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Apple Crisp Cheesecake

Apple crisp cheesecake with a buttery graham crust, creamy vanilla-cinnamon filling, and a spiced apple layer topped with a golden oat crumble. Baked in a water bath for a just-set center and finished with a long chill for clean slices.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp unsalted butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Apple layer
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crisp topping
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold, cubed

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the graham crust
  1. Preheat the oven to 325F. Press the graham crust mixture into a 9-inch springform pan and bake for 8 minutes, until set and lightly fragrant.
Cook the apples
  1. Cook the diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened. Cool the cooked apples completely before adding to the cheesecake.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and cinnamon until fully combined.
Assemble and add the oat crisp topping
  1. Pour the cheesecake filling over the baked crust, then top with the cooked apples. Scatter the oat crisp topping over the apples in an even layer.
  2. Combine oats, flour, brown sugar, and cinnamon, then cut in the cold cubed butter until clumpy. Use the topping immediately so it stays crumbly.
Bake in a water bath
  1. Bake in a water bath at 325F for 60-65 minutes until the center is just set. The filling should look set around the edges but still slightly soft in the middle.
Cool and chill
  1. Cool the cheesecake completely at room temperature. Refrigerate for 6 hours before releasing and slicing for clean pieces.

Notes

Pro tip: keep the water bath water level below the rim of the springform pan and let the cheesecake cool fully before chilling to prevent cracking. Refrigerate up to 4 days; freeze up to 1 month (wrap slices individually). For a lighter option, use reduced-fat cream cheese and swap sour cream for plain low-fat Greek yogurt to keep the texture creamy.