Description
Indulgent apple crisp cheesecake blends creamy, tangy cheesecake with warm cinnamon-spiced apples and a buttery crumble topping. Sweet autumn flavors dance together, promising a delightful dessert you’ll savor with each delectable bite.
Ingredients
Scale
Fruit and Spices:
- 3 medium apples (Granny Smith or Honeycrisp)
- 2 tablespoons (30 milliliters) granulated sugar
- 1 teaspoon (5 milliliters) ground cinnamon
- 1/4 teaspoon (1.25 milliliters) nutmeg
- 1 tablespoon (15 milliliters) lemon juice
Dairy and Eggs:
- 3 (8-ounce / 226 grams) packages cream cheese
- 3 large eggs
- 1 cup (240 milliliters) granulated sugar
- 1/4 cup (60 milliliters) sour cream
- 1/2 cup (113 grams) unsalted butter
- 1/4 cup (57 grams) unsalted butter
Dry Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup (100 grams) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Create a buttery foundation by mixing graham cracker crumbs with sugar and melted butter. Press the mixture firmly into the bottom of a springform pan, ensuring an even surface. Bake at 350°F for 10 minutes, then allow to cool completely.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky smooth consistency. Incorporate eggs individually, blending thoroughly after each addition. Gently fold in vanilla extract and sour cream until well combined.
- Prepare the apple filling by slicing apples and tossing them with sugar, ground cinnamon, nutmeg, and a splash of lemon juice. Carefully layer the seasoned apple slices across the cream cheese mixture, creating an even distribution.
- Craft the crisp topping by combining rolled oats, flour, brown sugar, cinnamon, and nutmeg in a bowl. Drizzle melted butter over the dry ingredients and mix until a crumbly texture forms. Generously sprinkle the mixture over the apple layer.
- Place the assembled cheesecake in a preheated oven at 350°F. Bake for 55-60 minutes, monitoring until the center sets and the top turns golden brown. Remove from oven and allow to cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for a minimum of 4 hours to ensure proper setting and enhanced flavor development. Slice and serve chilled for optimal taste and texture.
Notes
- Choose room temperature ingredients to ensure smooth, creamy cheesecake texture without lumps.
- Avoid overmixing cheesecake batter to prevent cracking and maintain a silky consistency.
- Wrap springform pan in foil to prevent water from seeping in during water bath baking for even cooking.
- Use firm, tart apples like Granny Smith for best flavor and texture in the apple layer.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 358 kcal
- Sugar: 28 g
- Sodium: 165 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg