Description
This Apple Crisp Cheesecake combines the warm, comforting flavors of cinnamon-spiced apples with a creamy cheesecake filling atop a buttery graham cracker crust, topped with a crisp oat crumble and served with salted caramel sauce for an indulgent dessert perfect for any occasion.
Ingredients
Scale
Crust
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Apple Filling
- 2 large apples (Granny Smith or Gala), peeled and sliced
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
For Serving
- Salted caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C), ensuring even heat for baking the cheesecake properly.
- Prepare Pan: Wrap a 9-inch springform pan in tin foil to prevent water leakage for the water bath, and lightly grease the pan to prevent sticking.
- Make Crust: In a mixing bowl, combine graham crumbs, brown sugar, cinnamon, and melted butter. Mix thoroughly, then press the mixture evenly into the bottom of the prepared pan to form the crust.
- Prepare Apple Filling: Peel and slice the apples. Toss them with brown sugar and cinnamon until evenly coated, setting the flavorful apple layer.
- Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, brown sugar, cornstarch, vanilla extract, sour cream, and cinnamon. Mix well, then add eggs one at a time, beating until fully incorporated and the mixture is smooth and creamy.
- Assemble Layers: Evenly layer the apple mixture over the graham cracker crust in the pan, then pour the cheesecake filling on top, spreading it smoothly.
- Prepare Crisp Topping: In a small bowl, mix flour, brown sugar, cinnamon, oats, and melted butter until crumbly. Sprinkle this topping evenly over the cheesecake filling.
- Bake in Water Bath: Place the springform pan into a larger baking dish. Pour boiling water into the larger dish until it reaches halfway up the sides of the springform pan, creating a water bath to ensure gentle and even baking.
- Bake: Bake the cheesecake at 350°F (180°C) for about 60 minutes, or until the center is almost set but still slightly jiggly. The water bath prevents cracking and keeps the cheesecake moist.
- Cool Gradually: Remove the cheesecake from the oven and water bath. Let it cool gradually at room temperature to prevent cracking. Then refrigerate for at least 4 hours or overnight to fully set.
- Serve: Release from the springform pan and drizzle with salted caramel sauce before serving for a rich finishing touch.
Notes
- Using room temperature ingredients ensures a smooth and creamy cheesecake batter.
- Wrapping the springform pan with foil is essential to prevent water from seeping into the crust during the water bath.
- If unavailable, Granny Smith or Gala apples can be substituted with other tart apples for best flavor and texture.
- Be careful not to overbake; gentle baking with a water bath prevents cracks and maintains creaminess.
- Allow the cheesecake to chill completely before slicing for clean cuts.
