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Apple Crisp Cheesecake

Apple crisp cheesecake with a buttery graham cracker crust, creamy cinnamon cheesecake filling, and a spiced apple layer topped with clumpy oat crumble. Baked in a water bath until the center is just set, then chilled for clean sliceable layers.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.3333 cup sugar
  • 6 tbsp unsalted butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Apple layer
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crisp topping
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold, cubed

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Bake graham crust
  1. Preheat the oven to 325°F. Press the graham cracker crumbs, sugar, and melted unsalted butter into a 9-inch springform pan, then bake for 8 minutes.
  2. Let the baked crust cool while you prepare the cheesecake filling and apples.
Cook and cool apples
  1. Cook the diced apples with 1 tablespoon butter, brown sugar, and cinnamon for 5 minutes, stirring until softened. Cool the cooked apples completely before assembling the cheesecake.
Make cheesecake filling
  1. Beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, then mix in sour cream, vanilla, and cinnamon until fully combined.
Assemble and add topping
  1. Pour the cheesecake filling over the cooled crust, then top with the cooked apples. Scatter the apples evenly so the layer bakes uniformly.
  2. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in the cold butter until clumpy. Scatter the oat crisp topping over the apples.
Water-bath bake, cool, and chill
  1. Bake the cheesecake in a water bath at 325°F for 60–65 minutes, until the center is just set. Look for a gentle jiggle in the middle rather than a fully firm center.
  2. Cool the cheesecake completely at room temperature. Refrigerate for 6 hours before releasing and slicing.

Notes

Pro tip: for clean slices, chill until fully cold (at least 6 hours) and serve straight from the fridge; wipe the knife between cuts. Store covered in the refrigerator up to 4 days. Freezing is not recommended because the oat topping and apple layer can lose texture. For a gluten-free swap, use a 1:1 gluten-free flour blend in the crisp topping.