Apple Crisp Cheesecake

Apple Crisp Cheesecake

Miriam M. 0

"A great dessert I came up with combining 2 favorites: apple crisp and cheesecake. It's been a hit with my family and friends. Enjoy!"

Ingredients 5 h {{adjustedServings}} servings 342 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Stir lemon juice and water together in a bowl; add apples to stop browning process. Whisk 1/3 cup sugar and cinnamon together in a separate bowl.
  3. Beat cream cheese and 1/4 cup sugar together in a bowl using an electric mixer until smooth; add egg and vanilla extract and mix until evenly combined.
  4. Drain apples and transfer to the graham cracker crust. Sprinkle cinnamon-sugar mixture and oats over apples. Pour cream cheese mixture over apple mixture.
  5. Bake in the preheated oven until top is just beginning to brown, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours.
Tips & Tricks
Apple Crisp II

This satisfying warm dessert goes perfectly with vanilla ice cream.

Apple Berry Crisp

Follow these simple steps to make a classic, all-American dessert.

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Reviews 2

  1. 2 Ratings


This was a fun recipe for me. Instead of using the traditional springform I went with one of my 10x12 pans because of making assorted cheesecakes in bar form for serving trays. I also chose to make my own graham cracker crust and tripled the cheesecake batter, what I really should have done (I'll know better next round) was also triple my small Granny Smith's, cinnamon & sugar and oats. While the flavor was there, because of my alterations, I didn't pack enough humph for that apple-y goodness (this was my opinion not my family's). The recipe is a keeper regardless of how I made it fit for what I was doing. The apples were seasoned nicely as my hubby and kids said, the crust was good. And the cheesecake was nice, firm and still creamy. I used a water bath method and when it started getting that golden color I needed. I turned off the oven without opening it and let sit in the oven an additional hour before removing. Not one crack or separation in my batch at all. Then I refrigerated over night and cut the next day. It was perfect as everyone that was sampling it said. It's a must try for sure.


I added 2 more ounces of cream cheese. It was great.