Description
This Best Apple Crisp Cheesecake combines a creamy cheesecake base with a warm spiced apple topping and a crispy oat streusel, all resting on a buttery graham cracker crust. Perfect for celebrating fall flavors or any special occasion, this dessert is baked in a water bath to ensure a smooth, crack-free finish.
Ingredients
Oat Streusel Topping
- 1/3 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 2 sleeves)
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 32 oz (4 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean (or vanilla extract)
- 2 tablespoons cornstarch
Apple Filling
- 3 large apples (Granny Smith or Honeycrisp), peeled, cored, thinly sliced
- 2 teaspoons granulated sugar
- 1 1/2 tablespoons brown sugar
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Make the Oat Streusel Topping: In a small bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Add the melted butter and mix until the mixture feels like cookie dough. Place it in the refrigerator to chill while you prepare the rest of the cheesecake.
- Prepare the Graham Cracker Crust: Preheat your oven to 325°F (163°C). Wrap the bottom and sides of a 9-inch springform pan with three layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and salt. Add melted butter and stir until fully combined and moistened. Press the crumb mixture firmly into the bottom and up the sides of the prepared pan using the back of a spoon or a flat glass. Bake for 10 minutes, then set aside to cool.
- Prepare the Apple Filling: In a medium bowl, toss together the thinly sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg until the apples are evenly coated. Set this mixture aside to macerate while you make the cheesecake filling.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Add the brown sugar and cornstarch, mixing well to combine. Beat in the sour cream, heavy cream, and vanilla bean paste until fully incorporated and smooth. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Assemble the Cheesecake: Pour the cheesecake batter into the prepared crust and smooth the top with a spatula. Evenly layer the apple slices on top of the batter, avoiding any excess juices. Sprinkle the chilled oat streusel topping evenly over the apples.
- Bake the Cheesecake: Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in the preheated 325°F oven for 60–80 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool the Cheesecake: Turn off the oven and crack the door open. Allow the cheesecake to cool gradually in the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the water bath and aluminum foil. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it fully set.
- Serve: Remove the sides of the springform pan, slice, and serve. For an extra indulgence, accompany with caramel drizzle or whipped cream.
Notes
- Wrapping the springform pan with aluminum foil is essential to prevent water from leaking in during the water bath baking process.
- Using sour cream and heavy cream in the filling enhances creaminess and helps prevent cracks.
- Do not pour the apple juices over the batter to avoid sogginess.
- Letting the cheesecake cool slowly in the oven and then chilling it thoroughly helps maintain a smooth texture and prevents cracking.
- Use tart apples like Granny Smith or Honeycrisp for the best balance of flavor and texture.
- Vanilla bean paste provides richer flavor than vanilla extract but either works well.
