Oh, this one’s a showstopper, my friend. I still remember the first time I made this Apple Crisp Cheesecake—it was one of those chilly fall afternoons when you just need your kitchen to smell like butter, cinnamon, and love. This beauty is the best of two worlds: the creamy richness of classic cheesecake layered with spiced tender apples, all crowned with a buttery, oat-crisp topping and a final drizzle of golden caramel crunch. It’s a dessert that feels like a warm hug and tastes like a celebration. Whether you’re cozying up with a coffee or bringing it to a party, you’re gonna knock everyone’s socks off.

And if you’re as cheesecake-obsessed as I am, you have to peek at my Strawberry Shortcake Cheesecake Rolls. They’re a fruity, creamy dream too!

Why You’ll Love This Recipe

• Two desserts in one: Creamy cheesecake + buttery apple crisp = pure magic.
• Crowd-pleaser: Everyone will want seconds (maybe even thirds).
• Textural perfection: Silky cheesecake, juicy apples, and crunchy crisp topping.
• Make-ahead friendly: It tastes even better the next day.
• Ultimate fall flavors: Cinnamon, brown sugar, oats, apples, and caramel.
• Showstopper dessert: Looks like you spent hours, but it’s easier than you think.

Recipe Snapshot

Ingredients

(Heads up: Full recipe card is below!)

For the crust:

• Graham cracker crumbs – For a buttery, crunchy base
• Brown sugar – Sweetens and deepens flavor
• Cinnamon – Layers a cozy spice into every bite
• Melted butter – Binds the crust together perfectly

For the cheesecake filling:

• Cream cheese – The star of the show, super soft and tangy
• Granulated sugar – Sweetens the filling just right
• Sour cream – Adds an extra bit of silkiness
• Vanilla extract – Warm, aromatic depth
• Eggs – Helps set the cheesecake into a dreamy, custardy texture

For the apple crisp topping:

• Apples (like Honeycrisp or Granny Smith) – Juicy and tart, perfect for baking
• Brown sugar – Melts into the apples to create a caramel-y sauce
• Cinnamon and nutmeg – Cozy spices that scream fall
• Old-fashioned oats – Brings the crisp to the topping
• All-purpose flour – Helps crisp up the topping just right
• Cold butter – Cut into cubes for a crumbly, buttery topping

For the caramel crunch:

• Caramel sauce – Either homemade or store-bought works!
• Crushed toffee bits – For that addictive caramel crunch layer

How to Make It

1. Prep the crust

In a medium bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon. Pour in the melted butter and mix until everything looks like wet sand. Press firmly into the bottom of a springform pan lined with parchment. Pop it into the freezer while you whip up the filling.

Pro Tip: Use the bottom of a measuring cup to press the crust flat and even!

2. Make the cheesecake filling

Beat the softened cream cheese until it’s ultra-smooth, then add the sugar, sour cream, and vanilla. Beat in the eggs one at a time—don’t rush this part, you want silky, not overbeaten. Pour that luscious filling over your chilled crust.

Texture check: It should look creamy and thick, like very rich frosting.

3. Create the apple layer

Peel and thinly slice your apples. Toss them with brown sugar, cinnamon, and a pinch of nutmeg until every piece is glistening. Gently layer the apples right over the cheesecake filling.

Smells like heaven already, doesn’t it?

4. Add the crisp topping

Mix oats, flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle generously over the apples. Don’t skimp—this is the crown jewel!

Little secret: A few bigger clumps make it extra satisfying.

5. Bake low and slow

Bake at 325°F for about 70–75 minutes. The edges should be set, but the center should still jiggle slightly. Turn off the oven and crack the door open, letting it cool inside for an hour (this helps prevent cracks).

Patience pays off here, trust me.

6. Chill and caramel crunch it

Chill the cheesecake in the fridge for at least 4 hours (overnight is even better). Before serving, drizzle generously with warm caramel sauce and sprinkle on crushed toffee bits.

Cue the oohs and aahs!

Pro Tips for Success

• Room temp ingredients: Make sure your cream cheese, eggs, and sour cream are not cold—it’s the secret to a lump-free filling.
• Don’t overmix the eggs: Gentle beating prevents a puffy, cracked cheesecake.
• Bake in a water bath: If you’re feeling fancy, a water bath ensures an ultra-creamy texture.
• Slice apples evenly: Thinner slices cook more evenly and won’t sink awkwardly into the cheesecake.
• Chill overnight: If you can, give it a full night in the fridge—it’s even dreamier.

Flavor Variations

• Maple twist: Swap caramel for maple syrup and chopped pecans.
• Bourbon apples: Toss the apples with a splash of bourbon before baking.
• Cranberry addition: Scatter a few fresh cranberries over the apple layer for a tart pop.
• Gluten-free version: Use gluten-free graham crackers and oat flour.

Serving Suggestions

• A dollop of freshly whipped cream
• Warm spiced apple cider on the side
• Light dusting of powdered sugar for an extra festive look
• Scoop of vanilla bean ice cream melting over a warm slice

Make-Ahead & Storage

• Make-Ahead: You can fully assemble and bake this cheesecake 1–2 days ahead.
• Storage: Keep it covered in the fridge for up to 5 days.

Leftovers

• Crumble leftovers into yogurt for an incredible breakfast treat.
• Turn it into a decadent milkshake—blend a slice with vanilla ice cream and milk.

Freezing

• Slice and freeze individual pieces wrapped tightly in plastic wrap and foil.
• Thaw overnight in the fridge for best texture.

Reheating

• Serve chilled or warm gently in the microwave for about 10–15 seconds for a slightly gooey apple crisp effect.

FAQs

Can I make this without a springform pan?
You can use a deep pie dish or cake pan lined with parchment, but a springform pan is easier for clean edges.

What’s the best apple to use?
I love Honeycrisp or Granny Smith for their balance of sweet and tart!

Can I use store-bought caramel sauce?
Absolutely. Just warm it slightly so it drizzles like a dream.

Why did my cheesecake crack?
Probably overbeating or cooling too quickly—but no worries, caramel covers all sins!

Final Thoughts

If there were ever a dessert to make you feel like a baking rockstar, this Apple Crisp Cheesecake with Caramel Crunch is it. It’s cozy, it’s creamy, it’s crunchy, it’s basically fall wrapped in a dessert hug. Honestly, even if you’re not a “cheesecake person,” one bite of this and you just might change your mind. So, grab your apples, tie on your apron, and let’s bake some cozy magic together!

Apple Crisp Cheesecake with Caramel Crunch

Caroline

This Apple Crisp Cheesecake is the perfect combination of creamy cheesecake, spiced tender apples, a buttery oat-crisp topping, and a golden caramel crunch drizzle. It’s a cozy, showstopping dessert that feels like a warm hug and tastes like a celebration!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Cuisine American

Servings 12 slices

Calories 520 kcal

Equipment

• Springform Pan
• Mixing Bowls
• Electric Mixer
• Parchment Paper

Ingredients

  

Crust

• 1 1/2 cups graham cracker crumbs
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 5 tbsp melted butter

Cheesecake Filling

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3 eggs large

Apple Layer

• 2 apples peeled and thinly sliced (Honeycrisp or Granny Smith)
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Crisp Topping

• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 6 tbsp cold butter cubed

Caramel Crunch

• 1/2 cup caramel sauce warm
• 1/2 cup crushed toffee bits

Instructions

 

• Mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until it resembles wet sand. Press into the bottom of a lined springform pan. Freeze while preparing filling.
• Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla. Beat in eggs one at a time until just combined. Pour filling over crust.
• Toss sliced apples with brown sugar, cinnamon, and nutmeg. Layer over cheesecake filling evenly.
• Mix oats, flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle generously over apple layer.
• Bake at 325°F for 70–75 minutes until edges are set but center slightly jiggles. Cool in the oven with door cracked open for 1 hour.
• Refrigerate for at least 4 hours or overnight. Before serving, drizzle with warm caramel sauce and sprinkle crushed toffee bits on top.

Notes

Use room temperature ingredients for a smoother filling. Don’t overmix once the eggs are added to avoid cracks. Chill overnight for best flavor. Swap caramel for maple syrup for a twist!

Keyword Apple, Caramel, Cheesecake, Fall Dessert