Apple Crisp Cheesecake: A Delicious Recipe

Okay, amiga, listen up! This isn’t just a recipe. This is a flavor BOMB waiting to explode in your kitchen! I’m talking about my Apple Crisp Cheesecake, and it’s about to become your new obsession.

This is the dessert that made my Abuela, who NEVER compliments anyone’s cooking but her own, ask for seconds. That’s how you know it’s legit. It’s Cuba Queen approved! And it’s 100% gonna be your secret weapon for potlucks, parties, or…let’s be real…a Tuesday night Netflix binge.

It all started with a craving. I needed that warm, comforting hug of apple crisp AND the rich, decadent creaminess of cheesecake. I was not willing to compromise, obviously.

So, I locked myself in the kitchen, dodged a few flying whisks (the struggle is real!), and emerged victorious with this Apple Crisp Cheesecake. The first version was…let’s call it a learning experience. The apple filling was too watery, the crust was soggy…disaster!

But then I tweaked the spices, pre-baked the crust like a BOSS, and added a secret ingredient (shhh…it’s bourbon!). BOOM! Apple Crisp Cheesecake perfection. It’s the perfect marriage of textures and tastes: creamy, crunchy, sweet, and spiced.

This Apple Crisp Cheesecake isn’t just a dessert; it’s a statement. It’s about embracing bold flavors, taking risks, and creating something truly unforgettable. I’m so hyped to share this recipe with you because I KNOW you’re going to crush it. Get ready to become an Apple Crisp Cheesecake superstar! Let’s get cooking!

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 6 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs
• For the Apple Crisp Topping:
  • 4 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp work great!)
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup chopped pecans or walnuts (optional, but highly recommended!)
  • 1 tablespoon bourbon (optional, but adds a little extra sumthin-sumthin!)

This Apple Crisp Cheesecake ingredient list is SHORT but mighty! The secret to an epic Apple Crisp Cheesecake is using high-quality cream cheese. Seriously, splurge on the good stuff; you’ll taste the difference. I find the best apples for this Apple Crisp Cheesecake at my local farmer’s market, but any good grocery store will do.

For a budget-friendly alternative, use store-brand graham crackers. They still get the job done. And don’t toss those apple peels! Use them to make a quick apple-infused simple syrup for cocktails. Waste not, want not! Store your cream cheese at room temperature for at least an hour before you start; this will ensure a smooth, lump-free filling for your Apple Crisp Cheesecake.

1. Get that crust going! Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. This pre-baking step is crucial, amiga, so we avoid a soggy bottom!
2. Whip up the cheesecake filling! In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and cinnamon, and mix well. Beat in the eggs one at a time, mixing until just combined. Don’t overmix! Overmixing can cause cracks in your Apple Crisp Cheesecake.
3. Time for the apple magic! In a separate bowl, combine the chopped apples, flour, oats, brown sugar, cubed butter, cinnamon, nutmeg, bourbon and nuts (if using). Use your fingers to mix until the mixture resembles coarse crumbs. This is where your Apple Crisp Cheesecake starts to smell like pure fall heaven.
4. Assemble the masterpiece! Pour the cheesecake filling over the pre-baked crust. Sprinkle the apple crisp topping evenly over the cheesecake filling. Pro tip for Apple Crisp Cheesecake perfection: gently press the topping into the filling. This helps it adhere and prevents it from falling off when you slice it.
5. Bake it till it jiggles! Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly. In my kitchen, this Apple Crisp Cheesecake takes exactly 62 minutes.
6. Cool it down, slowly! Turn off the oven and let the Apple Crisp Cheesecake sit in the oven with the door slightly ajar for 1 hour. This prevents cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
7. Chill out, amiga! Once cooled, cover the Apple Crisp Cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly. This is where most people mess up their Apple Crisp Cheesecake – but not you!
8. Release the deliciousness! Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the Apple Crisp Cheesecake to a serving platter. While your Apple Crisp Cheesecake is working its magic in the fridge, grab your camera – this is Instagram gold! Don’t stress – your Apple Crisp Cheesecake is going to be incredible. Your Apple Crisp Cheesecake should smell like cinnamon and baked apples.

People absolutely lose their minds when I serve this Apple Crisp Cheesecake with a drizzle of warm caramel sauce and a scoop of vanilla ice cream. Presentation is key, amiga! Dust the Apple Crisp Cheesecake with powdered sugar for an extra touch of elegance.

This Apple Crisp Cheesecake absolutely slays at dinner parties! Serve it with a bold coffee or a sweet dessert wine. It also works great at Thanksgiving. And for an Instagram-worthy plating technique, add a few fresh apple slices and a sprinkle of chopped pecans.

For leftover transformations, cut the Apple Crisp Cheesecake into squares and freeze them for individual treats. Or, crumble it over yogurt for a decadent breakfast. For seasonal variations, try using different types of apples, like Fuji or Gala, or add a touch of maple syrup to the apple crisp topping. You can find the perfect Gluten Free Apple Cheesecake Bars – The Loopy Whisk recipe here!

Q: Can I make this Apple Crisp Cheesecake spicier?
A: Absolutely! Add a pinch of ground cloves or ginger to the apple crisp topping for an extra kick. I’ve even added a tiny bit of cayenne pepper for a sweet and spicy surprise!

Q: What if I don’t have bourbon for my Apple Crisp Cheesecake?
A: No problem! You can omit the bourbon altogether, or substitute it with apple cider or apple juice. The bourbon just adds a little depth of flavor, but it’s not essential.

Q: How do I know when my Apple Crisp Cheesecake is perfectly done?
A: The edges should be set and the center should jiggle slightly when you gently shake the pan. Remember, it will continue to set as it cools. Overbaking will result in a dry, cracked cheesecake, and we don’t want that!

Q: Can I use a different type of crust for this Apple Crisp Cheesecake?
A: Of course! A gingersnap crust would be amazing with the apple crisp topping. You could also use a shortbread crust or even a simple cookie crust. Get creative! This Apple Crisp Cheesecake reminds me of another flavor explosion, my Apple Crisp Recipe!

Q: Can I make this Apple Crisp Cheesecake ahead of time?
A: YES! In fact, I highly recommend making it a day or two in advance. The flavors meld together beautifully as it sits in the fridge. Just make sure to store it properly, covered in plastic wrap.

Q: My Apple Crisp Cheesecake cracked! What did I do wrong?
A: Cracking is usually caused by temperature fluctuations. Make sure to cool the cheesecake slowly in the oven with the door ajar. Also, avoid overbaking. Don’t worry, even if it cracks, it will still taste amazing!

Q: Can I freeze this Apple Crisp Cheesecake?
A: Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. If this recipe rocks your world, you NEED to try my Homemade Apple Crisp!

This Apple Crisp Cheesecake is everything Cuba Queen stands for: bold flavors, unapologetic decadence, and a whole lotta love. This dessert is a flavor bomb that will leave everyone wanting more.

My Apple Crisp Cheesecake Power Tips:

• Don’t skip the pre-baking of the crust! This prevents a soggy bottom and ensures a crisp, sturdy base for your cheesecake.
• Use high-quality cream cheese! It makes a HUGE difference in the flavor and texture of the filling.
• Cool the cheesecake slowly in the oven! This prevents cracking and ensures a smooth, creamy texture.

I’ve created so many variations of this Apple Crisp Cheesecake. There’s the Caramel Apple Cheesecake with a salted caramel drizzle. I’ve also experimented with Bourbon Apple Crisp Cheesecake w/ Salted Caramel Sauce. : r … Another one includes Apple Crisp Cheesecake Bars – Buttercream Blondie recipes. The Caramel Apple Cheesecake version gets the biggest reactions every time!

I’m confident that you can make this Apple Crisp Cheesecake your signature dish. Share your results with me! I know you’re going to create something amazing. For more bold flavor adventures, check out my Caramel Apple Sangria Recipe!

Now go forth and bake, amiga! Create some Apple Crisp Cheesecake memories that will last a lifetime. You got this! ✨