Apple Crisp Cheesecake: Creamy Cheesecake with Cinnamon Apples and Oat Topping

By Olivia HayesAug 22, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Level

Medium

Jump to recipe

Apple Crisp Cheesecake is a delightful fusion of creamy cheesecake and spiced cinnamon apples, all topped with a crunchy oatmeal crumble. This dessert is perfect for holiday celebrations or family gatherings. Featuring a rich graham cracker crust and a drizzle of salted caramel, it offers a stunning presentation that impresses guests. Easy to prepare, this cheesecake delivers an explosion of flavors that will leave everyone wanting more.

Instructions

Preheat the oven to 350°F (180°C).

Prepare a 9-inch springform pan by wrapping it in foil and greasing it.

In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter for the crust.

Press the mixture into the bottom of the pan.

Peel and slice the apples, then mix with brown sugar and cinnamon.

Spread the apple mixture over the crust.

In another bowl, beat cream cheese until smooth.

Gradually add granulated sugar, mixing well.

Add eggs one at a time, then mix in sour cream and vanilla until fully combined.

Pour the cheesecake filling over the apples.

Bake using a water bath method for about 60 minutes or until slightly jiggly in the center.

Cool gradually in the oven with the door ajar before refrigerating for at least 4 hours.

Serve chilled with salted caramel sauce drizzled on top.

Apple Crisp Cheesecake: Creamy Cheesecake with Cinnamon Apples and Oat Topping

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Desserts American Baking

Apple Crisp Cheesecake: Creamy Cheesecake with Cinnamon Apples and Oat Topping

Name: Apple Crisp Cheesecake: Creamy Cheesecake with Cinnamon Apples and Oat Topping
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Ingredients: 3 cups graham cracker crumbs; 3 tablespoons brown sugar; 0.5 teaspoon cinnamon; 0.5 cup unsalted butter (melted); 2 large apples (Granny Smith or Gala recommended); 2 tablespoons brown sugar; 1.5 teaspoons cinnamon; 0.5 cup all-purpose flour; 0.5 cup brown sugar; 1 teaspoon cinnamon; 0.5 cup quick oats; 0.25 cup unsalted butter (melted); 24 ounces full-fat cream cheese (room temperature); 0.75 cup granulated sugar; 0.25 cup brown sugar; 0.5 teaspoon cinnamon; 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour); 1 teaspoon vanilla extract; 0.5 cup sour cream (room temperature); 3 large eggs (room temperature); boiling water (for the water bath); salted caramel sauce (for serving)

By Olivia HayesAug 22, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Level

Medium

Jump to recipe

Ingredients

Servings4

•3 cups graham cracker crumbs
•3 tablespoons brown sugar
•0.5 teaspoon cinnamon
•0.5 cup unsalted butter (melted)
•2 large apples (Granny Smith or Gala recommended)
•2 tablespoons brown sugar
•1.5 teaspoons cinnamon
•0.5 cup all-purpose flour
•0.5 cup brown sugar
•1 teaspoon cinnamon
•0.5 cup quick oats
•0.25 cup unsalted butter (melted)
•24 ounces full-fat cream cheese (room temperature)
•0.75 cup granulated sugar
•0.25 cup brown sugar
•0.5 teaspoon cinnamon
•1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
•1 teaspoon vanilla extract
•0.5 cup sour cream (room temperature)
•3 large eggs (room temperature)
•boiling water (for the water bath)
•salted caramel sauce (for serving)

Instructions

1
Preheat the oven to 350°F (180°C).
2
Prepare a 9-inch springform pan by wrapping it in foil and greasing it.
3
In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter for the crust.
4
Press the mixture into the bottom of the pan.
5
Peel and slice the apples, then mix with brown sugar and cinnamon.
6
Spread the apple mixture over the crust.
7
In another bowl, beat cream cheese until smooth.
8
Gradually add granulated sugar, mixing well.
9
Add eggs one at a time, then mix in sour cream and vanilla until fully combined.
10
Pour the cheesecake filling over the apples.
11
Bake using a water bath method for about 60 minutes or until slightly jiggly in the center.
12
Cool gradually in the oven with the door ajar before refrigerating for at least 4 hours.
13
Serve chilled with salted caramel sauce drizzled on top.