Get ready to fall in love with the ultimate autumn dessert: Apple Crisp Cheesecake! Imagine the creamy, tangy goodness of a classic cheesecake meeting the warm, spiced comfort of an apple crisp. This dessert isn't just a treat; it's an experience, bringing together the best of both worlds in one incredible bite.

Perfect for holiday gatherings, cozy nights in, or simply when you're craving something spectacular, this Apple Crisp Cheesecake is surprisingly simple to make. We'll guide you through each layer, from the buttery graham cracker crust to the rich, smooth cheesecake filling, and finally, the delightful apple topping crowned with a crunchy oat streusel.

Why You'll Love This Apple Crisp Cheesecake

• Two Desserts in One: No need to choose between cheesecake and apple crisp when you can have both!
• Seasonal Flavors: Highlights the comforting spices and fresh apples of fall.
• Impressive Presentation: Looks sophisticated but is achievable for home bakers.
• Make-Ahead Friendly: Tastes even better the next day, making it perfect for entertaining.

Ready to bake a dessert that will have everyone asking for the recipe? Let's dive in!

Essential Equipment

Before you begin, gather your tools. A Quality Chef's Knife will make quick work of peeling and dicing your apples. You'll also need a 9-inch springform pan, a large mixing bowl, a hand mixer or stand mixer, and a small saucepan for the apple topping.

Tips for the Perfect Apple Crisp Cheesecake

Choosing the Right Apples

As mentioned in our FAQs, a mix of apples works best. Granny Smith provides a tart counterpoint to sweeter varieties like Honeycrisp or Fuji. Ensure they are firm apples that won't turn to mush when baked.

Room Temperature Ingredients are Key

For a smooth, lump-free cheesecake batter, make sure your cream cheese, eggs, and vanilla extract are all at room temperature. This helps them combine uniformly without overmixing, which can introduce air and lead to cracks.

Don't Overmix the Cheesecake Batter

Mix only until just combined. Overmixing incorporates too much air, which expands during baking and then collapses, causing cracks. A few small lumps of cream cheese are better than an overmixed, airy batter.

The Water Bath Method

Baking your cheesecake in a water bath (bain-marie) is crucial for a creamy, crack-free texture. It provides a moist, even heat, preventing the edges from baking faster than the center.

Cooling is Crucial

Resist the urge to remove your cheesecake from the oven too soon. Gradual cooling is essential. First, let it cool in the turned-off oven with the door ajar, then on a wire rack at room temperature, and finally, a good chill in the refrigerator for at least 4-6 hours (or overnight) will set it perfectly.

Serving Suggestions

This Apple Crisp Cheesecake is a showstopper on its own, but you can elevate it further with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a drizzle of homemade caramel sauce. It's delightful served slightly chilled or at room temperature.

Frequently Asked Questions

We've covered some common questions in our FAQ section above, but here's a quick recap of essential tips:

• Use a mix of apples for best flavor.
• Make it ahead for easier entertaining.
• Bake in a water bath to prevent cracks.
• Store leftovers in the fridge.

We hope you enjoy this incredible Apple Crisp Cheesecake as much as we do. It’s a truly special dessert that combines the best flavors of the season into one harmonious and utterly delicious treat. Happy baking!

FAQs

Apple Crisp Cheesecake

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• Total Time: 8 hours (includes chilling time)
• Yield: 12 servings 1x
• Diet: N/A

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Description

A delightful fusion dessert featuring a creamy, tangy cheesecake base topped with tender, spiced apples and a crunchy oat streusel crisp.

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Ingredients

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For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
2 large eggs, room temperature
1 tsp vanilla extract
½ tsp ground cinnamon
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
¼ cup sour cream
2 tablespoons all-purpose flour
For the Apple Topping:
4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced
2 tablespoons unsalted butter
¼ cup brown sugar, packed
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tablespoon lemon juice
For the Crisp Topping:
½ cup all-purpose flour
½ cup rolled oats
¼ cup brown sugar, packed
¼ tsp ground cinnamon
¼ cup cold unsalted butter, cut into small pieces

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil to prevent water bath leakage.
Step 2: Make the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Step 3: Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add the sour cream, flour, vanilla extract, and ½ tsp cinnamon, mixing until just combined. Beat in the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
Step 4: Pour the cheesecake batter over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water to come halfway up the sides of the springform pan. This creates a water bath.
Step 5: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, remove the foil, and cool completely on a wire rack at room temperature.
Step 6: Make the Apple Topping: While the cheesecake cools, melt 2 tablespoons butter in a medium saucepan over medium heat. Add diced apples, brown sugar, ½ tsp cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, for 8-10 minutes, or until apples are tender-crisp. Let cool completely.
Step 7: Prepare the Crisp Topping: In a small bowl, combine ½ cup flour, rolled oats, ¼ cup brown sugar, and ¼ tsp cinnamon. Cut in the cold butter with your fingers or a pastry blender until coarse crumbs form.
Step 8: Once the cheesecake is cool, gently spread the cooled apple topping evenly over the top. Sprinkle the crisp topping over the apples.
Step 9: Increase oven temperature to 350°F (175°C). Place the cheesecake (without the water bath) back in the oven and bake for 15-20 minutes, or until the crisp topping is golden brown and crunchy.
Step 10: Let the cheesecake cool completely on a wire rack. Then, refrigerate for at least 4-6 hours, or preferably overnight, before carefully removing the springform pan sides and serving.

Notes

For an extra touch, serve with a dollop of fresh whipped cream or a drizzle of caramel sauce. Ensure all dairy ingredients for the cheesecake are at room temperature for the smoothest batter.

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 32g
• Sodium: 280mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 95mg

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