Name: Autumn Spice Apple Crisp Cheesecake
Prep time: 30 min
Cook time: 75 min
Ingredients: 2 cups graham cracker crumbs 500mL; 1 cup rolled oats 250 mL; ⅓ cup brown sugar 75 mL; ⅔ cup melted butter 150 mL; 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); 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

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By Rebecca St.Clair

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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!

Apple crisp cheesecake on a cake stand with apples cinnamon sticks and an acorn

A delicious fusion of two classic desserts, this homemade apple crisp cheesecake is made with a creamy, rich cheesecake layer filled with warm spices, and topped with soft sliced apples.

The crunchy oat topping adds a toasty texture contrast, the perfect combination with the velvety cheesecake beneath. Each slice is a balance of smooth, tangy cheesecake, sweet caramelized apples, and that irresistible crumbly crisp topping. The perfect seasonal fall treat you’ll want to enjoy all year-round.

How to store Apple Crisp Cheesecake

At room temperature

Since cheesecake is made of cream cheese and eggs the time you can safely leave it out at room temperature is 2 hours.

After this it is best to move the cheesecake to the fridge or freezer for longer storage.

Fridge

The fridge is the perfect place to store your cheesecake. In fact it is recommended to allow your cheesecake to set overnight in the fridge before serving.

To store your cheesecake in the fridge for optimal freshness follow these simple steps.

Allow the cheesecake to cool
Cover the cheesecake completely in plastic wrap
Store in the fridge for up to 1 week
Cheesecake is served cold. So you can serve it directly from the refrigerator

Freezer

Cheesecake freezes extremely well. You can store your cheesecake whole or slice your cake for easy serving.

To store your cheesecake in the freezer, for optimal freshness, follow these simple steps.

Allow the cheesecake to cool in the fridge overnight
Remove from the pan
Wrap the whole cake completely in plastic wrap
Wrap the cake again in foil
Store in the freezer for up to 3 months.

To preslice and store your cheesecake in the freezer

Allow the cheesecake to cool in the fridge overnight
Remove from the pan
Slice the cake
Place a piece of parchment paper in between each slice
Wrap the cake completely in plastic wrap
Wrap the cake again in foil
Store in the freezer for up to 3 months

~Alternatively, you can wrap each individual slice and store in the freezer.

Why You’ll Love This This Recipe

Texture – The perfect texture contrasts with rich, creamy cake and crunchy, toasty topping and base.
Flavour – A rich and comforting cake packed with warm spices.
Seasonal – Packed with all the smells and flavours of fall, this cheesecake is the perfect unique dessert to celebrate the season.

How To Serve Apple Crisp Cheesecake

This dreamy cheesecake is perfect sliced and served just as it is but to take this dessert to the next level, drizzle on caramel sauce. A simple dollop of whipped cream, or even ice cream is a classic choice for apple crisp and will work perfectly for this cheesecake recipe.

How to remove a cheesecake from a springform pan

You put all this work into make a beautiful cheesecake, the last thing you want to do is ruin it by having it stick to the pan!

To ensure the cheesecake comes out of the pan cleanly and easily, follow these simple steps.

Grease the sides and bottom of the spring from pan before pressing the crust to the bottom
For extra protection cut a circle of parchment paper to line on the bottom of your pan
Allow the cake to cool and chill in the fridge overnight
Run a knife or an off-set spatula around the sides of the pan to ensure noting is sticking
Open the collar of the spring form pan and remove
Use the knife or off-set spatula to lift the cake off the base of the pan and move to a cake stand or serving plate.

What cheese is best for cheesecake

The best cheese to use for this cheesecake recipe is full-fat, brick-style, cream cheese. These bricks are much firmer and denser than the spreadable containers of cream cheese. Using the full-fat variety will give you the best flavour and texture to your finished cake.

Ingredients

Graham cracker crust – This simple cheesecake base is made with Graham cracker crumbs, oats, brown sugar, and butter.
Cream Cheese – Use full-fat brick style cream cheese for the best taste and texture.
Brown Sugar – Adds sweetness and caramel flavour.
Sour Cream – Adds flavour and rich creaminess.
Eggs – The eggs help hold the creamy cheesecake ingredients together.
Spices – Use warm fall spices like cinnamon and nutmeg.
Apples – Use your favourite variety of apples or a mixture of sweet and tart apples for a more complex flavour.
Crisp topping – This classic crisp topping is made by crumbling together oats, flour, brown sugar, cinnamon, and melted butter.

A fork holding up some Apple crisp cheesecake with a slice of the cake on a glass plate in the background

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

1 teaspoon cinnamon 5 mL

¼ cup all purpose flour 50 mL

2 Tablespoons butter 30 mL

Method

The crust

Line the bottom of a 10 in. springform pan.
In a bowl, mix 2 cups Graham cracker crumbs, 1 cup quick cook oats, 1/3 cup brown sugar, and 2/3 cup melted butter until everything is moistened.
Press into the bottom, and up the sides (about 1 in.), of the pan.
Place the crust in the fridge to chill.

Apple crisp cheesecake graham cracker crust in a springform pan

The filling

Preheat oven to 325 °F (160°C).
In the bowl of a stand mixer, with a paddle attachment or a large bowl with beaters, mix three 250 g packages cream cheese, 1 cup brown sugar, and ¾ cup sour cream until the mixture is well combined.
Add 3 eggs, one at a time. Mix after each addition. Make sure to scrape down the bottom and sides of the bowl a few times during the process.
Mix in 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.
Pour the filling into the chilled crust.
Arrange the thinly sliced apples on top.

The topping

In a bowl crumble together ¼ cup quick oats, ¼ cup all-purpose flour, 1 teaspoon cinnamon, and 2 Tablespoons melted butter.
Sprinkle the topping on the cake.
Place the pan on a cookie sheet, to make sure nothing leaks in the oven. Bake for 65-75 mins, or until the cake is set but has a little jiggle in the centre.
Let the cake cool completely, then chill before serving. Chill overnight in the refrigerator for best results.

Apple crisp cheesecake slice on a glass plate on top of a red napkin.

Autumn Spice Apple Crisp Cheesecake

flour and filigree

Smooth and silky cheesecake surrounded by a sweet graham cracker crust and topped with apples and an autumn spice crumb.

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Prep Time 30

Cook Time 1 15

Course Dessert

Cuisine American

Servings 16 people

Ingredients

Crust:

2 cups graham cracker crumbs 500mL
1 cup rolled oats 250 mL
⅓ cup brown sugar 75 mL
⅔ 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