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Apple Crisp Cheesecake

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Apple Crisp Cheesecake says fall to me in a way few other desserts do. You will love the way the oat, walnut, brown sugar and cinnamon crisp goes with the creamy cheesecake under it with the apple filling on top of the graham cracker crust.

A slice of the Apple Crisp Cheesecake sits on a tan oplate with a fork on the plate and a napking in the background.

Although looking at the recipes, it seems to have a lot of parts, they are all so easy and the reward so great, there is really no reason not to make this. particularly love this cheesecake as it requires no water bath. It is perfect for Thanksgiving. It can be frozen and thawed for several days in the refrigerator.

Other cheesecakes for you to enjoy: Easy Pina Colada No Bake Cheesecake, White Chocolate Mocha Cheesecake, Triple Chocolate Cheesecake, and the Pumpkin Cheesecake with a Salted Caramel Sauce.

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What Kind of Apples Are Best?

I'm often asked what kind of apples are best for an apple pie. Hands down, it Northern Spy apples. It's what we used at the bakery and I miss them terribly in my grocery store. There must be two dozen varieties but not a Spy around. So my next choices are a mixture of Granny Smiths and one of the following: Honey Crisps, Pink Ladies or Gala appes.

Is it best Made it in a Mixer or Food Processor?

Quite by accident one day at the restaurant, I found that making cheesecakes in the food processor produces the creamiest cheesecake to be found. The reason is it doesn't incorporate air into the mixture as does a mixer when it's beaten. As far as I've found, this method works on any cheesecake.

Why This Apple Crisp Cheesecake Works

  • Although it has 4 parts, they are all easy.
  • It's especially easy to use a food processor.
  • Each part is delicious by itself but combined it is extraordinary .
  • The entire cheesecake can be made ahead of time and frozen.
  • Thanksgiving is the perfect holiday for this dessert.

Recipe Ingredients

Apple Filling

The apple filling for the Apple Crisp Cheesecake includes apples, raisins, brown sugar, flour, cinnamon, and nutmeg.

FRONT ROW: Cinnamon, nutmeg

MIDDLE ROW: All-purpose flour, raisins, brown sugar

BACK ROW: Apples (Not pictured is 2 tablespoons of white wine)

Crisp Topping

Ingredients for the crisp topping include: regular oats, brown sugar, walnuts, cinnamon, all-purpose flour, and unsalted butter.

FRONT ROW: Cinnamon

MIDDLE ROW: Unsalted butter, walnuts

BACK ROW: Old Fashioned Oats, all-purpose flour, brown sugar

Cheesecake Crust

The crust includes graham crackers and unsalted butter.

FRONT ROW: Unsalted Butter

BACK ROW: Graham Crackers

Cheesecake Layer

The cheesecake includes, cream cheese, granulated sugar, cornstarch, sour cream, eggs, heavy cream and vanilla.

FRONT ROW: Vanilla, cornstarch

MIDDLE ROW: Sour Cream, heavy cream

BACK ROW: Cream Cheese, eggs, granulated sugar

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

The first collage for the Apple Crisp Cheesecake shows two different cheesecake pans one with a spring release and one without, the ingredients for the apple filling in a bowl and then mixed.

Step 1. There are two basic types of cheesecake pans.This one features is a springform pan and has a clasp that opens the side to remove the product. It is the most used by consumers. It also has a waffled bottom plate with a rim on it. Step 2. This is the second type and is used by professionals for several reasons. There is no clasp or springform to break. There is no rim on the edge of the bottom plate to make removing the product difficult. There is no waffling on the plate for the crust to get stuck in. It is just a round piece of aluminum with a solid bottom plate. It is easier to release the product and I show you how at the end of these instruction. There is no right or wrong- just what you are comfortable with. The brand I use is Parrish's 9 x 3" Cheesecake pan with a removable bottom. They are also referred to as Parrish's Magic Pan. Step 3. Soak the raisins in boiling water while preparing the rest of the crust. Peel and cut the apples in thin slices. Place in a large bowl and add the brown sugar, flour, cinnamon and nutmeg. Step 4. Stir well and set aside.

Graham Cracker Crust

This collage shows the crust being made: the grahamm crackers are in the bowl of a food processor then moved to a bowl, the melted butter is added, the crumbs are tossed with a fork to coat with the butter and thenn pressed into the cheesecake pan.

Step 5. Place the graham crackers in the bowl of a food processor. Process until crumbs form. Remove to a bowl. Step 6. Add the melted butter. Step 7. Toss with a fork util the crumbs are evenly coated. Step 8. Spray the cheesecake pan with a non-stick baking release and pour the crumbs into the pan. Distribute them evenly and press them into the bottom of the pan. Set aside.

Apple Crisp Topping

To make the crisp topping, the dry ingredients a put into the processor, they are processed, the cold butter is added in chunks and everything is processed until crumbs form.

Step 9. Without cleaning the processor, add the dry ingredients for the apple crisp topping. Step 10. Pulse to mix briefly. Step 11. Cut the butter up into pieces and place over the dry ingredients. Step 12. Pulse until crumbs form. Do not over process or you will make a paste. Remove to a bowl and refrigerate.

Cheesecake Layer

This collage shows the cheesecake filling being made by putting the cream cheese, sugar and cornstarch in the processor, adding the eggs, then sour cream, heavy cream and vanilla and processed until mixed.

Step 13. Wipe out the processor bowl. Add the softened cream cheese, granulated sugar and cornstarch to the processor bowl. Process to mix completely. Step 14. Add the eggs; process. Step 15. Add the sour cream, heavy cream and vanilla. Step 16. Process, scraping down as necessary, until completely mixed and creamy.

Assembly

This collages shows the assembly - the apples are added to the crust, the cheesecake filling is poured in and the apple crisp topping is added to the top.

Step 17. Squeeze the water from the raisins and add stir them into the apples. Place them evenly over the crust. Step 18. Pour the cheesecake over the apples and smooth it out. Step19. Starting at the sides, add the crumbs over the cheesecake. Step 20. Fill in the center with the crumbs making sure they are evenly distributed. Bake as directed.

Releasing the Cheesecake

The final collages shows the hair dryer next to the outside of the cheesecake pan, the cheesecake placed on a can, the bottom slid down and tow pancake turners under the crust to move it to a serving plate.

Step 21. Place a hair dryer o n high about ¼" away from the side of the pan. Go around the pan slowly to heat the side. Step 22. Place the pan on top of a 28 ounce can. Step 23. Slide the side of the pan down. If it sticks, repeat heating. Step 24. Place the cheesecake on a work surface and place two pancake turners between the crust and the bottom plate of the pan. Go around the bottom to release it. Place one on each side of the cheesecake and lift it off onto a cardboard round or a serving plate. Refrigerate or freeze. Then wrap it well in foil.

Recipe FAQ'S

What's the difference between a crumble and a crisp topping?

A crumble does not contain oats but can use nuts and is then referred to as a streusel but a crisp uses both oats and nuts. Why

Why do cheesecakes often use water baths?

The water baths provide a humid, stable, even heat so the cheesecake doesn't crack and the sides don't get overly baked before the center does.

How do you make a water bath?

Cheesecake pans and springform molds have removable sides so the pan has to be wrapped well in foil. After the pan is filled, place it in a larger pan, such as a roasting pan, and fill it with hot water half way up. If the cheesecake is baked at a low temperature, the water may need to be refilled. So check on it about ⅔ of the way through baking. There is a myth that opening the door will cause the cheesecake to crack. What causes the cheesecake to crack is running out of water to temper the heat.

Storage and Freezing

The cheesecake can be made several days ahead or frozen. If it is frozen, it will take a couple of days to thaw in the fridge.

It is safest to leave it in the pan and then release it after it sits for a couple of hours at room temperature.

In any case, if freezing, place it in the freezer and freeze it until hard. Wrap it securely in foil and return it to the freeze for up to 3 months.

The cheesecake should be stored in the refrigerator but is best served cool but not cold.

Expert Tips

  • This recipe must use a 9x3" deep pan with a removable bottom. It will rise to the 3" and cannot be turned upside down to release.
  • Use firm apples when baked as mentioned above so they don't turn mushy after baking.
  • Never line the bottom of the pan with parchment paper as it is next to impossible to remove. Just spray the pan with a non-stick baking release and it will come out easily.
  • During baking, the sides of the cheesecake may rise higher than the center, just press them flat immediately upon removing from the oven.
  • Bake about ⅔ of the way then tent the top loosely to prevent the crisp from over browning.
  • Be sure to squeeze all of the water from the raisins.
  • You will need 4 large apples to make up the 1 pound needed after peeling, coring and slicing.
  • Slice to apples thinly to make sure they bake well.
  • Old fashioned oats should be used.
A slice of the Apple Crisp Cheesecake sits on a tan plate with a fork on the plate and a napkin in the background.

In the Mood for More Cheesecakes

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important and I appreciate it and I appreciate you.  

A slice of the Apple Crisp Cheesecake sits on a tan oplate with a fork on the plate and a napkin in the background.

Apple Crisp Cheesecake

Helen S. Fletcher
Apple Crisp Cheesecake says fall to me in a way few other desserts do. You will love the way the oat, walnut, brown sugar and cinnamon crisp goes with the creamy cheesecake under it with the apple filling on top of the graham cracker crust.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 25 minutes
Total Time 2 hours 25 minutes
Course Cheesecake
Cuisine American
Servings 12 servings
Calories 606 kcal

Equipment

  • 9x3 cheesecake or springform pan

Ingredients

Apple Filling

  • ¼ cup raisins (30 grams)
  • 1 pound apples, cored and cut (454 grams) 4 large apples
  • ⅓ cup brown sugar (65 grams)
  • 2 tablespoons all-purpose flour (15 grams)
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons white wine, optional

Graham Cracker Crust

  • 1 ⅓ cups graham cracker crumbs (190 grams)
  • 6 tablespoons unsalted butter, melted (90 grams or ¾ stick)

Apple Crisp Topping

  • ¾ cup old fashioned oats (60 grams)
  • ½ cup brown sugar (100 grams)
  • ½ cup walnuts (60 grams)
  • ½ teaspoon cinnamon
  • ⅓ cup flour (45 grams)
  • 6 tablespoons unsalted butter, cold (90 grams or ¾ stick)

Cheesecake Layer

  • 1 ½ pounds cream cheese, room temperature (680 grams or 3- 8 ounce pkgs)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons cornstarch
  • 3 large eggs
  • ¼ cup sour cream
  • 3 tablespoons heavy cream
  • 2 teaspoons vanila (Mccormick is fine)

Instructions
 

Apple Filling

  • Soak the raisins in boiling water while the rest of the ingredients are prepared.
  • Peel, core and thinly slice the apples. All of the 4th apple may not be needed. Pllce in a large bowl.
  • Combine the brown sugar, flour, cinnamon and nutmeg. Add to the apple mixture, stirring well.
  • Stir in the white wine if using. Set aside.

Graham Cracker Crust

  • Spray the cheesecake pan with a non-stick baking release.
  • Break up the graham crackers between your hands and place them in the bowl of a food processor. Process to make crumbs. Remove to a bowl.
  • Melt the butter and pour over the crumbs. Toss with a fork to evenly coat the crumbs.
  • Pour into the prepared pan, even them out and press them firmly against the bottom of the pan. Set aside

Apple Crisp Topping

  • Without cleaning the processor bowl, add the oats, brown sugar, walnuts, cinnamon and flour. Process briefly to mix well.
  • Cut the cold butter into 8 tablespoons, then cut those in half. Add to the processor. Pulse until fairly large crumbs form. Do not over process or a paste will form. Place in a bow and refrigerate while preparing the rest of te recipe.

Cheesecake Layer

  • Wipe out the processor bowl. Place the cream cheese, granulated sugar and cornstarch in the bowl and process until smooth.
  • Add the eggs, processing until smooth, scraping down as necessary.
  • Add the sour cream, heavy cream and vanilla. Process until smooth, scraping down as necessary.

Assembly

  • Preheat the oven to 400°F.
  • Squeeze all the water from the raisins. Stir into the apple mixture. Pour over the graham cracker crust.
  • Pour the cream cheese layer over the apples. Be sure to remove all of the cheesecake mixture as shown in the photos.
  • Smooth out the layer.
  • Starting at the edge of the pan, add the crisp topping over the cheese cake layer. Fill in the center with the remaining crisp.
  • Line a sheet pan with parchment paper. Place the cheesecake in the middle of the pan. Bake for 15 minutes.
  • Reduce the heat to 350°F. Continue baking for approximately 70 more minutes. Tent the top about ⅔ of the way through baking so the crisp doesn't get too brown.
  • The cheesecake will be done when it is barely wiggly in the center. Place on a cooling rack to cool. If the sides have raised up while baking, push them down with a large spoon to flatten them. This needs to be done as soon as it comes from the oven and before it sets up.
  • When cool, place in the fridge to set up.

Releasing the Cheesecake

  • To release the cheesecake after it has set up, go around the outer edge slowly with a hair blower set on high. Center the cheesecake on a 28 ounce can and slide down the side.
  • Place two pancake turners between the crust and the bottom plate of the cheesecake pan. Slide them back and forth to make sure the bottom is free. Lift the cake onto a cake board or serving plate.
  • Store in the refrigerator for several days or freeze hard, wrap well in foil and hold in the freezer for up to 3 months. Thaw in the fridge for 2 days.
  • Serve cool but not cold.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
Unless otherwise noted, salt refers to table salt.
­­­­­­­­­­­­­­­­Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
_________________________________________________
This recipe must use a 9x3" deep pan with a removable bottom. It will rise to the 3" and cannot be turned upside down to release.
Use firm apples when baked as mentioned above so they don't turn mushy after baking.
Never line the bottom of the pan with parchment paper as it is next to impossible to remove. Just spray the pan with a non-stick baking release and it will come out easily.
During baking, the sides of the cheesecake may rise higher than the center, just press them flat immediately upon removing from the oven.
Bake about ⅔ of the way then tent the top loosely to prevent the crisp from over browning.
Be sure to squeeze all of the water from the raisins.
You will need 4 large apples to make up the 1 pound needed after peeling, coring and slicing.
Slice to apples thinly to make sure they bake well.
Old fashioned oats should be used.
 

Nutrition

Serving: 12servingsCalories: 606kcalCarbohydrates: 59gProtein: 8gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 141mgSodium: 268mgPotassium: 255mgFiber: 3gSugar: 40gVitamin A: 1286IUVitamin C: 2mgCalcium: 106mgIron: 2mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
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  1. Linda C. says

    Thank you very much for a delicious cheesecake recipe. Couple of questions: do you think you can substitute a Greek yogurt for the cream cheese? I've tried it in other recipes and it's worked well, just to cut the calories....also, if I use a Norther spy apple, would I have to partially cook the apples to get them to bake through? what about a caramel sauce drizzle on top?

    Reply

    • hfletcher says

      Hi Linda: Thanks for commenting. I have no idea about the greek yogurt. My first thought is it is very astringent and I know would alter the taste and maybe the texture. However, you can use 1/3 less calorie cream cheese or neufchâtel to cut the calories with no adverse effects. All of the apples will cook in about the same time. Just don't cut the too thickly. Look at the photo and that is about the thickness you want. Sure you could use a caramel drizzle but if you are concerned about the calories you might want to forgo that.

      Reply

      • Linda C. says

        Thanks so much. I tried to buy your book in Canada, but unfortunately amazon.ca doesn't carry it.

        Reply

        • hfletcher says

          Hi Linda: Are you referring to European Tarts or Baking as a Business? Thanks for following.

          Reply

          • Linda C. says

            The book I was referring to was "The New Pastry Cook", and "Baking as a Business" is also not available on amazon.ca. But I will continue to follow your posts, they're really interesting and informative. Thank you!

          • hfletcher says

            The "New Pastry Cook" is out of print but can often be found as used on Amazon.com or Ebay (although I'm not sure why it is not available in Canada). "Baking as a Business" is only available on my website and is a downloadable PDF. As such you should be able to order it by clicking on the Order Now button.

          • hfletcher says

            In checking just now, "Baking as a Business" can be ordered from Canada by clicking on the Order now button.

  2. Cuisine Kathleen says

    It looks delicious, what could be bad with all those delicious ingredients! I, too, will make it for Thanksgiving. I will use a spring form pan.
    Thank you!

    Reply

    • hfletcher says

      Hi Kathleen: thanks for letting me know. Make sure your pan is at least 2 1/2 inches deep as this came almost to the top of my 3inch pan

      Reply

  3. Eva Forson says

    Looks wonderful. I will surely make it for Thanksgiving!

    Reply

    • hfletcher says

      Hi Eva - I think you'll love it. Thanks for your ongoing support.

      Reply

  4. AnneB says

    Thank you for giving us this great sounding recipe with all the helpful photos. What are "baker's raisins"? I looked elsewhere on your blog for an explanation but didn't see one.

    Reply

    • hfletcher says

      Hi Anne: Baker's raisins can be found with regular raisins in grocery stores. They are much more moist, don't need soaking and don't get hard when baked. I love them - don't like the price! The only company I know that makes them is the one in the red box. Sorry, but I can't remember the name. Hope this helps.

      Reply

  5. Vicki Bensinger says

    I'm sorry Helen I didn't mean to reply in your place. I saw the commnt and having made one recently put in my two cents. I apologize! Thank you for the nice comment but I am not from Le Corden Bleu.

    Reply

    • hfletcher says

      Hi Vicki: Sorry about that - I will make a correction. I am working with another Vicki at Le Corden Bleu and got the two of you mixed up.

      Please do not every feel you can't make suggestions or reply to anything. It is a compliment and I appreciate the time taken to do so.

      Reply

  6. salim says

    lots of appreciations.

    Reply

    • hfletcher says

      Hi Salim: You are very welcome and I hope you make it.

      Reply

  7. Vicki Bensinger says

    This looks fantastic. Have you ever tried leaving it to cool in the oven. I've never heard of using a hair dryer to Release it but then I usually use a springform pan. I will try that and hopefully the crumbs won't go flying!

    Beautiful recipe. I will make it for thanksgiving. ;-)

    Reply

    • hfletcher says

      Hi Vicki: A lot of the cheesecakes we made at the shop were left in the oven to cool for an hour before they were removed. Played havoc with our ovens as that tied some of them up for 2 hours or more. But well worth it. This one doesn't need any special treatment. Yay!!!!! Thanks for the helpful reminder.

      Reply

  8. Hilda says

    Looks delicious, Helen. It must have been, as there wasn't a crumb left after your class at Kitchen Conservatory. I wonder if one could substitute a gluten-free flour to make it edible for the gluten-avoiding members of the family who will be at Thanksgiving without ruining it for the rest of us.

    Reply

    • Vicki Bensinger says

      I've made a gluten free one using gluten free graham crackers that they sell at Whole Foods and it turned out delicious. You couldn't even tell the difference.

      Reply

      • hfletcher says

        Hi again Vicki: Really good suggestion. If you read further down, you will see Hilda already asked about this. Will be posting this for gluten free people. Thanks so much for the assist.

        Reply

    • hfletcher says

      Hi Hilda: Good question. The answer is from another reader, Vicki Bensinger of Le Corden Bleu. She got gluten free graham crackers from Whole Foods and substituted those in a cheesecake she made (not this one). So go there, get the crackers and no one will know the difference.

      Reply