Welcome cozy sweater weather with this apple crisp cheesecake! This delicious creamy cheesecake has a cinnamon filling and is topped with cinnamon apples and a cinnamon streusel. I then drizzled the cheesecake with salted caramel sauce!
While I love a no bake cheesecake, like my red velvet oreo cheesecake, there is just something so good about slicing up a baked cheesecake! I have a few handy tips to make it easy to make this smooth and creamy apple cheesecake.
Fall is my favorite time to make desserts! I know there is a lot of pumpkin recipes out there for fall, but I can’t get enough of apples in the autumn! Check out my apple and pear crisp or apple crumble with custard.
Tell me about this recipe!
- The best fall cheesecake! A buttery graham cracker crust with a cinnamon cheesecake filling that’s topped with cinnamon apples and an oat streusel crisp!
- Simple Ingredients – no fancy ingredients needed here! In fact, you probably already have everything you need in your pantry. I’ve got a few substitutions for you too if you need them!
- No water bath – I never used to make baked cheesecakes because I was so worried about a water bath! But I’ve got a good way to still keep your cheesecake super moist and crack free but without the stress of a traditional water bath.
- Can be made in advance – this dessert needs to be chilled overnight, so it’s perfect for making in advance!
Apples: I used granny smith apples for this recipe! I recommend using either granny smith or gala apples.
Rolled Oats: this is for our crunchy oat streusel topping! Use rolled oats and not quick oats or steel cut oats.
Flour: I have only tested this recipe with all purpose flour.
Butter: I used unsalted butter, and European style butter, for both the streusel and the graham cracker crust.
Cream Cheese: If you’re based in Europe and your cream cheese comes in tubs instead of packets, make sure to pat them dry with a paper towel. Cream cheese in Europe has a higher moisture content! Also please make sure to use full fat cream cheese!
Eggs: I tested this recipe with large eggs.
Graham Crackers: I’ve tested this recipe with both graham crackers and digestive biscuits and both work well!
Step by Step Instructions
Step 1: In a large bowl, whisk together all of your crisp ingredients. Make sure everything gets evenly moistened and it starts to form in clumps! Place in the fridge.
Step 2: Thinly slice your apples and toss with the cinnamon and brown sugar. Place in the fridge.
Step 3: Mix together your graham cracker crust ingredients in a bowl, making sure all the graham cracker crumbs are moist!
Step 4: Pack down into a 9″ springform pan. I use the bottom of a measuring cup to do this, I also make sure it slightly goes up at the sides. Bake in a preheated oven (350°Fahrenheit/175°Celsius) for 10 minutes. Remove from the oven and lower the temperature to 325°Fahrenheit/160°Celsius. Make sure there is a rack in the middle of the oven and space at the bottom of the oven.
Step 5: In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, mix the cream cheese with the sugar and light brown sugar.
Step 6: Add the sour cream, vanilla extract, and cinnamon. Beat on medium speed until everything is combined.
Step 7: Add the eggs one at a time, beating on low speed and stopping as soon as each egg is combined. While doing this, put your kettle on to boil and take out a large roasting tin.
Step 8: Pour the cheesecake batter into the cooled crust. Tap on the counter to remove any air bubbles!
Step 9: Take the apples out of the fridge and carefully arrange them on top of the unbaked cheesecake. Make sure the whole top is covered in them!
Step 10: Take the crisp topping out of the fridge and sprinkle over the apples, again making sure everything is covered. Pour the boiling water into your roasting tin (you want about an inch of water in there!) and open the oven. Place the roasting pan with the boiling water into the bottom shelf of your oven. Then place the cheesecake on the middle rack, above the boiling water.
Bake for 60-65 minutes. Turn off the oven and crack the oven open (I use a wooden spoon to keep it open about an inch!) for an hour. After that hour, remove it from the oven and let it cool down to room temperature. Place in the fridge overnight, then the next day you can remove it from the springform pan!
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake.
- Cream cheese in tubs – if your cream cheese comes in tubs and not packets, make sure to pat it down with a paper towel to remove any excess moisture!
- Water bath – you can still use a regular water bath if you prefer! I love the method that I use though because I don’t have to worry about water leaking into my springform pan. Placing the cheesecake just above the pan with water means it will still create a moist environment for the cheesecake to bake in.
- Toppings – I topped my cheesecake with salted caramel sauce! You could also top it with whipped cream or vanilla ice cream.
- Room Temperature Ingredients – make sure all of your ingredients, especially the sour cream, eggs, and cream cheese are at room temperature before starting this recipe!
Frequently Asked Questions
I prefer using granny smith apples for baking, but you could also use Gala apples!
I have tested this cheesecake with both graham crackers and digestive biscuits, they both work great! I also think it would be delicious with gingersnaps but I haven’t tested that.
This cheesecake filling is quite thick, so the apples shouldn’t sink. I do make sure to thinly slice my apples though, which helps them not sink and also helps bake them faster!
Try these apple recipes next!
Apple Crisp Cheesecake
- 1 9" springform pan
- ½ cup all purpose flour
- ½ cup rolled oats
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter melted
- 2 granny smith apples peeled and thinly sliced
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch salt
- 32 ounces full fat cream cheese room temperature
- ½ cup sugar
- ½ cup light brown sugar
- ⅔ cup sour cream room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- Whisk together all the crisp toppings and then place in the fridge. It should form into clumps with no dry spots.
- Toss the thinly sliced apples with the cinnamon and light brown sugar in a bowl or a jug, place in the fridge.
- Preheat the oven to 350°Fahrenheit/175°Celsius. Spray your cheesecake pan with cooking spray, or grease it with butter, and then line the bottom of the pan with parchment paper.
- Whisk together graham cracker crumbs, nutmeg, cinnamon, sugar and salt. Pour in melted butter and mix until all the crumbs are moist and there are no dry spots left.
- Pour the graham cracker crumbs into the bottom of the springform pan. Use the bottom of a measuring cup to evenly press the crumbs into the bottom of the pan and slightly up the sides.
- Bake for 9-10 minutes, it should be golden brown. Take out of the oven and let it cool. Lower the oven temperature to 325°Fahrenheit/160°Celsius. Make sure there is an oven rack in the middle of the oven, and space at the bottom of the oven free.
- Take out a pan or roasting tin and put the kettle on to boil. This will be for your water bath!
- In a stand mixer with the paddle attachment, beat the cream cheese with the sugar and light brown sugar on the lowest speed.
- Add the sour cream, vanilla extract and cinnamon and mix again but on medium speed.
- Add the eggs one at a time, stopping and scraping the sides of the bowl after each addition. Make sure to only mix on low speed as we don't want too much air in the batter. Once you have added the final egg, stop the mixer as soon as it is combined.
- Pour the cheesecake batter into the cooled springform pan. Tap on the counter a few times to remove air bubbles.
- Carefully place the apple slices on top of the cheesecake batter, making sure it is completely covered. Sprinkle over your streusel, again making sure all of the apples are covered.
- Take your roasting pan and pour in about 1 inch of boiling water. Carefully place it at the bottom of the oven, then place the cheesecake on the middle rack so it is just above the boiling water! Quickly close the oven door, this will keep trap any steam so your cheesecake can be nice and moist.
- Bake for 1 hour 10 minutes-15 minutes. Jiggle the pan and the middle might still be jiggling but the sides should be set.
- Turn off the oven and crack it open, I find it useful to place a spoon handle there to keep it open, for 1 hour. After 1 hour, take it out of the oven and let it come to room temperature. Take a small flexible rubber spatula to run it around the edges of the cheesecake to make sure it isn't sticking to the sides. Place the cheesecake in the fridge overnight to chill and set. I do not recommend wrapping the top of the springform pan with plastic wrap as this will cause condensation.
- Take the chilled cheesecake out of the fridge and remove it from the pan. Serve with salted caramel sauce or ice cream!