All of the sweet and caramely goodness of a traditional apple crisp, baked on graham cracker crust cheesecake and topped off with a dollop of softly whipped cream or vanilla ice cream and caramel sauce.
This. This right here. Is what Fall is all about ! Something about the words “apple crisp” just makes me feel all cozy inside. I immediately think about colorful fall leaves, comfy sweaters, and crisp autumn air.
I’m just saying that if someone showed up on my doorstep with a chunks of lightly sweetened apples covered in a crisp and crunchy topping made with flour, sugar, butter, ground cinnamon, nuts……I’d probably swoon from the sight and the smell.
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At this particular moment I cannot think of anything more delightful than a graham cracker crust cheesecake filled with apple crisp yumminess. Or maybe i can….speaking of which, is apple crisp really complete without a dollop of softly whipped cream or vanilla ice cream and caramel sauce.
No…hell no, It just seems…..unnatural.
So be natural.
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Caramel Apple Crisp Cheesecake
Rate this RecipeIngredients
- Graham/Oats Crust:
- 1/4 cup brown sugar
- 1 cup graham cracker crumbs
- 3/4 cup rolled oats
- 1/2 cup melted butter
- Cheesecake:
- 2 8 oz package softened cream cheese
- 2 tbsp corn starch
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/8 tsp ginger
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- Apple Crisp Topping:
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to large apple peeled and thinly sliced
- Caramel Topping if desired
Instructions
- Preheat your oven to 350F.
- In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
- Press inside the bottom of a 9 or 10 inch springform pan.
- Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
- Once well combined, pour on top of your graham cracker/oat crust.
- To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
- Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
- Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Just took mine out of oven. I’m just wondering about after it cools over night, how do you serve it ? I’m nor real familiar with spring form pans. My pan was a little pricy so I’m not wanting to scratch it.
Waiting for advise..
Hi Carol,
Although I have never sold a cheesecake 🙂 I ALWAYS remove mine this way, make sure your cheesecake is chilled overnight so that it’s very firm.
Remove the band from the pan; take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it. Then use two or three large pancake turners to carefully lift the cake over to the platter. Be sure the cake is equally supported by the turners so it won’t crack.
Hope it helps!
I placed parchment paper under the crust
put a piece of parchment paper on the bottom of the pan and then place the ring on top of that and lock it. trim off the excess paper on the outside of the pan and use butter to grease your paper and pan. then when it’s time, just pop the form off and you can take hold of the paper and slide it onto your plate that way.
Great idea!!!!
When I use my Spring form pan I always cup a piece of parchment paper to fit the bottom and put cake material on top of it. This always helps the item come out easy and no need for a knife.
Is there anything I can use in place of the coconut oil? We’re not fans of the coconut taste
I also wanted to know what I could use in place of the coconut oil? I am out and I order it online when the shipping is free and might be a while till I get it. Could I use canned apple pie filling in place of fresh apples if I have that on hand?
Hi Annette,
You could use butter, but of course it has a distinct flavor, and also yields a somewhat less flaky result, though of course it’s super-tasty, and very nutritious.
You could consider use palm oil or lard.
Lastly, Apple pie filling might be a little too wet but I think it would work but just have a slightly different taste.
Hope this help 🙂
You can buy refined coconut oil that is tasteless and odorless. That what I use because I don’t like coconut either
I use veg. Oil instead it.
The instructions say to pour the cream cheees mixture on top of the graham cracker/oats crust, but I don’t see the oats in the instructions anywhere. Is this supposed to be mixed in the first step with the crumbs, brown sugar, and butter?
Hi Cheri,
Yes, it’s a typo, Oats should be mixed in the first step along with the crumbs, brown sugar, and butter…..
Thanks for noticing that and please excuse me, recipe is now corrected.
I hope you’ll like it:)
That looks mouth watering!
Thanks Emily 🙂
Are they no eggs in this?
ABSOLUTELY!!! This recipe doesn’t require an eggs.
Hope y’all enjoy it!! Please come back and let me know!
How much does it make?
Hi Theisen,
It Depends on how thin you slice them, usually it makes about 12 servings.
Is this baked in a water bath like normal cheesecake?
Hi Amber,
No, I particularly like this cheesecake because it doesn’t need a water bath as so many others.
Can you freeze it?
In your directions, it doesn’t explain how to make the apple crisp topping. Can you show us?
Please and Thank you!
Apple crisp topping is listed under ingredients.
It says to “pour” it on top of the crust. Mine is really thick, unlike my usual cheesecake recipes. There is no liquid added. Is this normal?
Mine is in the oven right now. It states to pour filling over crust but mine was real thick. I have never maid ch=secure without eggs. It is smelling good.
Hi
I snuck a lick of the spatula after putting the batter into the pan. It’s quite yummy. I, too was wondering where the eggs are. Concerned it was left off the recipe, I added one. It was just too thick. And I’m curious why such a long bake time for such a very small amount of cream cheese? I bake cheesecakes several times a week & most of my recipes call for 4-5 bricks & I bake them for 45-50 minutes. I’m going to shorten time to 40 minutes. Can’t wait to try it!
I’m interested to hear how yours turned out with the egg.
Hello!
I am making this for a special dinner tomorrow night!. I don’t see the coconut oil in the recipe instructions. Am I blind??
Thanks
Jenn
Yum! This is going to be on my Thanksgiving menu this year!
Can the actual cheesecake (not the topping) be frozen for a couple of days? I’m trying to prep. Some of it ahead of time.
I have this in the oven right now! The apples do not seem to be done, is this okay! Thank you and Happy Thanksgiving! I smells divine!
IT smells divine!
Hi Dawn,
Love hearing that and I’m glad that you like it !
Crazy question, but how does this work without eggs? Is it still creamy? Looks delicious just unsure how it will be without eggs in the batter.
This looks so decadent and amazing! Yum!
I just made this for a dinner with friends, I
Thought the recipe left out the eggs in error
and added 2. The result was good, very
Creamy cheesecake. I used butter instead of
Coconut oil in the topping and also increased
The Cinnamon in the cheesecake to 3/4 tsp (will
Go to 1 tsp next time) – omitted the vanilla.
I also tossed the apples in some cinnamon
Sugar before placing on the cheesecake layer. I
Will definitely make this again.
I made this for Thanksgiving. Two actually, one in a 9 inch and one in a 10 inch spring-form pan. I must say the 10 inch cheesecake was from from crust to the top of the crumble was 3/4 of an inch tall and I was pretty disappointed. I would highly recommend doubling the filling if you want a thicker cheesecake. Also, a traditional crust on the bottom may have been easier to cut through, but everything tasted great!
I made this using my own recipe for the cheesecake and it was delicious! I am going to be using the crust and crumble recipe to make a cherry crumble and just an apple crumble with no cheesecake for Thanksgiving this year! Thank you so much for sharing your recipe!
Made this cheesecake to celebrate September birthdays in our high school office. Everyone raved about it & said it was a keeper. Just some notes: I wrapped the bottom of my springform pan with no-stick foil & it slid right off. I used a 9 3/4″ springform pan & increased each part of the recipe one-and-a-half times. Will definitely make this again!!!