecake Recipe

Introduction

Apple Crisp Cheesecake is a delightful dessert that combines creamy cheesecake with a warm, spiced apple topping and a crunchy oat crumble. Perfect for fall or any time you crave a comforting, fruit-forward treat.

Ingredients

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 4 large eggs
• 3 cups peeled and sliced Granny Smith apples
• 1 cup old-fashioned oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, cubed
• 1 tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
2. Step 2: In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Gradually add the granulated sugar and 1/4 cup flour, mixing until well combined. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each.
3. Step 3: Spread the cheesecake batter evenly into the prepared pan. Arrange the sliced apples in a circular pattern on top of the batter for even coverage.
4. Step 4: In a medium bowl, combine the oats, brown sugar, 1/2 cup flour, and ground cinnamon. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Sprinkle this oat crumb topping evenly over the arranged apples.
5. Step 5: Bake the cheesecake for 55 to 65 minutes, until the center is almost set but still slightly jiggly. Remove from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours before serving to allow it to firm up.

Tips & Variations

• Use Granny Smith apples for a tart contrast, or substitute with Honeycrisp for a sweeter flavor.
• Chill the butter before mixing into the crumble to achieve a crisp, crunchy topping.
• For extra spice, add a pinch of nutmeg or ground ginger to the crumb mixture.
• If you prefer a nutty crunch, fold in 1/4 cup chopped walnuts or pecans to the topping.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Reheat gently in a low oven if you prefer it warm, or enjoy chilled. For longer storage, you can freeze the cheesecake tightly wrapped for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, feel free to use any firm apples that hold their shape well when baked, such as Fuji, Honeycrisp, or Braeburn, depending on whether you prefer tart or sweet flavors.

Do I need a springform pan?

While a 9-inch springform pan is ideal for easy removal of the cheesecake, you can use a regular cake pan lined with parchment paper. Just be cautious when removing the cheesecake to prevent breakage.

Apple Crisp Cheesecake Recipe

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★★★★★

4.6 from 110 reviews

• Author: Gabriel
• Total Time: 4 hours 80 minutes
• Yield: 8–10 servings 1x

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Description

This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of an apple crisp topping. Featuring layers of smooth cream cheese batter, tart Granny Smith apples, and a buttery oat crumble, this dessert is perfect for fall and holiday gatherings. Baked to perfection and chilled before serving, it offers a delicious blend of textures and flavors in every bite.

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Ingredients

Scale 1x2x3x

Cheesecake Batter

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 4 large eggs

Apple Layer

• 3 cups peeled and sliced Granny Smith apples

Crumb Topping

• 1 cup old-fashioned oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, cubed
• 1 tsp ground cinnamon

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake after baking.
2. Make Cheesecake Batter: In a large bowl, beat the softened cream cheese using a hand mixer until it becomes light and fluffy. Gradually add granulated sugar and flour and mix until well incorporated. Beat in vanilla extract. Then, add the eggs one at a time, mixing well after each addition to create a smooth batter.
3. Assemble Cheesecake and Apples: Spread the prepared cheesecake batter evenly into the greased springform pan. Arrange the peeled and sliced Granny Smith apples in a circular pattern on top of the batter, creating an even layer.
4. Prepare Crumb Topping: In a medium bowl, combine oats, brown sugar, flour, and ground cinnamon. Using a pastry cutter or your fingers, cut in the cubed unsalted butter until the mixture resembles coarse crumbs. Evenly sprinkle this crumb topping over the arranged apples in the pan.
5. Bake the Cheesecake: Place the pan on the middle rack of the preheated oven and bake for 55 to 65 minutes. The cheesecake is done when the center is almost set but slightly jiggly. Remove from oven and allow it to cool completely on a wire rack.
6. Chill Before Serving: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. This chilling time helps the cheesecake set firmly and meld the flavors before serving.

Notes

• Ensure the cream cheese is softened to room temperature for smoother batter and easier mixing.
• Do not overbake; the center should be slightly jiggly to avoid a dry, cracked cheesecake.
• For best results, refrigerate overnight to allow flavors to develop fully.
• If Granny Smith apples are not available, substitute with other tart apple varieties like Honeycrisp or Braeburn.
• You can loosely cover the cheesecake with foil during baking if the crumb topping or edges start to brown too quickly.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Apple Crisp Cheesecake, Autumn Dessert, Fall Recipes, Cheesecake with Fruit Topping, Cream Cheese Dessert