Autumn spice Apple Crisp Cheesecake

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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

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!

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

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.
Apple crisp cheesecake graham cracker crust in a springform pan

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.

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.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 people

Ingredients
  

Crust:

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

Instructions
 

Crust

  • In a large bowl mix all of the crust ingredients.
  • Press the mixture into the bottom and up the sides of a large (10") springform pan.
  • Place in the refrigerator to chill.

Filling

  • Preheat oven to 325℉ (160℃)
  • In the bowl of a stand mixer, or a large bowl by hand, cream the cream cheese, brown sugar and sour cream. Mix until light and fully incorporated.
  • One at a time, add each egg. Mix after each addition.
  • Mix in the spices. Then pour the mixture into the chilled crust.

Topping

  • In a small bowl mix all of the topping ingredients. Break them up until crumbly.
  • Arrange the sliced apples, evenly, on top of the cake batter.
  • Crumble the mixed topping evenly over top of the apples.
  • Bake for 1 – 1 hour and 15 mins, or until the centre is set, but still has a little giggle in the middle.
  • Cool completely before serving. Fridge cold is best.
  • Loosen the ring around the springform pan with a knife and remove before serving.
Keyword Apple, Cake

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