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Apple Crisp Cheesecake

Apple crisp cheesecake with a buttery graham crust, spiced apple layer, and a golden oat crumble topping. Baked in a water bath so the cheesecake center stays just set and creamy, then chilled 6 hours 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.33 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 cold butter, cubed

Equipment

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

Method
 

Prepare graham crust
  1. Preheat oven to 325°F and press graham cracker crumbs, sugar, and melted unsalted butter into a 9-inch springform pan, smoothing into an even layer.
  2. Bake the crust for 8 minutes, then remove and let it cool slightly.
Cook and cool apples
  1. Cook diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened.
  2. Cool the cooked apples completely before layering.
Mix cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth, then add eggs one at a time.
  2. Beat in sour cream, vanilla, and cinnamon until fully combined and glossy.
Assemble and add topping
  1. Pour cheesecake filling over the baked crust, then top with the cooled cooked apples.
  2. Make the oat topping by combining rolled oats, flour, brown sugar, and cinnamon, then cut in cold cubed butter until clumpy.
  3. Scatter the oat crisp topping over the apples so the crumble crown covers the surface.
Bake in a water bath
  1. Bake in a water bath at 325°F for 60-65 minutes, until the center is just set and the edges look lightly firm.
Chill and serve
  1. Cool the cheesecake completely at room temperature before chilling.
  2. Refrigerate for 6 hours, then release from the springform pan and slice.

Notes

For the cleanest slices, cool the cheesecake fully before refrigerating and wait the full 6 hours before releasing and cutting. Store leftovers in the refrigerator up to 4 days; freeze slices up to 2 months (thaw overnight in the fridge). Dietary swap: use reduced-fat cream cheese if you want a lighter cheesecake while keeping the same baking time and water-bath method.