There’s something magical about the marriage of tangy cheesecake and warm apple crisp that creates pure dessert harmony. This Creamy Apple Crisp Cheesecake brings together two beloved classics in one irresistible treat that’s perfect for fall gatherings or anytime you’re craving something special.
With a buttery graham cracker crust, velvety cheesecake layer, and a topping of cinnamon-spiced apples and crunchy oat streusel, every bite delivers multiple textures and flavors that dance on your palate. The best part? This impressive dessert comes together in just 45 minutes, making it accessible even on busy weeknights.
Why You’ll Love This
- Perfect balance of creamy and crunchy textures in every bite
- Easier than traditional cheesecake with no water bath required
- Makes just 4 servings, ideal for small gatherings or preventing leftovers
- Combines two favorite desserts into one showstopping treat
- Adaptable for different seasons and flavor preferences
Ingredients
- 2 cups cinnamon graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 2 large eggs
- 3 Gala apples, peeled and diced
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Place a large sheet pan on the bottom rack filled halfway with water. Line a 9-inch springform pan with parchment paper.
- Mix together the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared springform pan.
- Beat the cream cheese and brown sugar until very creamy. Add the vanilla extract, cinnamon, and flour, mixing thoroughly. Add the eggs and mix gently until combined. Do not overmix.
- Pour the cheesecake batter onto the prepared crust.
- Stir together the diced apples, brown sugar, and cinnamon. Set aside.
- Combine the flour, quick oats, brown sugar, cinnamon, and melted butter in a bowl. Mix thoroughly and press the mixture into large crumbs using your hands.
- Gently spoon the diced apples over the cheesecake batter. Evenly sprinkle the crisp topping over the apples.
- Place the springform pan on the oven rack directly above the sheet pan of water. Bake for 50-55 minutes. Remove from the oven and transfer to a wire rack. Let cool for 5 minutes, then run a knife around the edges to loosen.
- Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight to chill completely.
- Slice and serve with caramel sauce, whipped cream, and a sprinkle of apple pie spice, if desired.
Tips & Variations
- For a firmer cheesecake, refrigerate overnight before serving
- Try different apple varieties – Granny Smith for tartness or Honeycrisp for sweetness
- Add 1/4 cup chopped nuts (walnuts or pecans) to the streusel for extra crunch
- Substitute pears for apples during winter months
- For a gluten-free version, use gluten-free graham crackers and oat flour
- Drizzle with caramel sauce before serving for an extra indulgent touch
Serving Suggestions
Serve this Creamy Apple Crisp Cheesecake slightly chilled with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The contrast of cold and warm elements creates a delightful sensory experience.
For a complete dessert spread, pair with hot beverages like cinnamon tea, coffee, or warm apple cider to complement the fall flavors in this decadent treat.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- The cheesecake is done when the edges are set but the center still has a slight jiggle
- Allow to cool at room temperature before refrigerating to prevent condensation
- For individual servings, prepare in ramekins and reduce baking time by 5-10 minutes
FAQs
Can I make this ahead of time?
Yes! This dessert actually benefits from being made a day ahead, allowing the flavors to meld and the cheesecake to set properly.
Can I freeze leftover cheesecake?
Absolutely. Wrap individual portions tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
What if I don’t have graham crackers?
Digestive biscuits, vanilla wafers, or gingersnaps make excellent substitutes for the crust.
Can I double this recipe?
Yes, simply double all ingredients and use a larger baking dish. You may need to increase baking time by 5-10 minutes.
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