Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake 8–10 minutes, then set aside to cool.
Make the cheesecake filling:
Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until creamy and lump-free.
Pour filling over the cooled crust. Bake for 25–30 minutes until edges are set but center slightly jiggles.
Prepare the apple topping:
In a skillet, combine diced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5–7 minutes until slightly softened. Let cool slightly.
Make the crumble topping:
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
Assemble the cheesecake:
Spread the cooked apple mixture evenly over the baked cheesecake. Sprinkle crumble topping over the apples.
Bake again:
Return to oven and bake for 15–20 minutes until the crumble is golden and crisp.
Cool and serve:
Let cheesecake cool completely at room temperature, then refrigerate for at least 2 hours before serving.
This Apple Crisp Cheesecake combines the best of creamy cheesecake and warm, cozy apple crisp—a dessert that’s perfect for fall or any special occasion 🍎🧁.
I can also give a mini cupcake version of this dessert for single servings if you want. Do you want me to share that version?
