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Apple crisp cheesecake is one of my go-to desserts every fall, especially when I’m staring at baskets full of apples from our trees. Each year, I find myself searching for delicious and creative ways to use up the abundance, and this cheesecake has become a favorite I’ve made time and time again.
It’s rich, cozy, and always a hit at gatherings—or honestly, just for a quiet Sunday treat at home. If you’re anything like me and love those comforting fall flavors, you’re going to want to save this one!
Before You Begin
Before you dive into baking this apple crisp cheesecake, here are a few little tips to help things go smoothly in the kitchen. I always find that a little prep makes the experience more enjoyable—and the results even better!
- Use room temperature ingredients: Take your cream cheese and eggs out of the fridge about 30 minutes before you start. This makes mixing easier and gives you a smooth, lump-free cheesecake layer.
- Choose the right apples: I like to use a mix of sweet and tart apples for the perfect balance. Honeycrisp and Granny Smith are always a great combo!
- Prep your springform pan: Give it a light buttering or line the bottom with parchment paper to prevent sticking and make cleanup easier.
- Don’t rush the chill time: This cheesecake needs time to set properly. Let it cool completely before placing it in the fridge, and be patient—it’s worth the wait!
Ingredients You’ll Need
Here’s everything you need to make this unforgettable apple crisp cheesecake:
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened
- ½ cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
Apple Topping
- 4 cups apples, peeled, cored, and thinly chopped
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
Caramel Drizzle
- 7 oz caramel candies
- 2.5 oz sweetened condensed milk
How to Make Apple Crisp Cheesecake
1. Make the Crust
Start by preheating your oven to 350°F (175°C).
In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until the mixture is fully combined and resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan. Set aside.
2. Prepare the Cheesecake Layer
In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla, ginger, and cinnamon. Pour this mixture over the prepared crust and smooth it out with a spatula.
3. Apple Cinnamon Topping
In a small bowl, mix together the chopped apples, brown sugar, and cinnamon. Toss until the apples are evenly coated. Gently spoon the apple mixture over the cheesecake layer.
4. Bake
Place the cheesecake in the preheated oven and bake for 60 to 70 minutes, or until the center is set and the edges are lightly golden. Use a knife to gently loosen the cake from the edges of the pan, but don’t remove the rim just yet. Let it cool to room temperature, then transfer to the fridge to chill.
5. Add the Caramel Drizzle
While the cheesecake is chilling, make the caramel topping. In a small saucepan over medium heat, melt the caramel candies. Stir in the sweetened condensed milk and continue to stir until smooth and pourable. Drizzle generously over the cooled cheesecake. Let it set in the fridge before serving.
Tips for the Perfect Apple Crisp Cheesecake
- Use a mix of apples for the best flavor and texture. I love using one sweet (like Honeycrisp) and one tart (like Granny Smith).
- Room temp cream cheese is key for a smooth filling! Take it out at least 30 minutes before you start baking.
- Line your springform pan with parchment for easy removal.
- Don’t skip the cooling and chilling time—this helps the cheesecake firm up and makes it easier to slice.
- Store leftovers in the fridge for up to 4 days… though I doubt they’ll last that long!
Make It Ahead
This apple crisp cheesecake is a great make-ahead dessert. In fact, I think it tastes even better the next day, once all the flavors have had a chance to meld together. You can bake it the day before your gathering, chill it overnight, and add the caramel topping just before serving.
Serving Suggestions
This decadent cheesecake is a showstopper all on its own, but if you’re looking to go all out, try these ideas:
Add a few toasted pecans for extra crunch.
Serve with a scoop of vanilla bean ice cream.
Top with a dollop of whipped cream and a sprinkle of cinnamon.
More Delicious Apple Recipes
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Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- ½ tsp cinnamon ground
- ¼ cup unsalted butter melted
Cheesecake Layer
- 16 oz cream cheese softened
- ½ cup white sugar
- 2 eggs
- ½ tsp vanilla extract
- ¼ tsp ginger ground
- ¼ tsp cinnamon ground
Apple Topping
- 2 cups apples peeled, cored, and thinly chopped
- ⅓ cup brown sugar
- ½ tsp cinnamon ground
Caramel Drizzle
- 7 oz caramel candies
- 2.5 oz sweetened condensed milk
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, stir together graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan.
- Beat softened cream cheese and white sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla, ginger, and cinnamon. Pour over the crust and smooth the top.
- Toss chopped apples with brown sugar and cinnamon until well coated. Gently spoon the apple mixture over the cheesecake layer.
- Bake for 60–70 minutes, until center is set and edges are lightly golden. Let cool, then refrigerate for at least 4 hours.
- In a saucepan over medium heat, melt caramel candies. Stir in sweetened condensed milk until smooth and pourable.
- Drizzle the cooled cheesecake with caramel topping before serving.
Notes
- Use room temperature cream cheese and eggs – Trust me on this one! It helps everything blend smoothly and prevents lumps in your cheesecake batter.
- Pick the right apples – I love mixing sweet and tart apples, like Honeycrisp and Granny Smith. It gives the cheesecake a beautiful balance and keeps the apple layer from getting too soft.
- Don’t overmix the batter – Mix just until everything is combined. Overmixing adds air to the batter, which can cause your cheesecake to crack.
-
Line your springform pan with parchment paper – It makes removing the cheesecake so much easier (and prettier too).
- Let it cool slowly – Once it’s baked, let the cheesecake cool at room temperature before popping it into the fridge. This helps it set beautifully without any cracks.
- Chill it overnight if you can – The flavors settle and deepen with time. Plus, it slices like a dream when it’s fully chilled.
- Don’t skip the caramel drizzle! – It adds such a rich, buttery finish to the cheesecake and really brings all the fall flavors together.
