Fall Favorite: Easy Apple Crisp Cheesecake

Hey everyone!
Today, I'm sharing my recipe for an Easy Apple Crisp Cheesecake that's perfect for cozy autumn days. This cheesecake combines a creamy cheesecake filling with the comforting flavors of spiced apples and a buttery graham cracker crust. Trust me, it's super easy to make. And if you're a fan of cheesecake and apple pie, this is the perfect combination. Recipe is below!
Hope you enjoy!
Kara

//RECIPE//
(Please note that I am based in the US and use cups/volume measurements. I've tried to provide metric measurements when I can. I used a convertor, so they may not be perfect but I tried.)
Easy Apple Crisp Cheesecake (with canned apple pie filling)
Ingredients for the crust:
3 cups graham cracker crumbs (252 g)
4 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted (may need to add an additional 1/4 cup) (113 1/2 g)
Ingredients for the cheesecake filling:
2 (8 ounce) packages cream cheese, almost room temperature
1/4 cup packed light brown sugar (55 g)
1/4 cup granulated sugar (50 g)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 large eggs
Ingredients for the apple topping:
2 (20 ounce) cans apple pie filling (use the apple pie filling, not just canned apples)
Ingredients for the crisp topping:
1/3 cup all-purpose flour (41 2/3 g)
1/3 cup brown sugar (73 1/3 g)
1 teaspoon cinnamon
1/3 cup quick oats (27 g)
6 tablespoons unsalted butter, cool temperature, cut into cubes
Instructions for the crust:
Preheat the oven to 350 degrees F.
Lightly spray a 13×9 inch baking dish with non-stick spray.
Use either boxed graham cracker crumbs or crush enough graham crackers to make 3 cups of crumbs. (I used a food processor to crush up the crackers.) You could also use two, pre-made graham cracker crusts to make two cheesecake pies. In a large mixing bowl, add the graham cracker crumbs, sugar and melted butter. Mix well and break up any large crumbs. If the mixture still feels a little dry, you can add in another 1/4 cup melted butter and mix again.
Pour the crumb mixture into the prepared 13×9 inch pan.
Use clean hands or the bottom of a measuring cup to press the mixture into the bottom of the pan and part way up the sides.
Bake the crust at 350 degrees F, in the preheated oven, for 10 minutes. Remove the crust from the oven and set on a cooling rack while you make the filling.
Reduce the oven temperature to 325 degrees F.
Instructions for the cheesecake filling:
In a large mixing bowl, add the cheesecake filling ingredients and mix with an electric mixer on medium to medium-high speed until smooth.
Pour the cheesecake filling onto the crust you just pre-baked and set aside while you make the apple topping and the crisp.
Instructions for the apple topping:
(If you don't want to use 2 cans of the apple pie filling, feel free to use just one, but make sure to spread it evenly over the top of the cheesecake mixture. You will have less apple flavor, but it will still be good.)
Open both cans of apple pie filling and add to a bowl. Chop up the apple slices a bit. I used a hamburger chopper (see video), since it was easy to do, but you could also use a knife or potato masher. Pour the apple pie filling over the cheesecake filling that is in the baking dish.
Instructions for the crisp topping:
(Feel free to double the oatmeal crisp topping if you like more crunch on the top.)
In a medium sized mixing bowl, combine flour, sugar, cinnamon and oats and mix well.
Add the butter chunks and mix in with a fork or clean hands until crumbly.
If the butter is too warm, the mixture may end up all mashed together. It will still work, it will just take a little more time to add it to the top of the cheesecake as it'll be more clumped together.
Add the crumb topping over the apple filling in the baking dish.
Check to make sure the oven temperature has gone down to 325 degrees F.
Bake the cheesecake for 35-40 minutes at 325 degrees F. The edges will set and the middle will still be a little jiggly, although it may be hard to tell with the apples and crumble on top. Just know that the cheesecake will firm as it cools.
Remove from the oven, and cool at room temperature for one hour. Cover, then refrigerate for at least 6 hours, or overnight before serving so that it firms up enough to cut and serve. (After the cheesecake cools, some of the butter might solidify on top, that's completely normal.)
Notes: This cheesecake should be stored, covered well, in the refrigerator and can last up to 5-6 days.

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