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Apple Crisp Cheesecake

Apple crisp cheesecake combines a buttery graham cracker crust, silky vanilla cinnamon filling, and tender spiced apples under a golden oat crumble. It bakes in a water bath for a just-set center and finishes with a 6-hour chill for clean slices.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 2 cup graham cracker crumbs
  • 0.333 cup sugar
  • 6 tbsp unsalted butter, melted
For cheesecake filling
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
For apple layer
  • 3 apples, peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For oat crisp topping
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter, cubed

Equipment

  • 1 springform pan
  • 1 water bath pan

Method
 

Prepare crust
  1. Preheat oven to 325F. Press graham crust into a 9-inch springform pan, then bake for 8 minutes.
  2. Allow the crust to cool while you make the filling and toppings.
Cook apple layer
  1. Cook diced apples with 1 tablespoon butter, brown sugar, and cinnamon for 5 minutes until softened, then cool.
Mix cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and cinnamon.
Assemble
  1. Pour filling over the baked crust, then top with the cooked apples.
Make oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy. Scatter the oat topping over the apples.
Bake in a water bath and chill
  1. Bake in a water bath for 60-65 minutes until the center is just set. Cool completely.
  2. Refrigerate for 6 hours before releasing the springform pan and slicing.

Notes

For the smoothest texture, ensure the cream cheese is fully softened before mixing and keep the water bath at a gentle simmer (no hard boil) so the cheesecake bakes evenly. Refrigerate leftovers covered for up to 4 days; freezing is not recommended for best texture. For a lower-sugar option, use a 1:1 sugar substitute in the filling and apple layer while keeping the baking times the same.