Apple Crisp Cheesecake



  • Crust Ingredients
  • 1 1/3 cups of graham cracker crumbs
  • 1 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • Apple Layer Ingredients
  • 5 cups peeled and chopped Stemilt Piñata apples (4 medium apples)
  • 1/2 lemon squeezed or 1 tbsp lemon juice
  • 1/3 cup of brown sugar
  • 1/3 cup of granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • 1 3/4 cup of water
  • Crumb Topping Ingredients
  • 1/4 cup of all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup of brown sugar
  • 1/2 tsp of cinnamon
  • 2 tbsp unsalted butter, melted
  • Cream Cheese Layer Ingredients
  • 4 - 8 oz packages of cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 tsp vanilla
  • 3 large eggs, room temperature

This apple crisp cheesecake is the perfect dessert to serve on all occasions.

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  • Yield
    14 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category


  1. Preheat the oven to 350ºF.
  2. Line the bottom of a 9” springform pan with parchment paper.
  3. In a medium-size bowl, combine the graham crumbs, granulated sugar, and melted butter. Dump the mixture into the springform pan and press flat with the bottom of a cup.
  4. Place the pan in the oven and bake for 10 minutes. Remove and let cool.
  5. In a medium-size bowl, toss the apples with lemon juice.
  6. In a medium saucepan, bring the brown sugar, granulated sugar, corn starch, cinnamon, and water to a simmer on low heat. Simmer until the mixture has thickened. Add the apples and toss. Remove from the heat while you make the crumb topping and cream cheese layer.
  7. In a small bowl, add the all-purpose flour, oats, brown sugar, cinnamon, and melted butter. Mix to combine. Set to the side.
  8. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on low speed, until smooth, scraping down the sides of the bowl as necessary.
  9. Add the sour cream and vanilla and mix until combined.
  10. Add the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over the graham crust and spread evenly.
  11. Scoop the apples on top of the cream cheese filling and then top with the apple crumble.
  12. Arrange the racks so that you have one in the middle and one on the bottom. Place a baking tray on the bottom rack to collect any drippings from the cheesecake. Place the cheesecake on the middle rack. Note: while the cheesecake is baking it will puff up and a few of the apples may spill over, but don’t worry, once you are finished baking, the cheesecake will shrink back down when it cools.
  13. Bake the cheesecake for 65 - 70 minutes, or until the internal temperature of the cream cheese layer is between 150-155ºF.
  14. Remove the pan from the oven and let cool to room temperature, anywhere from 3 - 4 hours. Once at room temperature, you can remove the springform pan, or you can place cheesecake in the fridge overnight. Before you remove the springform pan run a knife around the outside of the cake to loosen. note: if you cover the cheesecake with cling wrap, the condensation will pool, so remember to flip the cling wrap halfway through so that the water doesn’t drip onto the cake.
  15. Bring the cheesecake to room temperature for 30 minutes before serving.
  16. The cheesecake can be stored in the fridge for 1 week.

Nutritional Information

Per Serving

  • Calories: 636
  • Fat Content: 39g
  • Saturated Fat Content: 23g
  • Unsaturated Fat Content: 16g
  • Trans Fat Content: 0g
  • Carbohydrate Content: 64g
  • Protein Content: 9g
  • Cholesterol Content: 115mg
  • Fiber Content: 2g
  • Sugar Content: 43g
  • Sodium Content: 385mg