Apple Crisp Cheesecake – easy and decadent dessert is a combination of cinnamon graham cracker crust, creamy cheesecake and sweet apple crisp. That is full of flavor and perfect for fall!

With September already started, I had to go buy some apples and start working on some yummy fall desserts.

I simply can’t resist wonderful apple creations with cinnamon. I had so many great ideas about new apple recipes.
I decided to combine elements from cheesecake apple pie and apple crisp pie into one delicious Apple Crisp Cheesecake.
You can use whatever your favorite apple is. Granny Smith, Red Delicious, Fuji are great for baking. I personally use Gala apples because they are a little sweeter. You can also mix apples in your dessert to give it a different flavor.
One of the main things that keep people from making cheesecake is the fear of cracks.

HOW TO KEEP CHEESECAKE FROM CRACKING:

• Use room temperature cream cheese because cold cream cheese is hard to mix and usually ends up with lumps.
• Use a steam bath by placing a sheet pan on the very bottom rack of the oven, fill it halfway with water and turn the oven on the preheat
• Place the cheesecake on the rack directly over the sheet pan once it is heated up, the steam from the water will create extra moisture in the oven as the cheesecake bakes
• Avoid opening the oven doors as the cheesecake bakes, the change in temperature and air drafts can cause a cheesecake to crack
• Do not over bake cheesecake
• The center of the cheesecake should be wobbly like jello when you pull it out
• Let the cheesecake cool 5 minutes on wire rock, then run a knife around the outsides edge of the cheesecake to loosen it from the sides of the pan
• As the cheesecake cools, it will shrink and pull, if it is still attached to the pan, center will crack

This Apple Crisp Cheesecake has layers of apples and crisp crumble topping, so you do not have to worry about getting any cracks in this cheesecake.
I really like apple cheesecake and especially cinnamon smell. Apples recipes are the best choice and most people like them.
I am pretty sure you will like this real fall dessert. Enjoy!

Apple Crisp Cheesecake

Recipe by lidiacookbookCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

55

minutes

Total time

1

hour 

20

minutes

Apple Crisp Cheesecake

Ingredients

• For the Crust:

• 2 cups graham cracker crumbs

• 1 teaspoon cinnamon

• ¼ cup granulated sugar

• 6 Tablespoons butter, melted

• For the Cheesecake:

• 2 (8-oz) packages cream cheese, softened

• ½ cup brown sugar

• 1 teaspoon cinnamon

• 2 teaspoons vanilla extract

• 2 tablespoons all-purpose flour

• 2 large eggs

• For the Apples:

• 2 apples, peeled and finely chopped

• ½ teaspoon cinnamon

• ¼ cup brown sugar

• For the Crisp:

• ½ cup quick oats

• ½ cup app-purpose flour

• ½ cup brown sugar

• 2 teaspoons cinnamon

• 4 tablespoons butter, softened

• For Garnish:

• Whipped topping, optional

• Caramel sauce, optional

Directions

• To make crust:
• Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water. Line a 9 inch springform pan with parchment paper
• In a medium bowl, mix together the graham cracker crumbs, cinnamon, sugar and melted butter. Press the mixture evenly in the bottom of the springform pan
• To make cheesecake:
• In a large bowl, beat the cream cheese and sugar until very creamy, add the cinnamon, vanilla and flour and mix in thoroughly
• Add the eggs, one at the time and mix until just combined. Do not over mix the batter
• Pour mixture over crust
• In a bowl, stir together the diced apples, brown sugar and cinnamon, set aside
• To make crisp:
• In a medium bowl, whisk together oats, flour, cinnamon, sugar, then cut in butter with a fork or pastry cutter, use your hands to press the mixture into large crumbs
• Spoon the apples onto the cheesecake batter gently and sprinkle the crisp toping evenly over the apples
• Place pan on the oven rack directly over the pan of water
• Bake for 50-55 minutes. Remove from the oven and place on a wire rack. Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan
• Cool 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely
• Serve slices topped with whipped topping and drizzle with caramel sauce if desired