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Every fall I find myself reaching for this apple cheesecake recipe whenever apples are overflowing at the market and cozy dessert cravings strike. The creamy vanilla cheesecake base pairs with tender cinnamon apples and a buttery oat crumble for a treat that always makes my kitchen smell like home.
I baked this for my dad’s birthday one chilly October and the warm scent had everyone hovering in the kitchen before it even cooled. It is one of those recipes friends ask for as soon as they have a bite.
Ingredients
- Graham cracker crumbs: contribute a nutty and sweet base that supports the cake
- Unsalted butter, melted: gives the crust and crumble richness without added salt
- Granulated sugar: for the crust and cheesecake adds structure and sweetness
- Fresh apples, peeled and sliced: choose crisp firm apples like Honeycrisp or Granny Smith for best texture and bright flavor
- Brown sugar: deepens the apple filling and crumble with caramel notes
- Ground cinnamon and nutmeg: both classic spices for apple desserts add warmth
- Cream cheese: use full fat blocks for the most luscious and creamy filling
- Vanilla extract: rounds out all the flavors with floral notes use pure extract if possible
- Large eggs: bind the cheesecake filling and provide that signature silky texture
- All purpose flour and oats: help give the crumble structure and add a bit of chew
- Cold unsalted butter, cubed: creates pockets of buttery crunch in the crumble
Instructions
- Prep the Crust:
- Mix the graham cracker crumbs melted butter and sugar in a bowl with a fork until it resembles damp sand. Firmly press this mixture into the bottom of a 9 inch springform pan using your fingers or a measuring cup. Chill it while you make the filling.
- Cook the Apples:
- In a skillet over medium heat melt butter until sizzling but not browned. Add apples brown sugar cinnamon and nutmeg. Stir gently and cook until the apples are just turning tender but still hold their shape. This usually takes about 5 to 7 minutes. Let them cool so they do not melt the cheesecake filling.
- Make the Cheesecake Batter:
- Using an electric mixer or lots of elbow grease beat the cream cheese granulated sugar and vanilla extract until completely smooth and creamy. Scrape down the bowl regularly so you do not get any lumps. Beat in the eggs one at a time just until each is blended in. No overbeating here or you risk cracks later.
- Layer the Cake:
- Pour half of the cheesecake batter into the crust and spread evenly. Spoon half of the cooked apples on top in an even layer. Repeat with the remaining batter and apples.
- Mix the Oat Crumble:
- In a separate bowl combine flour oats brown sugar and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter in until you have pea sized crumbles.
- Top and Bake:
- Sprinkle the oat crumble over the top of the layered cheesecake. Bake on the center rack of your preheated oven for 50 to 60 minutes. You want the edges set but the center just a little wobbly when you jiggle the pan.
- Cool and Chill:
- Once out of the oven let the cheesecake cool fully in its pan on a wire rack. This helps prevent cracks from sudden temperature change. Move to the fridge and chill at least four hours but overnight is even better for that perfect creamy texture.
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My favorite part is the oat crumble topping. It reminds me of the apple crisps my grandma would bake and always sneak onto a plate for an after school snack. The contrast between the silky cheesecake and crumbly oat topping gets rave reviews every single time.
Storage Tips
This cheesecake keeps beautifully for up to four days when covered and refrigerated. For longer storage slice and freeze individual pieces wrapped tightly so you can thaw them whenever the craving hits. The crumble holds up well even after chilling.
Ingredient Substitutions
You can use gingersnap cookies in place of graham crackers for a spicier crust. If apples are out of season try pear slices cooked just the same or even use canned apple pie filling in a pinch. Gluten free all purpose flour and certified oats can make the whole dessert gluten free.
Serving Suggestions
I love this cheesecake topped with a big dollop of freshly whipped cream or a drizzle of warm caramel sauce. It is a true standout for fall holidays but it also brings comfort to any gathering year round.
Recipe Roots
This recipe brings together two American dessert icons New York style cheesecake and classic apple crumble. Regional apple varieties and local cream cheese have long made this a nostalgic treat for many families including my own.
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This apple cheesecake brings together comfort and celebration in every bite. Make it ahead and savor how each layer melds for a truly memorable dessert.
Frequently Asked Questions
- → How do I keep the cheesecake creamy?
Ensure all cream cheese is softened before mixing, and avoid overbeating the batter to maintain a smooth texture.
- → Do the apples need to be cooked before layering?
Yes, cook the apples with brown sugar and spices until just softened for best flavor and integration.
- → Can I use instant oats instead of old fashioned oats?
Old fashioned oats give a better crumble texture, but instant oats can work in a pinch though the result will be softer.
- → How can I tell if the cheesecake is ready to come out of the oven?
The center should be mostly set but still slightly jiggly; it will firm up as it cools and chills.
- → Should the cheesecake be chilled before serving?
Yes, refrigerate for at least 4 hours after cooling to ensure clean slices and the best flavor.