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Apple Crisp Cheesecake

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Apple Crisp Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. Featuring a graham cracker crust, sweet cinnamon apples, a velvety cheesecake layer, and a crunchy oat topping, this indulgent dessert is perfect for fall gatherings and holiday celebrations. It’s a must-try for anyone who loves both cheesecake and apple crisp, offering the best of both worlds in one show-stopping treat.

 

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar

For the apple filling:

  • 3 large apples, peeled, cored, and thinly sliced
  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

For the cheesecake:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs

For the crisp topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  • Prepare the crust:
    Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
  • Make the apple filling:
    Melt butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook for about 5-7 minutes until the apples are softened. Let the apple mixture cool.
  • Make the cheesecake filling:
    Beat cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth. Add eggs one at a time, mixing well after each addition.
  • Assemble the cheesecake:
    Pour half of the cheesecake mixture over the prepared crust. Layer with half of the apple filling, then repeat with the remaining cheesecake mixture and apples.
  • Add the crisp topping:
    In a separate bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the cheesecake.
  • Bake:
    Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly. Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours to set.

Notes

  • You can use pears or peaches instead of apples for a different fruit flavor.
  • To make the cheesecake gluten-free, substitute the graham cracker crumbs and flour with gluten-free alternatives.
  • For added richness, drizzle caramel sauce over the apple filling before adding the cheesecake mixture.

Find it online: https://avarecipe.com/apple-crisp-cheesecake/