Description
A show-stopping dessert that combines two classics: a creamy cheesecake and a buttery apple crisp. This cheesecake features a homemade graham cracker crust, a rich and smooth cream cheese filling, a layer of sweet, spiced cinnamon apples, and a crunchy oatmeal crisp topping. It’s baked in a water bath for a perfectly smooth texture and served with a drizzle of salted caramel sauce.
Ingredients
Scale
- For the Crust:
- 3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- For the Cinnamon Apples:
- 2 large apples (Granny Smith or Gala), peeled, cored, and thinly sliced
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- For the Crisp Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- Boiling water (for water bath)
- Salted caramel sauce, for serving
Instructions
- Preheat the oven to 350°F (180°C). Tightly wrap the outside of a 9-inch springform pan in aluminum foil and lightly grease the inside.
- Crust: In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Stir in 1/2 cup of melted butter. Press the mixture into the bottom and halfway up the sides of the pan. Bake for 8–10 minutes. Set aside.
- Cinnamon Apples: Peel, core, and thinly slice the apples. In a bowl, toss the apple slices with 2 tablespoons of brown sugar and 1 1/2 teaspoons of cinnamon. Refrigerate until needed.
- Crisp Topping: In a separate bowl, mix the flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon. Add the oats, then stir in 1/4 cup of melted butter until the mixture is crumbly. Set aside.
- Cheesecake Filling: In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and 1/4 cup of brown sugar until smooth.
- Add the cornstarch and 1/2 teaspoon of cinnamon and mix. Mix in the sour cream and vanilla extract.
- Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Assemble: Pour the cheesecake filling over the baked crust. Arrange the apple slices evenly on top (avoid adding any juices from the apple bowl). Sprinkle the crisp topping evenly over the apples.
- Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan to create a water bath about 1 inch deep.
- Bake for 50–60 minutes, until the center is mostly set with a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and the water bath. Refrigerate for at least 6 hours or overnight.
- Before serving, remove the cheesecake from the springform pan. Slice carefully and drizzle each piece with salted caramel sauce.
Notes
- This is a multi-step, showstopper dessert perfect for the holidays, combining apple crisp and cheesecake.
- Baking the cheesecake in a water bath (bain-marie) is a crucial step to ensure it bakes gently and evenly, preventing it from cracking.
- Using room-temperature ingredients (cream cheese, sour cream, eggs) is essential for a smooth, lump-free cheesecake filling.
- The cheesecake must be chilled for at least 6 hours or overnight to set completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes (10 min crust, 60 min cake)
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1/16 of cake
- Calories: 600-700
- Sugar: 50-60 g
- Sodium: 400-500 mg
- Fat: 40-50 g
- Saturated Fat: 25-30 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 2-3 g
- Protein: 6-8 g
- Cholesterol: 120-150 mg
