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

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:

  1. In a large skillet or saucepan melt 2 tablespoons unsalted butter over medium low heat.

  2. Add in 4 cups apples, 6 tablespoons water, 6 tablespoons brown sugar, 1 tablespoon flour and 1/2 teaspoon cinnamon.

  3. Cook, stirring occasionally for about 4 minutes, until apples are slightly softened.
  4. Set aside to cool to room temperature.

Crust:

  1. Preheat oven to 350ºF.

  2. Grease a 9 inch springform pan.

  3. 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.

  4. Press crumb mixture onto bottom of pan in an even layer.

  5. Bake for 8 minutes.

  6. Remove crust and lower oven temp to 300ºF.

Cheesecake:

  1. 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.

  2. Add 1/2 cup granulated sugar and 1/2 cup brown sugar beat until smooth.

  3. Add in 1/3 cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon cinnamon and 1/4 teaspoon ground nutmeg and mix until combined.

  4. 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.

  5. Pour cheesecake filling onto baked crust.

  6. Spread the cooled, cooked apples in an even layer over cheesecake.

Crumble Topping:

  1. In a medium bowl, stir together 1/2 cup brown sugar, 3/4 cup flour, 1 teaspoon cinnamon & 1/4 teaspoon salt.

  2. With a pastry blender, cut in 1/3 cup unsalted butter, until mixture is crumbly.

  3. Spread topping over apples in an even layer.

  4. 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).

  5. Cool cheesecake to room temperature.

  6. Once cooled, wrap tightly in plastic wrap and refrigerate 6-8 hours or overnight.

To Serve:

  1. Remove cheesecake from refrigerator and remove sides of springform pan.

  2. Cut into slices and serve.

  3. Store any leftover cheesecake in airtight container in refrigerator.