Name: Apple Crisp Cheesecake
Ingredients: 2 tablespoons unsalted butter; 4 cups apples, (cored, peeled & thinly sliced); 6 tablespoons water; 6 tablespoons brown sugar; 1 tablespoon flour; 1/2 teaspoon cinnamon; 1 cup vanilla wafer cookie crumbs ((this is about 2 cups of whole vanilla wafer cookies, processed into crumbs)); 4 tablespoons butter, (melted (unsalted or salted butter will work)); 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 32 ounces cream cheese, (room temperature); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/3 cup sour cream, (room temperature); 2 teaspoons vanilla extract; 1 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 4 large eggs, (room temperature); 1/2 cup brown sugar; 3/4 cup flour; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/3 cup unsalted butter, (room temperature, cubed)

side view of apple crisp cheesecake that has been cut into with apples and crumb topping visible on slice of cheesecake

Creamy cheesecake topped with apples and a buttery brown sugar crumble topping. This apple crisp cheesecake is the perfect dessert for fall and Thanksgiving!

This dessert combines one of Mike’s favorite desserts, apple crisp, with one of my favorite desserts, cheesecake. I first made this a few years ago, but wanted to tweak a few things before posting it. And then somehow forgot about it. But now the tweaks have been made and it’s just perfect!

slice of apple pie cheesecake on plate next to cake stand with full cheesecake sitting on it and apples in the background

It starts with a cinnamon vanilla wafer crust. Nilla wafers are one of my favorite crusts to use for cheesecake. And this apple cheesecake definitely needed a hint of cinnamon, and nutmeg, added to the crust! Then it’s got a creamy cheesecake filling, also with a hint of cinnamon and nutmeg, to emphasize the flavors you find in apple pie.

I topped that with cooked spiced apples. That was a big tweak I made, cooking the apples before adding them. The first time I made this, I didn’t cook the apples and they were still slightly crunchy. Even though the cheesecake bakes for a long time, it’s at a low temperature, so the apples don’t always get soft enough. Cooking them down slightly before adding them to the cheesecake ensures you have soft apples!

Then it’s topped with a buttery, brown sugar crumble topping! And it’s the most wonderful tasting dessert! It is quite a few steps, but oh so worth it! Cheesecake is always great though because it needs to be made ahead and refrigerated. So it’s ready and waiting to serve and not something you need to prep last minute.

side view of cut apple crisp cheesecake with a piece being removed from cheesecake

apple crisp cheesecake on marble and wood cake stand with apples next to cake stand

overhead shot of slick of apple crisp cheesecake laying on it's side on a plate

5 from 3 votes

Apple Crisp Cheesecake

Creamy cheesecake topped with apples and a buttery brown sugar crumble topping. A perfect dessert for fall and Thanksgiving!

Ingredients

Apples:

2 tablespoons unsalted butter
4 cups apples, cored, peeled & thinly sliced
6 tablespoons water
6 tablespoons brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon

Crust:

1 cup vanilla wafer cookie crumbs (this is about 2 cups of whole vanilla wafer cookies, processed into crumbs)
4 tablespoons butter, melted (unsalted or salted butter will work)
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Cheesecake:

32 ounces cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup sour cream, room temperature
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
4 large eggs, room temperature

Crumble Topping:

1/2 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup unsalted butter, room temperature, cubed

Instructions

Apples:

In a large skillet or saucepan melt 2 tablespoons unsalted butter over medium low heat.
Add in 4 cups apples, 6 tablespoons water, 6 tablespoons brown sugar, 1 tablespoon flour and 1/2 teaspoon cinnamon.
Cook, stirring occasionally for about 4 minutes, until apples are slightly softened.
Set aside to cool to room temperature.

Crust:

Preheat oven to 350ºF.
Grease a 9 inch springform pan.
In a medium size mixing bowl, thoroughly mix together 1 cup vanilla wafer cookie crumbs, 4 tablespoons melted butter, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Press crumb mixture onto bottom of pan in an even layer.
Bake for 8 minutes.
Remove crust and lower oven temp to 300ºF.

Cheesecake:

In the bowl of a stand mixer fitted with the paddle attachment, beat the 32 ounces cream cheese, at medium-low speed to break up and soften it slightly, about 1 minute.
Add 1/2 cup granulated sugar and 1/2 cup brown sugar beat until smooth.
Add in 1/3 cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon cinnamon and 1/4 teaspoon ground nutmeg and mix until combined.
Add 4 eggs, one a time, mixing after each egg, just until mixed in. Make sure filling is well mixed, but do not over mix.
Pour cheesecake filling onto baked crust.
Spread the cooled, cooked apples in an even layer over cheesecake.

Crumble Topping:

In a medium bowl, stir together 1/2 cup brown sugar, 3/4 cup flour, 1 teaspoon cinnamon & 1/4 teaspoon salt.
With a pastry blender, cut in 1/3 cup unsalted butter, until mixture is crumbly.
Spread topping over apples in an even layer.
Place pan on a baking sheet (the butter in the crust can leak out) and bake at 300ºF for 60 minutes or until cheesecake is 150ºF in center. (Crumb topping will look golden, center of cheesecake will still be a little jiggly).
Cool cheesecake to room temperature.
Once cooled, wrap tightly in plastic wrap and refrigerate 6-8 hours or overnight.

To Serve:

Remove cheesecake from refrigerator and remove sides of springform pan.
Cut into slices and serve.
Store any leftover cheesecake in airtight container in refrigerator.

close up side view of apple cheesecake with slice of apple visible in cheesecake

Be sure to follow our Food & Recipes Pinterest Board for more inspiration!

-Manda

3 comments

CaliSaturday, November 22, 2025 - 8:07 pm

Made this for my daughter’s birthday, she loves apples and cheesecake, so it was the perfect combination. We devoured it! Will be making for Thanksgiving so we can have it again! ReplyCancel
JaylinFriday, November 28, 2025 - 10:30 pm

the flavor of this – amazing!!! i didn’t want to share with my family, hahahaha! will be making this regularly!ReplyCancel
AshleighSunday, November 30, 2025 - 12:03 pm

Made this for Thanksgiving and our family loved it! ReplyCancel