Apple Pie Cheesecake

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A rich, creamy cheesecake topped with cinnamon-spiced apples and a buttery streusel, all on a crisp graham cracker crust. This show-stopping dessert combines the best of classic cheesecake and homemade apple pie.

Recipe Overview

  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Cooling Time: 6–8 hours (or overnight)
  • Total Time: About 9 hours
  • Servings: 12 slices
  • Difficulty: Intermediate

Ingredients

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt

For the Cheesecake Filling

  • 24 ounces (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • Pinch of salt

For the Apple Pie Topping

  • 4 medium Granny Smith or Honeycrisp apples, peeled, cored, and thinly sliced
  • 3 tablespoons unsalted butter
  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

For the Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter, cubed

Optional Garnishes

  • Caramel sauce
  • Whipped cream
  • Chopped toasted pecans
  • Ground cinnamon

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Large skillet
  • Measuring cups and spoons
  • Rubber spatula
  • Aluminum foil
  • Roasting pan (for a water bath)

Instructions

Step 1: Prepare the Crust

  1. Preheat the oven to 325°F (163°C).
  2. Grease the springform pan lightly.
  3. Mix the graham cracker crumbs, sugar, cinnamon, salt, and melted butter until evenly moistened.
  4. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
  5. Bake for 10 minutes, then cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. Beat the softened cream cheese until smooth and creamy.
  2. Gradually add the sugar and continue mixing until well combined.
  3. Mix in the sour cream, vanilla, flour, cinnamon, and salt.
  4. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent cracks.
  5. Pour the filling over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Wrap the outside of the springform pan with two layers of aluminum foil.
  2. Place the pan inside a larger roasting pan.
  3. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  4. Bake for 65–75 minutes, or until the edges are set and the center still has a slight jiggle.
  5. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour.
  6. Remove from the oven and refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the Apple Pie Topping

  1. Melt the butter in a large skillet over medium heat.
  2. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
  3. Cook for 8–10 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  4. Mix the cornstarch with the water to form a slurry.
  5. Stir the slurry into the apples and cook for another 2 minutes, until the sauce thickens.
  6. Remove from the heat and stir in the vanilla extract.
  7. Let the mixture cool completely.

Step 5: Make the Streusel

  1. Combine the flour, brown sugar, cinnamon, and salt.
  2. Cut in the cold butter with a pastry cutter or your fingertips until coarse crumbs form.
  3. Spread the mixture on a small baking sheet.
  4. Bake at 350°F (177°C) for 10–12 minutes, stirring once halfway through, until golden brown.
  5. Cool completely.

Step 6: Assemble

  1. Remove the chilled cheesecake from the springform pan.
  2. Spoon the cooled apple topping evenly over the cheesecake.
  3. Sprinkle the streusel over the apples.
  4. Drizzle with caramel sauce, if desired.
  5. Add whipped cream and toasted pecans for an extra-special finish.

Serving Suggestions

Serve chilled with:

  • Freshly whipped cream
  • Vanilla ice cream
  • Warm caramel sauce
  • Hot coffee
  • Chai tea
  • Spiced apple cider

Tips for Success

  • Use room-temperature ingredients for a smoother cheesecake.
  • Avoid overmixing after adding the eggs.
  • A water bath helps prevent cracks and promotes even baking.
  • Chill the cheesecake overnight for the best texture and flavor.
  • Let the apple topping cool completely before adding it to the cheesecake.

Storage

Refrigerator: Store covered for up to 5 days.

Freezer: Freeze the cheesecake (without whipped cream garnish) for up to 2 months. Thaw overnight in the refrigerator before serving.

Approximate Nutrition (Per Slice)

  • Calories: 560
  • Protein: 8 g
  • Carbohydrates: 49 g
  • Fat: 38 g
  • Saturated Fat: 22 g
  • Cholesterol: 145 mg
  • Sodium: 320 mg
  • Fiber: 2 g
  • Sugar: 35 g

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