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!
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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.
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- 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!
Ingredient Notes
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!
Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella and Pinterest!
Recipe
Apple Crisp Cheesecake
Equipment
- 1 9" springform pan
Ingredients
Cinnamon Streusel
- ½ cup (60 grams) all purpose flour
- ½ cup (44 grams) rolled oats
- ½ cup (104 grams) light brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons (70 grams) unsalted butter melted
Apples
- 2 granny smith apples peeled and thinly sliced
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
Graham Cracker Crust
- 1 ½ cups (170 grams) graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons (85 grams) unsalted butter melted
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch salt
Cheesecake Filling
- 32 ounces (906 grams) full fat cream cheese room temperature
- ½ cup (100 grams) sugar
- ½ cup (110 grams) light brown sugar
- ⅔ cup (173 grams) sour cream room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
Instructions
Topping
- Whisk together all the crisp toppings and then place in the fridge. It should form into clumps with no dry spots.½ cup (60 grams) all purpose flour, ½ cup (44 grams) rolled oats, ½ cup (104 grams) light brown sugar, 1 teaspoon ground cinnamon, 5 tablespoons (70 grams) unsalted butter
- Toss the thinly sliced apples with the cinnamon and light brown sugar in a bowl or a jug, place in the fridge.2 granny smith apples, 3 tablespoons light brown sugar, ½ teaspoon ground cinnamon
Cheesecake Base
- 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.1 ½ cups (170 grams) graham cracker crumbs, 2 tablespoons sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, pinch salt, 6 tablespoons (85 grams) unsalted butter
- 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.
Cheesecake Filling
- 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.32 ounces (906 grams) full fat cream cheese, ½ cup (110 grams) light brown sugar, ½ cup (100 grams) sugar
- Add the sour cream, vanilla extract and cinnamon and mix again but on medium speed.⅔ cup (173 grams) sour cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
- 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.4 large eggs
- 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!
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Carolyn says
I'm in charge of desserts for family get togethers. My little sister asked me to make her an, "apple cheesecake" and I found this recipe. The whole family enjoyed it, and I was told it surpassed the previously favorite blueberry lemon cheesecake, and it's now required at all family events.
I did have to cook it for an extra 15 minutes or so, but just shake it. If it jiggles in the middle, take it out. If the whole thing jiggles, give it more time.
Becca says
I tried this recipe twice and center was severely undercooked both times, second time I cracked the oven even less, still liquid/ pudding consistency in the middle with the outer edge perfect. Second time I also shredded my apples and squeezed out all excess juices. It’s def not my gas oven, I baked bread in it just before the cheesecake with no issues. Sadly I’ll be moving on to a different recipe.
Ella says
Hi Becca, thanks a lot for your feedback I really appreciate it. I'm really sorry to hear that happened and you aren't happy with the recipe. I have tested this recipe quite a lot so I'll try to figure out what went wrong for you. Do you mind letting me know if you used cup or metric measurements? Did you make any ingredient substitutions? I know you mentioned your oven was working fine because you baked bread in it, but do you have a small oven thermometer to check it is calibrated? I know my old oven was actually 20 degrees cooler than it should have been! Thanks, Ella
Maria says
I had never made a cheesecake before and was worried but this recipe is very straightforward and easy to execute! It’s absolutely delicious and I will 1000% be making this again!! Cannot recommend enough!
Ella says
Thank you so much for your review Maria! So happy you liked it!
Maureen says
Made exactly as written and everyone enjoyed it. First the cinnamon cheesecake then the apples and finally the crunchy topping. Lots of layers to enjoy
Teresa says
This was a huge hit! I think it turned out amazing!! The only thing was my crust got stuck to the parchment paper. I don’t think I cute deep enough in fear of giving someone the paper lol. I was wondering if anyone knew if the bake time would be the same if I made it into cupcake size instead of one cheesecake?
Stephanie says
I made this for Thanksgiving dinner and it was so good that I'm making it again for Christmas. I followed the recipe and it was amazing!
Lindsay P says
This recipe was amazing! It was so good… the only minute detail that I need help on is that the cheesecake turned out super airy. Like very light cheesecake, and not the typical thicker cheesecake. Is there something I did wrong, or is this the normal consistency for this recipe?
Ella says
Thanks for your review! Hm, I would say it has more of a regular cheesecake texture to me, not particularly light and airy but I'm not sure what could have caused that.
Reya says
Was a huge hit at Thanksgiving!! I also used regular brown sugar (didn’t have light) and it still tasted amazing!!!
Ella says
So glad you liked it!!
Missy says
Do you use red or green apples?
Ella says
I used green apples in this recipe!
Melissa says
Do you think that I could use fresh or frozen peaches to make this recipe instead of the apples? I made this one with the apples and it turned out perfect just wanting to try something different!!😊
Ella says
Hi there! I'm sorry to say I haven't tested it with peaches, they might be a bit more watery than apples so just keep that in mind!