Apple Crisp Cheesecake

If you love the cozy flavors of apple crisp and the luscious texture of classic cheesecake, you are going to flip for this Apple Crisp Cheesecake! This dreamy dessert layers silky smooth cheesecake over a crisp, buttery graham crust, then crowns it all with juicy, cinnamon-spiced apples and a golden oat crumble. Every bite is rich, creamy, warmly spiced, and just the right amount of sweet.

What makes this a must-try? It’s a showstopper for holidays, potlucks, or whenever you want to dazzle your guests without a ton of fuss. You get the nostalgic comfort of apple crisp with the elegance of cheesecake, all in one stunning, make-ahead dessert.

It’s become my family’s go-to for Thanksgiving and any big gathering. Seriously, people ask for the recipe before dessert is even done!

Why You'll Love This Recipe

• Combines two classic desserts in one stunning treat
• Perfect make-ahead dessert that actually tastes better overnight
• Warm cinnamon apples and buttery crumble deliver incredible flavor and texture
• Sure to impress at any holiday gathering or potluck

Key Ingredients for Apple Crisp Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Apples

The real stars here! Choose crisp, tart apples like Granny Smith for the best flavor balance — they hold their shape and bring a tangy bite to contrast the creamy filling. You can use a mix of varieties for extra depth, or try Honeycrisp or Braeburn. Peel, core, and dice them evenly for even baking.

Cream Cheese

This gives the cheesecake its iconic rich and silky texture. Make sure to use full-fat blocks of cream cheese (not spreadable tubs), and let it come to room temperature for the smoothest filling. For a lighter version, you could substitute half the amount with Neufchâtel cheese, but expect a slightly softer set.

Old-Fashioned Oats

Oats are the key to an authentic, hearty crisp topping. Old-fashioned rolled oats give the crumble the perfect chew; quick oats will work in a pinch but make the topping less textured. Gluten-free rolled oats are a great swap for a GF-friendly dessert.

Brown Sugar

Brown sugar sweetens both the apple layer and the oat crumble, adding a warm, caramel-like note. Light or dark brown sugar both work — use dark for extra depth, or even swap in coconut sugar for a subtle twist.

Cinnamon

Don’t skimp! Ground cinnamon unifies the apples, oat topping, and creamy filling. If you love warming spices, add a pinch of nutmeg or allspice to the apple layer for more autumnal flair.

Instructions for Apple Crisp Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pan and Oven

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and place a parchment circle on the bottom for easy release. For extra protection from leaks, wrap the outside with foil.

Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of your pan. Bake the crust for 10 minutes, then set aside to cool.

Prepare the Cheesecake Filling

Using a stand mixer or hand mixer, beat the softened cream cheese on medium-high until perfectly smooth. Add 1 cup sugar and beat again. Mix in the eggs, one at a time, scraping down sides as needed. Blend in the sour cream and vanilla until just combined. Pour the batter over the cooled crust, smoothing the top.

Make the Spiced Apple Layer

In a separate bowl, toss diced apples with 2 tbsp brown sugar, 1 tsp cinnamon, and lemon juice until coated. Evenly distribute the apple mixture over the cheesecake batter in the pan.

Assemble the Oat Crumble

Mix oats, flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and salt in a bowl. Add melted butter and stir with a fork until well combined and crumbly. Sprinkle generously over the apple layer, pressing down lightly.

Bake the Cheesecake

Place the pan on a baking sheet and bake at 325°F for 55 to 65 minutes, or until the edges are set and the center jiggles just slightly. If the top starts to brown too quickly, tent loosely with foil for the last 20 minutes.

Cool and Chill

Turn off the oven and crack the door, letting cheesecake cool in the oven for 1 hour to minimize cracks. Transfer to a cooling rack. Once at room temperature, cover and refrigerate for at least 4 hours, but overnight is best for slicing and flavor.

Garnish and Serve

Just before serving, release the springform pan and transfer cheesecake to a platter. For a showy finish, drizzle with caramel sauce and top with fresh whipped cream, if you like. Slice and enjoy!

Recipe Variations

Go Gluten-Free

You can easily make this cheesecake gluten-free by swapping in gluten-free graham crackers for the crust and certified gluten-free rolled oats for the crumble. Be sure to also use a 1:1 gluten-free flour blend for the topping.

Nutty Crunch

Add 1/2 cup chopped pecans or walnuts to the oat crumble for an irresistible nutty crunch. Toast the nuts beforehand for even more flavor.

Caramel Apple Twist

For ultimate decadence, layer a few spoonfuls of jarred or homemade caramel sauce over the apples before adding the crumble. Finish each slice with another caramel drizzle!

Lighter Version

Use Neufchâtel cheese in place of half the cream cheese for a slightly lighter cheesecake. You can also sub light sour cream and reduce the sugar a tad if desired.

Pear-Crisp Cheesecake

Swap out the apples for ripe, firm pears for a delicious autumn variation. Bosc or Anjou pears work perfectly and give a subtle, floral twist.

Serving Suggestions

Serve generous slices of Apple Crisp Cheesecake chilled, ideally with a drizzle of warm caramel sauce and a dollop of whipped cream. Pair with hot coffee, chai tea, or spiced apple cider to make it an unforgettable fall dessert. For added texture and presentation, sprinkle fine chopped toasted nuts or cinnamon over the top.

Storage and Reheating

To store leftovers, cover the cheesecake tightly and refrigerate for up to 4 days. For longer storage, slice and wrap individual pieces, then freeze for up to 2 months. Thaw frozen slices overnight in the fridge. This cheesecake is best served cold, but you can gently warm slices in the microwave for 15–20 seconds for a gooier apple and crumble topping.

Frequently Asked Questions About Apple Crisp Cheesecake (FAQ)

Q: Can I make Apple Crisp Cheesecake ahead of time?
A: Absolutely! In fact, it’s best made a day in advance to allow the flavors to meld and the texture to set. Chill overnight for clean slices and maximum flavor.

Q: What apples are best for this recipe?
A: Tart, firm apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and balance the cheesecake’s richness. A mix of varieties can add extra flavor.

Q: Do I need a water bath to bake this cheesecake?
A: For this recipe, you don’t need a traditional water bath. Simply keep an eye on the topping; tent with foil if it browns too quickly, and cool slowly to prevent cracks.

Q: Can I freeze Apple Crisp Cheesecake?
A: Yes, wrap individual slices well and freeze for up to 2 months. Thaw in the fridge overnight for best texture.

I truly hope you fall as hard for this Apple Crisp Cheesecake as my family and friends have! It’s the perfect centerpiece for any fall feast or celebration. If you give it a try, please leave a comment or rating below so others can see how it went for you — I can’t wait to hear what you think!