Apple Pie Cheesecake 🍎🍰 — Creamy, Spiced & Perfect Fall Dessert
Apple pie and cheesecake are two classic desserts that are loved by many people around the world. But have you ever tried combining the two into one delicious treat? If not, you're in for a real treat!
Introducing apple pie cheesecake: a dessert that combines the warm and comforting flavors of apple pie with the creamy and rich texture of cheesecake. It's the best of both worlds, and it's sure to satisfy your sweet tooth.
To make an apple pie cheesecake, you'll need a few basic ingredients: graham cracker crust, cream cheese, sugar, eggs, vanilla extract, and, of course, apples. You'll also need some spices like cinnamon and nutmeg to add depth and flavor to the filling.
To start, you'll need to make the crust. Preheat your oven to 350 degrees F and mix together graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the bottom of a springform pan and bake for about 10 minutes, or until it's golden brown.
Next, it's time to make the filling. In a large bowl, beat together the cream cheese and sugar until smooth. Add in the eggs, one at a time, and then stir in the vanilla extract.
Now it's time to add the apples. Peel and slice the apples and toss them with cinnamon and nutmeg. Spread the apples over the crust in an even layer and then pour the cheesecake filling on top. Bake the cheesecake for about 45 minutes, or until it's set but still slightly jiggly in the center. Let it cool completely, and then refrigerate it for at least a few hours before slicing and serving.
The BEST Apple Pie Caramel Cheesecake Recipe!! With Apple Pie Filling & Whipped Cream!
Top the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for the perfect finishing touch. This apple pie cheesecake is the perfect blend of sweet and savory, and it's sure to become a new family favorite.
Apple Pie Cheesecake 🍎🍰 — Creamy, Spiced & Perfect for Fall
Buttery graham crust + cinnamon-spiced apples + ultra-creamy cheesecake. Finish with glossy apple topping or salted caramel!
Prep: 30 mins
Bake: 60–75 mins
Chill: 6 hrs+
Yield: 12 slices (9-inch)
Ingredients
Graham Crust
- 1½ cups (150g) graham cracker crumbs
- 2 Tbsp (25g) granulated sugar
- 6 Tbsp (85g) unsalted butter, melted
- Pinch of salt
Apple Pie Layer
- 4 cups peeled, thinly sliced apples (about 4–5; Granny Smith + Honeycrisp mix is great)
- 2 Tbsp (28g) unsalted butter
- ⅓ cup (65g) light brown sugar, packed
- 1½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 tsp lemon juice + 1 tsp cornstarch
- Pinch of salt
Cheesecake Filling
- 24 oz (680g) cream cheese, room temp
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 3 large eggs, room temp
- ½ cup (120g) sour cream, room temp
- 2 tsp vanilla extract
- 1 Tbsp (8g) all-purpose flour (or 2 tsp cornstarch)
- ¼ tsp salt
Optional Topping
- Extra sautéed apples (or 1½ cups canned apple pie filling)
- Warm salted caramel sauce, to drizzle
Instructions
- Prep pan & oven: Heat oven to 325°F (163°C). Wrap a 9-inch springform pan with 2–3 layers of heavy foil (outside bottom/sides) for a water bath. Lightly grease inside.
- Make crust: Stir crumbs, sugar, salt, and butter. Press firmly into pan bottom and ~1 inch up the sides. Bake 10 minutes; cool slightly.
- Cook apples: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, nutmeg, salt. Cook 5–7 minutes until just tender. Stir in lemon juice mixed with cornstarch; cook 30–60 seconds to thicken. Cool 10 minutes.
- Filling: Beat cream cheese on medium until smooth (1–2 min). Add sugars and salt; beat 1 min. Mix in sour cream and vanilla. Beat in flour. Add eggs one at a time on low, mixing just to combine (don’t overmix).
- Assemble: Scatter cooled apples evenly over crust. Pour filling over apples; tap pan to release bubbles.
- Water bath bake: Place pan in a large roasting pan; add hot water to halfway up sides of springform. Bake 60–75 minutes, until edges are set and center wobbles like Jell-O.
- Cool: Turn oven off, crack door, and cool cheesecake inside 1 hour. Remove bath/foil; run a thin knife around edge. Cool to room temp, then chill at least 6 hours (overnight best).
- Finish & serve: Top with extra apples or caramel. Slice with a hot, dry knife. Keep refrigerated.
Storage
Refrigerate 4–5 days. Freeze (whole or slices) well-wrapped up to 2 months; thaw overnight in fridge.
Pro Tips
- Room-temp dairy prevents lumps and over-beating.
- Water bath + slow cool = no cracks and ultra-creamy texture.
- Mix apple varieties for balanced sweet-tart flavor.
Apple Pie Cheesecake FAQ
Can I skip the water bath?
Yes, but texture may be drier and more crack-prone. A low oven (300–310°F) and a pan of hot water on a lower rack help.
Best apples?
Granny Smith for tart bite; Honeycrisp, Braeburn, or Pink Lady for sweetness. A 50/50 blend is ideal.
No-bake option?
Use the same crust (fully cooled). Fold sautéed/cooled apples into a stabilized no-bake cheesecake (cream cheese + whipped cream + gelatin), then chill 6–8 hours.