Apple Pie Cheesecake is the ultimate dessert mashup, blending the cozy warmth of spiced apples with the creamy richness of cheesecake. Each bite offers a perfect harmony of textures—crunchy graham cracker crust, velvety filling, and tender cinnamon-kissed apple topping. With just one hour of prep and one hour of baking, this indulgent treat is surprisingly simple to create, yet it feels like a showstopper.
After chilling for six hours, the flavors meld into a decadent masterpiece that’s as comforting as it is luxurious. The sweet-tart apples, smooth cream cheese, and buttery crust create a sensory experience that’s impossible to resist. Perfect for gatherings or a cozy night in, this dessert is sure to become a favorite.
Ingredients for Apple Pie Cheesecake
- Apple Filling:
- 2 lbs (907 g) apples, peeled, cored, and finely chopped (use firm apples like Granny Smith or Honeycrisp)
- ⅔ cup (133 g) light brown sugar, firmly packed
- 2 Tablespoons (30 g) unsalted butter
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- Crumble Topping:
- ½ cup (40 g) old fashioned oats
- ⅓ cup (41 g) all-purpose flour
- ¼ cup (50 g) light brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 Tablespoons (57 g) unsalted butter, melted and cooled for at least 10 minutes
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- ⅓ cup (40 g) finely chopped walnuts (omit for nut-free version)
- 2 Tablespoons granulated sugar
- 1 Tablespoon firmly packed light brown sugar
- 7 Tablespoons (98 g) salted butter, melted
- Cheesecake Batter:
- 24 oz (680 g) cream cheese, softened (use brick-style, full-fat cream cheese)
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature (preferred for even mixing)
Step-by-Step Instructions
- Prepare the Apple Filling:
- In a medium or large saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.
- Heat over medium-low heat, stirring frequently until butter melts. Increase heat to medium and simmer for 5 minutes, stirring often, until apples are tender and mixture thickens slightly.
- Remove from heat, stir in vanilla extract, and transfer to a heatproof bowl. Cool in the fridge, stirring occasionally, while preparing other components.
- Make the Crumble Topping:
- In a medium bowl, mix oats, flour, sugar, baking soda, cinnamon, and salt.
- Add melted butter and combine with a fork until clumpy. Set aside.
- Prepare the Crust:
- Preheat oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, walnuts, and sugars. Add melted butter and mix until crumbs are moistened.
- Press mixture evenly into the bottom and up the sides of a 9-inch springform pan. Set aside.
- Make the Cheesecake Batter:
- In a large bowl, beat cream cheese and sugar with an electric mixer on medium-low speed until smooth and lump-free. Avoid over-mixing.
- Add sour cream and vanilla extract, mixing on low speed until combined.
- Lightly beat one egg, add to the batter, and mix on low speed until just combined. Repeat with remaining eggs. Scrape the bowl to ensure even mixing.
- Assemble and Bake:
- Pour half the cheesecake batter over the crust. Layer half the apple filling (use a slotted spoon to drain excess juice) over the batter.
- Pour the remaining batter over the apples, then top with the remaining apples and crumble topping (break up crumble if it has solidified).
- Place the springform pan on a foil-lined baking sheet and bake on the center rack for 60-70 minutes. The edges should be set, and the center should jiggle slightly when gently shaken.
- Cool in a warm, draft-free place (like the top of the oven with the door cracked) for 1 hour, then transfer to the fridge to chill for at least 6 hours or overnight before serving.
Perfect Pairings: Serving Suggestions
This Apple Pie Cheesecake is a showstopper on its own, but you can elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with caramel sauce or sprinkle with a pinch of cinnamon. Pair it with a warm cup of spiced chai or coffee for a cozy dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store your cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. If you prefer a slightly warm slice, microwave for 10-15 seconds or let it sit at room temperature for 20 minutes.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the apples for pears or peaches for a fruity twist. For a nut-free version, omit the walnuts in the crust and replace them with additional graham cracker crumbs. If you’re a fan of spices, add a pinch of nutmeg or cloves to the apple filling for extra warmth.
Time-Saving Hacks
To save time, prepare the apple filling and crumble topping a day ahead and store them in the fridge. Use a food processor to quickly chop the apples and walnuts. If you’re short on chilling time, place the cheesecake in the freezer for 2-3 hours instead of the fridge overnight—just let it sit at room temperature for 10 minutes before serving.
Essential Equipment Guidance
A 9-inch springform pan is key for easy removal of the cheesecake. Use a stand mixer or hand mixer to ensure a smooth, lump-free batter. For even baking, place the pan on a foil-lined baking sheet to catch any drips. A slotted spoon is handy for straining the apple filling and preventing excess moisture in the cheesecake.
Apple Pie Cheesecake
Ingredients
Apple filling
- 2 lbs apples peeled, cored, and finely chopped (see note)
- ⅔ cup light brown sugar firmly packed
- 2 Tablespoons unsalted butter
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Crumble topping
- ½ cup old fashioned oats
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter melted and cooled at least 10 minutes
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup finely chopped walnuts (for nut-free, omit walnuts, no other changes needed)
- 2 Tablespoons granulated sugar
- 1 Tablespoon firmly packed light brown sugar
- 7 Tablespoons salted butter melted
Cheesecake batter
- 24 oz cream cheese softened, use brick-style full-fat cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature preferred
Instructions
- For the apple filling
- In a medium or large sized saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.
- Heat over medium low heat. Stir frequently until butter is melted. Once butter is melted, increase heat to medium and bring mixture to a simmer. Simmer for 5 minutes, stirring frequently. Mixture should thicken slightly and apples should be tender when pierced with a fork when finished.
- Remove mixture from heat and stir in vanilla extract. Pour into a heatproof bowl and allow mixture to cool while you prepare your crumble (you can place it in the fridge and stir occasionally to speed up the cooling process).
- For the crumble
- In a medium sized mixing bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.
- Add butter to the flour mixture and use a fork to combine. Don’t over-mix, mixture should still be clumpy. Set aside while you prepare your batter.
- For the crust
- Preheat oven to 325F (165C).
- In a medium sized bowl, combine graham cracker crumbs, finely chopped walnuts, and sugars.
- Add melted butter to the mixture and stir until butter is well incorporated and all crumbs are moistened.
- Press crust mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.
- For the cheesecake batter
- In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat on medium-low speed until smooth, creamy, and free of lumps. Don’t over-beat or whip too much air into the batter, but do make sure batter is uniform and smooth. Scrape sides and bottom of the bowl periodically.
- Add sour cream and vanilla extract and stir on low speed until combined.
- Lightly beat one egg then add it to the cheesecake batter. Stir on low-speed until just combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
- Assembly
- Pour about half of the cheesecake batter over prepared crust in springform pan.
- Using a slotted spoon to drain excess juice, layer about half of the apple mix over the cheesecake batter. Pour the remaining cheesecake batter overtop. Top batter with remaining strained apples, then scatter crumble evenly overtop (if crumble has solidified as it’s been sitting, just break it up with your hands). Place pan on a foil lined baking pan and transfer to center rack of 325F (160C) oven. Bake for 60-70 minutes (dark-colored pans tend to take less time, and lighter-colored pans take longer). Cheesecake is finished when, if slightly jostled, the edges are mostly set but the center still gently jiggles like jell-o. Allow to cool to room temperature in a warm, draft-free place (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for about an hour before removing to room temperature to cool further).
- Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.