Imagine the comforting aroma of cinnamon and apples wafting through your home as you envision the golden-brown crust of an Apple Crisp Cheesecake.
This delightful dessert is a comforting blend of creamy cheesecake and the classic warmth of an apple crisp, and it couldn’t be easier to make.
Watch as simple ingredients transform into layers of deliciousness, from the crisp oat topping to the tender baked apples.
Let’s bring this cozy dessert to life!
Kitchen Tools Required
- 1 springform pan
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 small saucepan
- 1 electric mixer
- 1 oven
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced apples
- 1/2 cup light brown sugar
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Cook & Prep Time
To efficiently manage your time while making Apple Crisp Cheesecake, you can follow this timeline:
- Preparation (30 minutes):
- Begin by gathering all the necessary ingredients and equipment.
- Preheat the oven to 325°F (160°C).
- Prepare the crust by combining graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium mixing bowl. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and sour cream until combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- In a small saucepan, combine diced apples, brown sugar, and 1/2 teaspoon cinnamon; cook until apples are tender.
- Spoon the apple mixture evenly over the cream cheese layer.
- In another bowl, mix rolled oats, flour, remaining cinnamon, and cold cubed butter until crumbly. Sprinkle the oat mixture over the apple layer.
- Cooking (1 hour):
- Place the prepared cheesecake in the preheated oven and bake for 1 hour or until the cheesecake is set.
- Use this time to clean up any prep work mess and wash dishes.
- Resting (4 hours):
- After removing the cheesecake from the oven, let it cool to room temperature (approximately 1 hour).
- Once cooled, refrigerate the cheesecake for at least 3 hours to allow it to fully set.
- Reading and Planning (10 minutes):
- Allow time before starting to read through the entire recipe and instructions to verify you understand each step and have everything you need.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 325°F (160°C).
Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium mixing bowl.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream until combined.
Pour the cream cheese mixture over the crust in the springform pan.
In a small saucepan, combine diced apples, brown sugar, and 1/2 teaspoon cinnamon; cook until apples are tender.
Spoon the apple mixture evenly over the cream cheese layer.
In another bowl, mix rolled oats, flour, remaining cinnamon, and cold cubed butter until crumbly.
Sprinkle the oat mixture over the apple layer.
Bake in the preheated oven for 1 hour or until the cheesecake is set.
Remove from oven and let cool to room temperature.
Refrigerate for at least 4 hours before serving.
Serving Tips
- Whipped Cream: Add a dollop of freshly whipped cream on top for extra creaminess and a touch of elegance.
- Caramel Sauce: Drizzle warm caramel sauce over each slice for a rich, sweet finish.
- Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for a classic pairing that enhances the apple flavors.
- Toasted Nuts: Sprinkle toasted pecans or walnuts on top for added crunch and nutty flavor.
- Fresh Berries: Garnish with fresh berries like raspberries or blueberries for a burst of color and tangy contrast.
Storage
To store Apple Crisp Cheesecake, cover and refrigerate it in an airtight container for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic wrap and foil.
Freezing
To freeze Apple Crisp Cheesecake, wrap it tightly in plastic wrap and foil.
Store in an airtight container.
Thaw in the refrigerator overnight before serving for best texture.
Reheating
To reheat Apple Crisp Cheesecake, gently warm individual slices in the microwave for 10-15 seconds.
Alternatively, use a low-temperature oven to avoid altering the texture and freshness.
Final Thoughts
The Apple Crisp Cheesecake is a delicious blend of classic cheesecake and comforting apple crisp flavors.
The combination of creamy cheesecake, tender apples, and a crumbly oat topping creates a dessert that’s sure to impress.
Remember to allow ample time for the cheesecake to cool and set in the refrigerator for the best texture.
When ready to serve, use a sharp knife dipped in hot water to cut clean slices.
Enjoy this delightful dessert as a perfect ending to any meal.
Frequently Asked Questions
Can I Use a Different Type of Cheese Instead of Cream Cheese?
You can substitute cream cheese with mascarpone or ricotta. Use equal amounts, guaranteeing it’s well-drained. Adjust sweetness if needed, as mascarpone is milder. Blend till smooth for a consistent texture. Ascertain even incorporation with other ingredients.
How Can I Make the Cheesecake Gluten-Free?
Substitute gluten-free graham cracker crumbs and gluten-free all-purpose flour. Confirm oats are certified gluten-free. Maintain precise measurements: 1 1/2 cups crumbs, 1/2 cup flour. Mix thoroughly to achieve desired texture. Verify all other ingredients are gluten-free.
What Type of Apples Work Best for This Recipe?
You’ll want to use firm, tart apples like Granny Smith for ideal results. Their texture holds up well during cooking, and their tartness balances the sweetness, enhancing the flavor profile. Dice uniformly for even cooking.
Is It Possible to Make This Cheesecake Without a Springform Pan?
You can use a regular cake pan, but line it with parchment paper for easy removal. Guarantee even crust distribution by pressing it firmly. Use a water bath to prevent cracking and adjust baking time slightly.
Can I Add Nuts to the Topping for Extra Crunch?
You can add 1/2 cup of chopped nuts to the topping. Mix them with rolled oats, flour, cinnamon, and butter until crumbly. Guarantee even distribution over the apple layer before baking for ideal crunch.
Apple Crisp Cheesecake
Equipment
- 1 9-inch springform pan
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Small saucepan
- 1 Electric mixer
- 1 Oven
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 8-ounce packages cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups apples peeled and diced
- 1/2 cup light brown sugar
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium mixing bowl.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- In a small saucepan, combine diced apples, brown sugar, and 1/2 teaspoon cinnamon; cook until apples are tender.
- Spoon the apple mixture evenly over the cream cheese layer.
- In another bowl, mix rolled oats, flour, remaining cinnamon, and cold cubed butter until crumbly.
- Sprinkle the oat mixture over the apple layer.
- Bake in the preheated oven for 1 hour or until the cheesecake is set.
- Remove from oven and let cool to room temperature.
- Refrigerate for at least 4 hours before serving.
Notes
