Apple Pie Cheesecake

Why choose between apple pie and cheesecake when you can have both? This apple pie cheesecake layers everything people love about each dessert into one tall, creamy slice. A buttery cinnamon graham cracker crust holds a rich, smooth vanilla cheesecake, ribbons of tender cinnamon apples run through the filling, and a crumbly brown sugar streusel bakes into a golden crown on top.

It is a dessert made for fall gatherings, Thanksgiving tables, and any time you want something special. The recipe takes some patience, since the cheesecake needs time to bake gently, cool slowly, and chill, but most of that time is hands-off. The reward is a bakery-worthy dessert with plenty of wow factor.

Why You’ll Love This Recipe

• All the flavors of apple pie in a creamy, rich cheesecake
• A graham cracker crust that adds a buttery crunch
• Tender cinnamon apples layered through the filling
• A crisp, buttery streusel topping for texture
• Make-ahead friendly, since it needs to chill anyway
• A showstopper for Thanksgiving, Christmas, and fall parties
• Serves 12, enough for a crowd

It also slices cleanly after chilling, which makes it a great dessert to serve at parties.

What Does Apple Pie Cheesecake Taste Like?

Apple pie cheesecake tastes like a slice of cinnamon apple pie that has been swirled into a creamy, tangy cheesecake. The cream cheese filling is smooth and rich with a gentle vanilla flavor. The apples are sweet, tender, and warmly spiced, and the streusel adds a buttery, brown sugar crunch.

The texture moves from the crisp, sandy crust to the dense, silky filling to the soft apples and crumbly topping. Each forkful has something different, and the tang of the cream cheese keeps the whole thing from tasting too sweet.

Recipe Overview

• Prep Time: about 45 minutes
• Bake Time: 60 to 75 minutes
• Cool and Chill Time: at least 5 hours
• Oven Temperature: 325°F
• Pan: 9-inch springform pan
• Yield: 12 slices
• Method: Baking

Published apple cheesecakes bake at 325°F for 60 to 75 minutes and then rest in the turned-off oven for an hour, and this recipe follows that approach so the cheesecake cools gradually and does not crack.

Ingredients

PIN IT

For the Crust

• 1 1/2 cups (150 g) graham cracker crumbs
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons (85 g) butter, melted

For the Apples

• 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch

For the Cheesecake

• 24 ounces (680 g) full-fat cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

For the Streusel

• 1/2 cup (63 g) all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons (57 g) cold butter, cubed

Ingredient Notes

Cream Cheese

Use full-fat block cream cheese and let it soften completely at room temperature, about an hour. Cold cream cheese leaves lumps in the batter that never smooth out. Avoid whipped or tub-style cream cheese, which is too soft.

Apples

Granny Smith apples hold their shape and give a tart contrast to the sweet cheesecake. Honeycrisp, Braeburn, or Jonagold also work well. Slice them thinly so they soften quickly and layer evenly.

Cornstarch

The cornstarch thickens the apple juices so the filling does not turn watery. Cook the apples until the juices are glossy, then cool them completely before adding them to the batter.

Eggs and Sour Cream

Room-temperature eggs and sour cream blend into the batter smoothly. Sour cream adds a gentle tang and keeps the cheesecake creamy.

Flour

Two tablespoons of flour help the cheesecake set and make it a little sturdier for slicing. It is a small amount and does not make the cake dense.

Graham Cracker Crumbs

Crush whole graham crackers in a food processor or in a zip-top bag with a rolling pin. Fine crumbs make a firm, even crust.

Cold Butter for the Streusel

Keep the butter cold so the streusel bakes into crisp clumps, not a greasy layer. Chill the finished streusel while you make the batter.

Kitchen Tools You’ll Need

• 9-inch springform pan
• Heavy-duty aluminum foil
• Large skillet for the apples
• Electric hand mixer or stand mixer
• Large and medium mixing bowls
• Rubber spatula and measuring cups
• Roasting pan for a water bath, optional
• Wire cooling rack
• Sharp knife for slicing

Substitutions and Variations

These ideas are optional and are not part of the base recipe. For your first cheesecake, I recommend following the recipe as written.

• Caramel drizzle: Drizzle caramel sauce over the finished cheesecake.
• Walnut or pecan crust: Add 1/4 cup of finely chopped nuts to the crust.
• Oat streusel: Add a few tablespoons of rolled oats to the streusel.
• Pear: Replace half the apples with pears.
• Maple: Stir a tablespoon of maple syrup into the apples.
• Cookie crust: Use crushed gingersnaps or shortbread instead of graham crackers.
• Mini cheesecakes: Bake the batter in muffin tins for smaller portions.

How to Make Apple Pie Cheesecake

The recipe has four parts: the crust, the cooked apples, the streusel, and the cheesecake batter. Start with the crust and the apples so they can cool while you make the rest. Mix the batter gently to avoid adding too much air, which can cause cracking, and let the cheesecake cool slowly in the oven.

Step-by-Step Instructions

PIN IT

1. Preheat the oven to 325°F. Grease the bottom and sides of a 9-inch springform pan and wrap the outside with a double layer of foil to prevent leaks.
2. Mix the graham cracker crumbs, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and melted butter. Press the mixture into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then set aside to cool.
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, and cornstarch. Cook for 6 to 8 minutes, until the apples are just tender and the juices are thick. Cool completely.
4. Make the streusel: stir the flour, brown sugar, and cinnamon together, then work in the cold butter with your fingers until coarse crumbs form. Refrigerate until needed.
5. Beat the cream cheese and granulated sugar with an electric mixer until smooth, about 2 minutes. Beat in the eggs one at a time, then the sour cream, flour, and vanilla, mixing just until combined.
6. Pour half of the batter over the crust. Spoon about half of the cooled apples over the batter, then cover with the remaining batter and top with the remaining apples.
7. Sprinkle the streusel evenly over the top.
8. Place the pan in a roasting pan and add hot water to come halfway up the sides, if desired. Bake for 60 to 75 minutes, until the edges are set and the center still jiggles slightly.
9. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Then cool completely on a wire rack.
10. Refrigerate for at least 4 hours, or overnight. Run a thin knife around the edge, release the springform ring, and slice with a hot, wiped knife.

Tips for Success

• Use room-temperature ingredients. They blend smoothly with no lumps.
• Do not overbeat the batter. Too much air causes cracks.
• Cool the apples completely. Warm apples thin the batter and melt the streusel.
• Wrap the pan in foil. It prevents water or butter from leaking.
• Do not overbake. The center should still jiggle slightly when you take it out.
• Cool slowly. The turned-off oven prevents sudden temperature changes.
• Chill overnight. The cheesecake firms up and slices cleanly.
• Use a hot knife. Dip it in hot water and wipe it dry between cuts.

How to Know It’s Done

The cheesecake is done when the edges are set and slightly puffed, the streusel is golden, and the center about 2 inches wide still wobbles gently when you nudge the pan, like set gelatin. It will continue to firm up as it cools. If the center sloshes like liquid, bake for another 5 to 10 minutes. A thermometer inserted in the center should read about 150°F.

What to Serve With Apple Pie Cheesecake

This cheesecake is rich, so simple accompaniments work best:

• A dollop of whipped cream
• A drizzle of caramel sauce
• A scoop of vanilla ice cream
• Hot coffee, tea, or apple cider

For a dessert table, add Peach Cool Whip Pie and Cottage Cheese Pecan Pie Bars.

Storage Instructions

Store the cheesecake covered in the refrigerator for up to 5 days. The streusel softens over time, so for the crispiest topping, add a little fresh streusel just before serving. These storage times are general guidelines for baked cheesecakes.

Freezing Instructions

Cheesecake freezes well. Chill it completely, slice it, wrap the slices tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight. The streusel will soften after freezing. This is general freezing guidance, not a tested instruction from a specific source.

Common Mistakes

• Using cold cream cheese. It leaves lumps.
• Overbaking. The cheesecake turns dry and cracks.
• Using warm apples. They thin the batter.
• Skipping the foil. Butter or water can leak out of a springform.
• Cutting too soon. The cheesecake needs hours to set.
• Using watery apples. Cook them until the juices thicken.
• Opening the oven door often. Temperature swings cause cracks.

Frequently Asked Questions

Do I need a water bath?

It helps prevent cracks by giving gentle, even heat, but it is optional. Make sure the springform is well wrapped in foil if you use one.

Why did my cheesecake crack?

Overbeating, overbaking, or rapid cooling are the usual causes. Cool the cheesecake in the turned-off oven to reduce the risk.

Can I make it ahead?

Yes. It needs to chill for several hours anyway, and it tastes even better the next day.

What are the best apples?

Firm, tart apples like Granny Smith hold their shape. Honeycrisp and Braeburn are good too.

Can I use canned apple pie filling?

You can, though the pieces are often larger and sweeter. Chop them and drain well. This recipe is written with fresh apples.

How do I know when the apples are cooked?

They should be just tender when pierced with a fork, since they continue to soften in the oven.

Can I skip the streusel?

Yes. The cheesecake is lovely with just the apples, or with a caramel drizzle.

Recipe Background

Apple pie is a symbol of American home baking, and cheesecake is one of its most popular desserts. Combining the two became a popular idea in the home baking world, with cooks layering spiced apples through cream cheese batter and topping it with a streusel. The result keeps the flavors of the pie while adding the creamy richness of the cheesecake.

Streusel, a German crumb topping of flour, sugar, and butter, is a common finish for apple desserts. This version brings together a graham cracker crust, a classic baked cheesecake, tender cinnamon apples, and a crisp streusel for a dessert that feels both familiar and special.

Conclusion

This apple pie cheesecake is the dessert to make when you want a real showstopper. Creamy cheesecake, cinnamon apples, a buttery crust, and a crunchy streusel combine into a slice that people will remember. Make it a day ahead, add a drizzle of caramel, and let the compliments roll in. Happy baking!

More Delicious Recipes You’ll Love

• Fluffy Apple Cottage Cheese Cake
• Easy Apple Crisp Bars That Everyone Will Love
• Irresistible Apple Pie Fries
• 2-Ingredient No-Bake Cheesecake Bites
• 3-Ingredient Healthier Apple Oatmeal Bars

Follow Poulef on Pinterest

Loved this recipe? Save it for later and follow @PoulefRecipe on Pinterest for more cozy, comforting bakes: https://www.pinterest.com/poulefrecipe/

Nutritional Information

Nutrition is an approximate estimate per slice (12 slices), calculated from standard ingredient values. Actual numbers will vary with the size of your apples and the brands you use.

Nutrient	Amount per Serving
Calories	546
Carbohydrates	52g
Protein	7g
Fat	36g
Saturated Fat	20g
Cholesterol	143mg
Sodium	254mg
Fiber	2g
Sugar	36g

Print