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Apple Crisp Cheesecake

Creamy no-bake cheesecake layered with spiced apples, crunchy oat topping, and caramel drizzle—the ultimate fall dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Autumn
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
Apple Crisp Topping
  • 2 medium apples peeled and diced
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup rolled oats
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar
  • 3 tbsp unsalted butter cold and cubed
Assembly
  • 0.5 cup caramel sauce
  • 1 cup whipped cream for topping

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Mixing bowls
  • Baking sheet
  • Small saucepan

Method
 

  1. Combine graham cracker crumbs with sugar, mix in melted butter until moistened. Press firmly into 9-inch springform pan. Refrigerate 30 minutes.
  2. Beat softened cream cheese with sugar until light and fluffy, about 2-3 minutes. Mix in vanilla extract until smooth.
  3. In separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture in thirds.
  4. Pour filling over chilled crust, smooth top. Refrigerate at least 4 hours or overnight until completely set.
  5. Cook diced apples with 2 tbsp brown sugar, cinnamon, and nutmeg over medium heat for 5-7 minutes until slightly softened. Cool completely.
  6. Preheat oven to 350°F. Mix oats, flour, and remaining brown sugar. Cut in cold butter until crumbly. Spread on baking sheet and bake 15-18 minutes until golden. Cool completely.
  7. Remove cheesecake from springform pan. Top with cooled spiced apples, then sprinkle crispy oat topping over apples.
  8. Add whipped cream decoratively on top. Drizzle with warm caramel sauce and garnish with extra crisp topping. Serve immediately.

Notes

Store assembled cheesecake in refrigerator up to 3 days. Keep crisp topping separate until serving to maintain crunchiness. Can substitute Granny Smith or Honeycrisp apples for best results.