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–+ servings
Slice of apple crunch cheesecake with caramel sauce on top.

Apple Crunch Cheesecake

This sweet, warm and creamy apple crunch cheesecake is super delicious. This cheesecake has four layers: a graham cracker crust, cheesecake filling, spiced apple layer and crisp topping.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 8 hours
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices

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

Tips
  • 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.
Storage
  • In the fridge - for 3 days in an airtight container.
  • In the freezer - for 3 months in an airtight container.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.