This cheesecake has three layers: a graham cracker crust, a cream cheese and sour cream filling with diced apples folded between two halves of the batter, and an oat topping like the one on an apple crisp. The filling is spiced with cinnamon and the topping with nutmeg.
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It bakes in a 9-inch springform pan and makes 10 slices. Prep takes 30 minutes and baking takes about an hour. After a slow cool in the oven and at least 4 hours in the refrigerator, the total is 5 hours 30 minutes.
What Goes into Each Layer
The amounts are on the recipe card at the bottom.
- Crust: 2 cups of graham cracker crumbs, ½ cup of melted unsalted butter and ¼ cup of granulated sugar.
- Filling: two 8-ounce packages of softened cream cheese, 1 cup of granulated sugar, 1 teaspoon of vanilla, 3 large eggs, 1 cup of sour cream and 1 teaspoon of ground cinnamon. The sour cream adds tang and creaminess.
- Apples: 2 cups, peeled and diced. Granny Smith or Honeycrisp both work.
- Topping: ½ cup of brown sugar, ½ cup of rolled oats, ¼ cup of all-purpose flour, ½ teaspoon of ground nutmeg and ¼ cup of chopped walnuts or pecans, which are optional.
Building and Baking It
Heat the oven to 325°F. Mix the crumbs, butter and ¼ cup of sugar and press the mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then let it cool.
Beat the cream cheese with 1 cup of sugar and the vanilla until smooth and creamy. Add the eggs one at a time, mixing well after each, then stir in the sour cream and cinnamon. Pour half of the batter over the crust, spread the apples evenly on top and cover them with the rest of the batter. Mix the topping ingredients and sprinkle them over the cheesecake.
Bake for 55 to 60 minutes, until the center is set but still slightly jiggly. Turn the oven off, crack the door and leave the cheesecake inside for 1 hour. Then refrigerate it for at least 4 hours, ideally overnight, and serve it chilled.
Tips for a Smooth Cheesecake
- Soften the cream cheese. Cold cream cheese leaves lumps in the batter. Take it out of the refrigerator at least an hour before you start.
- Do not overmix. Too much mixing adds air and can lead to cracks. Mix only until combined.
- Cool it gradually. Letting it sit in the oven with the door cracked avoids sudden temperature changes, which can crack the top.
Ways to Change It
- Caramel: drizzle caramel sauce over the top before serving.
- Other fruit: use pears or peaches in place of the apples.
- Nuts and spices: almonds or pecans can go in the topping, and a pinch of ginger or allspice adds a different flavor.
What to Serve With It
Whipped cream, or a sugar-free whipped topping, adds a light contrast to the creamy filling. Fresh raspberries or strawberries bring some tartness. Herbal tea or coffee suits it as well.
Nutrition per Slice
One slice has 350 calories, 22 grams of fat (12 grams saturated), 30 grams of carbohydrates, 1 gram of fiber, 30 grams of sugar, 6 grams of protein and 200 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Making it a day in advance lets the flavors blend and takes pressure off the day you serve it.
How should leftovers be stored?
Cover the cheesecake well and keep it in the refrigerator for up to 5 days, so it does not pick up other odors.
Can I freeze it?
Yes, for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight.
What can replace the cream cheese?
Mascarpone gives a similar creamy texture, and a vegan cream cheese works for a dairy-free version. The flavor may vary slightly.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Apple Crisp Cheesecake: Discover the Ultimate Recipe!
Ingredients
Instructions
Preheat the oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and ground cinnamon until fully incorporated.
Pour half of the cheesecake batter over the cooled crust.
Layer the diced apples evenly over the batter, then pour the remaining cheesecake batter on top.
In a separate bowl, mix together the brown sugar, rolled oats, flour, chopped nuts (if using), and ground nutmeg. Sprinkle this mixture evenly over the top of the cheesecake.
Bake the cheesecake for 55-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Slice and serve chilled.
Notes
For a caramel twist, drizzle caramel sauce over the cheesecake before serving.
You can substitute the apples with pears or peaches for a different flavor profile.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 350 calories |
| Sugar Content | 30g |
| Sodium Content | 200mg |
| Fat Content | 22g |
| Saturated Fat Content | 12g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 1g |
| Protein Content | 6g |
| Cholesterol Content | 90mg |