Nothing says fall flavours like an apple crisp. This easy apple crisp cheesecake takes all the warmth of spiced baked apples and crisp oaty topping and transforms it into a cheesecake. As an optional extra, top with some caramel sauce - this dessert is sure to be a staple for fall baking!
This recipe can essentially be broken down into three parts - the oat crisp base, a buttermilk cheesecake filling and the cinnamon spiced apple crisp topping.
For the oat base, you'll need:
- Rolled oats - you can use standard or jumbo rolled oats in this recipe. You can also use porridge oats. Do not substitute with any flavoured oat breakfast packets!
- Brown sugar - light brown sugar, sometimes referred to as muscovado. The measurements in this recipe are firmly packed into the cup.
- Butter - unsalted butter, melted in the microwave or in a small saucepan. You can use salted butter, but this will add a saltiness to the crust.
To make the cheesecake, you'll need:
- Cream cheese - I always use spreadable cream cheese in my recipes. You can substitute with block cream cheese, but you will need to allow this to soften first and it may take longer to beat it smooth,
- Sugar - superfine granulated sugar or caster sugar work in this recipe.
- Heavy cream - or whipping cream.
- Vinegar - white distilled vinegar. This will be used to make a quick DIY buttermilk with the heavy cream following the process detailed in my Buttermilk Substitute guide. The cream and vinegar in this recipe can be substituted with buttermilk (to the measure of cream) or soured cream.
- Vanilla extract - you can substitute with vanilla bean paste if you prefer.
Apple and Oat Top
And finally, for the oat and apple topping, you'll need:
- Rolled oats - again, more standard or jumbo rolled oats, just like you used for the base in this recipe.
- Brown sugar - light brown (muscovado) sugar, firmly packed.
- Cinnamon - ground cinnamon to spice up the crisp topping.
- Salt - just a pinch.
- Flour - all purpose flour or plain flour will work perfectly here.
- Butter - unsalted butter, melted. You can substitute with salted butter, but if doing so, do not add the extra salt to the mixture.
Making Oat Cheesecake Base
The process for this oat cheesecake base is very similar to other crushed cookie crumb crusts. Begin by crushing your rolled oats into a finer crumb. For this, you'll need a food processor.
To make things easier, I opt to put the sugar in with the oats and pulse the mixture a couple of times. This will break the oats down and mix the sugar thoroughly throughout.
Place the mixture into a bowl and pour over the melted butter. Stir this together until it is well incorporated and you have a lightly moistened crumb mixture. This can then be pressed into your springform pan to act as your cheesecake base.
If using a 9" springform pan, this should be enough to press into the base and about .5" up the sides of the pan. You can use a smaller pan (such as a 8" round) and the crust can be pressed a little further up the sides.
Place in the refrigerator to chill while preparing the filling. Meanwhile also preheat your oven to 325°F.
Buttermilk Cheesecake Filling
To make this buttermilk cheesecake filling, I make my own buttermilk substitute by adding the vinegar to the heavy cream, stirring lightly and setting aside for about 10 minutes. This sours the cream and will give your cheesecake a bit of a bite.
You can use store-bought buttermilk or substitute with soured cream for a similar effect.
Begin by beating the cream cheese and sugar together until smooth. Then add the eggs one at a time and the vanilla, beating to incorporate. Finally add in the soured cream mixture and beat lightly until smooth.
Pour this mixture on top of your prepared base and smooth into an even layer.
Apple Crisp Topping
And to top off your cheesecake, peel and core a large apple (or two medium ones). Chop this into half inch chunks and mix with a bit of cinnamon to coat. Sprinkle the apples over the top of your cheesecake.
In a small mixing bowl, place oats, brown sugar, cinnamon, flour and melted butter. Rub together with your fingers until you have a crumbly oat mixture and then sprinkle over top the apples on your cheesecake. This should be enough crisp topping to cover the entire surface of the cheesecake.
Place the cheesecake in the preheated oven and bake for about 1 hour. When baked, remove and allow to cool on the counter before transferring to the refrigerator to chill for at least 4 hours (better overnight).
Quick Tips on Baking
- Timings will vary based on the size of your springform pan - these timings are based on a 9" tin, but a 8" may take longer to bake through as the cheesecake filling will be deeper in the pan. The key to baking a cheesecake is low and slow.
- If you have the facilities to do a water bath, this can help with even cooking. To make a water bath, you'll need a larger baking dish, that you can sit your springform pan inside of and pour water into the larger dish so that it comes about halfway up the springform. This helps more evenly distribute heat gently for the cheesecake. (Note: I did not bake my cheesecake using a water bath and don't normally due to space in my oven).
- Testing for doneness when making a baked cheesecake is a bit tricky - you're looking for the wobble (or jiggle) test. Essentially, you want to lightly jiggle the springform and pay attention to the centre of your cake. If it seems very liquidy and not set, then continue baking. If it wobbles lightly, a bit like jello - then it is baked.
Caramel Apple Crumble Cheesecake
If you want to take this recipe up a level - nothing pairs better with apple than a bit of caramel! My husband is a huge fan of a quick caramel sauce, and welcomed its addition to this cheesecake.
You can either add a store bought caramel sauce here - drizzled over the whole cheesecake or per slice, to your heart's content. Or, you can make your own.
My quick caramel takes only about 10 minutes. Begin by cooking the butter and sugar in a saucepan, stirring occasionally until the sugar dissolves. Then add the cream, stirring constantly. The mixture will bubble, but allow it to settle into a boil for about 1 minutes before removing from the heat.
Let the homemade caramel cool to room temperature and then pour over your cheesecake as desired.
If the caramel thickens too much, simply reheat to loosen.
This easy apple crumble cheesecake can keep in the refrigerator for about 3 days. Alternatively, you can freeze it!
If freezing this cheesecake, follow the instructions and chill as directed. Once ready to unmould from the springform pan, place on a lined freezer safe tray and gently wrap with plastic wrap. Place in the freezer and allow to freeze for a few hours until more solid. You can now transfer the cheesecake to a freezer safe bag for easier storage and space saving. Freezing for up to 3 months. Defrost in the refrigerator before serving.
Yes! This is an easy recipe for the best baked apple crumble cheesecake with a homemade caramel sauce.
My cheesecake is made with a brown sugar and oat base to compliment the crisp oat topping. Then the tangy buttermilk cheesecake filling is topped with fresh apples and the perfect cinnamon spiced oat crumble.
Looking for more upgraded cozy bakes? Try:
Apple Crisp Cheesecake
- Food processor
- 9" springform cake pan
Ingredients for Oat Base
- 2 cups rolled oats
- ½ cup light brown sugar muscovado, firmly packed
- ⅓ cup unsalted butter melted
Ingredients for Buttermilk Cheesecake
- 18 oz spreadable cream cheese (see note)
- ¾ cup superfine granulated sugar or caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream or double cream (see note)
- ½ tablespoon distilled white vinegar
Ingredients for Apple Crisp Topping
- ½ cup rolled oats
- ½ cup light brown sugar muscovado, firmly packed
- ¼ cup all purpose flour or plain flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- 1 cup fresh apple peeled, cored and chopped into ½" chunks, usually from 1 large or 2 medium apples
Ingredients for Homemade Caramel Sauce (Optional)
- 2 tablespoon unsalted butter
- ¼ cup light brown sugar muscovado, firmly packed
- 3 tablespoon heavy whipping cream or double cream, removed from the refrigerator about an hour before making the sauce
- Begin by preheating your oven to 325°F (165C/145C Fan).
Instructions for Oat Base
- To make the oat cheesecake base, place the rolled oats and brown sugar in the bowl of a food processor. Pulse this a few times until the oats are broken down into a fine crumb and the sugar is well mixed in.
- Pour the oat sugar mixture into a mixing bowl and add the melted butter. Stir this together until you have a lightly moistened crumb mixture.
- Add this to your springform pan and press firmly into the base and about ½" up the sides. (see note)
- Place the prepared crust in the refrigerator to chill while preparing the filling.
Instructions for Buttermilk Cheesecake Filling
- Add the vinegar to the heavy cream and stir lightly. Set aside for about 10 minutes to sour.
- In a mixing bowl, add the cream cheese and sugar. Beat together until smooth.
- Add the eggs one at a time, beating after each addition. Add the vanilla and beat to incorporate.
- Finally, add the soured heavy cream mixture and beat lightly until smooth.
- Pour the filling onto the prepared crust and spread into an even layer. Set aside while preparing the topping.
Instructions for Apple Crisp Topping
- Peel, core and chop your apple. Sprinkle with ½ teaspoon of the ground cinnamon and toss to coat.
- Sprinkle the apple pieces over the top of your cheesecake filling.
- Next, in a small mixing bowl, stir together the flour, oats, brown sugar, remaining ½ teaspoon cinnamon and salt. Pour in the melted butter and rub together with your fingers into a crisp oat topping.
- Sprinkle this crisp topping over the apples on the cheesecake. This should be enough crisp topping to create a layer over the top of the whole cheesecake.
- Bake the cheesecake in the preheated oven for about 1 hour, checking for the jiggle test. (see note)
- When done, remove from the oven and allow to cool on the counter. Then place in the refrigerator to chill thoroughly - at least four hours, but better overnight.
- Once chilled, carefully remove the sides from the springform pan and slice. For an optional caramel twist - add the caramel sauce.
Instructions for Caramel Sauce (Optional)
- To make the caramel sauce, heat the butter and sugar in a saucepan over medium heat until the sugar has dissolved. This usually takes about 10 minutes, cooking slowly and stirring occasionally.
- Add the cream slowly whilst stirring continuously. This will bubble at first, but calm down. Allow to boil for a further minute before removing.
- Set the caramel aside to cool for about 10-15 minutes. Then pour over your cheesecake - you can add this to the whole cake, or to slices individually. (see note)