APPLE CRISP CHEESECAKE
Apple Crisp Cheesecake recipe is the creamy, delectable and basically no fail Fall recipe you’ve been looking for! And, with a apple crumble and salted caramel topping? We’ll take two, please!
Fall is officially here. Crisp coolness is in the air. And, what better way to usher in the new season than with the BEST Fall dessert – delectable Apple Crisp Cheesecake.
Made with cinnamon sliced apples, a little brown sugar and cinnamon, a delicious graham cracker crust topped with caramel apple crisp and salted caramel sauce. It’s by far one of the most delicious Fall desserts we serve. 100% comfort food!
Are you entertaining for the holiday season? Have a potluck at work? Wow your guest with this caramel apple cheesecake recipe, y’all. I can’t wait to hear how you like this apple dessert.
APPLE CRISP CHEESECAKE ESSENTIALS:
Also, if you are looking for an incredibly easy and perfect way to make a creamy cheesecake in your IP, hop over to your local William Sonoma and pick up their box-ready Instant Pot cheesecake mixture. You can also order online. It’s absolutely delicious!
William Sonoma has an entire section of recipes dedicated and supported by IP. I have included a photo of the box for your reference. Their cheesecake mixture also made a perfect cheesecake!
Now, lets get into the good stuff – how you too can create this delicious baked cheesecake recipe!
WHAT TOOLS WILL YOU NEED FOR APPLE CRISP CHEESECAKE?
- 8 or 9 inch springform pan
- Tin foil (optional)
- Mixer (can either be a hand or stand mixer)
- A few mixing bowls
- Non-stick spatula
- Parchment paper (optional)
LOOKING FOR MORE DELICIOUS DESSERT RECIPES? HERE ARE A FEW OF OUR FAVORITES:
- The BEST Mini Vegan Apple Pie Recipe
- Rice Krispie Ice Cream Sandwiches – 4 Ingredients
- Instant Pot Lemon Cheesecake
- Delectable Pears With Honey & Cinnamon
- Hudsonville Dairy Free Ice Cream Cake
TIPS FOR MAKING APPLE CRISP CHEESECAKE:
When you’re making the apple crisp cheesecake batter, I always think it’s a big time saver to leave both the eggs and the cream cheese out on the counter for an hour or two to bring them to room temperature. Doing so will make mixing the ingredients together so much easier and will help ensure your cheesecake does not crack.
Also, before placing the cheesecake into the oven, be sure to tap the springform pan on a hard surface continuously for 30-60 seconds to release any air bubbles.
To make it easier to remove and serve your creamy cheesecake after taking, feel free to line the bottom of your springform pan with parchment paper.
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INGREDIENTS FOR APPLE CRISP CHEESECAKE:
FOR THE CRUST
- Non-stick cooking spray
- 2 1/2 cups crushed graham cracker (it’s perfectly ok to use boxed graham cracker crust, as well)
- 6 tablespoons unsalted butter, melted or softened
- 1/4 cup granulated white sugar
- 1 teapsoon ground cinnamon
- 1/4 teaspoon kosher salt
FOR THE CHEESECAKE FILLING
- 4 (8-ounce) block cream cheese, at room temperature
- 1/4 cup granulated white sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons all purpose flour
- 1/2 teaspoon kosher salt
FOR THE APPLE CRISP TOPPING
- 2 small fresh apples, peeled and finely chopped (I prefer to use Granny Smith apples)
- 1/4 cup brown sugar, tightly packed
- 3 tablespoons unsalted butter, softened at room temperature
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Salted caramel sauce
HOW TO MAKE THE BEST APPLE CRISP CHEESECAKE:
- Preheat oven to 350 degrees.
- In a medium mixing bowl, add graham cracker crumbs, melted butter, brown sugar, salt and cinnamon and combine until mixture is the texture of wet sand. Press the mixture into the bottom of a 8′ or 9″ inch spring form pan. Bake for 5 minutes.
- Next, make the cheesecake mixture. In a large bowl using a hand or electric mixer, beat cream cheese, sugars, sour cream and flour on low until light, fluffy and smooth.
- Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Be sure not to over mix or mix on high speed. Once the mixture is well combined, pour batter into springform pan on top of the crust. NOTE: lightly tap the springform pan on your counter top several times to help release any air bubbles.
- Next, make the apple crisp topping. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Mix well until all ingredients are well combines. Set aside for now.
- Place a good layer of the finely chopped apples on top of the cheesecake then a layer of your apple crisp topping.
- Gently wrap the bottom of your springform pan with aluminum foil and carefully plan in a large roasting pan. Fill the roasting pan with boiling water until it reaches half way up the springform pan. Bake in the oven until the middle of the cheesecake is slightly jiggly, about an hour to an hour and a half.
- Remove the cheesecake from the oven and place on a wire rack to cool completely. Then, place in the refrigerator for 4-6 hours until chilled all the way through.
- Drizzle on caramel topping, serve and enjoy!
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The Best Apple Crisp Cheesecake
A delicious cheesecake topped with apple crisp and salted caramel sauce.
SERVES/MAKES: 8 people
Ingredients:
FOR THE CRUST
- Non-stick cooking spray
- 2 1/2 cups crushed graham cracker (it's perfectly ok to use boxed graham cracker crust, as well)
- 6 tablespoons unsalted butter, melted or softened
- 1/4 cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
FOR THE CHEESECAKE FILLING
- 4 8 ounce blocks cream cheese, at room temperature
- 1/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
FOR THE APPLE CRISP TOPPING
- 2 small apples, peeled and finely chopped (I prefer to use Granny Smith apples)
- 1/4 cup tightly packed brown sugar
- 3 tablespoons unsalted butter, softened at room temperature
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Caramel apple sauce
Instructions:
- Preheat oven to 350 degrees.
- In a medium mixing bowl, add graham cracker crumbs, melted butter, brown sugar, salt and cinnamon and combine until mixture is the texture of wet sand. Press the mixture into the bottom of a 8' or 9" inch spring form pan. Bake for 5 minutes.
- Next, make the cheesecake mixture. In a large bowl using a hand or electric mixer, beat cream cheese, sugars, sour cream and flour on low until light, fluffy and smooth.
- Add vanilla and salt and beat until combined. Add eggs, one at a time, and beat until just blended. Be sure not to over mix or mix on high speed. Once the mixture is well combined, pour batter into springform pan on top of the crust. NOTE: lightly tap the springform pan on your counter top several times to help release any air bubbles.
- Next, make the apple crisp topping. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Mix well until all ingredients are well combines. Set aside for now.
- Place a good layer of the finely chopped apples on top of the cheesecake then a layer of your apple crisp topping.
- Gently wrap the bottom of your springform pan with aluminum foil and carefully plan in a large roasting pan. Fill the roasting pan with boiling water until it reaches half way up the springform pan. Bake in the oven until the middle of the cheesecake is slightly jiggly, about an hour to an hour and a half.
- Remove the cheesecake from the oven and place on a wire rack to cool completely. Then, place in the refrigerator for 4-6 hours until chilled all the way through.
- Drizzle on caramel topping, serve and enjoy!
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Leave A Comment
This recipe used to have cooking instructions for the instant pot but now it’s showing only how to make it in the oven – would love to have recipe with instant pot instructions
I loved this recipe and but I hope I did it correctly as the ingredients say graham crackers, butter, and brown sugar but then the directions leave out the brown sugar and tell you to put salt in…
Hi Lisa! I am so incredibly sorry about that! Thank you so much for catching! I have no idea how that might have been missed, but we are updating as we speak. I hope you have a great holiday!
Thank you for such a yummy recipe. I’m making this for a friend’s birthday dinner tonight. I hadn’t heard of making cheesecake in an instant pot… I’m so excited to find yet another use for mine! I love that the size is much smaller too. She’s going to love this.
Thank you so much, Mindy! And, happy birthday to your friend! I hope you guys have a great celebration. I hope the cheesecake works out well. It’s one of our absolute favorites in our house! Would love to know how it turns out!