Apple Crisp Cheesecake

Apple Crisp Cheesecake has a great combination of flavors that is sure to satisfy and enjoy! A perfect crust is topped with a cheesecake layer, then apples and topped with crumbles.

Photo by Debbie R.
Apple Crisp Cheesecake

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

10

servings

Ingredients

  • CRUST:

  • 2

    cups old fashioned oats

  • 1

    cup flour

  • 1/3

    cup brown sugar, packed

  • 3/4

    cup butter, melted

  • 1/4

    teaspoon salt

  • CHEESECAKE FILLING:

  • 3

    (8-ounce) packages cream cheese, room temperature

  • 1/2

    teaspoon vanilla

  • 2/3

    cups sugar

  • 3

    eggs, room temperature

  • APPLE LAYER:

  • 3

    apples, peeled, cored and sliced about 1/4" thick

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon salt

  • 2

    tablespoons sugar

  • Dash nutmeg

  • TOPPING:

  • 1

    cup brown sugar, packed

  • 1

    cup flour

  • 1

    cup old fashioned oats

  • 1/2

    cup chopped pecans

  • 1/2

    teaspoon salt

  • 3/4

    unsalted butter softened

Directions

In a small bowl, combine the oats, flour and brown sugar; stir in butter and salt. Press onto the bottom of a 6-inch springform pan coated with cooking spray; set aside. For filling, in a small bowl, beat cream cheese, vanilla, and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over the crust. Mix the apple slices with the cinnamon, salt, sugar and nutmeg. Arrange apple slices over filling. For topping, combine the brown sugar, flour, oats, pecans, and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices. Bake at 350°F for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Caramel topping may be added to taste just prior to serving. Refrigerate leftovers. Cook's note: Be advised, this recipe calls for the use of a 6 inch springform pan. The cheesecake will be less in diameter and slightly thicker. The apple crisp cheesecake topping measurements have been tripled for those who prefer more topping. If you cover your cheesecake and still prefer more, you can always modify the apple crisp topping measurements on the fly to fit your personal taste.

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