Apple Crisp Cheesecake: Silky, Spiced & Topped with Crunchy Oat Streusel

If fall could be sliced and served on a plate, it would taste like Apple Crisp Cheesecake. Imagine a silky New York–style cheesecake swirled with cinnamon-spiced apples, tucked over a buttery graham crust, and finished with a golden, craggy oat streusel. It’s cozy-meets-luxury: the creamy tang of cheesecake against warm apples and a crisp topping that stays crunchy even after chilling. This Apple Crisp Cheesecake looks bakery-fancy but uses straightforward techniques you can pull off at home—no stress, just swoon-worthy results.

Whether you’re baking for a holiday table, celebrating a birthday, or simply craving a make-ahead dessert that dazzles, this cheesecake brings together two classics—apple crisp and cheesecake—into one unforgettable slice. In this guide, you’ll get a battle-tested recipe, step-by-step instructions (including water bath tips that actually work), pro troubleshooting, make-ahead and freezing directions, plus creative flavor twists from caramel-pecan to gluten-free streusel.

Why You’ll Love Apple Crisp Cheesecake

• Two desserts in one: All the comfort of apple crisp with the lush creaminess of cheesecake.
• Texture magic: Buttery crust, velvety filling, tender-spiced apples, and a crunchy oat crumble.
• Make-ahead perfection: Cheesecake sets beautifully overnight, freeing you up on party day.
• No-fuss water bath: Simple, leak-proof method for a crack-free top and ultra-creamy texture.
• Flexible & seasonal: Use Honeycrisp, Granny Smith, or your favorite baking apples.
• Freezer-friendly: Slice, wrap, and freeze for instant dessert bliss whenever you like.
• Crowd-pleaser: Familiar flavors with a bakery finish—guests ask for the recipe every time.

Ingredients

Crust

• 2 cups (200 g) graham cracker crumbs
• 2 Tbsp light brown sugar
• 6 Tbsp (85 g) unsalted butter, melted
• ¼ tsp fine sea salt

Apple Layer

• 3 medium baking apples (about 600 g; Honeycrisp or Granny Smith), peeled, cored, and ¼-inch diced
• 2 Tbsp unsalted butter
• ¼ cup light brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp lemon juice
• Pinch of salt
• 1 tsp cornstarch (optional, for thicker juices)

Cheesecake Filling

• 24 oz (680 g) full-fat cream cheese, room temperature
• ¾ cup (150 g) granulated sugar
• ⅓ cup (80 g) sour cream, room temperature
• 3 large eggs, room temperature
• 1½ tsp pure vanilla extract
• ¼ tsp fine sea salt

Oat Crisp Topping

• ¾ cup old-fashioned rolled oats
• ½ cup all-purpose flour (or 1:1 GF blend)
• ½ cup light brown sugar, packed
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt
• 6 Tbsp (85 g) cold unsalted butter, cut into small cubes

Optional Finishes

• Warm salted caramel sauce, for drizzling
• Lightly sweetened whipped cream
• Chopped toasted pecans

Step-by-Step Instructions

1. Prep the Pan & Oven
   Preheat to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment; lightly grease sides. Wrap the outside (bottom and sides) of the pan in a double layer of heavy-duty foil to protect against water bath leaks. Set a large roasting pan on the middle rack.
2. Make the Crust
   In a bowl, combine graham crumbs, brown sugar, melted butter, and salt. Press firmly into the bottom of the springform pan (use the bottom of a measuring cup). Bake 8–10 minutes until lightly golden. Cool while you prepare the apples.
3. Cook the Apple Layer
   In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook 5–7 minutes, stirring, until apples are tender and juices glossy. If very juicy, sprinkle in cornstarch and cook 30 seconds. Cool to room temp.
4. Mix the Cheesecake Filling
   In a stand mixer (paddle) or with a handheld mixer, beat cream cheese on medium speed 1–2 minutes until completely smooth—scrape bowl and paddle. Add sugar; beat 1 minute. Mix in sour cream, vanilla, and salt until combined. Add eggs one at a time, mixing just to incorporate and scraping between additions. Do not overbeat.
5. Assemble the Apple Crisp Cheesecake
   Pour half the cheesecake batter over the crust. Scatter half the cooked apples evenly, avoiding clumps. Add remaining batter; smooth. Spoon remaining apples over top—lightly press them so they sit just in the surface.
6. Make the Oat Crisp Topping
   In a bowl, whisk oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingertips until sandy clumps form. Sprinkle evenly over the cheesecake, all the way to the edges.
7. Bake in a Water Bath
   Place the foil-wrapped pan in the roasting pan. Pour hot water into the roasting pan to reach halfway up the springform. Bake 65–80 minutes, until edges are set and the center wobbles slightly when gently shaken. If the topping browns too quickly, tent the top loosely with foil for the last 15–20 minutes.
8. Cool & Chill
   Turn off the oven, crack the door, and let the cheesecake rest 30 minutes in the oven. Transfer to a rack, remove from the water bath, and cool to room temperature. Run a thin knife around the edge to loosen. Chill at least 6 hours, preferably overnight, before slicing.
9. Finish & Serve
   Release springform, transfer to a serving plate. Slice with a hot, dry knife (wipe between cuts). Top with caramel, whipped cream, and toasted pecans if desired.

How to Serve Apple Crisp Cheesecake

This Apple Crisp Cheesecake is a natural headliner for cool-weather dinners, Friendsgiving spreads, and holiday potlucks, but it’s equally satisfying as a casual dessert with coffee on a cozy afternoon. Serve it cold for clean slices and that lush, custardy bite, or let it stand at room temperature for 20 minutes to take the chill off—this softens the dairy just enough to bloom the vanilla and spice. A warm salted caramel drizzle adds shine and a toasty sweetness that ties the apples and oat crisp together, while lightly sweetened whipped cream provides a cloud-like contrast.

Pair each slice with spiced chai, a medium roast coffee, or a not-too-sweet cider. If you’re planning a dessert board, surround the cheesecake with crisp apple slices (brush with lemon water to prevent browning), cinnamon sticks, and bowls of chopped toasted nuts so guests can customize each bite. For a plated dessert, streak caramel on the plate, place your slice at an angle, and scatter a few toasted oat crumbs and pecans for irresistible texture and restaurant polish.

For more Apple dessert recipes:

• Caramel Apple Cheesecake Bars
• Apple Pie Cinnamon Rolls
• Apple Cider Cookies 
• Healthy Apple Crisp 
• Apple Pie Dump Cake
• Apple Mug Cake 

How to Store Apple Crisp Cheesecake

Short-term storage: Cover the cooled cheesecake (still in the springform base) with a domed cake cover or invert a large bowl over it to prevent condensation droplets on the oat topping. Refrigerate up to 4 days. For best texture, keep toppings like caramel and whipped cream off until serving so the oat crisp stays crunchy.

Slicing ahead: If you’d like grab-and-serve convenience, slice the chilled cheesecake, then return the slices to the pan or a storage container with small pieces of parchment between them. This keeps edges pristine and prevents sticking. Cover loosely to avoid crushing the topping.

Freezing whole: Chill the baked cheesecake overnight, then freeze uncovered until firm, about 2–3 hours. Wrap tightly in plastic plus a layer of foil. Freeze up to 2 months. Thaw in the refrigerator (still wrapped) overnight; unwrap, pat any surface condensation with a paper towel, then add caramel and whipped cream right before serving.

Freezing slices: Place slices on a parchment-lined sheet and freeze until solid. Wrap individually and store in a freezer bag. Thaw in the fridge for several hours or at room temperature for 45–60 minutes for a softer bite. Re-crisp the topping by warming a small portion in a 300°F (150°C) oven for 5–7 minutes, watching closely; let cool before adding cream or caramel.

Travel tips: For potlucks, transport the cheesecake cold in an insulated tote with ice packs. Bring caramel and whipped cream separately in squeeze bottles; finish on-site for a professional, crisp-topped presentation.

Tips to Make Apple Crisp Cheesecake

• Room-temperature dairy: Soft cream cheese and room-temp sour cream blend smoother and resist lumps.
• Avoid overmixing: Beat cream cheese until silky before adding sugar, then mix gently after eggs go in to minimize air (air = cracks).
• Scrape often: The bottom of the bowl hides unmixed cream cheese; scrape after each addition.
• Leak-proof bath: Double-wrap the pan in heavy foil; set it in a larger pan and pour hot water halfway up the sides. A steady, moist bake gives a custard-smooth texture.
• Wobble test: Finished cheesecake should jiggle in a 2–3 inch center, not slosh. It firms as it cools.
• Apple size matters: Dice to ¼-inch so apples soften quickly and layer evenly without sinking.
• Streusel discipline: Keep butter cold and crumble sandy-pebbly pieces; this bakes up crunchy and distinct from the cheesecake layer.
• Tent if needed: If the topping browns too fast, tent with foil for the last 15–20 minutes.
• Knife trick: Run a thin knife around the edge right after baking; this prevents edge cracks as the cake contracts.
• Chill time: An overnight chill (at least 6 hours) is non-negotiable for clean slices and full flavor bloom.

Variations of Apple Crisp Cheesecake

Try these twists on Apple Crisp Cheesecake to match your crowd and pantry:

• Caramel Pecan Apple Crisp Cheesecake: Add ½ cup chopped toasted pecans to the streusel and finish with warm salted caramel.
• Brown Butter Streusel: Swap cold butter for 6 Tbsp chilled brown butter in the topping for nutty depth; chill it until firm before cutting in.
• Gluten-Free: Use GF graham crumbs and a 1:1 gluten-free flour in the streusel. Verify oats are certified gluten-free if needed.
• Maple Spice: Replace granulated sugar in the filling with ½ cup maple sugar (or ⅓ cup maple syrup plus reduce sour cream by 1 Tbsp), and add a pinch of allspice.
• Apple Butter Swirl: Dollop ¼ cup apple butter over the top of the batter and gently marble before adding streusel.
• Mini Cheesecakes: Use a lined muffin pan with 18 cups. Bake crusts 5 minutes, fill, top with apples/streusel, and bake 18–22 minutes.
• No-Bake Shortcut: Use a no-bake cheesecake base (cream cheese + whipped cream + a touch of gelatin), then add cooked, cooled apples and toasted streusel on top only.
• Cheddar & Apple Savory Note: For a playful riff, fold ¼ cup finely grated aged cheddar into the streusel. It bakes up toasty and plays with the apples like classic pie.

FAQs About Apple Crisp Cheesecake

Final Thoughts About Apple Crisp Cheesecake

Apple Crisp Cheesecake hits every nostalgic note of fall while delivering the lush texture of a classic cheesecake. It’s the kind of dessert that turns ordinary evenings into celebrations and holidays into legend. With simple steps, smart make-ahead options, and craveable texture in every bite, this is a recipe you’ll return to long after apple season ends.

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Apple Crisp Cheesecake

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• Author: Rosie
• Total Time: 8 hours (includes chilling)
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Apple Crisp Cheesecake : Silky New York–style cheesecake meets cozy apple crisp: cinnamon-spiced apples, a buttery graham crust, and a golden oat streusel that stays crunchy after chilling. Bakery-fancy, make-ahead friendly, and perfect for holidays or any fall craving.

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Ingredients

Scale 1x2x3x

Crust

• 2 cups (200 g) graham cracker crumbs
• 2 Tbsp light brown sugar
• 6 Tbsp (85 g) unsalted butter, melted
• 1/4 tsp fine sea salt

Apple Layer

• 3 medium baking apples (about 600 g; Honeycrisp or Granny Smith), peeled, cored, 1/4-inch dice
• 2 Tbsp unsalted butter
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp lemon juice
• Pinch fine sea salt
• 1 tsp cornstarch (optional, for thicker juices)

Cheesecake Filling

• 24 oz (680 g) full-fat cream cheese, room temperature
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (80 g) sour cream, room temperature
• 3 large eggs, room temperature
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Oat Crisp Topping

• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour (or 1:1 gluten-free blend)
• 1/2 cup light brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 6 Tbsp (85 g) cold unsalted butter, cubed

Optional Finishes

• Warm salted caramel sauce, lightly sweetened whipped cream, chopped toasted pecans

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Instructions

1. Heat oven to 325°F (163°C). Line the base of a 9-inch springform with parchment and lightly grease the sides. Wrap the outside of the pan in 2 layers of heavy-duty foil for a water bath. Place a large roasting pan on the center rack.

2. Make the crust: Stir graham crumbs, brown sugar, melted butter, and salt to combine. Press firmly into the pan. Bake 8–10 minutes until lightly golden. Cool while you prepare apples.

3. Cook apples: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook 5–7 minutes until tender with glossy juices. If very juicy, sprinkle in cornstarch and cook 30 seconds. Cool to room temp.

4. Mix filling: Beat cream cheese until completely smooth (1–2 min). Add sugar; beat 1 min. Mix in sour cream, vanilla, and salt. Add eggs one at a time on low, mixing just to combine; scrape bowl often.

5. Assemble: Pour half the batter over the crust. Scatter half the apples evenly. Add remaining batter; smooth. Spoon remaining apples on top and lightly press so they sit just in the surface.

6. Make streusel: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until sandy clumps form. Sprinkle evenly over the top.

7. Bake (water bath): Set the foil-wrapped pan in the roasting pan. Pour hot water into the roasting pan to reach halfway up the springform. Bake 65–80 minutes, until edges are set and the center has a slight wobble. Tent with foil if topping browns too fast.

8. Cool & chill: Turn off oven, crack the door, and let rest 30 minutes. Remove from bath; cool to room temp. Run a thin knife around the edge. Chill at least 6 hours, preferably overnight.

9. Finish & serve: Release the ring. Slice with a hot, dry knife (wipe between cuts). Drizzle with warm caramel and add whipped cream and toasted pecans, if desired.

Notes

Apple choices: Granny Smith (tart/holds shape), Honeycrisp (juicy/sweet), or a 50/50 mix for balance.

Crack prevention: Avoid overbeating after eggs; bake in a water bath; cool gradually.

Make-ahead: Bake a day in advance; add caramel/whipped cream right before serving.

Freezer-friendly: Chill overnight, then freeze whole or in slices, well wrapped, up to 2 months. Thaw in the fridge.

Gluten-free: Use GF graham crumbs, 1:1 GF blend in streusel, and certified GF oats.

Re-crisp topping: Warm a slice at 300°F (150°C) for 5–7 minutes; cool briefly so the top re-crisps.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking, Water Bath
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 31g
• Sodium: 320mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 115mg