Dessert

Apple Crisp Cheesecake Recipe

BySarah Summers January 10, 2026January 10, 2026

Introduction

Apple Crisp Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of an apple crisp topping. This dessert is perfect for cozy gatherings and brings a delicious fall-inspired twist to a classic treat.

A slice of pie with three clear layers sits on a white plate over a white marble background. The bottom layer is a thick, crumbly brown crust. The middle layer is smooth, thick, and creamy white cheesecake. The top layer has soft, light brown cooked apple pieces covered by a golden brown crumbly topping with some caramel sauce drizzled over it. A blurred whole pie sits in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
4 large eggs
3 cups peeled and sliced Granny Smith apples
1 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter, cubed
1 tsp ground cinnamon

Instructions

Step 1: Preheat your oven to 325°F. Grease a 9-inch springform pan to prevent sticking.
Step 2: In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Gradually add the granulated sugar and 1/4 cup flour, mixing until well combined. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
Step 3: Spread the cheesecake batter evenly into the prepared pan. Arrange the peeled and sliced Granny Smith apples in a circular pattern on top of the batter.
Step 4: In a medium bowl, combine the oats, brown sugar, 1/2 cup flour, and cinnamon. Cut in the cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the apples.
Step 5: Bake the cheesecake for 55-65 minutes, until the center is almost set but still slightly jiggly. Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours before serving to allow it to fully set.

Tips & Variations

Use tart apples like Granny Smith for the best balance of sweetness and acidity in the topping.
For extra flavor, add a pinch of nutmeg or ground ginger to the crumb topping.
If you prefer a thicker topping, double the oat and butter mixture.
Make sure the cream cheese is fully softened at room temperature to avoid lumps in the batter.
For a quicker chill, refrigerate overnight before serving.

Storage

Store the leftover cheesecake covered in the refrigerator for up to 4 days. To serve, you can enjoy it chilled or let it sit at room temperature for 10-15 minutes. Avoid freezing, as the texture of the apples and crumb topping may be affected.

How to Serve

A slice of pie is shown on a white plate, resting on a white marbled surface. The pie has three distinct layers: the bottom layer is a crumbly brown crust, the middle layer is a thick, smooth cream cheese filling with small pieces of apple mixed in, and the top layer is a golden-brown crumb topping with a drizzle of caramel sauce over it. The crust looks crunchy, the cream cheese layer is soft and creamy, and the crumb topping is textured and slightly chunky. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute Granny Smith with other tart apples like Honeycrisp or Braeburn. Avoid very sweet apples to keep the balance of flavors.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set and the center is almost set but still slightly jiggly. It will continue to firm up as it cools and chills in the fridge.