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- 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted (plus extra for greasing) - 1/4 cup brown sugar - 2 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 2 cups apples, peeled, cored, and diced - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 tablespoon fresh lemon juice - 1 cup old-fashioned oats - 1/4 cup all-purpose flour - 1/4 cup brown sugar - 1/4 teaspoon salt The ingredients in this Apple Crisp Cheesecake come together to create a delightful treat. Each layer plays a part in the overall flavor. The crust gives a sweet and crunchy base. The cheesecake filling is rich and creamy. The apple filling adds freshness and warmth. Finally, the crisp topping adds a nice crunch. Start with the crust. You will need graham cracker crumbs, melted butter, and brown sugar. These mix together to form a solid base for your cheesecake. Use unsalted butter to control the saltiness. Next is the cheesecake filling. This requires cream cheese, sugar, vanilla, and eggs. Cream cheese must be soft to mix well. This mixture gives the cheesecake its creamy texture. The apple filling includes fresh apples, cinnamon, nutmeg, and lemon juice. Granny Smith or Honeycrisp apples work best. The spices and lemon juice enhance the apple flavor. Lastly, for the crisp topping, you need oats, flour, brown sugar, and salt. This mixture creates a crumble that contrasts nicely with the smooth cheesecake. Gather all these ingredients and prepare for a delicious time in the kitchen! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. In a bowl, mix 2 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of brown sugar. Stir until the crumbs are moist. 3. Grease a 9-inch springform pan with a bit of butter. 4. Press the crumb mixture firmly into the bottom of the pan. Make sure it is even. 5. Bake the crust for 10 minutes. Remove it from the oven and let it cool slightly. 1. In a medium bowl, take 2 cups of diced apples. 2. Toss them with 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and 1 tablespoon of lemon juice. 3. Mix until the apples are well coated. Set this mixture aside to let the flavors blend. 1. In a large bowl, beat 2 packages of softened cream cheese until smooth. 2. Gradually add 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Mix well. 3. Add 2 large eggs, one at a time, blending after each one until mixed in. 1. Gently fold the apple mixture into the cream cheese batter. 2. Pour this mixture over the cooled crust in the springform pan. 3. Smooth the top with a spatula. Bake for 45-50 minutes. The edges will set, but the center should still jiggle. 1. In a separate bowl, mix 1 cup of old-fashioned oats, 1/4 cup of flour, 1/4 cup of brown sugar, and 1/4 teaspoon of salt. 2. Drizzle in the remaining melted butter and stir until it looks like coarse crumbs. 3. After 45 minutes of baking, sprinkle the crisp topping evenly over the cheesecake. 4. Return the cheesecake to the oven for another 10-15 minutes until the topping is golden and bubbly. 1. Once baked, let the cheesecake cool at room temperature for about 1 hour. 2. Refrigerate for at least 4 hours, or overnight for best taste. 3. When ready to serve, release the sides of the springform pan. 4. Slice the cheesecake into wedges and serve it cold. You can add whipped cream or ice cream if you like. - Use fresh graham crackers for best flavor. - Ensure butter is fully melted for even mixing. When you make the crust, the flavor matters. Fresh graham crackers give a rich taste. If you use old ones, the flavor will change. Melt the butter completely before mixing. This step helps the crumbs stick well together. A well-mixed crust leads to a stronger base. - Beat cream cheese until smooth for a creamy filling. - Use room temperature eggs for better incorporation. The texture of your cheesecake is key. Start with softened cream cheese. Beat it until smooth to avoid lumps. Next, add your sugars and vanilla. This combination makes the filling sweet and creamy. Room temperature eggs blend in better. Cold eggs can cause clumps. Add them one at a time for best results. - Refrigerate leftovers properly for freshness. - Allow cheesecake to chill for enhanced flavor. After making the cheesecake, let it cool down. Once it’s cool, wrap it well. Use plastic wrap or a tight lid. This keeps it fresh in the fridge. For the best flavor, let it chill for at least four hours. Overnight chilling is even better. Enjoy your cheesecake later when it’s cold and tasty! Pro Tips Choose the Right Apples: For the best flavor and texture, use a mix of tart and sweet apples like Granny Smith and Honeycrisp. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother cheesecake filling. Don’t Overmix: When folding the apple mixture into the cheesecake batter, be gentle to avoid deflating the mixture. Chill Before Serving: Allow the cheesecake to chill for at least 4 hours, or overnight for the best flavor and texture. {{image_4}} You can change up the flavor of your cheesecake. Different apple varieties can offer unique tastes. Try using Granny Smith for a tart bite or Honeycrisp for sweetness. You can also add caramel or chocolate to the filling. This adds richness and makes for a delightful treat. Switching toppings can give your cheesecake a new twist. Instead of oats, try using chopped nuts. This will add a nice crunch to your dessert. You can also use a crumbly cookie topping. This gives a fun texture and flavor that surprises your guests. If you have specific dietary needs, there are easy swaps. Use gluten-free graham crackers to make this cheesecake gluten-free. You can also choose low-fat cream cheese for a lighter version. These changes make it easier for everyone to enjoy this delicious dessert! You can store your Apple Crisp Cheesecake in the fridge. First, cover it well with plastic wrap or foil. This helps keep it fresh. You want to prevent any odors from the fridge affecting your cheesecake. It’s best to store it for up to 5 days. After that, the flavors may start to fade. If you want to save some for later, freezing is a great option. First, allow the cheesecake to cool completely. Then, wrap it tightly in plastic wrap. You can also place it in an airtight container. This way it stays moist. Your Apple Crisp Cheesecake can last in the freezer for up to 3 months. When you’re ready to enjoy it, take it out. Thaw it in the fridge overnight. This keeps the texture smooth and tasty. Avoid thawing it at room temperature, as it may become too soft. Enjoy your delicious cheesecake later! Yes, you can make Apple Crisp Cheesecake ahead of time. I often prepare it a day in advance. This helps the flavors blend well. Just cool it and refrigerate it overnight. It will taste even better when you serve it the next day. Granny Smith and Honeycrisp apples work best for this recipe. Granny Smith gives a tart flavor. Honeycrisp adds a nice sweetness. You can mix both for extra flavor. Choose firm apples that hold their shape while baking. After baking, let the cheesecake cool for about 1 hour. This helps it set properly. Then, refrigerate it for at least 4 hours. For the best taste, chill it overnight. This makes slicing easier too! Yes, you can use a different crust if you prefer. A cookie crust, like Oreos, adds a fun twist. You can also try a nut crust for added flavor. Just make sure it’s firm enough to hold the cheesecake. You can make this recipe dairy-free. Use dairy-free cream cheese as a substitute. You can also use coconut milk or almond milk for the filling. Make sure to check the labels for dairy-free options. Apple Crisp Cheesecake pairs well with whipped cream or vanilla ice cream. You can also drizzle caramel sauce on top. For a fresh touch, serve with sliced apples or berries. It adds color and flavor to the plate. This blog covers the delicious Apple Crisp Cheesecake recipe. We explored its key ingredients, including the graham cracker crust, creamy filling, and tasty apple topping. I shared step-by-step instructions to make it easy. With tips for perfecting texture and storage, you can enjoy your cheesecake longer. Feel free to try variations for different flavors. Whether for gatherings or a treat at home, this dessert will impress. Remember, making this cheesecake is simple and fun. Enjoy every bite!

Apple Crisp Cheesecake Delight

A delicious fusion of creamy cheesecake and spiced apple crisp, perfect for dessert lovers.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted (plus extra for greasing)
  • 0.25 cup brown sugar (for crust)
  • 2 8-ounce packages cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1 cup old-fashioned oats
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar (for topping)
  • 0.25 teaspoon salt

Instructions
 

  • Prepare the Crust: Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup brown sugar. Stir until the crumbs are evenly coated and moistened.
  • Press the Crust: Grease the sides of a 9-inch springform pan with a little butter. Firmly press the crumb mixture into the bottom of the pan to create a compact, even layer. Place it in the oven and bake for 10 minutes, then remove and let it cool slightly.
  • Make the Apple Filling: In a separate medium bowl, toss the diced apples with ground cinnamon, nutmeg, and lemon juice until well coated. Set this mixture aside to allow the flavors to meld.
  • Prepare the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, continuing to mix until homogenous. Add the eggs one at a time, blending well after each addition.
  • Combine the Mixtures: Gently fold the spiced apple mixture into the cream cheese batter, ensuring even distribution without overmixing.
  • Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust in the springform pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until the edges are set while the center remains slightly jiggly.
  • Prepare the Crisp Topping: In a separate bowl, mix together oats, flour, 1/4 cup brown sugar, and salt. Drizzle in the remaining melted butter and stir until the mixture resembles coarse crumbs.
  • Add the Topping: After 45 minutes of baking, carefully sprinkle the crisp topping evenly over the surface of the cheesecake. Return the cheesecake to the oven and bake an additional 10-15 minutes, or until the topping is golden and bubbly.
  • Cool and Chill: Once baked, remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. For optimal flavor and texture, refrigerate for at least 4 hours, preferably overnight.
  • Serve: Once chilled, release the sides of the springform pan. Slice the cheesecake into wedges and serve cold, optionally garnished with freshly whipped cream or a scoop of vanilla ice cream for an extra special touch.

Notes

For an elegant touch, drizzle with caramel sauce and sprinkle with cinnamon before serving.
Keyword apple, cheesecake, crisp, dessert