Growing up, my parents would always cook a big Sunday night dinner. Roast beef, mashed potatoes, Yorkshire pudding, and vegetables. To follow, my mother always had something sweet for dessert. I remember how excited I was, thinking all week about what she was going to make, and I was especially excited when I knew it was going to be cheesecake. She would usually make the cheesecake a day early, so it would have time to rest in the fridge overnight. All weekend, I would impatiently stare at the fridge, periodically opening the door to check that it was still there. Come Sunday night after dinner, she would cut me and my sisters a slice, which never seemed to be big enough. I always wanted more, because it was so good, but my mother (having a good judgment), never let us have more than one slice.

Cheesecake has always been one of my favorite desserts. I love pumpkin cheesecake, chocolate cheesecake, and caramel cheesecake, but my favorite cheesecake has to be the apple crisp cheesecake. It’s a perfect combination of flavors and textures. You have the delicious creaminess from the cream cheese layer paired with the tart apples. The cream cheese provides everything that you would normally get from pairing an apple crisp with vanilla ice cream. The graham crumb base of the cheesecake is sweet and nutty, the cream cheese layer is rich and creamy, the apples are sweet and tart, and the crunchy crisp topping just completes the dessert. With Easter right around the corner, this apple crisp cheesecake is the perfect dessert to serve with Sunday brunch or afternoon tea.

Aside from the taste, one of the best things about this cheesecake recipe is that there’s no need to worry if the cream cheese layer cracks while baking because you have all those delicious apples on top to hide any imperfections. Cheesecake can often be an intimidating dessert for people to make, but as long as you follow these few simple rules, your cheesecake should come out perfect every time.

  1. All ingredients should be at room temperature before you begin.
  2. Always bake your graham crust first, to ensure that it stays crisp and firm. Mix the cream cheese filling on low speed avoiding any bubble formation.
  3. Bake the cheesecake to an internal temperature of 150 – 155ºF, regardless of how long the recipe says to bake. Even though the cheesecake may look jiggly and wobbly when you remove it from the oven, it will set as it cools.
  4. Always cool the cheesecake to room temperature before eating, and preferably in the fridge overnight for the best results.
  5. Do not remove the cheesecake from its pan until it has completely cooled.
  6. If you are chilling your cheesecake, let it sit on the counter to come to room temperature before serving. It will taste best.

Now what are you waiting for? Go enjoy!

Apple Crisp Cheesecake

Ingredients

  • 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

With Easter right around the corner, this apple crisp cheesecake is the perfect dessert to serve with Sunday brunch or afternoon tea.

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  • Yield
    14 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    dessert.

Instructions

  • Preheat the oven to 350ºF.
  • Line the bottom of a 9” springform pan with parchment paper.
  • 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.
  • Place the pan in the oven and bake for 10 minutes. Remove and let cool.
  • In a medium-size bowl, toss the apples with lemon juice.
  • 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.
  • In a small bowl, add the all-purpose flour, oats, brown sugar, cinnamon, and melted butter. Mix to combine. Set to the side.
  • 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.
  • Add the sour cream and vanilla and mix until combined.
  • 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.
  • Scoop the apples on top of the cream cheese filling and then top with the apple crumble.
  • 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.
  • Bake the cheesecake for 65 - 70 minutes, or until the internal temperature of the cream cheese layer is between 150-155ºF.
  • 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.
  • Bring the cheesecake to room temperature for 30 minutes before serving.
  • 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