Apple Pie Cheesecake

Apple pie cheesecake is a mash-up of two iconic desserts, bringing together apple pie’s spiced coziness and cheesecake’s creamy decadence. Like most cheesecake recipes, a graham cracker crust forms the perfect buttery base, and the rich cream cheese filling gets its velvety texture from a touch of sour cream and a splash of vanilla. Topping it all off are tart-sweet apples coated in cinnamon, brown sugar and lemon juice, and baked to pie-filling perfection. The crumbly streusel made with oats, butter and cinnamon adds crunch and ties all the layers together. Finish your apple cheesecake pie with a dollop of whipped cream or a drizzle of caramel to combine comfort and elegance in every bite.

Apple Pie Cheesecake Ingredients

• Graham cracker crumbs: Any of the best graham cracker brands will do for the crust. If you want to show off, make homemade graham crackers. Be sure your crumbs are crushed finely for the most even crust.
• Sugar: You’ll use granulated sugar in the crust and the cheesecake layer.
• Butter: Melt butter for the crumb crust and the cheesecake. Unsalted is usually the best type of butter to use for baking.
• Cream cheese: Soften the cream cheese before mixing for a lump-free batter.
• Eggs: When baking, it’s best to use room-temperature eggs. They blend more evenly and create an airy emulsion that expands when baking.
• Sour cream: Extra creaminess with a touch of subtle sour makes this apple pie cheesecake recipe not too sweet, and complements the rich flavor of the other ingredients.
• Vanilla extract: Vanilla adds an aromatic sweetness that balances the tangy elements.
• Apples: Tart and firm Granny Smith or Honeycrisp apples are two of the best types of apples for baking. Peel and dice them evenly for uniform cooking.
• Brown sugar: You’ll use brown sugar in the apple topping and in the streusel.
• Cornstarch: Cornstarch helps thicken the apple mixture, giving it that ultimate pie-filling texture.
• Lemon juice: The citric acid in lemon juice prevents the apples from browning, and the juice brightens the overall flavor.
• Ground cinnamon: Cinnamon adds warmth and spice and gives the apples that classic apple pie flavor.
• Old-fashioned oats: No instant or steel-cut oats here, please. Old-fashioned oats add texture and a nutty flavor to the topping.
• All-purpose flour: Flour helps bind the streusel, giving it a crumbly texture that crisps up perfectly in the oven.

Directions

Step 1: Make the crust

Preheat your oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil. In a large bowl, combine the graham crackers, sugar and melted butter. Press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake the crust for 8 to 10 minutes, until it’s lightly browned. Set the crust aside and let it cool to room temperature.

Editor’s Tip: To make perfectly crumbled graham crackers without making a mess, place them in a resealable bag (or between two sheets of parchment) and crush them with a rolling pin.

Step 2: Make the cheesecake layer

Increase the oven temperature to 450°. In a large bowl, beat the cream cheese on medium speed until it’s smooth, for four to five minutes. Reduce the mixer speed to medium-low, then add the sugar and beat until the mixture is fluffy. Add the eggs, one at a time, until they’re incorporated, about five minutes. Beat in the sour cream and vanilla until the mixture is smooth and fluffy, one to two minutes. Pour the filling into the cooled crust.

Step 3: Top with apple mixture

In a large bowl, combine the apples, brown sugar, cornstarch, lemon juice and cinnamon. Pour the apples onto the cheesecake batter in an even layer.

Step 4: Finish with streusel

In a small bowl, combine the oats, flour, brown sugar, melted butter and cinnamon. Sprinkle the streusel topping on top of the apples.

Step 5: Bake the cheesecake

Place the springform pan in a larger baking pan and add one inch of hot water to the larger pan. Bake for 15 minutes. Turn the oven down to 225° and bake for another 1 hour and 15 minutes to 1 hour and 30 minutes. Turn the oven off, crack the oven door and let the cheesecake sit for 30 minutes or until the center sets. Remove the cheesecake from oven and let it cool on a wire rack for up to one hour.

Editor’s Tip: Use a wooden spoon handle or kitchen towel to prop open the oven door. A cheesecake can sit in the oven for up to an hour.

Step 6: Refrigerate the cheesecake

Cover the cooled cheesecake and refrigerate it for at least six hours or overnight. Remove the sides of the springform pan, slice the cheesecake and serve it.

Editor’s Tip: Refrigerating cheesecake is a vital step. The cake and toppings must meld and firm up to ensure even slices.

CHRISTINE MA FOR TASTE OF HOME

Apple Pie Cheesecake Variations

• Go nuts with the crust: Take your graham cracker crust to the next level by mixing in chopped pecans or walnuts. These nuts add a buttery crunch that pairs perfectly with the creamy cheesecake and spiced apples. Toast the nuts lightly before mixing them into the crust for deeper flavor and extra texture.
• Dare to drizzle: Whether you use store-bought caramel or make your own caramel sauce, this extra layer of sweetness enhances the spiced apple topping and adds a luxurious touch. To make your drizzle Instagram-worthy, warm the caramel slightly and use a spoon to create elegant swirls before serving. As a bonus, sprinkle a pinch of flaky sea salt over the caramel for that irresistible sweet-and-salty combo.
• Gluten-free goodness: No gluten? No problem! Swap out regular graham crackers for gluten-free ones, and use certified gluten-free oats and flour for the streusel topping.
• Cookie up the crust: Trade the graham cracker crust for crushed gingersnap cookies, Oreos, vanilla wafers or pretzels.
• Try different fruit: Use pears, peaches or even mixed berries instead of apples. Adjust the sugar levels and spices to suit your chosen fruit. For example, berries pair well with a touch of vanilla and a sprinkle of lemon zest.

How to Store Apple Pie Cheesecake

Store apple pie cheesecake in the refrigerator, covered with storage wrap or in an airtight container. Proper storage prevents the cheesecake from drying out or absorbing fridge odors. It will last up to five days in the fridge.

Can you freeze apple pie cheesecake?

Yes! Wrap slices or a whole cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw apple pie cheesecake overnight in the refrigerator before serving it.

Apple Pie Cheesecake Tips

CHRISTINE MA FOR TASTE OF HOME

Do you need a water bath to bake apple pie cheesecake?

A water bath provides gentle heat and moisture, keeping your cheesecake crack-free. Think of it as a Jacuzzi for your dessert: fancy and essential for that velvety smooth texture. Avoid common cheesecake mistakes like not wrapping your springform pan tightly in foil, otherwise you’ll end up with cheesecake soup.

How do you avoid a cracked cheesecake?

It’s easy to keep your cheesecake from cracking. Be gentle with your eggs; the more air you whip into the mix, the more potential there is for the cake to expand and crack. Bake it on the middle oven rack and let it cool gradually. Sudden swings in temperature can also cause cracks to appear.

How do you know when an apple pie cheesecake is finished baking?

The edges should be set, but the center should jiggle slightly when shaken (it shouldn’t appear liquid). Do the cheesecake test: A cheesecake that jiggles but doesn’t wiggle is just right. Turn off the heat and crack the oven door for another half hour. Don’t worry—it will set fully as it cools.

What can you serve with apple pie cheesecake?

Level up with whipped cream, a luscious caramel drizzle or a scoop of vanilla ice cream. Feeling bold? Pair it with a gingerbread martini for extra fun, or go classic with hot coffee and let the cheesecake steal the show—it deserves the spotlight!