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Apple Crisp Cheesecake

Apple crisp cheesecake with a graham cracker crust, creamy vanilla-cinnamon filling, and a spiced apple layer topped with a buttery oat crumble. Baked in a water bath until just set for a smooth, sliceable center.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For graham crust:
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp unsalted butter melted
For cheesecake filling:
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
For apple layer:
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For oat crisp topping:
  • 0.75 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold, cubed

Equipment

  • 1 springform pan
  • 1 water bath pan

Method
 

Bake the graham crust
  1. Preheat oven to 325F, then press graham cracker crumbs, sugar, and melted unsalted butter into a 9-inch springform pan. Bake for 8 minutes and set aside.
Cook and cool the apples
  1. Cook diced apples with 1 tablespoon butter, brown sugar, and cinnamon for 5 minutes over heat until softened. Cool completely before assembling.
Make the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth, then add eggs one at a time. Mix in sour cream, vanilla, and cinnamon until fully combined.
Assemble and add the oat crisp
  1. Pour the cheesecake filling over the baked crust, then top with the cooked apples. Scatter the oat crisp topping over the apples.
Bake in a water bath
  1. Bake in a water bath at 325F for 60-65 minutes until the center is just set. Transfer to a rack and cool completely.
Chill and slice
  1. Refrigerate for 6 hours before releasing from the springform pan and slicing. Chill until firm enough to cut cleanly.

Notes

Pro tip: For a smooth top and fewer cracks, keep the water bath simmering gently and avoid overbaking—your center should jiggle slightly when shaken. Refrigerate covered up to 4 days; freeze slices up to 2 months for best texture. For a lighter option, use reduced-fat cream cheese and full-fat sour cream for closer cheesecake flavor and a firmer set.