This Apple Crisp Cheesecake with Cinnamon Apples & Oatmeal Crumble is one of those desserts I always come back to when I want something truly comforting and impressive. I combine a rich New York–style cheesecake with tender cinnamon apples, a buttery oatmeal crumble, and a crunchy graham cracker crust. Every layer brings warmth and texture, making it feel perfect for fall holidays or cozy gatherings at home.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Graham Cracker Crust:
3 cups graham cracker crumbs
3 tablespoons brown sugar
½ teaspoon cinnamon
½ cup unsalted butter, melted
Cinnamon Apples:
2 large apples (Granny Smith or Gala), peeled and thinly sliced
2 tablespoons brown sugar
1 ½ teaspoons cinnamon
Crisp Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
½ cup quick oats
¼ cup unsalted butter, melted
Cheesecake Filling:
24 ounces full-fat cream cheese, room temperature
¾ cup granulated sugar
¼ cup brown sugar
½ teaspoon cinnamon
1 tablespoon cornstarch (or 2 tablespoons flour)
1 teaspoon vanilla extract
½ cup sour cream, room temperature
3 large eggs, room temperature
To Serve:
salted caramel sauce (optional)
Directions
I start by preheating the oven to 350°F (180°C) and wrapping a 9-inch springform pan with foil. I lightly grease the pan to prevent sticking.
For the crust, I mix the graham cracker crumbs, brown sugar, and cinnamon, then stir in the melted butter until everything looks like wet sand. I press the mixture firmly into the bottom and halfway up the sides of the pan and bake it for 8–10 minutes.
While the crust bakes, I toss the sliced apples with brown sugar and cinnamon and set them aside. I then mix the flour, brown sugar, cinnamon, and oats for the crisp topping and stir in melted butter until crumbly.
To make the filling, I beat the cream cheese with both sugars until smooth. I mix in the cinnamon and cornstarch, then add the sour cream and vanilla. I add the eggs one at a time, mixing just until combined.
I pour the cheesecake filling over the baked crust, layer the cinnamon apples evenly on top, and sprinkle the oat crumble over everything. I place the pan in a larger roasting pan, add hot water halfway up the sides, and bake for 50–60 minutes until the center is just slightly wobbly.
After baking, I let the cheesecake cool completely at room temperature, then refrigerate it for at least 6 hours or overnight before serving.
Servings and timing
I usually make this cheesecake for 12 servings.
Prep time: 1 hour
Cooking time: 55 minutes
Total time: about 8 hours 55 minutes (including chilling)
Variations
When I want a twist, I swap the apples for pears or add chopped pecans or walnuts to the crumble topping. I sometimes drizzle caramel directly into the cheesecake batter for extra richness. For a stronger spice flavor, I like adding a pinch of nutmeg or cloves to the apples.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly for up to 2 months. I thaw frozen slices overnight in the fridge. I usually serve it cold, but I occasionally let slices sit at room temperature for about 20 minutes before serving.
FAQs
Can I make this cheesecake ahead of time?
I often make it a day in advance because the flavor improves after chilling overnight.
Do I have to use a water bath?
I prefer using a water bath because it helps prevent cracks, but I’ve baked it without one and still had great results.
What apples work best for this recipe?
I like Granny Smith for tartness or Gala for a sweeter flavor. Both hold their shape well when baked.
Can I use rolled oats instead of quick oats?
I usually stick with quick oats for a softer crumble, but rolled oats work if I want a heartier texture.
How do I know when the cheesecake is done?
I look for set edges with a slightly wobbly center. It firms up completely as it chills.
Conclusion
This Apple Crisp Cheesecake with Cinnamon Apples & Oatmeal Crumble is one of my favorite desserts to bake when I want something comforting, elegant, and unforgettable. I love how the creamy filling, spiced apples, and crunchy oat topping come together into one indulgent slice. It’s a dessert I’m always proud to place on the table, especially during the fall and holiday season.
📖 Recipe:
Apple Crisp Cheesecake with Cinnamon Apples & Oatmeal Crumble
- Total Time: 8 hours 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich New York–style cheesecake layered with cinnamon-spiced apples, a buttery oatmeal crumble, and a crunchy graham cracker crust. This comforting dessert combines the best of apple crisp and classic cheesecake, perfect for fall gatherings and holidays.
Ingredients
3 cups graham cracker crumbs
3 tablespoons brown sugar
½ teaspoon cinnamon
½ cup unsalted butter, melted
2 large apples (Granny Smith or Gala), peeled and thinly sliced
2 tablespoons brown sugar
1 ½ teaspoons cinnamon
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
½ cup quick oats
¼ cup unsalted butter, melted
24 ounces full-fat cream cheese, room temperature
¾ cup granulated sugar
¼ cup brown sugar
½ teaspoon cinnamon
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ cup sour cream, room temperature
3 large eggs, room temperature
Salted caramel sauce (optional, for serving)
Instructions
- Preheat the oven to 350°F (180°C). Wrap a 9-inch springform pan with foil and lightly grease it.
- Mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until combined, then press firmly into the bottom and halfway up the sides of the pan. Bake for 8–10 minutes.
- Toss sliced apples with brown sugar and cinnamon and set aside.
- For the crisp topping, mix flour, brown sugar, cinnamon, and oats. Stir in melted butter until crumbly.
- Beat cream cheese with granulated sugar and brown sugar until smooth. Mix in cinnamon and cornstarch, then add sour cream and vanilla.
- Add eggs one at a time, mixing just until combined.
- Pour cheesecake filling over the baked crust. Evenly layer cinnamon apples on top, then sprinkle with oat crumble.
- Place the pan in a larger roasting pan and add hot water halfway up the sides. Bake for 50–60 minutes until the center is slightly wobbly.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.
Notes
Granny Smith apples add tartness, while Gala apples provide more sweetness.
A water bath helps prevent cracks, but the cheesecake can be baked without one.
The cheesecake tastes even better after chilling overnight.
Optional add-ins include chopped pecans or walnuts in the crumble topping.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 145mg
