Apple Crisp Cheesecake with Cinnamon Oat Crumble

Apple Crisp Cheesecake is a rich fall dessert made with a graham cracker crust, creamy brown sugar cheesecake, cinnamon-spiced apples, and a buttery oat streusel topping.

When apple season arrives, this apple crisp cheesecake is the kind of dessert that feels right at home on the table. It brings together the cozy flavor of a classic apple crisp and the smooth, creamy texture of cheesecake in one impressive dessert. The layers are simple, but the final result tastes special enough for holidays, fall gatherings, or any time you want a dessert that feels warm and indulgent.

This recipe starts with a buttery graham cracker crust, followed by a layer of diced apples tossed with brown sugar and cinnamon. The cheesecake filling is flavored with brown sugar, vanilla, and more cinnamon, giving it a deep, comforting sweetness. A crunchy streusel topping made with oats, flour, butter, brown sugar, and cinnamon finishes it off and gives every slice that familiar apple crisp texture.

Serve this apple crisp cheesecake chilled, then add a drizzle of caramel sauce and a dollop of whipped cream if you want to make it even more decadent. It is creamy, spiced, sweet, and crunchy all in one bite.

Apple Crisp Cheesecake

Apple crisp cheesecake is a wonderful dessert for anyone who loves apple desserts but wants something a little more memorable than a traditional crisp or pie. The graham cracker crust gives the cheesecake a sturdy, sweet base, while the apple layer adds fresh fruit flavor and soft texture. The brown sugar cheesecake filling is smooth and rich, with cinnamon running through it to tie everything together.

The streusel topping is what makes this recipe feel especially like apple crisp. It bakes into a crumbly, golden layer that contrasts beautifully with the creamy cheesecake underneath. Even though this dessert looks impressive, each part is easy to prepare. The key is taking your time with the layers and allowing the cheesecake to chill completely before slicing.

This is also a great make-ahead dessert. Because cheesecake needs several hours in the refrigerator, you can bake it the day before you plan to serve it. Once chilled, it slices neatly and holds its shape well.

What’s In Apple Crisp Cheesecake

• Graham crackers
• Granulated sugar
• Unsalted butter
• Cream cheese
• Light brown sugar
• Vanilla extract
• Cinnamon
• All-purpose flour
• Eggs
• Apples
• Quick cooking oats

The ingredients are familiar baking staples, and each one has a purpose. Graham cracker crumbs, sugar, and melted butter make a simple crust. Apples, brown sugar, and cinnamon create the spiced fruit layer. Cream cheese, eggs, vanilla, flour, cinnamon, and brown sugar form the cheesecake filling. The oat streusel adds the crumbly topping that gives this dessert its apple crisp character.

How To Make Apple Crisp Cheesecake

This cheesecake is made in four main parts: the crust, the apple layer, the cheesecake filling, and the streusel topping. None of the steps are difficult, but the dessert does require time for baking, resting, cooling, and chilling.

1. Make the crust by mixing graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press it firmly into a 9-inch springform pan and bake for 10 minutes.
2. Peel and dice the apples. Toss them with light brown sugar and cinnamon until evenly coated, then spread them over the baked crust.
3. Beat the softened cream cheese with an electric mixer until creamy and smooth. Add the brown sugar and continue mixing until the filling is silky.
4. Mix in the vanilla extract, cinnamon, and flour just until combined.
5. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed so the batter stays smooth.
6. Pour the cheesecake mixture over the apples and spread it into an even layer.
7. Prepare the streusel by mixing flour, quick cooking oats, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle it evenly over the cheesecake.

Baking Cheesecake In A Water Bath

A water bath helps the cheesecake bake gently and evenly. It keeps the filling creamy and reduces the chance of cracks. Since this cheesecake has a streusel topping, small cracks would be hidden, but the water bath still helps create the best texture.

1. Wrap the outside of the springform pan with 2 to 3 layers of foil so water cannot leak into the pan.
2. Place the wrapped pan inside a large roasting pan.
3. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
4. Bake the cheesecake for 60 minutes, until the edges look set and the center still has a slight jiggle.
5. Turn off the oven, keep the oven door closed, and leave the cheesecake inside for 60 more minutes so it can finish cooking gently.
6. Remove the cheesecake from the oven and allow it to cool completely to room temperature.
7. Refrigerate for at least 6 hours, or until completely chilled, before slicing and serving.

Which Apple Is Best For Baking

You can use the apples you have on hand for this recipe. Gala and Braeburn are good choices if you prefer a sweeter apple flavor. Granny Smith apples are more tart and can help balance the sweetness of the cheesecake and streusel. A mix of apples can also work well if you enjoy a more layered apple flavor.

For serving, keep the cheesecake chilled until ready to slice. A little caramel sauce and whipped cream make each piece feel extra special, but the cheesecake is rich and flavorful enough to serve on its own.

More Tasty Apple Recipes

• Caramel Apple Pie Bars
• Blonde Apple Brownies
• Apple Pie Bread
• Apple Smoothie
• Apple Cinnamon Muffins
• Apple Turnovers
• Apple Cider Donuts