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The Ultimate Fall Dessert: A Deep Dive into Our Decadent Apple Crisp Cheesecake

The Ultimate Fall Dessert: A Deep Dive into Our Decadent Apple Crisp Cheesecake
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This Apple Crisp Cheesecake is the best of both worlds: a smooth and tangy vanilla cheesecake topped with cinnamon apples and a buttery oat crisp. The graham cracker crust gives it a rich base, and a drizzle of salted caramel takes it over the top. It’s the perfect cozy fall dessert—and totally worth the chill time!

Ingredients

Scale

Graham Cracker Crust

  • 3 cups graham cracker crumbs

  • 3 tbsp brown sugar

  • ½ tsp cinnamon

  • ½ cup unsalted butter, melted (112 g)

Cinnamon Apples

  • 2 large apples (Granny Smith or Gala)

  • 2 tbsp brown sugar

  • 1½ tsp cinnamon

Crisp Topping

  • ½ cup all-purpose flour (63 g)

  • ½ cup brown sugar (100 g)

  • 1 tsp cinnamon

  • ½ cup quick oats

  • ¼ cup unsalted butter, melted (56 g)

Cheesecake Batter

  • 24 oz full-fat cream cheese, room temp (680 g)

  • ¾ cup granulated sugar (150 g)

  • ¼ cup brown sugar (50 g)

  • ½ tsp cinnamon

  • 1 tbsp cornstarch (or 2 tbsp flour)

  • 1 tsp vanilla extract

  • ½ cup sour cream (120 ml), room temp

  • 3 large eggs, room temp

  • Boiling water (for water bath)

To Serve

  • Salted caramel sauce

Equipment

  • 9-inch springform pan

  • Large roasting pan

Instructions

1. Prep the Pan

  1. Preheat oven to 350°F (180°C).

  2. Wrap the outside of a 9-inch springform pan tightly in 3–4 layers of foil.

  3. Lightly grease the inside of the pan.

2. Make the Crust

  1. Combine graham crumbs, brown sugar, and cinnamon.

  2. Mix in melted butter.

  3. Press the mixture into the bottom and halfway up the sides of the pan.

  4. Bake 8–10 minutes. Leave oven on.

3. Prepare Cinnamon Apples

  1. Peel, core, and slice apples very thinly.

  2. Toss with brown sugar and cinnamon.

  3. Refrigerate until needed.

4. Make the Crisp Topping

  1. Mix flour, brown sugar, and cinnamon.

  2. Stir in oats.

  3. Add melted butter and mix until crumbly. Set aside.

5. Make the Cheesecake Filling

  1. Beat cream cheese and both sugars until smooth.

  2. Add cornstarch and cinnamon.

  3. Mix in sour cream and vanilla.

  4. Add eggs one at a time, mixing just until combined.

6. Assemble the Cheesecake

  1. Pour filling into the crust.

  2. Arrange apple slices evenly on top (without the liquid from the bowl).

  3. Sprinkle the oat crisp topping over the apples.

  4. Place the springform pan into a roasting pan.

  5. Pour boiling water into the roasting pan until it reaches 1 inch up the sides.

7. Bake

  1. Bake 50–60 minutes, until the center still has a slight wobble.

  2. Cool inside the roasting pan until room temperature.

  3. Cover and chill for at least 6 hours, preferably overnight.

8. Serve

  1. Run a knife around the edge and release the springform.

  2. Slice with a thin, sharp knife.

  3. Drizzle with salted caramel and enjoy!

Notes

  • Use room-temperature ingredients for a smooth, lump-free cheesecake.

  • Don’t skip the water bath—it keeps the cheesecake creamy and prevents cracking.

  • Slice apples thinly so they soften nicely during baking.

  • Chill overnight for the best texture and cleanest slices.

  • Leftovers keep well in the fridge for up to 4 days.

Find it online: https://chocotune.com/the-ultimate-fall-dessert-a-deep-dive-into-our-decadent-apple-crisp-cheesecake/