A deliciously rich cheesecake layered with tender caramelized apples and topped with a crunchy oat crumble — perfect for fall or any time you crave a comforting dessert.

Why You’ll Love This Recipe

• Classic apple crisp meets creamy cheesecake

• Rich and smooth filling with spiced apples

• Crunchy oat topping adds texture and warmth

• Perfect for holidays, potlucks, or cozy evenings

• Make-ahead friendly and freezer-safe

Ingredients

For the Base:

• 190 grams graham cracker crumbs

• 70 grams unsalted butter, melted

• 50 grams granulated sugar

For the Apple Filling:

• 3 large apples, peeled, cored, thinly sliced

• 28 grams unsalted butter

• 110 grams brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

For the Cheesecake Filling:

• 680 grams cream cheese, softened

• 200 grams granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

For the Crumble Topping:

• 95 grams all-purpose flour

• 45 grams old-fashioned oats

• 110 grams brown sugar

• ½ teaspoon ground cinnamon

• 60 grams unsalted butter, cold and cubed

Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: 5 hours 30 minutes (includes cooling & chilling)
Servings: 12
Calories: 480 kcal

Directions

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool slightly.

Step 2: Make the Apple Filling

In a skillet, melt butter over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 8–10 minutes until the apples are tender and caramelized. Remove from heat and let cool.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla extract. Add eggs one at a time, beating well after each addition.

Step 4: Assemble the Layers

Spread half of the cheesecake filling over the crust. Spoon the apple mixture evenly over the cheesecake layer. Pour the remaining cheesecake filling over the apples and smooth the top.

Step 5: Make the Crumble Topping

In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.

Step 6: Add Crumble and Bake

Sprinkle the crumble topping evenly over the cheesecake layer. Bake for 55–65 minutes, or until edges are set and the center slightly jiggles.

Step 7: Cool Slowly

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

Step 8: Chill and Serve

Transfer cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. Slice and serve chilled.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the sweet filling

• Add chopped pecans or walnuts to the crumble for extra crunch

• Wrap your springform pan in foil and bake in a water bath for an even bake

• Serve with caramel drizzle or whipped cream for extra indulgence

• Freeze slices individually for up to 2 months

Frequently Asked Questions

Can I use canned apple pie filling instead?
Yes, though homemade gives a fresher flavor and texture.

How do I know when it’s done baking?
The edges should be set and the center should have a slight wobble. It will firm up as it chills.

Can I make this without oats?
Yes, simply increase the flour in the crumble topping by 2 tablespoons.

How long does it keep in the fridge?
Up to 5 days covered in the refrigerator.

Final Thoughts

This Apple Crisp Cheesecake blends the warm, spiced comfort of a fall apple dessert with the indulgent creaminess of cheesecake. It’s impressive, irresistible, and perfect for making ahead for any special occasion.