Autumn spice Apple Crisp Cheesecake

Autumn Spice Apple Crisp Cheesecake is a perfect fall dessert! It is so rich and creamy! The sweet graham cracker crust, and the spiced oatmeal crumble on top, takes this cheesecake to the next level!

Strawberries and chocolate, caramel and sea salt, apples and cheese. Some flavours just go together. Our family loves apples and cheese together. One of my daughters favorite snacks is apples with sliced cheese on top. For us, there is no better combination. So, naturally, this is a dessert that piqued my interest.

Everyone will be asking you for this recipe! It is perfect when you are looking for something, other than an apple pie as a fall dessert; and cheesecake is always a decadent choice. You really can’t go wrong with this one!

Autumn Spice Apple Crisp Cheesecake Extras

To take it to the next level, you could drizzle on homemade caramel sauce, or a simple dollop of whipped cream, or even ice cream! I think, this cheesecake has so much going on it doesn’t need to much extra! I think my choice would be the caramel sauce!

Ingredients

Crust:

2 cups graham cracker crumbs 500mL

1 cup rolled oats 250 mL

1/3 cup brown sugar 75 mL

2/3 cup melted butter 150 mL

Filling:

3 (250 g) packages cream cheese, softened

1 cup brown sugar 250 mL

¾ cup sour cream 175 mL

4 eggs

2 teaspoons cinnamon 10 mL

½ teaspoon nutmeg

2 apples, thinly sliced

Topping:

¼ cup rolled oats 50 mL

¼ cup brown sugar 50 mL

¼ cup all purpose flour 50 mL

1 teaspoon cinnamon 5 mL

2 Tablspoons butter 30 mL

Method

The crust:

1. Mix all of the ingredients for the crust. I used the boxed graham cracker crumbs, but if you cannot find this, you could also buy graham crackers and run them through the food processor.
2. Press into the bottom, and up the sides (about 1 ½ in.), of a 10 in. springform pan. You want the sides of the crust to reach the top of the filling when it is poured in. After the apple crisp crumble in placed at the end the cheesecake with them be fully surrounded by the “apple crips” part of the cheesecake.
3. Put the pan in the fridge to chill, while you get the filling ready.

The filling:

1. Preheat your oven to 325 °F (160°C).
2. In the bowl of a stand mixer, with a paddle attachment ( or a large bowl with beaters), mix the cream cheese, brown sugar, and sour cream; until the mixture is light and well combined. (about 2 mins)
3. Add eggs, one at a time, mix after each adding each egg. I always crack my egg in a separate small bowl. That way if an egg shell gets in you can easily remove it, and you don’t ruin the whole cake! Scrape down the sides of the bowl as needed.
4. Add the cinnamon and nutmeg. Mix to combine.
5. Pour the filling into the chilled crust.
6. Top evenly with the sliced apples. I tried to make a nice circular pattern on the top of mine, but afterwards you will be covering most of it with the crumble topping, so this really isn’t necessary.

The topping:

1. In a small bowl, combine all the ingredients for the topping. Mix. (They should be a course crumb)
2. Break up and sprinkle the topping over the top of the apples on the cake.
3. Place the pan on a cookie sheet, to make sure nothing leaks in the oven. Bake in a preheated oven for 65-75 mins, or until the cake is set but has a little jiggle in the centre. Give it a little shake, back and forth, before removing it from the oven to check.
4. Let the cake cool completely before serving it. Fridge cold is best. Chill overnight in the refrigerator, if possible.
5. After the cake has cooled and firmed up, loosen all around the sides of the crust, with a knife, before removing the ring of the springform pan.