Description
This Apple Crisp Cheesecake combines the warm, spiced flavors of apple crisp with a creamy, rich cheesecake filling. It features a graham cracker crust, cinnamon streusel topping, and tender Granny Smith apples, perfect for a comforting dessert that satisfies both cheesecake and apple dessert lovers alike.
Ingredients
Units
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Cinnamon Streusel
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
Apples
- 2 Granny Smith apples, peeled and thinly sliced
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Cheesecake Filling
- 32 ounces full fat cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2/3 cup sour cream, room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Instructions
- Prepare the Streusel: In a bowl, whisk together ½ cup all purpose flour, ½ cup rolled oats, ½ cup light brown sugar, and 1 teaspoon ground cinnamon. Stir in 5 tablespoons melted unsalted butter until the mixture clumps together with no dry spots. Place it in the fridge to chill.
- Toss the Apples: In another bowl or jug, combine thinly sliced 2 Granny Smith apples with 3 tablespoons light brown sugar and ½ teaspoon ground cinnamon. Mix well and place in the fridge while preparing the rest of the components.
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). Grease a springform cheesecake pan with cooking spray or butter and line the bottom with parchment paper. In a bowl, whisk together 1 ½ cups graham cracker crumbs, 2 tablespoons sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and a pinch of salt. Pour in 6 tablespoons melted butter and mix until moist with no dry spots.
- Form and Bake the Crust: Press the graham cracker mixture evenly into the bottom and slightly up the sides of the prepared pan using the bottom of a measuring cup. Bake for 9–10 minutes until golden brown. Remove and let cool. Reduce oven temperature to 325°F (160°C) and ensure the oven rack is in the middle.
- Prepare for Water Bath: Boil water in a kettle and prepare a roasting pan to create a water bath for the cheesecake to keep it moist during baking.
- Make the Cheesecake Batter: Using a stand mixer with paddle attachment, beat 32 ounces cream cheese with ½ cup sugar and ½ cup light brown sugar on low speed until smooth. Add ⅔ cup sour cream, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon; mix on medium speed until combined.
- Add the Eggs: Add 4 large eggs one at a time on low speed, stopping to scrape the bowl after each addition. Mix just enough to combine; avoid adding air to the batter.
- Assemble the Cheesecake: Pour the cheesecake batter into the cooled crust in the springform pan. Tap the pan gently on the counter to release air bubbles. Arrange the cinnamon-sugar coated apple slices evenly on top of the batter, fully covering it. Sprinkle the chilled streusel over the apples, ensuring full coverage.
- Bake with Water Bath: Pour about 1 inch of boiling water into the roasting pan and place it at the bottom of the oven. Position the cheesecake on the middle rack just above the water and quickly close the oven door to trap steam. Bake for 1 hour and 10 to 15 minutes. The sides should be set while the center may still jiggle slightly.
- Cool Gradually: Turn off the oven and crack the door open slightly, using a spoon handle to prop it open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill and Set: Remove the cheesecake from the oven and let cool to room temperature. Run a flexible rubber spatula around the edges to loosen the cake from the pan. Refrigerate the cheesecake overnight to fully chill and set; do not cover with plastic wrap to avoid condensation.
- Serve: Remove cheesecake from pan and serve chilled with salted caramel sauce or ice cream, as desired.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid incorporating air that may cause cracks.
- Water bath is essential for a creamy, moist cheesecake texture.
- Allow cheesecake to chill overnight for best slicing results.
- Avoid wrapping the top with plastic wrap when chilling to prevent condensation.
- Use Granny Smith apples for a tart contrast to the sweet cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
