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Apple Crisp Cheesecake with Oat Crumble Ease

Annahita Carter
Apple crisp cheesecake with oat topping brings together two familiar desserts in one pan: creamy vanilla cheesecake, soft cinnamon apples, and a crisp, buttery oat crumble.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Chill Time 5 hours 50 minutes
Total Time 7 hours 35 minutes
Course Dessert
Servings 10 servings
Calories 520 kcal

Equipment

  • 9-inch (23 cm) springform pan
  • Heavy-duty aluminum foil
  • Large roasting pan (for water bath)
  • Mixing bowls
  • Stand mixer or hand mixer
  • Medium skillet
  • Wire rack
  • Pastry cutter (optional)
  • Kettle (for hot water)

Ingredients
  

For the graham cracker crust

  • 180 g graham cracker crumbs about 1 1/2 cups (about 12 full sheets)
  • 50 g granulated sugar about 1/4 cup
  • 115 g unsalted butter melted and slightly cooled (about 1/2 cup)

For the cheesecake filling

  • 680 g full-fat cream cheese completely softened (24 oz)
  • 200 g granulated sugar about 1 cup
  • 120 g sour cream room temperature (about 1/2 cup)
  • 3 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt

For the apple layer

  • 3 medium tart-firm apples peeled, cored, and cut into 1 cm / 3/8-inch cubes (about 450 g / 1 lb; Granny Smith, Honeycrisp, or Braeburn)
  • 25 g granulated sugar about 2 Tbsp
  • 25 g light brown sugar packed (about 2 Tbsp)
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 Tbsp lemon juice
  • 10 g unsalted butter about 1 Tbsp

For the oat crisp topping

  • 60 g old-fashioned rolled oats about 3/4 cup
  • 65 g all-purpose flour about 1/2 cup
  • 75 g light brown sugar packed (about 1/3 cup)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 70 g unsalted butter cold and cut into small cubes (about 5 Tbsp)
  • 30 g chopped pecans or walnuts optional (about 1/4 cup)

For serving (optional)

  • salted caramel sauce to drizzle
  • lightly sweetened whipped cream or vanilla ice cream for serving

Instructions
 

  • Prepare the pan and oven: Preheat the oven to 175°C / 350°F. Wrap the outside bottom and sides of a 9-inch (23 cm) springform pan tightly with two layers of heavy-duty foil to guard against leaks if you use a water bath. Lightly grease the inside of the pan.
  • Mix and bake the crust: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir with a fork until all crumbs are evenly moistened; the mixture should hold together when pressed. Press firmly into the bottom of the pan (use the bottom of a glass to compact). Bake for 10 minutes, then cool on a rack while you prepare the filling.
  • Start the cheesecake batter: Place the softened cream cheese in a large mixing bowl. Beat with a stand mixer or hand mixer on medium speed for 2–3 minutes, scraping the bowl once, until completely smooth. Add the sugar and salt and beat again for 1–2 minutes until glossy and thick.
  • Incorporate sour cream, vanilla, and cinnamon: Add the sour cream, vanilla, and ground cinnamon. Mix on low speed just until blended. Scrape down the bowl thoroughly.
  • Add the eggs gently: Crack the eggs into a small bowl, then add them to the batter one at a time on low speed. Mix only until each egg disappears before adding the next. When the last egg is just incorporated, stop mixing and scrape the bowl once more.
  • Make the spiced apple layer: In a medium skillet, melt the butter over medium heat. Add the diced apples, both sugars, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, for 5–7 minutes, until the apples soften slightly but still hold their shape and the juices are syrupy. Remove from the heat and let cool for at least 10 minutes.
  • Prepare the oat crisp topping: In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and work into the dry ingredients with fingertips or a pastry cutter until pea-sized clumps form; if using nuts, fold them in.
  • Set up the water bath (optional but recommended): Bring a kettle of water to a boil. Place the foil-wrapped springform pan in a large roasting pan. Pour the cheesecake batter over the pre-baked crust and smooth the top. Tap the pan gently on the counter to pop large air bubbles.
  • Layer the apples and oat topping: Spoon the cooled apple mixture evenly over the cheesecake batter. Sprinkle the oat crisp mixture evenly over the apples, breaking up any very large clumps.
  • Bake the cheesecake: Place the roasting pan on the middle oven rack. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform. Bake for 55–70 minutes, until edges are set and slightly puffed and the center still wobbles like set gelatin when nudged.
  • Cool gradually: Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake sit in the oven for 45–60 minutes. Remove the pan from the water bath, discard the foil, and transfer to a wire rack to cool.
  • Chill fully before serving: Once cooled to room temperature, run a thin knife around the inside edge to loosen. Cover and refrigerate for at least 4 hours, ideally overnight. Release the springform ring only after fully cold and firm.
  • Slice and garnish: For clean slices, warm a sharp knife under hot water, wipe dry, and cut straight down. Wipe and warm between cuts. Serve plain or with caramel and whipped cream.

Nutrition

Calories: 520kcalCarbohydrates: 46gProtein: 8gFat: 35gSaturated Fat: 20gCholesterol: 155mgSodium: 360mgPotassium: 210mgFiber: 2.5gSugar: 30gVitamin A: 950IUVitamin C: 4mgCalcium: 110mgIron: 1.6mg
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