Set to 350°F (175°C). Grease a 9-inch springform pan.
Make the crust:
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 8–10 minutes. Remove and let cool.
Prepare the cheesecake filling:
Beat cream cheese and sugar until smooth.
Add eggs, one at a time, then vanilla and cinnamon.
Pour over the cooled crust and smooth the top.
Prepare the apple topping:
In a skillet, melt butter and sauté chopped apples with brown sugar, cinnamon, and nutmeg for 5–7 minutes until slightly softened.
Spread evenly over the cheesecake layer.
Make the crisp topping:
In a bowl, combine oats, flour, brown sugar, and cinnamon.
Cut in cold butter until mixture is crumbly.
Sprinkle over the apples.
Bake:
Bake for 35–40 minutes, until the topping is golden and the cheesecake is set around the edges but slightly jiggly in the center.
Let cool completely, then refrigerate 2–3 hours before serving.
Serve:
Slice and serve as is, or with a dollop of whipped cream or vanilla ice cream.
💡 Tips
Use Granny Smith or Honeycrisp apples for the best flavor and texture.
For extra richness, swirl caramel sauce on top before serving.
Can be made a day ahead — chilling enhances the flavors.
For a lighter version, substitute half the butter in the crisp topping with coconut oil.
If you want, I can also create a mini Apple Crisp Cheesecake recipe in cupcake form — perfect for individual servings or parties. Do you want me to do that?
