Ingredient Notes & Essential Tips

To ensure your apple crisp cheesecake turns out perfectly every time, paying attention to your ingredients is key. Here are some detailed notes to guide you:

Apples: For this recipe, I exclusively used crisp and tart Granny Smith apples. Their firm texture holds up beautifully during baking, preventing them from turning mushy, while their tartness provides a fantastic contrast to the sweet cheesecake filling. If Granny Smiths are unavailable or you prefer a slightly sweeter profile, Gala apples also work well, offering a good balance of sweetness and firmness. Avoid overly soft or mealy apple varieties, as they tend to lose their structure.

Rolled Oats: The streusel topping owes its delightful crunch to rolled oats. It’s crucial to use old-fashioned rolled oats, not quick oats or steel-cut oats. Quick oats are processed thinner and will become too soft, losing their crispness. Steel-cut oats are too coarse and won’t integrate properly into the streusel, making it dense and chewy rather than light and crumbly. Rolled oats provide the perfect texture for that signature crisp topping.

Flour: This recipe has been thoroughly tested using only all-purpose flour. Its balanced protein content provides the ideal structure for both the streusel and the graham cracker crust. While I haven’t specifically tested gluten-free alternatives for this recipe, a 1:1 gluten-free baking flour blend might work, but results could vary, especially in the streusel’s texture.

Butter: I consistently use unsalted butter, and often European-style butter, for both the streusel topping and the graham cracker crust. Unsalted butter allows you to control the overall saltiness of your dessert. European-style butter typically has a higher fat content and lower water content compared to American butter, which contributes to a richer flavor and a more tender, flakier texture in baked goods. If using American butter, the results will still be delicious, but the texture might be slightly different.

Cream Cheese: This is the star of any cheesecake! For the absolute best results, always use full-fat cream cheese. Low-fat or whipped varieties contain too much water and air, which can lead to a runny filling or a cheesecake that cracks easily. If you’re located in Europe, where cream cheese often comes in tubs and tends to have a higher moisture content, an important step is to pat it thoroughly dry with paper towels before mixing. This removes excess water, ensuring a dense, creamy, and perfectly set cheesecake texture. Also, make sure your cream cheese is at room temperature for a lump-free, smooth batter.

Eggs: All my recipe tests were conducted using large eggs. Eggs are crucial for binding the cheesecake filling and providing structure as it bakes. Like cream cheese, ensuring your eggs are at room temperature is vital. Cold eggs don’t emulsify as well with other ingredients, potentially leading to a lumpy batter and an unevenly baked cheesecake. Room temperature eggs create a smoother, more uniform filling.

Graham Crackers: The foundation of our cheesecake is a classic graham cracker crust. I’ve successfully tested this recipe with both traditional graham crackers and digestive biscuits, finding both yield excellent results. Digestive biscuits offer a slightly less sweet and more “biscuity” flavor, which some prefer. For an interesting twist, you could also experiment with gingersnaps for a spicier, more autumnal crust, though I haven’t personally tested this variation.

Step-by-Step Instructions for Your Perfect Apple Crisp Cheesecake

Creating this show-stopping apple crisp cheesecake is a straightforward process when you follow these clear, detailed steps. Precision and patience are your best friends in cheesecake baking!

Step 1: Prepare the Cinnamon Streusel Topping. In a large mixing bowl, combine all of your streusel ingredients – flour, rolled oats, light brown sugar, ground cinnamon, and melted unsalted butter. Use your fingers or a fork to mix everything together until evenly moistened and distinct clumps begin to form. Ensure there are no dry spots. This clumpy texture is key to a perfectly crisp topping. Once mixed, place the bowl in the fridge to chill while you prepare the other components. Chilling helps the butter solidify, resulting in a crunchier streusel when baked.

Step 2: Season the Apples. Begin by thinly slicing your peeled Granny Smith (or Gala) apples. Aim for consistent, thin slices so they cook evenly and layer beautifully on top of the cheesecake. In a separate bowl, toss the apple slices with the cinnamon and brown sugar until they are thoroughly coated. The sugar will help draw out some moisture from the apples and caramelize slightly during baking, enhancing their flavor. Place these seasoned apples in the fridge as well to keep them cool and firm.

Step 3: Mix the Graham Cracker Crust. In a medium bowl, combine your graham cracker crumbs, sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Pour in the melted unsalted butter and mix thoroughly until all the graham cracker crumbs are evenly moistened. The mixture should resemble wet sand and hold together when squeezed. Ensure there are no dry pockets, as this will affect the crust’s texture and ability to hold its shape.

Step 4: Form and Bake the Crust. Lightly spray a 9-inch springform pan with cooking spray or grease it with butter, then line the bottom with a round of parchment paper. This will ensure easy removal later. Press the graham cracker mixture firmly into the bottom of the prepared springform pan. I find the bottom of a flat-bottomed measuring cup or a glass works perfectly for this, helping to create an even, compact layer. Extend the crust slightly up the sides of the pan to create a sturdy edge. Bake in a preheated oven at 350°Fahrenheit (175°Celsius) for 10 minutes, until it’s lightly golden and fragrant. Remove from the oven and allow it to cool completely while you prepare the filling. Immediately lower your oven temperature to 325°Fahrenheit (160°Celsius). Ensure there is an oven rack positioned in the middle of the oven, and importantly, leave space at the bottom of the oven for the water pan we’ll use later.

Step 5: Prepare the Cheesecake Base. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the softened full-fat cream cheese with both the granulated sugar and light brown sugar. Beat on low speed until the mixture is smooth and creamy, with no lumps. It’s crucial not to overmix at this stage, as incorporating too much air can cause the cheesecake to crack during baking. Scrape down the sides of the bowl frequently to ensure everything is well combined.

Step 6: Add Wet Ingredients. To the cream cheese mixture, add the room temperature sour cream, vanilla extract, and ground cinnamon. Continue to beat on medium-low speed until all ingredients are just combined and the mixture is smooth. Again, be mindful not to incorporate excess air. The sour cream adds a delightful tang and contributes to the cheesecake’s incredibly moist texture.

Step 7: Incorporate the Eggs. Add the large, room temperature eggs one at a time. After each egg, beat on the lowest speed possible just until it is combined into the batter. Immediately stop mixing as soon as the yolk disappears. Overmixing the eggs can incorporate too much air, which can cause the cheesecake to puff up in the oven and then sink or crack upon cooling. While you’re doing this, put your kettle on to boil water and retrieve a large roasting tin or oven-safe pan. This will be used for our alternative “water bath” method.

Step 8: Fill the Crust. Once the cheesecake batter is smooth and ready, pour it carefully into the cooled graham cracker crust in the springform pan. After pouring, gently tap the pan on your counter a few times. This simple step helps to release any trapped air bubbles from the batter, which contributes to a smoother, crack-free cheesecake surface.

Step 9: Arrange the Apples. Retrieve your seasoned apple slices from the fridge. Carefully and artfully arrange them in a single, even layer on top of the unbaked cheesecake batter. Make sure the entire surface of the cheesecake is covered with apples. This not only ensures every slice gets apple goodness but also helps to protect the cheesecake surface during baking.

Step 10: Add the Streusel and Bake. Take the chilled streusel topping out of the fridge. Evenly sprinkle the streusel over the layer of apples, ensuring all the apples are covered. Now, pour about an inch of boiling water into your large roasting tin. Carefully open the preheated oven (set to 325°F/160°C) and place the roasting pan with the boiling water on the bottom shelf. Then, place your springform pan with the cheesecake on the middle rack, directly above the boiling water. This creates a steamy environment without submerging your cheesecake, keeping it moist and preventing cracks. Quickly close the oven door to trap the steam.

Bake the cheesecake for 60-65 minutes. The edges should be set, but the center should still have a slight jiggle when you gently shake the pan. Turn off the oven, but leave the cheesecake inside. Crack the oven door open about an inch (a wooden spoon handle works perfectly for this) and let the cheesecake slowly cool in the oven for an additional hour. This gradual cooling prevents sudden temperature changes that can cause cracks. After this hour, remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Once at room temperature, transfer it to the fridge and chill overnight (at least 6-8 hours, but preferably longer) for optimal setting and flavor development. The next day, you can confidently remove it from the springform pan and prepare to serve your magnificent creation!

Expand Your Fall Baking: More Apple Recipes to Love!

If you’ve fallen in love with the comforting flavors of apple in this cheesecake, you’re in for a treat! Apples are incredibly versatile for baking, offering a wide spectrum of sweet, tart, and spiced desserts. Explore these other fantastic apple recipes that are perfect for autumn and beyond:

Have you made this delicious Apple Crisp Cheesecake recipe? Please rate the recipe below! Your feedback is incredibly valuable. Don’t forget to follow me on Instagram @alpineella and Pinterest to share your creations and stay updated on new recipes!

Recipe Card: Apple Crisp Cheesecake