What apples are best for apple crisp cheesecake?

The best apples for this cheesecake are those that balance tartness and firmness think Granny Smith, Honeycrisp, or Gala. They hold their shape during baking and offer a sweet-tart flavor that cuts through the richness of the cheesecake and complements the crisp topping beautifully.

Is a water bath necessary when baking apple crisp cheesecake?

Yes, it’s essential. A water bath creates a gentle and humid baking environment that prevents cracks and ensures an even, creamy texture. Without it, your cheesecake may bake unevenly or split down the center as it cools.

How long does apple crisp cheesecake keep, and can it be frozen?

Refrigerated, the cheesecake stays fresh for 3–5 days. For longer storage, slice and wrap pieces individually, then freeze them. Thaw overnight in the fridge before serving. While freezing works well, the oat crisp topping may lose a bit of crunch upon thawing.

How do I know when the apple crisp cheesecake is fully baked?

Use the jiggle test the edges should be firm while the center wobbles like Jell-O. A thermometer inserted just off-center should read 150–155 °F. Don’t wait until it’s fully firm or you’ll risk overbaking and a dry texture.

Apple Crisp Cheesecake | 7-Step Cozy Fall Favorite- dishibly

Ingredients

Scale

FOR THE CRUST:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

FOR THE FILLING:

24 oz cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

¼ cup sour cream, room temp

3 large eggs, room temp

1 tbsp cornstarch or flour (optional)

FOR THE APPLE LAYER:

3 cups thinly sliced Granny Smith or Honeycrisp apples

¼ cup light brown sugar

1 tsp cinnamon

FOR THE CRISP TOPPING:

½ cup rolled oats

⅓ cup flour

⅓ cup light brown sugar

½ tsp cinnamon

¼ cup unsalted butter, melted

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Instructions

1. Preheat oven to 325°F. Wrap a 9-inch springform pan with foil.

2. Combine crust ingredients, press into pan, and pre-bake for 10 minutes.

3. Beat cream cheese and sugar until smooth. Add vanilla, sour cream, eggs, and cornstarch. Mix gently.

4. Toss sliced apples with sugar and cinnamon. Set aside.

5. Pour cheesecake filling into crust. Layer apples evenly over top.

6. Mix topping ingredients until crumbly. Sprinkle over apples.

7. Place pan in water bath and bake 60–70 minutes until edges are set but center jiggles.

8. Cool in oven for 1 hour, then at room temperature, then chill overnight.

9. Serve slices with whipped cream, caramel, or cinnamon garnish.

Notes

Use room temperature ingredients to ensure a smooth filling.

Freeze individual slices wrapped in parchment and plastic for easy serving later.

Let rest 10–15 minutes before slicing to enhance flavor.

Author: THOMAS
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 260mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg