Oh my goodness, you guys HAVE to try this Apple Crisp Cheesecake! It’s like the best of both worlds decided to have a party in my kitchen. Imagine the creamiest, dreamiest cheesecake you’ve ever had, but then, BAM! It’s topped with this warm, slightly spiced, perfectly crunchy apple crisp. It’s the dessert that always disappears first at any get-together, and honestly, I’ve made it for countless birthdays (mine included!) and it’s never, ever failed to impress. Trust me, it’s a showstopper that’s surprisingly easy to whip up!

Why You’ll Love This Apple Crisp Cheesecake

This Apple Crisp Cheesecake is seriously the best of both worlds. You get that ridiculously smooth, rich cheesecake base, but then it’s topped with an amazing crunchy, spiced apple crisp that just makes it sing. It’s a total crowd-pleaser, perfect for holidays or just making a regular Tuesday feel special. Plus, you can totally make it ahead, which, let’s be honest, is a huge win for us busy folks!

Ingredients for Your Apple Crisp Cheesecake

Alright, here’s what you’ll need to gather for this masterpiece. Don’t worry, it’s all pretty standard stuff you probably have hiding in your pantry or fridge!

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Creamy Cheesecake Filling:

3 (8 ounce) packages cream cheese, softened to room temperature – this is super important for a smooth filling!
1 cup granulated sugar
3 large eggs, also at room temperature
1 teaspoon vanilla extract

For the Apple Crisp Topping:

1/2 cup chopped apples (about 1 small apple), peeled if you prefer
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup cold unsalted butter, cut into small little pieces

Crafting the Perfect Apple Crisp Cheesecake

Alright, let’s get down to business! Making this Apple Crisp Cheesecake is like a little baking adventure, and the results are SO worth it. I like to think of it as a two-part harmony: the rich cheesecake and the crunchy topping. Just follow these steps, and you’ll have a showstopper in no time!

Preparing the Graham Cracker Crust

First things first, let’s get that yummy crust ready! Just mix up your graham cracker crumbs, that little bit of granulated sugar, and the melted butter. Press it all into the bottom of your 9-inch springform pan like you’re tucking it in. Pop it in a 350°F (175°C) oven for about 8-10 minutes until it’s lightly golden and smells amazing. Let it cool while you work on the goodies above.

Making the Creamy Cheesecake Filling

Now for the star of the show! In a big bowl, beat together your softened cream cheese and that cup of granulated sugar. You want it super smooth – no lumps allowed! Then, add the eggs one at a time, mixing well after each one. Finally, stir in the vanilla extract. Pour this dreamy mixture right over your cooled graham cracker crust. It’s going to be so luscious!

Creating the Apple Crisp Topping

Time to make that irresistible crunch! Grab a bowl and toss together your chopped apples, flour, brown sugar, and those little pieces of cold butter. Use your fingers or a pastry blender to mix it all up until it looks like coarse crumbs. Sprinkle this deliciousness evenly all over the top of your cheesecake batter. It’s going to bake up so beautifully!

Baking and Cooling Your Apple Crisp Cheesecake

Here’s where a little patience pays off big time. Bake the whole thing at 350°F (175°C) for about 50-60 minutes. You’re looking for the center to be *almost* set – it should still wiggle just a tiny bit. Then, here’s the secret: turn off the oven and leave the door slightly ajar (a wooden spoon works wonders for this!). Let it hang out in the warm oven for a full hour. This slow cooling is the best way to avoid cracks! After that, take it out and let it cool completely on a wire rack.

Chilling and Serving Your Masterpiece

Okay, almost there! Your gorgeous cheesecake needs to chill out in the fridge for at least 4 hours, or even better, overnight. This is crucial for the texture to set perfectly. When it’s time to serve, just run a knife around the edge and release the springform pan. Slice it up and prepare for applause!

Tips for the Ultimate Apple Crisp Cheesecake Experience

You know, a few little tricks can take this Apple Crisp Cheesecake from delicious to absolutely unforgettable! My biggest secret? Room temperature ingredients are your best friend, especially for the cheesecake filling. When your cream cheese and eggs are soft, they blend into this super smooth, velvety filling that’s just divine. Cold ingredients will make it lumpy, and nobody wants that! Oh, and if you ever need something creamy, like for a different dessert, remember you can even make heavy cream at home!

And about those cracks? Ugh, the bane of any cheesecake baker’s existence! The slow cooling method I mentioned – leaving it in the oven with the door ajar – is a lifesaver. It prevents that sudden temperature change that causes cracking. Also, don’t overbeat the filling once you add the eggs; just mix until they’re incorporated. For the topping, if you want to amp up the fall vibes, a little pinch of cinnamon mixed into the crisp topping is *chef’s kiss*!

Frequently Asked Questions About Apple Crisp Cheesecake

Got questions about making this amazing Apple Crisp Cheesecake? I’ve got answers!

Can I make this cheesecake ahead of time?

Absolutely! This is the best kind of dessert to make ahead. In fact, it’s even better if you let it chill in the fridge for at least 4 hours, or even better, overnight. It gives all those flavors a chance to meld together and makes the texture just perfect.

What kind of apples are best for the crisp topping?

You want apples that hold their shape well when baked and have a good balance of tart and sweet. Granny Smith apples are fantastic because they have a nice tang that cuts through the richness of the cheesecake. Honeycrisp or Fuji apples are also great choices if you prefer something a little sweeter.

How do I prevent my cheesecake from cracking?

Oh, the dreaded cheesecake crack! The biggest culprit is a sudden temperature change. Make sure your cream cheese and eggs are at room temperature so they blend smoothly. Then, the key is the slow cooling process I mentioned: bake until almost set, then turn off the oven and let it cool with the door ajar for an hour. This gradual cooling prevents cracks from forming.

Can I use something other than graham crackers for the crust?

You sure can! If you’re not a huge graham cracker fan, you could totally use crushed vanilla wafers or even speculoos cookies for the crust. Just follow the same ratio for crumbs, sugar, and butter, and you’ll get a delicious alternative crust for your Apple Crisp Cheesecake!

Nutritional Information for Apple Crisp Cheesecake

Alright, let’s talk about the good stuff! This is a homemade dessert, so keep in mind that these numbers are just estimates, and they can totally change depending on the exact ingredients you use. But, for a generous slice of this amazing Apple Crisp Cheesecake, you’re looking at roughly:

Calories: 450
Fat: 28g
Protein: 6g
Carbohydrates: 45g
Sugar: 35g
Fiber: 2g

It’s definitely a treat, but a totally delicious one!

Apple Crisp Cheesecake

Author: memorecipes.com
Total Time: 85 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy cheesecake topped with a crunchy apple crisp.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup chopped apples
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold unsalted butter, cut into small pieces

Instructions

Preheat oven to 350°F (175°C).
In a small bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press mixture into the bottom of a 9-inch springform pan.
Bake for 8-10 minutes. Remove from oven and let cool.
In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth.
Beat in eggs one at a time, then stir in vanilla extract.
Pour cream cheese mixture over the graham cracker crust.
In a separate bowl, combine chopped apples, flour, brown sugar, and 1/4 cup cold butter. Mix until crumbly.
Sprinkle apple crisp mixture evenly over the cheesecake batter.
Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Remove from oven and let cool completely on a wire rack.
Chill for at least 4 hours before serving.

Notes

For a smoother filling, ensure your cream cheese and eggs are at room temperature.
You can add a pinch of cinnamon to the apple crisp topping for extra flavor.

Prep Time: 25 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg

Keywords: apple crisp cheesecake, cheesecake recipe, apple dessert, baked cheesecake, graham cracker crust