Apple Crisp Cheesecake Recipe

By : | 105 Comments | On : April 3, 2012 | Category : Cheesecake

Applecrisp Cheesecake Recipe

Our Apple Crisp Cheesecake Recipe, a creamy delicious cheesecake topped with a crunchy cinnamon heaven!

Applecrisp Cheesecake Recipe [dropcap]I[/dropcap] don’t know about you, but Apple Crisp Cheesecake is one of my favorite mouth watering desserts.  Apple Crisp and Cheesecake just seems like a natural combination and a dessert that will certainly keep your taste buds drooling!  With the Thanksgiving and Christmas holiday seasons rapidly approaching, Our Apple Crisp Cheesecake will surely turn heads.  Imagine the faces of your family and friends when they see this work of art sitting on the desserts table.  Naturally we want you bragging and sharing our recipe.  Change up the holiday season and bake an amazing cheesecake that’s sure to bring more praise than you can handle.  We baked an apple crisp cheesecake seven years ago for thanksgiving and it’s become a family tradition ever since.   After you bake this recipe, please comeback and let us know how it turned out for you!


Other Great Cheesecake Recipes For Your Thanksgiving Feast!

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pecan pie cheesecake recipe Pecan Pie Cheesecake Recipecaramel apple cheesecake recipeCaramel Apple Cheesecake Recipe

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Comments (105)

  1. posted by Natalie on November 29, 2012

    I made this for Thanksgiving dinner. Everyone loved it! I will definitely be making this again. Though next time I will double the filling because I thought the middle part was a little too thin. I used Granny Smith apples for the topping, and it tasted great. And instead of slicing the apple, I cut it into small chunks. I would recommend using the caramel sauce.

      Reply
  2. posted by Mandy on November 27, 2012

    I just made this cheesecake… and I might add, it was my FIRST cheesecake baking experience ever. I didn’t plan ahead (and didn’t own a springform pan) so borrowed what I could and ended up with a 9″ pan. I doubled all the ingredients exactly… except for the topping. That actually ended up being quadrupled. No clue why, but I needed that much to “look like the picture.” Also, I think next time I may layer more apples on top. I cut up two larger apples and used most of the slices, but I think I could have even used more.

    This definitely wasn’t as sweet as I expected, but I liked that, as my guests could use as much caramel as they wanted for their sugar rush. I cannot wait to make more! (But, I think the next few will be LEAVING my fridge… I can’t stop cutting off little slices)

      Reply
  3. posted by Stephanie on November 26, 2012

    This cheesecake was a big hit at the church dinner! Thank you!

      Reply
    • posted by Shawn on November 26, 2012

      Stephanie, we’re so happy it was a hit ;) happy baking girl!

        Reply
  4. posted by Kristine on November 25, 2012

    Is it necessary to bake the cheesecake in a hot water bath?

      Reply
    • posted by Shawn on November 26, 2012

      No water bath needed ;)

        Reply
  5. posted by Michelle on November 23, 2012

    I made this dessert for Thanksgiving. I doubled the recipe and put it in my 9 inch springform pan and it came out beautifully! Although I overcooked the crisp part a little, but it still tasted great. It wasn’t as sweet and decadent as I thought it would be. It was a great, smooth end to my dinner, and had a pleasant warmth from the cinnamon. The caramel sauce really adds to the dessert, so don’t leave it off! Thank you so much for this recipe. It was a big hit with my family!

      Reply
  6. posted by Lori on November 22, 2012

    OMG! This was the best cheesecake I have ever had! I made 2 for Thanksgiving (I got 5 slices out of each one) I drizzled caramel over every slice! Everybody raved about it! It was a huge hit! They begged me to make this again for Chistmas ! This has just become a tradition for my family Holidays! Thank you so much for the recipe!

      Reply
  7. posted by Bekah on November 22, 2012

    could i use a regular pie pan instead of a springform pan?

      Reply
  8. posted by Courtney on November 22, 2012

    AMAZING!!!! Will be making this every thanksgiving from here on out!!! Thanks!!!

      Reply
  9. posted by Natasha on November 22, 2012

    I made this last night for thanksgiving today and it looks nothing like the picture. Was I suppose to cook the oats first? There is no crumble to my topping?

      Reply
  10. posted by Melina on November 22, 2012

    Hi, I doubled the recipe and put it in a 9in spring pan. The knife kept coming out creamy not clean and the longer I left it in the ice the more dripping of what appeared to be juice from the apples. Did my cheesecake ruin? Not sure if it’s done or not. This is the second one I have done. First one came out the same.

      Reply
    • posted by Melina on November 22, 2012

      I ment *oven not ice!

        Reply
  11. posted by dorothy on November 21, 2012

    ooh and was i suppose to put the cheese cake in a hotbath (i think thats what its called)and cook it?? because i was told when you use a springform pan you use a hotbath..? yikes!!

      Reply
  12. posted by dorothy on November 21, 2012

    my topping isnt cooking..? and looks nothing like the picture..i it followed step by step.. sad

      Reply
  13. posted by Irma Hernandez on November 21, 2012

    So if I’m doubling the recipe, I should use 32 oz of creme cheese??

      Reply
  14. posted by Ang on November 21, 2012

    HELP!!!! I just put my cheesecake in the oven, doubled the recipe & forgot to add the second egg!!!! I don’t have time to redo!! Is it ruined?????

      Reply
    • posted by Shawn on November 21, 2012

      Ang, I highly doubt it came out ruined, may just be a little more dense. Sorry for delay in replies people, we have a lot going on this household and sometimes hard to keep up. Let us know if it came out ok Ang ;)

        Reply
  15. posted by Kelsey on November 21, 2012

    How would I alter this recipe for a 8 in pan?

      Reply
    • posted by Shawn on November 21, 2012

      Kelsey, if it was me, I think 1.5ing the recipe would work out great for an 8″ pan. You could also double it, which may make it just a bit thicker and require and extra 5-10 mins baking. If you 1.5x the recipe I would check at the 40-45 min time that the recipe calls for.

        Reply
  16. posted by Katrina on November 21, 2012

    Should I cover the cheescake in the fridge?

      Reply
    • posted by Shawn on November 21, 2012

      Katrina, we typically do cover ours. But that’s just our preference, others may say it’s no big deal.

        Reply
  17. posted by Michelle on November 21, 2012

    I’m wanting to make this tomorrow, but only have a 9 inch spring form. If I double it, how long should I bake it for? And do I need to wrap the pan, even though it’s not going in a water bath?

      Reply
    • posted by Shawn on November 21, 2012

      Michelle, if you aren’t placing in a water bath, you don’t need to wrap it. Using a 9″ pan and doubling the recipe, I see no need to alter the baking time. Let us know how it turns out ;)

        Reply
  18. posted by Jen on November 21, 2012

    If I took the ingredients time 1.5 and used a 9 inch pan how long should I bake it at 350?

      Reply
    • posted by Shawn on November 21, 2012

      Jen, my guess, being that your 1.5X ing the ingredients, it will be slightly thinner than if it was in the 6″ pan, I would check it at 30-35 mins. Come back and let us know how long you baked it if you don’t mind sharing.

        Reply
  19. posted by ginger on November 20, 2012

    one post you said look for a jiggle. But with all the topping is that possible? This is my first cheesecake ever!

      Reply
    • posted by Shawn on November 20, 2012

      Ginger, even with the topping you should see a hint of a wiggle at center of cheesecake. A slight wiggle is good, and a properly baked cheesecake. If you baked between 40-45 mins, and didn’t double the recipe, it should have turned out just right ;)

        Reply
  20. posted by ginger on November 20, 2012

    just made it ….how do u tell when its done? i saw on

      Reply
  21. posted by Denyce Henry on November 20, 2012

    In my family for years I always bring the cheesecake and was so happy when I found this site yesterday!! I wanted to make a NEW cheesecake and went on the hunt…..HAHA Bought all my stuff and CAN”T wait to get started THANK YOU :0)

      Reply
  22. posted by LeAnn on November 19, 2012

    Just made the cheesecake. This was my first “real” cheesecake and I didn’t realize I had a bigger than 6″ spring pan! I doubled the recipe and just took it out of the oven. I can’t wait to try it! Thanks! :)

      Reply
  23. posted by Laura on November 19, 2012

    This may be a silly question but do you cook it in a pan of water surrounding the cake pan?

      Reply
    • posted by Shawn on November 20, 2012

      Laura, It is a technique a lot of cheesecake bakers use. However, this recipe will come out just fine without the water bath. If you have not baked a cheesecake with a water bath yet I would not suggest it without researching it first. Many people make the attempt and the water leaks into the cheesecake and you end up with a soggy result. We will create an article on cheesecake water baths and try and have it up before Monday. Until then, there are plenty of articles if you search google that can help you out if you are really wanting to use one.

        Reply
    • posted by Kristin D. Scott on November 21, 2012

      I never put my cheesecake in a water bath. I just get a casserole dish, fill it with water, and put it on the bottom rack. My cheesecakes always turn out perfect. I’m currently baking this cheesecake with one, so I’ll let you know how it goes:)

        Reply
      • posted by Shawn on November 21, 2012

        We typically just place a roaster pan on bottom rack, which will help to keep the top from cracking. The cheesecake placed into a water bath is supposed to help it bake evenly but we have never had a problem with with ours baking without one.

          Reply
  24. posted by Kayla on November 19, 2012

    For the filling does it mean 1 package of 8oz. cream cheese or 2 packages of 8oz. cream cheese?

    Thanks!

      Reply
    • posted by Shawn on November 19, 2012

      Kayla, great catch! The recipe has been edited to reflect 2- 8oz packages of cream cheese for a total of 16oz’s. Thanks for pointing out how that could be mistaken.

        Reply
  25. posted by Mandi on November 19, 2012

    just made this cheesecake (testing for Thanksgiving :) and it was OUTSTANDING. Thank you so much for the recipe. I doubled all and baked in 9″ for 45 min – it was perfect. This recipe was SO simple – especially compared to other cheesecake recipes I have made in the past ;) I will def. be making this for everyone on Thanksgiving, giving all credit to this wonderful website! Thanks again – it’s fabulous!

      Reply
    • posted by Misty on November 19, 2012

      Mandi, Thanks so much for the kind words. It really puts grins on our faces to hear from our happy bakers with such positive results. Your details of how you doubled the recipe and adjusted the baking time will help others wanting to do the same thing. Mandi, when you bake this cheesecake for Thanksgiving, would you be kind enough to snap some pictures and email them to us? Also include your personal details ie, where from, how long you’ve been baking cheesecakes, etc. with your permission we would love to showcase your results. If not then just your pictures would be great too, as we could begin adding more pics to the recipe from bakers all over the world.

        Reply
    • posted by Caela on November 21, 2012

      When you “doubled all”, does that include cream cheese? In other words, do you use 4-8oz packages?? And do you double everything? (crust, filling, and topping)

        Reply
      • posted by Shawn on November 21, 2012

        Caela, yes you double everything, only if you’re going to use a 8-9″ pan. If you doubled and used a 6″ it would not fit.

          Reply
  26. posted by Nichole Ellington on November 17, 2012

    can I use a pre made crust and if so how would i need to adjust the recipe?

      Reply
    • posted by Misty on November 19, 2012

      Nichole, we would not recommend using a pre made crust. To make your own is fairly quick and simple. However, if it’s a must to use a premade, I would suggest you mix the ingredients as per the recipe BUT, pour only enough filling into the piecrust as needed, I would fill to approx 1/2 inch from the top. This allows for you to place your apple slices and apple crisp topping. Bake at 350deg and begin checking at approx 30 mins. It really is a trial and error on the baking time being that this recipe doesn’t let you see the top of the filling when baking. Check at 30 mins, and bake no longer than 40 mins. Hope this helps, please stop back and let us know how it works out for you.

        Reply
  27. posted by Sheila on November 14, 2012

    Could I use a can of apple pie filling instead of the fresh apples?

      Reply
    • posted by Shawn on November 14, 2012

      Sheila, we have not baked this recipe with pie feeling. My first thought is that the apple pie feeling is too liquid, you run the risk of the cheesecake coming out soggy. If I was to bake this recipe with pie filling, i’d likely fold the pie filling into the cheesecake filling before pouring into the crust. This would evenly distribute through the filling and allow your cheesecake to bake evenly and eliminate a soggy top. If you choose to go the pie filling route, we would love to hear about the results!

        Reply
  28. posted by Leanne on November 12, 2012

    Would this recipe work in a store-bought graham cracker pie crust and tin?

      Reply
    • posted by Misty on November 19, 2012

      Leanne, Here is what I suggested to Nichole concerning pie crusts:
      “we would not recommend using a pre made crust. To make your own is fairly quick and simple. However, if it’s a must to use a premade, I would suggest you mix the ingredients as per the recipe BUT, pour only enough filling into the piecrust as needed, I would fill to approx 1/2 inch from the top. This allows for you to place your apple slices and apple crisp topping. Bake at 350deg and begin checking at approx 30 mins. It really is a trial and error on the baking time being that this recipe doesn’t let you see the top of the filling when baking. Check at 30 mins, and bake no longer than 40 mins. Hope this helps, please stop back and let us know how it works out for you.”

        Reply
  29. posted by Maggie on November 11, 2012

    Mine is in the oven now. I made it in a bigger springform pan and doubled it. I was surprised by how thick the batter was. I wasn’t supposed to add miilk or anything, was I? I guess my cream cheese will get more liquidy as it bakes. I will do as someone else suggested and check it earlier looks pretty good.

      Reply
    • posted by Shawn on November 12, 2012

      Maggie, how did it turn out for you?

        Reply
  30. posted by Chassidy on November 9, 2012

    I have the cheesecake in the oven right now, though, I need it for a dinner gathering tonight and i can only refridgerate it for about an hour. Will that mess it up? I’m hoping it turns out ok!!!

      Reply
    • posted by Shawn on November 10, 2012

      Chassidy, it will be just fine. We often eat our cheesecakes in this house before it even gets chilled. Let us know how it turned out!

        Reply
  31. posted by Sarah on November 9, 2012

    I made this cheesecake and doubled all the ingredients and baked it in a 9″ springform pan. I baked it for 55 minutes. I think next time I could cut it to 45 or 50 minutes. It turned out good but, it was just a little firmer than it probably needed to be. Also, in a 9″ springform pan I was able to cut 12 wedges that were plenty big. Awesome cheesecake!!

      Reply
    • posted by Shawn on November 9, 2012

      Sarah, Thanks for sharing your results with us, your feed back will go a long way towards helping others here that wish to double the recipe.

        Reply
  32. posted by Sandra on November 6, 2012

    First bake de cheesecake, and then sprinkle the topping?

      Reply
    • posted by Shawn on November 7, 2012

      No Sandra, you want to bake with the topping ON the cheesecake, this makes your CRISP part of it :)

        Reply
  33. posted by Selina on November 2, 2012

    Is it possible to use unsalted butter for this recipe?

      Reply
    • posted by Shawn on November 2, 2012

      Unsalted butter will work just fine

        Reply
  34. posted by rachel on October 27, 2012

    Yummmmm!

      Reply
  35. posted by Nicole B. on October 26, 2012

    Do you have a recommendation for what kind of apples to use?

      Reply
    • posted by Shawn on October 29, 2012

      Nicole, Choice of Apples really comes down to personal preference. We don’t specialize specifically in applecrisp cheesecake, we make and love them all. However, we would love to ask others to chime in here… Anyone out there have some recommendations for Apples out there??? Let’s help Nicole out.

        Reply
  36. posted by twitter_lgoodfe on October 19, 2012

    Amazing recipe! I doubled the crust, added some extra apples (1 cup) and tripled the topping amounts. Baked it in a 8 inch springform pan. A new favourite – yum!

      Reply
  37. posted by Meagan on October 17, 2012

    I only have an 8 inch springform pan. Would it still come out okay? Or would it turn too thin? How long should I cook it?

      Reply
    • posted by Shawn on October 29, 2012

      Meagan, sorry for the late reply, your 8 inch spring form should work just fine. Being that it’s going to come out a bit thinner, we recommend you check it 30-35 minutes just to be sure it doesn’t overcook.

        Reply
  38. posted by Dawn Haskell on October 8, 2012

    Are you sure the measurements are correct on the topping? the one slice alone i the photo looks like it has more than 1 tablespoon on oats… I doubled the recipe and for the crust and the filling and just winged it for the topping as to cover a 9 inch spring form pan. Dawn

      Reply
    • posted by Shawn on October 19, 2012

      Dawn, we’ve edited the topping measurements to be sure any future bakers of this apple crisp cheesecake has yummy topping that more accurately represents the picture ;)

        Reply
      • posted by Dana on November 14, 2012

        Is the 3tbs the edited version for the topping? Because mine isn’t nearly that full, though it smells ver good.

          Reply
        • posted by Shawn on November 14, 2012

          Dana, yes the 3tbs is the edited version. The picture was not originally taken for this recipe, it was taken as a picture to showoff a master piece :) By all means, adjust the topping as required to meet your personal taste. I hope this helps.

            Reply
  39. posted by shawnM on October 8, 2012

    Just a quick reminder, If you have baked this cheesecake or just plain like the way it sounds, please be sure and RATE it with the stars just under the recipe.

      Reply
  40. posted by Leonn on October 8, 2012

    This piece of cake looks amazing! I loooove apple crisp, why did I never think of the combo with cheesecake before? A-maz-ing!!!

      Reply
  41. posted by Haley on October 7, 2012

    Best cheesecake I’ve ever made hands down!!! Amazing amazing!!! Will make it again soon for sure!!

      Reply
    • posted by shawnM on October 8, 2012

      Haley, that’s awesome! If there’s any left we’d love a quick picture of your masterpiece, if you don’t mind sharing. This happens to be one of our favorites as well. Shawn

        Reply
  42. posted by maureen glidden on October 7, 2012

    This is absolutely delicious. I doubled the recipe for the crust and filling then tripled the topping so that I could use a full size spring form pan. I added a drizzle of caramel before serving. It is a keeper in my recipe book!

      Reply
    • posted by shawnM on October 8, 2012

      Maureen, so happy the recipe worked out for you! We encourage you and others that make this recipe or any other to share their pics and results with us. We’d love to show you off on a dedicated page on our site! We are in works developing a section of our site for our visitors to show off their results. Please help us share our recipes through Facebook, Pinterest, twitter, etc. it’s greatly appreciated. Shawn. Misty normally responds to these comments but she’s not feeling well today. She’ll be very happy to hear about all the great comments ;)

        Reply
    • posted by SaraH on November 21, 2012

      How long did you bake it for?

        Reply
  43. posted by deedee2012 on October 6, 2012

    Can’t wait to make this cheese cake! Thank you for sharing!

      Reply
    • posted by shawnM on October 8, 2012

      Deedee, thank YOU for the compliments! We’re working hard to make our site much better, please keep us in mind when wanting great cheesecake recipes. And please help us by sharing this recipe along with many of the others we have on your favorite social network. Can’t believe how much traffic has increased just with Pinterest. Shawn

        Reply
  44. posted by Erin on October 5, 2012

    I was wondering did you just pour caramel over it or did you add something to the caramel and than add it

      Reply
    • posted by shawnM on October 8, 2012

      Erin, misty makes her own caramel drizzle for this cheesecake, when she’s feeling better ill make sure it’s added to this recipe. Store bought caramel topping works just fine as well, just depends on your own preference. Shawn

        Reply
  45. posted by Kala on October 5, 2012

    The best apple cheese cake ever ….. Thanks for this awsome recipe…… Tried many apple cheese cake recipes and never found a favorite till now…….would definetly recomend doubleling the recipe for more cheese cake filling …..yummmmm

      Reply
    • posted by shawnM on October 6, 2012

      Thank you Kala, so happy you liked! Please spread the word. Lots of improvements and more recipes coming soon

        Reply
  46. posted by Mallory G on October 4, 2012

    I plan on doubling the recipe for thanksgiving dinner, but Im thinking that you wouldnt actually use 4 packages of cream cheese? That seems like an awful lot

      Reply
    • posted by Shawn on November 21, 2012

      Mallory, it seemed like a lot to us at first, it’s meant to be a thick cheesecake, moving from a 6″ pan to a 9″ pan equates to significantly more surface area than that extra 3″ would have you think. I’m not up to speed on my algebra or I’d post the differences here. Either way, It may be a tad thicker than you’re used to seeing in a cheesecake but should work out perfect for you if you double all ingredients including the cream cheese. I would also check it at the original 40-45 min time frame. Hope this helps you out. We look forward to hearing about the results!

        Reply
  47. posted by Kala on October 3, 2012

    How much graham crackers crumbs cant see the amount yellow sticky note in the way

      Reply
    • posted by shawnM on October 6, 2012

      Kala, 1/2 cup graham cracker crust. May I also ask you what browser you are using so that I’m able to correct the note from blocking the recipe.

        Reply
  48. posted by Kim on October 2, 2012

    I was wondering how much Graham cracker I needed I cant see it. Thanks

      Reply
    • posted by shawnM on October 6, 2012

      Kim, sorry for the delay in responding. 1/2 cup of Graham cracker crust. May I ask what browser you are using to view the recipe? I will try and fix quickly

        Reply
  49. posted by amber on October 2, 2012

    I was just wondering if I were to make this in a 9X13 pan instead of a small springform pan, would I just double the recipe?

      Reply
    • posted by shawnM on October 2, 2012

      Amber,

      Yes, you would DBL the recipe and still cook it at 350 degrees and cook it for about 50-55 minutes or until the center is slightly jiggly!
      Let me know how it turns out!!
      Misty

        Reply
      • posted by amber on October 8, 2012

        I doubled it but I don’t think mine turned out quite well. It should def. be put out for at least 1/2 hour before eating or else it just has a cold and not so pleasant texture. Mine looked nothing like the picture (of course!) I think I should’ve doubled the topping. 50 minutes for a 9X13 pan is plenty enough time to bake. I`ll be eating all the leftovers!! lol
        Thanks!

          Reply
  50. posted by Paula on October 1, 2012

    I would like to use a 9 inch springform pan. Can I double this recipe and how long should I cook it?
    Thanks

      Reply
    • posted by shawnM on October 2, 2012

      Paula,

      You sure can!

      I would say 55-60 minutes.

      enjoy :-)
      Misty

        Reply
  51. posted by GG on September 30, 2012

    You really need a “printer friendly ” version.I printed this and lost full sentences at the end of each direction. I every line of ingredients the programming printed too.

      Reply
    • posted by shawnM on October 2, 2012

      GG, Thank you for bringing the printer issue to our attention. We will fix that asap!

        Reply
  52. posted by Michelle Hannan on September 28, 2012

    I want to make this for our upcoming Thanksgiving and was wondering if it is okay to double this recipe?

      Reply
    • posted by shawnM on October 2, 2012

      Michelle,

      You certainly can!!

      Misty

        Reply
  53. posted by Ana on September 26, 2012

    Does it really yield just 4 servings?

      Reply
    • posted by shawnM on October 2, 2012

      Ana, yes the yield is 4 large pieces. This recipe calls for a 6″ springform pan where typically you use a 9″ springform pan. Hope this helps. Misty

        Reply
  54. posted by Tanja on September 20, 2012

    This must be heaven! Thanks for sharing!

      Reply
  55. posted by Nichole on September 20, 2012

    For the softened cream cheese, do you actually mean 2, 8oz packages?? I haven’t heard of 3oz packages?

      Reply
    • posted by shawnM on September 21, 2012

      Yes Nichole, was meant to be 2 8oz packages. Thanks for pointing that out, we’ve corrected!

        Reply
  56. posted by Shawn on November 16, 2012

    Bill, it’s a perfect companion for that cup of coffee!

      Reply
  57. posted by bridgette on November 20, 2012

    i know this is crazy but im terrible when it comes to the tablespoons and such could someone please email me this doubled so i can serve 12 people! i wanna make for thanksgiving thank you! my email is bridgettefox@ymail.com would be greatly appreciated!

      Reply
  58. posted by Shawn on November 20, 2012

    Bridgette, I’m unable to do the proper calculations tonight, but worse case scenario, if you just ues the quantities listed and do it twice you’ll have a doubled recipe. Misty will get a doubled recipe with proper conversions sometime tomorrow morning.

      Reply

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