Apple Crisp Cheesecake Recipe with Cinnamon Streusel Topping

Apple crisp cheesecake features a thick graham cracker crust, a tangy vanilla cheesecake layer, cinnamon-spiced apples and an oatmeal crumble on top. The filling is silky and rich with the ideal apple-cinnamon balance. Finish with a drizzle of salted caramel for a standout fall dessert.

This dessert marries two favorites — apple crisp and New York–style cheesecake — to create a decadent centerpiece for apple season or Thanksgiving. The cheesecake is luxuriously smooth and sits on a sturdy, slightly spiced graham cracker crust. A layer of sweet cinnamon apples tops the cheesecake, followed by a crunchy oatmeal crumble for texture and contrast.

The tartness of the apples complements the tangy cheesecake, while the creamy filling contrasts with the crunchy crust and crisp topping. For an extra touch, drizzle salted caramel over individual slices when serving.

Making Apple Crisp Cheesecake

The recipe has four components: the crust, the cheesecake filling, the cinnamon apples and the crisp topping. Because of these layers, preparation takes some time and the finished cheesecake must chill in the refrigerator for at least 6 hours after baking, so plan to make it a day ahead for best results.

Begin with the crust by combining crushed graham crackers, a little brown sugar and a pinch of cinnamon. Stir in melted butter until the mixture resembles damp sand. Press this into the bottom and about halfway up the sides of a 9-inch (23-cm) springform pan, then bake the crust alone for 8–10 minutes. Pre-baking the crust helps it stay crisp and supports the cheesecake.

While the crust bakes, prepare the filling, apples and crisp topping. I like to make the apples and crumble first so they’re ready once the cheesecake batter is finished. Peel, core and very thinly slice two large apples, then toss them with brown sugar and cinnamon and refrigerate until needed.

The crisp topping combines flour, brown sugar, cinnamon, quick oats and melted butter. It should be crumbly and hold together if squeezed in your hand. I prefer smaller crumbles for easier slicing after baking, so I use quick oats rather than old-fashioned oats.

The cheesecake filling is straightforward: beat cream cheese with granulated and brown sugar until smooth, then add corn starch and cinnamon. Mix in sour cream and vanilla, and finally beat in eggs one at a time just until combined. The brown sugar and cinnamon enhance the apple flavor, and the corn starch helps the cheesecake set and reduces cracking.

To assemble, pour the filling over the cooled crust and smooth the surface. Arrange the sliced apples in an even layer on top — do not pour any liquid from the apple bowl onto the filling. Sprinkle the oatmeal crumble evenly over the apples. It may seem like a lot, but it settles during baking.

Note: Placing the apples on the bottom made the crust soggy in tests, so keep the apples above the filling.

The cheesecake is baked in a water bath to maintain moisture and ensure a silky texture while reducing the chance of cracks. Wrap the outside of the springform pan with tin foil at least three times to seal seams, place the wrapped pan inside a large roasting pan, then pour about 1/2–1 inch of boiling water into the roasting pan before sliding it into the oven.

Note: You do not need to use a water bath when pre-baking the crust.

Baking Tips

• Bring the cream cheese, sour cream and eggs to room temperature before starting — remove them from the refrigerator 30–60 minutes ahead.
• If graham crackers aren’t available where you live, use crushed digestive biscuits as a substitute.
• Choose crisp, slightly tart apples since they soften and sweeten during baking. Granny Smith is ideal; crisp Gala or Ambrosia also work. Avoid McIntosh and Red Delicious for this recipe.
• Quick oats produce smaller, more uniform crumbles that make slicing easier, though old-fashioned oats will also work. Do not use instant oats, which can make the topping too dry.
• Cool the cheesecake slowly, then refrigerate for at least 6 hours or overnight to ensure it sets properly. I recommend baking the cheesecake the day before serving.

More fall cheesecake ideas to try later include pumpkin cheesecake, pecan pie cheesecake, caramel apple cheesecake and a no‑bake pumpkin cheesecake.