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Apple Crisp Cheesecake with Brown Sugar Oat Crumble

Apple crisp cheesecake combines a smooth, tangy baked cheesecake with tender cinnamon apples and clusters of golden brown sugar oat crumble. A graham cracker crust and make-ahead chilling time make each slice easy to serve neatly.
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Prep Time 35 minutes
Cook Time 1 hour 41 minutes
resting and chilling 7 hours
Total Time 9 hours 16 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 1 cup light brown sugar packed, divided (1/4 cup for the crust, 1/4 cup for the apples, and 1/2 cup for the crumble)
  • 0.75 cup unsalted butter divided (5 tablespoons melted for the crust, 2 tablespoons for the apples, and 5 tablespoons cold for the crumble)
For the cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs large, room temperature
  • 1 cup sour cream room temperature
  • 1 tsp vanilla extract
For the apple topping
  • 1.5 tsp ground cinnamon divided (1 teaspoon for the apples and 1/2 teaspoon for the crumble)
  • 3 apples medium (about 1 1/4 pounds), peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
For the crumble
  • 0.75 cup old-fashioned rolled oats
  • 0.5 cup all-purpose flour
  • 0.25 tsp kosher salt

Equipment

  • 1 9-inch springform pan
  • 1 10-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Grease the bottom and sides of a 9-inch springform pan.
  3. Stir the graham cracker crumbs with 1/4 cup brown sugar.
  4. Mix in 5 tablespoons melted butter.
  5. Press the mixture firmly over the bottom of the pan.
  6. Bake for 9–10 minutes, until set and fragrant.
  7. Cool the crust while you make the filling.
Bake and cool the cheesecake
  1. Reduce the oven temperature to 325°F.
  2. Beat the cream cheese and granulated sugar in a large bowl on medium-low speed until smooth.
  3. Beat in the eggs one at a time on low speed, mixing just until incorporated.
  4. Mix in the sour cream and vanilla until smooth.
  5. Pour the filling over the crust.
  6. Bake for 60–70 minutes, until the edges are set and the center jiggles slightly when the pan is gently nudged.
  7. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
  8. Transfer it to a rack to cool to room temperature.
  9. Cover and refrigerate for at least 6 hours.
Cook the apple topping
  1. Toss the apples with the lemon juice, 1/4 cup brown sugar, and 1 teaspoon cinnamon.
  2. Melt 2 tablespoons butter in a 10-inch skillet over medium heat.
  3. Add the apples and cook for 6–9 minutes, stirring occasionally, until just tender.
  4. Stir the cornstarch and water together.
  5. Stir the mixture into the skillet and cook for 1 minute, until the sauce is glossy and thickened.
  6. Cool the apple topping completely.
Bake the crumble and assemble
  1. Preheat the oven to 350°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Combine the oats, flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and salt.
  4. Work in 5 tablespoons cold butter until crumbly.
  5. Spread the crumble on the baking sheet.
  6. Bake for 16–20 minutes, stirring once halfway through, until golden brown.
  7. Cool completely, then break into clusters.
  8. Release the springform sides.
  9. Spread the cooled apples over the chilled cheesecake.
  10. Scatter the crumble over the top just before serving.

Notes

For neat slices, chill the cheesecake fully and add the crumble just before serving. Refrigerate covered for up to 4 days; it freezes well without the crumble topping. For a gluten-free version, use certified gluten-free graham cracker crumbs and oats, plus a 1:1 gluten-free flour blend.