Dessert

Apple Crisp Cheesecake Recipe

ByElla Hart January 9, 2026January 9, 2026

Introduction

Apple Crisp Cheesecake is a delightful dessert that combines creamy cheesecake with tender apple slices and a crunchy oat topping. This comforting treat is perfect for autumn or whenever you crave a sweet, fruity indulgence.

A close-up of one slice of pie on a white plate, showing three distinct layers: the bottom crust is brown and crumbly, the middle layer is thick and creamy white filling with slices of light yellow apple pieces, and the top layer is a golden brown crumbly streusel with a drizzle of caramel sauce dripping down the sides. The background features a white marbled surface with another pie blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
4 large eggs
3 cups peeled and sliced Granny Smith apples
1 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter, cubed
1 tsp ground cinnamon

Instructions

Step 1: Preheat your oven to 325°F. Grease a 9-inch springform pan to prevent the cheesecake from sticking.
Step 2: In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the granulated sugar and 1/4 cup flour, mixing until smooth. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
Step 3: Pour the cheesecake batter into the prepared pan. Arrange the sliced Granny Smith apples over the batter in a circular pattern for an even, attractive layer.
Step 4: In a medium bowl, combine the oats, brown sugar, 1/2 cup flour, and cinnamon. Cut in the cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the apples.
Step 5: Bake the cheesecake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Let it cool completely on a wire rack, then refrigerate for at least 4 hours before serving to allow flavors to meld and texture to set.

Tips & Variations

For extra flavor, sprinkle a little nutmeg into the oat topping along with the cinnamon.
Use tart apples like Granny Smith to balance the sweetness and add a refreshing tang.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.
Add chopped nuts such as walnuts or pecans to the crumb topping for added crunch.

Storage

Store the apple crisp cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, serve chilled or allow it to sit at room temperature for 15 minutes before slicing. Leftovers can be reheated gently in the microwave for about 20 seconds if preferred warm.

How to Serve

A slice of pie with three clear layers is shown on a white plate. The bottom layer is a thick, crumbly brown crust. Above it is a creamy white filling mixed with soft apple chunks. The top layer is a golden-brown crumb topping with a drizzle of shiny caramel sauce. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can substitute Granny Smith with other firm, tart apples like Honeycrisp or Braeburn, but avoid overly soft or sweet varieties to maintain the right texture and flavor balance.

Do I need to bake the crust separately?

No, this recipe does not use a separate crust. The cheesecake batter forms the base, topped with apples and crisp oat topping, simplifying the process.