Perfect Thanksgiving Dessert Recipe

By Ashley Xu and Lidia Rodriguez

With Thanksgiving just around the corner, The Banner would like to share with you a super easy and delicious recipe that is perfect for fall: a creamy and crunchy apple crisp cheesecake. With classic fall flavors, this dessert doesn’t just taste amazing, but it is also very easy to make!


  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1 tablespoon granulated sugar
    • 1/4 cup melted butter
  • For the cheesecake:
    • 3 packages (24oz, 750g) cream cheese, softened
    • 2 cups plain Greek yogurt (or sour cream)
    • 1 1/4 cups granulated sugar
    • 2 teaspoons vanilla
    • 4 large eggs
  • For the apples:
    • 3 cups peeled, sliced, apples (about 3 of any variety)
    • 1/4 cup granulated sugar
    • 1 teaspoon cinnamon
  • For the crumble:
    • 1/4 cup all-purpose flour
    • 1/2 cup rolled oats
    • 1/4 cup brown sugar
    • 1 teaspoon cinnamon
    • 1/4 cup melted butter


  1. Preheat the oven to 325˚F

For the crust:

  1. In a small bowl, stir together graham cracker crumbs and sugar.
  2. Pour the melted butter on top and stir until combined.
  3. Press the crust evenly over the bottom and ½–1 inch up the sides of a 9” springform pan.
  4. Bake the crust for 10–12 minutes.
  5. Remove crust from oven and turn down temperature to 275˚F.

For the cheesecake:

  1. In a large bowl, whip the cream cheese with an electric mixer until smooth and fluffy.
  2. Add the Greek yogurt and combine.
  3. Add the sugar, vanilla, and eggs, and whip just until the mixture is smooth.
  4. Pour the batter into the crust and smooth the top.

For the apples:

  1. In a medium bowl, stir together sliced apples, sugar, and cinnamon.
  2. Pour apples over top of cheesecake and spread evenly.

For the crumble:

  1. In a small bowl, stir together flour, oats, brown sugar, and cinnamon.
  2. Pour melted butter over mixture and stir until combined.
  3. Sprinkle crumble evenly over top of apples on the cheesecake.

To bake:

  1. Place the cheesecake pan on a baking sheet, bake for 1 ½ to 2 hours.
  2. Run a thin, sharp knife around the edge of the pan and let cool.
  3. Chill the cheesecake overnight.

Recipe from