Warm and creamy flavors are combined in this delicious apple crunch cheesecake. If you are looking for a little crunch, some spicy cinnamon and an indulgent velvety smooth cheesecake, this is your recipe.
This apple crunch cheesecake is a classic, creamy cheesecake filling that sits on a cinnamon spiced crust and is topped with cinnamon sugar apples and a crispy oat streusel topping. If you are looking for a delicious fall flavored dessert, this is one to try.
Crumble toppings can take desserts to a whole next level with their added crunchy texture. The topping on this cheesecake is similar to these raspberry crumble cookies and this strawberry crunch pound cake.
🧁Why To Try This Recipe
Flavorful - this cheesecake is full of creamy, sweet apple and warm cinnamon flavors which combine deliciously.
Easy to make - even though there are four separate steps to this recipe each is pretty easy to do.
Fresh apples - the fresh spiced apples on top of the cheesecake give this an over the top sweet and fruity flavor.
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🥄Equipment
- 9 inch springform pan
- Aluminum fil
- Mixing Bowl
- Knife
- Hand or Stand Mixer
- Measuring cups
- Measuring Spoons
- Large spoon or Spatula
- Roasting pan
📋Ingredients
For the crust
- Graham Cracker Crumbs
- Brown Sugar
- Cinnamon
- Butter - unsalted, melted
For the cinnamon apples:
- Apples - Granny Smith
- Brown Sugar
- Cinnamon
For the crisp:
- Flour
- Brown Sugar
- Cinnamon
- Quick Oats
- Butter - unsalted, melted
For the cheesecake filling
- Cream cheese
- Granulated Sugar
- Brown Sugar
- Cinnamon
- Flour
- Vanilla Extract
- Sour Cream
- Eggs
- Water - for water bath
- Salted caramel sauce - optional for serving
See recipe card for quantities.
📖Substitutions & Variations
Here are a few adjustments you can make to customize this recipe.
- Use a store bought crust - speed up the process by using a store bought graham cracker crust instead of making your own.
- Different apples - we like granny smith in this recipe because they are a little tart. But you can also use Fuji or another type. Do try to go for ones that are crisp and crunch.
- Chop the apples - we opted for long slices of apples, but if you wanted something a little more mixed together, you could chop the apples instead.
- Add toppings - make this even more decadent by drizzling salted caramel sauce on top. Add whipped cream or vanilla ice cream as well.
Like fresh apple desserts, but want something quicker? Try these caramel apple slices.
⏲️Instructions
Follow along with these easy broken down step-by-step instructions to make your own apple crisp cheesecake.
Step one: Preheat the oven to 350 degrees. Line a 9 inch springform pan with two layers of foil on the inside, overlapping the sheets to cover the seams.
Step two: Line the outside of the pan with 5 layers of foil, overlapping the sheets to cover the seams and coat the entire outside of the pan. This is to prevent the water from the water bath from seeping into the pan. Coat the inside of the pan with a thin layer of non-stick spray. Set aside.
For the Cinnamon Graham Cracker Crust:
Step three: Add graham cracker crumbs, brown sugar and cinnamon and mix to combine.
Step four: Add in melted butter and mix until it looks like wet sand.
Step five: Press the wet mixture into the pan on the bottom and sides and bake at 350 degrees Fahrenheit for 10 minutes.
Cinnamon apples - Step six: peel, core and thinly slice apples. Add them to a bowl with cinnamon and sugar. Toss together to coat the apple slices. Set aside.
For the crisp - Step seven: add flour, brown sugar and cinnamon. Mix until no clumps are left.
Step eight: Add in oats and stir well.
Step nine: Add in melted butter, mix until it looks like wet sand. Set aside.
For cheesecake batter - Step ten: Add softened cream cheese, granulated sugar and brown sugar to a mixing bowl. Cream on medium high speed until smooth.
Step eleven: Add in flour and cinnamon. Mix on low until well combined, scraping sides as needed.
Step twelve: Add in sour cream and vanilla. Mix on low speed until combined.
Step thirteen: Add in eggs and mix on medium until well combined.
Step fourteen: Pour cheesecake batter into baked crust.
Step fifteen: Line spiced apples in a single layer on top of the batter.
Step sixteen: Top with the crisp mixture in an even layer.
Step seventeen: Place the cheesecake in a larger roasting pan and pour hot water in the roasting pan halfway up the springform pan.
Step eighteen: Place the roasting pan/water bath into the oven and bake for 60 minutes at 350 degrees Fahrenheit.
Step nineteen: Remove cheesecake from oven and allow water bath to cool to room temperature.
Step twenty: Cover the cheesecake with foil and chill for at least 8 hours before slicing and serving.
⭐Recipe Tips for Success
- Single layer of apples - when laying the apples on the cheesecake batter, do it in a single layer. Also, lift them out the bowl one at a time. Don't pour them on top as you don't want excess liquid.
- Layer foil - making sure you line the spring form pan on the outside correctly with foil is important. Otherwise you will get water seeping into the cheesecake. Take your time and make sure each layer of foil overlaps the next.
- Un-clump the crisp - when mixing the flour, brown sugar and cinnamon it can start to clump up. Use a fork to press out any clumps that form.
- Soften cream cheese - you want to soften your cream cheese before trying to mix it with the sugar. Let it set at room temperature for about an hour. This will also help make sure you don't over mix your batter.
Storage
This cheesecake should be kept in an airtight container. It can be kept for 3 days in the fridge or 3 months when frozen.
💭Apple Crunch Cheesecake FAQs
Using a water bath when baking your cheesecake keeps it moist and prevents it from getting dry and cracking on top.
It should look mostly set and only have a slight jiggle in the center when you shake it lightly. It should look firm across the top.
Apple Crunch Cheesecake
Equipment
- 9 inch Springform Pan
- Large Roasting Pan
- Aluminum Foil
- Knife
- Mixing bowl
- Hand or Stand Mixer
- measuring cups
- Measuring Spoons
Ingredients
For the crust
- 3 Cups Graham Crackres Crushed into crumbs
- 3 tablespoons Brown Sugar
- .5 teaspoon Cinnamon
- .5 Cup Butter unsalted + melted
For cinnamon apples
- 2 Large Apples Granny Smith, peeled, cored, sliced
- 2 tablespoons Brown Sugar
- 1.5 teaspoons Cinnamon
For the crisp
- .5 Cup Flour
- .5 Cup Brown sugar
- 1 teaspoon Cinnamon
- .5 Cup Quick Oats
- .25 Cups Butter unsalted + melted
For the cheesecake batter
- 3 8oz boxes Cream Cheese softened
- .75 Cups Granulated Sugar
- .25 Cups Brown Sugar
- .5 teaspoons Cinnamon
- 2 tablespoons Flour
- 1 teaspoon Vanilla Extract
- .5 Cups Sour Cream
- 3 Whole Eggs
- Water for water bath
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line 9 inch springform pan with two layers of foil on the inside making sure they overlap.
- Then, line outside of springform pan with 5 layers of foil making sure to overlap sheets and cover the entire outside of the pan. This is to keep water from the water bath out of the pan.
- Spray inside of the pan with non stick cooking spray.
For the crust
- Crush 3 cups of graham crackers into crumbs.
- Mix graham cracker crumbs, 3 tablespoons of brown sugar and .5 teaspoon of cinnamon together.
- Add .5 cup of melted butter and combine until it looks like wet sand.
- Press mixture into the bottom and sides of the foil lined pan.
- Bake at 350 degrees Fahrenheit for 10 minutes.
For the cinnamon apples
- Peel, core and thinly slice 2 large apples.
- Add apples, 2 tablespoons brown sugar and 1.5 teaspoons cinnamon to a mixing bowl. Toss until apples are well coated. Set aside.
For the crisp
- Combine .5 cup Flour, .5 cup brown sugar and 1 teaspoon cinnamon. Mix well until no clumps remain.
- Add in .5 cup quick oats and mix well.
- Add in .25 cup melted butter and mix until it is the consistency of wet sand. Set aside.
For the cheesecake batter
- Add 3 - 8 oz boxes of cream cheese, .75 cups sugar and .25 cups brown sugar. Cream together on medium high speed until smooth.
- Add in 2 tablespoons flour and .5 teaspoons cinnamon. Mix on low, scraping sides down as needed until well combined.
- Add in .5 cup sour cream and 1 teaspoon vanilla extract. Mix on medium low until well combined.
- Add in 3 eggs and mix on medium speed until well combined.
- Pour cheesecake batter into pan with baked crust.
- Line the top of the cheesecake with a single layer of cinnamon apples.
- Sprinkle an even layer of crisp topping on top of apples.
- Place the cheesecake in the large roasting pan.
- Add hot water to the roasting pan so that it comes halfway up the side of the springform pan.
- Place the roasting pan with water bath into the oven and bake at 350 degrees Fahrenheit for 60 minutes.
- Remove from oven and allow water bath to cool to room tempearture.
- Remove springform pan from water bath. Cover cheesecake with foil and chill for at least 8 hours before serving.
Notes
- Cheesecake is done - when the top is firm and the center only has a slight jiggle when you shake it lightly.
- Single layer of apples - when laying the apples on the cheesecake batter, do it in a single layer. Also, lift them out the bowl one at a time. Don't pour them on top as you don't want excess liquid.
- Layer foil - making sure you line the spring form pan on the outside correctly with foil is important. Otherwise you will get water seeping into the cheesecake. Take your time and make sure each layer of foil overlaps the next.
- Un-clump the crisp - when mixing the flour, brown sugar and cinnamon it can start to clump up. Use a fork to press out any clumps that form.
- Soften cream cheese - you want to soften your cream cheese before trying to mix it with the sugar. Let it set at room temperature for about an hour. This will also help make sure you don't over mix your batter.
- In the fridge - for 3 days in an airtight container.
- In the freezer - for 3 months in an airtight container.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
