Applecrisp Cheesecake

Donna Barre-Brown



★★★★★ 1 vote


1/2 c
graham cracker crumbs
1/4 c
quick cooking oats
4 tsp
brown sugar
3 Tbsp
butter, meltd


2-8oz pkg
cream cheese, softened
1/4 c
packed brown sugar
egg, lightly beaten
3 Tbsp
sour cream
1/2 tsp
ground cinnamon
1/8 tsp
ground ginger
2/3 c
apple, sliced & peeled


3 Tbsp
all-purpose flour
3 Tbsp
quick cooking oats
3 Tbsp
brown sugar
3 tsp
ground cinnamon
2 Tbsp
cold butter
caramel ice cream topping - personal taste

How to Make Applecrisp Cheesecake


  • 1In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
  • 2For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.Pour over crust
  • 3Arrange apple slices over filling.
    For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices.
  • 4Bake at 350° for 40-45 minutes or until center is almost set.
    Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
    Refrigerate overnight. Just before serving, remove sides of pan.
  • 5Caramel topping may be added to taste just prior to serving. Refrigerate leftovers

Printable Recipe Card

About Applecrisp Cheesecake

Course/Dish: Cakes