Welcome cozy sweater weather with this apple crisp cheesecake! This delicious creamy cheesecake is baked in the oven in a buttery graham cracker crust with a cinnamon filling. Plus, it's topped with cinnamon apples and a cinnamon streusel! I then drizzled the baked cheesecake with homemade salted caramel sauce. You don't need a water bath for this recipe, yay!

Cheesecake batter in a large glass bowl.

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!

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! Salted caramel apple cake? Sign me up.

This apple cheesecake is baked in a buttery graham cracker crust with a cinnamon cheesecake filling that's topped with cinnamon apples and an oat streusel crisp! Whew, that's a lot of fall flavors!

When testing this recipe, I was nervous about using a water bath. I never ever used to make cheesecakes because I was so worried about this step! 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.

Apples, Cinnamon, and Oats

All the ingredients needed for an apple crisp topping weighed out into small bowls.

All the ingredients needed to make a cheesecake weighed out into small bowls.

I used Granny Smith apples for this recipe, but you could also use Gala apples.
Make sure to use rolled oats or old fashioned oats. Quick or instant oats will be way too crumbly and dry.
I've tested this recipe with both graham crackers and digestive biscuits.

Steps 1 and 2 in the apple crisp cheesecake baking process.

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.

Steps 3 and 4 in the apple crisp cheesecake baking process.

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.

Steps 5 and 6 in the apple crisp cheesecake baking process.

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.

Steps 7 and 8 in the apple crisp cheesecake baking process.

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!

Steps 9 and 10 in the apple crisp cheesecake baking process.

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!

An apple crisp cheesecake on a wooden cake stand.

Making the Perfect Cheesecake

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!