Apple Crisp Cheesecake

5 from 2 votes

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.

Prep Time1

Cook Time1 25

Total Time2 25

Course: Cheesecake

Cuisine: American

Keyword: Apple cheesecake, Apple Crisp Cheesecake,, cheesecake

Servings: servings

Calories: 606kcal

Author: Helen S. Fletcher

Equipment

9x3 cheesecake or springform pan

Ingredients

Apple Filling

1/4 cup raisins (30 grams)
1 pound apples, cored and cut (454 grams) 4 large apples
1/3 cup brown sugar (65 grams)
2 tablespoons all-purpose flour (15 grams)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons white wine, optional

Graham Cracker Crust

1 1/3 cups graham cracker crumbs (190 grams)
6 tablespoons unsalted butter, melted (90 grams or 3/4 stick)

Apple Crisp Topping

3/4 cup old fashioned oats (60 grams)
1/2 cup brown sugar (100 grams)
1/2 cup walnuts (60 grams)
1/2 teaspoon cinnamon
1/3 cup flour (45 grams)
6 tablespoons unsalted butter, cold (90 grams or 3/4 stick)

Cheesecake Layer

1 1/2 pounds cream cheese, room temperature (680 grams or 3- 8 ounce pkgs)
1 cup granulated sugar (200 grams)
2 tablespoons cornstarch
3 large eggs
1/4 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 2/3 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.

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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 2/3 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