Experience this piece of crispy apple cheesecake this autumn. This decadent dessert is a mixture of cheesecake cream and candy crispy apples.


Gala apples on my table had a brand new undertaking. The time to make Apple cheese cake seems tremendous. As I updated the recipe, I determined to mix the elements of this Apple Pie cheesecake and this crispy Apple Pie have become one of the remarkable cheesecake. high-quality concept ever!!!

In it there are hints and hints to keep from cracking and what to do if not. right here are my pinnacle guidelines so that you can begin using now. If cracking occurs, cowl with Filling pie, Cool Whip, Chocolate, or sour cream topping. it will still feel first-rate!

This Apple Crisp cheesecake has an apple lining and collapsing toppings, so that you don't must fear about getting cracked in this cheesecake. The Topping holds together so nicely. You may use some thing your favored apple is. I personally use the Apple Gala for all my baking because they're a piece candy and my favorite.


For the Crust

  • 2 cups cinnamon graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 Tablespoons butter, melted

For the Cheesecake

  • 2 - 8 ounce packages cream cheese, softened
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons all-purpose flour
  • 2 large eggs

For the Apples

  • 3 Gala apples, peeled and diced
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

For the Crisp Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup quick oats
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 4 Tablespoons butter, melted


  1. Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water. Line a 9 inch springform pan with parchment paper.
  2. Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly in the bottom of the springform pan.
  3. Beat the cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour and mix in thoroughly.
  4. Add the eggs and mix until everything is mixed in. Do not over mix the batter.
  5. Pour the cheesecake onto the prepared crust.
  6. Stir together the diced apples, brown sugar, and cinnamon and set aside.
  7. Add all the topping ingredients into a bowl and stir until completely combined. Use your hands to press the mixture into large crumbs.
  8. Spoon the apples onto the cheesecake batter gently. Sprinkle the topping evenly over the apples.
  9. Place the pan on the oven rack directly over the pan of water. Bake for 50-55 minutes. Remove from the oven and place on a wire rack. Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
  10. Cool 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely.
  11. Serve sliced with caramel, Cool Whip, and apple pie spice, if desired.

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