Name: Autumn Spice Apple Crisp Cheesecake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 13 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 cups graham cracker crumbs 240 g; 1 cup rolled oats 100 g; 1/3 cup brown sugar 67 g; 2/3 cup melted butter 160 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 6 g; ½ teaspoon nutmeg 1 g; 4 peeled, cored, and sliced apples; 1 Tablespoon cornstarch 6 g; 1 teaspoon cinnamon 3 g; 1 Tablespoon brown sugar 12 g; 1 Tablespoon butter 15 g; 2 Tablespoons honey 30 ml; ¼ cup rolled oats 50 mL; ¼ cup brown sugar 50 mL; 1 teaspoon cinnamon 5 mL; ¼ cup all purpose flour 50 mL; ¼ Tablespoons melted butter 60 mL

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By Rebecca St.Clair

This Apple Crisp Cheesecake is the 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! Cozy up with a slice of this creamy apple crisp cheesecake. Rich, smooth, and full of warm spice. The soft baked apples and creamy cheesecake make it a crave-worthy dessert for Thanksgiving or any fall gathering.

A delicious fusion of two classic desserts. This apple crisp cheesecake brings together creamy cheesecake and buttery crumble in one decadent dessert and nothing says fall like apples and cinnamon!

Every bite tastes like cozy autumn comfort. Layered with flavour, this cheesecake is simple to make, stunning to serve, and absolutely delicious.

How to store Apple Crisp Cheesecake

At room temperature

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

After this, it’s 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’s recommended to allow your cheesecake to set overnight in the fridge before serving.

To store your cheesecake in the fridge for optimal freshness,

Allow the cheesecake to cool to room temperature.
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,

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 pre-slice 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 contrast with rich, creamy cake and crunchy, toasty topping.
Flavour – A rich and creamy cake packed with seasonal spice.
Seasonal – Packed with all the smells and flavours of fall. This cheesecake is the perfect decadent 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 springfrom pan before pressing the crust to the bottom.
For extra protection cut a circle of parchment paper to line your pan.
Allow the cake to chill in the fridge overnight.
Run a knife or an off-set spatula around the sides of the pan to ensure nothing is sticking.
Open the collar of the springform 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. 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 a 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 profile.
Crisp topping – This classic crisp topping is made by crumbling together oats, flour, brown sugar, cinnamon, and melted butter.

How to make an apple crisp cheesecake

The crust

Grease and line the bottom of a 9 in. springform pan with parchment paper.
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.

A glass bowl filled with a graham cracker and oat mixture.

3. Press this into the bottom, and up the sides (about 1 in.), of the pan.

4. Place the crust in the fridge to chill.

Cheesecake

Preheat oven to 325 °F (160°C).
In the bowl of a stand mixer, with the paddle attachment or a large bowl with beaters, mix three 250 g packages of softened cream cheese with 1 cup brown sugar and ¾ cup sour cream until the mixture is smooth.
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.

5. Pour the filling into the chilled crust.

6. Place the pan on a cookie sheet, to make sure nothing leaks in the oven.

7. Bake for 45 mins, or until the cake is set but has a little jiggle in the centre.

Topping

Meanwhile, prepare the apple topping.
In a sauce pot on medium heat, add in 1 Tablespoon of butter along with the peeled, cored, and sliced apples.
Stir in 1 teaspoon cinnamon, 1 Tablespoon brown sugar, 2 Tablespoons of honey, and 1 Tablespoon of cornstarch.
Turn the heat to low, cover and allow it to cook until the apples are softened, about 5-8 minutes. Stir occasionally.
Remove from the heat.

6. In a bowl, crumble together ¼ cup quick oats, ¼ cup all-purpose flour, ¼ cup of brown sugar, 1 teaspoon cinnamon, and ¼ cup of melted butter. Mix until everything is moistened.

Assembly

Remove the cheesecake from the oven and gently layer on the apples.
Sprinkle on the crumble topping.

3. Return to the oven to bake another 15-20 minutes or until the crumble is toasted.

4. Let the cake cool completely, then chill before serving.

Chill overnight in the refrigerator for best results.

1 cake

Autumn Spice Apple Crisp Cheesecake

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Chill Time: 12 hours

Total Time: 13 hours 30 minutes

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.

Ingredients

Crust

2 cups graham cracker crumbs 240 g
1 cup rolled oats 100 g
1/3 cup brown sugar 67 g
2/3 cup melted butter 160 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 6 g
½ teaspoon nutmeg 1 g

Topping

4 peeled, cored, and sliced apples
1 Tablespoon cornstarch 6 g
1 teaspoon cinnamon 3 g
1 Tablespoon brown sugar 12 g
1 Tablespoon butter 15 g
2 Tablespoons honey 30 ml
¼ cup rolled oats 50 mL
¼ cup brown sugar 50 mL
1 teaspoon cinnamon 5 mL
¼ cup all purpose flour 50 mL
¼ Tablespoons melted butter 60 mL