Go Back
–+ servings

Apple Crisp Cheesecake

This apple crisp cheesecake is the ultimate fall dessert—layered with creamy cheesecake, cinnamon-spiced apples, and topped with a warm caramel drizzle. A cozy and decadent treat you’ll want to make again and again!
Print Recipe Pin Recipe
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 4 hours
Total Time: 5 hours 25 minutes
Course: Dessert
Cuisine: American, Canadian
Keyword: apple cheesecake, apple crumble, cheesecake
Servings: 12 slices
Calories: 367kcal
Author: Deborah McDonald
Cost: $10

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

Here are a few little tricks I’ve picked up after making this cheesecake more times than I can count. These tips will help you get that perfectly creamy texture and cozy apple flavor every time!
  • 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.

Nutrition

Serving: 1slice | Calories: 367kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 227mg | Potassium: 167mg | Fiber: 1g | Sugar: 36g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
Tried this recipe?Let us know how it was!