Every fall I find myself reaching for this apple cheesecake recipe whenever apples are overflowing at the market and cozy dessert cravings strike. The creamy vanilla cheesecake base pairs with tender cinnamon apples and a buttery oat crumble for a treat that always makes my kitchen smell like home.
Why You’ll Love This Recipe
Uses common pantry and fridge staples so you do not need any fancy ingredients
Blends classic New York cheesecake richness with the comforting flavors of apple crisp
Perfect for making ahead for special gatherings or an indulgent weekend
Both show stopping and easy enough that even first timers succeed
I baked this for my dad’s birthday one chilly October and the warm scent had everyone hovering in the kitchen before it even cooled. It is one of those recipes friends ask for as soon as they have a bite.
Ingredients
Graham cracker crumbs: contribute a nutty and sweet base that supports the cake
Unsalted butter, melted: gives the crust and crumble richness without added salt
Granulated sugar: for the crust and cheesecake adds structure and sweetness
Fresh apples, peeled and sliced: choose crisp firm apples like Honeycrisp or Granny Smith for best texture and bright flavor
Brown sugar: deepens the apple filling and crumble with caramel notes
Ground cinnamon and nutmeg: both classic spices for apple desserts add warmth
Cream cheese: use full fat blocks for the most luscious and creamy filling
Vanilla extract: rounds out all the flavors with floral notes use pure extract if possible
Large eggs: bind the cheesecake filling and provide that signature silky texture
All purpose flour and oats: help give the crumble structure and add a bit of chew
Cold unsalted butter, cubed: creates pockets of buttery crunch in the crumble
Instructions
Prep the Crust:
Mix the graham cracker crumbs melted butter and sugar in a bowl with a fork until it resembles damp sand. Firmly press this mixture into the bottom of a 9 inch springform pan using your fingers or a measuring cup. Chill it while you make the filling.
Cook the Apples:
In a skillet over medium heat melt butter until sizzling but not browned. Add apples brown sugar cinnamon and nutmeg. Stir gently and cook until the apples are just turning tender but still hold their shape. This usually takes about 5 to 7 minutes. Let them cool so they do not melt the cheesecake filling.
Make the Cheesecake Batter:
Using an electric mixer or lots of elbow grease beat the cream cheese granulated sugar and vanilla extract until completely smooth and creamy. Scrape down the bowl regularly so you do not get any lumps. Beat in the eggs one at a time just until each is blended in. No overbeating here or you risk cracks later.
Layer the Cake:
Pour half of the cheesecake batter into the crust and spread evenly. Spoon half of the cooked apples on top in an even layer. Repeat with the remaining batter and apples.
Mix the Oat Crumble:
In a separate bowl combine flour oats brown sugar and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter in until you have pea sized crumbles.
Top and Bake:
Sprinkle the oat crumble over the top of the layered cheesecake. Bake on the center rack of your preheated oven for 50 to 60 minutes. You want the edges set but the center just a little wobbly when you jiggle the pan.
Cool and Chill:
