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Apple Crisp Cheesecake

Apple crisp cheesecake with a buttery graham crust and a spiced apple layer topped with a clumpy oat crumble. Baked in a water bath until the center is just set, then chilled for clean slices.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 minutes
Total Time 1 hour 51 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.33 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
  • 1 Dutch oven

Method
 

Preheat and bake the crust
  1. Preheat oven to 325F. Press graham cracker crumbs mixture firmly into a 9-inch springform pan and bake for 8 minutes.
  2. Remove the crust from the oven and set it aside to cool while you prepare the filling and topping.
Cook and cool the apples
  1. In a pot, cook diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened. Spread the apples out to cool completely.
Make the cheesecake filling
  1. Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and cinnamon until just combined.
Assemble and add the topping
  1. Pour the cheesecake filling over the baked crust and top with the cooled apples. Scatter the apples evenly so the surface is covered.
  2. Make the oat topping by combining rolled oats, flour, brown sugar, and cinnamon. Cut in cold cubed butter until clumpy, then scatter the oat crumble over the apples.
Bake in a water bath
  1. Set the springform pan in a water bath on a sheet pan and bake at 325F for 60–65 minutes, until the center is just set. Look for a slight jiggle in the middle when you gently shake the pan.
Cool, chill, and slice
  1. Cool the cheesecake completely at room temperature. Refrigerate for 6 hours before releasing and slicing for clean cuts.

Notes

For the cleanest slices, chill the cheesecake uncovered for the first 30–60 minutes, then cover. Store covered in the refrigerator up to 4 days; freeze slices for up to 2 months (wrap well). For a lighter option, use low-fat cream cheese and reduced-fat sour cream—texture will be slightly softer but still set well.