What if your favorite fall dessert and a creamy cheesecake had a delicious baby? Meet the Apple Crisp Cheesecake. It blends the tangy richness of New York-style cheesecake with the sweet, cinnamon-spiced crunch of apple crisp. The result? A dessert that feels familiar yet fresh, cozy yet indulgent.

Imagine sinking your fork through a buttery graham cracker crust, velvety smooth cheesecake, tender cinnamon apples, and a crunchy brown sugar streusel—all topped off with a warm drizzle of caramel. It’s the ultimate comfort dessert that works year-round but shines brightest during apple season.

Preparation Phase & Tools to Use

To make Apple Crisp Cheesecake a breeze, having the right tools is key:

Springform Pan: Essential for cheesecakes. The removable sides allow for a flawless release without ruining the crust or filling.
Electric Mixer or Stand Mixer: Smooth, lump-free cheesecake filling depends on thorough mixing.
Food Processor or Rolling Pin: Crush those graham crackers efficiently for the crust.
Mixing Bowls (3 minimum): One each for crust, filling, and streusel topping keeps your workflow organized.
Spatula & Offset Spreader: To ensure even layers and a neat finish.
Baking Sheet & Foil: Catch any dripping butter and prevent oven messes.

Each tool plays a role in ensuring your cheesecake turns out creamy, firm, and beautifully layered. Don’t skip the springform pan—that one’s non-negotiable.

Ingredients for the Apple Crisp Cheesecake

Each component in this layered dessert brings something essential to the experience—from the crunchy base to the buttery topping:

Graham Crackers: They form the crust’s foundation, offering a nutty, sweet crunch that balances the creamy filling.
Unsalted Butter: Used in both the crust and topping, it binds crumbs and crisps up the streusel.
Granulated Sugar: Sweetens the crust and cheesecake filling without overwhelming the apple notes.
Cream Cheese: The heart of any good cheesecake—it creates that dense, rich, smooth texture.
Sour Cream: Adds a touch of tang and lightens the filling slightly for balance.
Vanilla Extract: Enhances both the cheesecake and apple layer with warmth.
Eggs: Give the cheesecake structure and help it set without cracks.
Brown Sugar: Stars in the crisp topping, adding molasses depth and pairing perfectly with the apples.
All-Purpose Flour: Provides body to the streusel topping so it bakes into perfect golden clusters.
Old-Fashioned Oats: Bring that classic crisp texture.
Cinnamon & Nutmeg: Deliver warm spice notes that elevate the apple flavor.
Granny Smith Apples: Their tartness cuts through the sweet elements, keeping everything in balance.
Caramel Sauce: Optional but recommended for a glossy, decadent finish.

How To Make the Apple Crisp Cheesecake

Step 1: Build the Graham Cracker Crust

Mix graham cracker crumbs, melted butter, and granulated sugar until the texture is like wet sand. Press it firmly into the bottom of a springform pan. Bake for 8-10 minutes at 325°F to set.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese until smooth. Add sugar, then mix in sour cream and vanilla. Finally, beat in the eggs one at a time. Pour over the cooled crust.

Step 3: Layer the Apples

Toss chopped Granny Smith apples with cinnamon and nutmeg. Spread evenly over the cheesecake filling.

Step 4: Add the Crisp Topping

Combine brown sugar, oats, flour, cinnamon, and butter until crumbly. Sprinkle generously over the apples.

Step 5: Bake and Cool

Bake the cheesecake at 325°F for about 55-65 minutes. The center should jiggle slightly. Cool in the oven with the door cracked, then chill for 4+ hours or overnight.

Step 6: Serve with Caramel Drizzle

Just before serving, warm some caramel sauce and drizzle over each slice for that luscious bakery finish.

Serving and Storing Apple Crisp Cheesecake

This cheesecake is a showstopper for holidays, cozy dinner parties, or simply when you need a dessert that impresses. Serve slices slightly chilled or let them sit out for 10 minutes for a silkier bite. The textures play together best when the caramel is added just before plating.

To store, keep the cheesecake covered in the fridge for up to 5 days. For longer storage, slices can be frozen individually and wrapped tightly. When you’re ready, thaw them overnight in the fridge and reheat the caramel for a fresh drizzle.

Frequently Asked Questions

How do I keep the cheesecake from cracking?

Avoid overmixing the batter and don’t skip the slow cooling process in the oven. Letting it cool with the door cracked allows the cheesecake to settle gradually.

Can I use different apples?

Yes, but Granny Smith offers the best contrast to the sweet layers. Softer apples may turn mushy during baking.

Can I make this ahead of time?

Absolutely. In fact, it tastes better after resting overnight in the fridge. Just hold off on the caramel drizzle until serving.

Do I need a water bath?

Not for this version. Baking at a moderate temperature and cooling slowly works just fine. But if you prefer a super-smooth finish, feel free to use one.

What’s the best way to cut neat slices?

Use a long, sharp knife dipped in hot water. Wipe the blade clean between cuts to get those clean edges.

Can I make it gluten-free?

Yes—use gluten-free graham crackers for the crust and certified GF oats and flour for the topping.

Want More Cheesecake Dessert Ideas?

If the Apple Crisp Cheesecake hit all your favorite fall notes, you’ll love these other indulgent twists:

For a fruity variation, try the Cheesecake Deviled Strawberries — they’re light, bite-sized, and perfect for gatherings. If you’re craving something more chocolatey, don’t miss the Chocolate Peanut Butter Dream Bars, rich with layers and decadence.

Prefer a fresh tangy profile? The Simple Strawberry Cheesecake keeps it classic with juicy fruit on top. Or go mini with the Mini Cinnamon Roll Cheesecakes, a cozy dessert mash-up.

For something elegant and citrusy, check out the Elegant Lemon Marbled Cheesecake Bars, especially if you’re a fan of zestier desserts.

Pin and Tell Me How Yours Turned Out

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If you give this a try, I’d love to hear your thoughts. Did you go heavy on the streusel? Did you swap in a different apple? Let me know below. And for more bakes like this, head over to my Pinterest board at LadyPlate on Pinterest and follow along for daily recipes!