Apple Pie Cheesecake

I’ve made more than a few cheesecake recipes in my day, but this Apple Pie Cheesecake is one of my favorites for fall. It has all of the hallmarks of a classic cheesecake, with a silky filling and a buttery graham cracker crust, but it’s topped with tender cinnamon apples and a delectable crumbly streusel. It’s the perfect dessert for when the weather turns chilly.

Ingredients

Don’t be intimidated by the long list! Many of the ingredients are in all of the different elements of the cheesecake and they’re easy to find at the grocery store.

• Graham Cracker Crumbs – Use any brand that you like! Place them in a resealable bag and crush them with a rolling pan or mallet. 
• Brown Sugar – You can use light or dark brown sugar — dark will give you more molasses flavor. We use in the crust, cheesecake, apple filling and streusel.
• Salted Butter – We’ll use the butter for the crust, apples and streusel.
• Ground Cinnamon – This gives the crust a warm flavor that complements the apples. We’ll use for the crust, cheesecake, apples and streusel.
• Full Fat Cream Cheese – Be sure to allow the cream cheese to come to room temperature before using it to make the filling.
• Granulated Sugar – White sugar sweetens up the cheesecake. 
• Sour Cream – This gives the cheesecake its signature tanginess.
• Heavy Whipping Cream – Whipping cream makes the cheesecake filling rich and silky smooth.
• Vanilla Extract or Vanilla Bean Paste – Either of these will add a warm flavor to the filling. We’ll add to the apples too.
• Whole Eggs – Eggs provide structure for the cheesecake. Be sure to use large size eggs.
• Apples – Before you begin making the apples on the stove, be sure to peel and slice them. 
• Ground Nutmeg – Nutmeg gives the apples even more fall flavor. 
• All-Purpose Flour – This is the base of the streusel topping that gives it structure.
• Old-Fashioned Oats – These contribute to the texture of the streusel. 
• Caramel Sauce – This is an optional garnish. You can buy it from the store or make homemade caramel sauce. 

Variations

This simple recipe can easily be switched up with these add-ins or swaps.

• Nuts – Add crushed pecans or walnuts to the streusel. 
• Sauce – Instead of caramel sauce, use maple syrup or honey as garnish. 
• Chocolate – Fold mini chocolate chips into the cheesecake filling. You can use dark chocolate chips, milk chocolate chips, or even white chocolate. 
• Pears – Substitute pears for some or all of the apples. 
• Bars – Make the cheesecake into bars by baking it in a casserole dish. 
• Extract – Trade out the vanilla extract for almond extract for nuttiness. 

How to Make Apple Pie Cheesecake

No one will believe how easy it was to make this decadent cheesecake! 

1. Make the crust. Add all of the ingredients for the crust into a food processor and pulse until completely combined. Press the graham cracker mixture into an even layer at the bottom of the prepared springform pan and up the sides.
2. Bake the crust. Place the pan in the oven and bake for the recommended time. When finished, take the crust out of the oven and set aside to cool to room temperature. 
3. Melt butter for apples. Add the butter to a small pan and allow it to melt. 
4. Cook the apples. Place the apples, sugar, spices, and vanilla extract in the pan and cook until the apples soften. 
5. Remove excess moisture. Transfer the apples to a fine mesh strainer to remove any excess liquid or place them on a plate and pat dry with paper towels. 
6. Make streusel. Add all of the streusel ingredients to a small bowl. Use a fork or your fingers to mix them together.

Cheesecake Filling

1. Combine. Place the cream cheese and sugars in a large mixing bowl (or the bowl of a stand mixer with a paddle attachment) and beat them briefly. Once combined, add the sour cream, heavy whipping cream, vanilla extract, and cinnamon and mix again before gradually mixing in the eggs.
2. Assemble. After folding aluminum foil around the sides of the pan, transfer the cheesecake filling into the crust that has completely cooled. Then spoon the cinnamon apples over the top of the cheesecake and sprinkle streusel over them.
3. Bake. Place the cheesecake in the oven and bake until firm. 
4. Cool. Once the cheesecake is set, turn off the oven. Allow the cheesecake to remain in the oven for an hour before taking it out and allowing it to come to room temperature. 
5. Store. Wrap the cheesecake with plastic wrap and refrigerate it for several hours or overnight. 
6. Serve. Take off the rim of the pan, drizzle caramel sauce over top for garnish, and use a sharp knife to slice it.  

Storage and Freezing

Since this apple pie cheesecake contains dairy, you’ll want to keep it in the fridge or freezer when it’s not being served. 

You can make the cinnamon apples and the streusel topping ahead of time and refrigerate overnight.

How to Store Apple Pie Cheesecake

Cover the cheesecake with plastic wrap or transfer it to an airtight container and store it for up to five days in the fridge.

Can I Freeze Apple Pie Cheesecake?

Wrap the cheesecake, or individual slices, in plastic wrap and freeze for up to three months.

Common Questions about Cheesecake

More Delicious Desserts

If you’re on the hunt for more easy, decadent desserts, take a look at more of our favorites:

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Apple Pie Cheesecake

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This Apple Pie Cheesecake has all of the hallmarks of a classic cheesecake, but it’s topped with cinnamon apples and a crumbly streusel!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Rest Time: 1 hour hr

Total Time: 2 hours hrs 30 minutes mins

Servings: 8

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Ingredients

Graham Cracker Crust:

• 2 cups graham cracker crumbs about 12-13 sheets
• 1/4 cup brown sugar
• 6 tablespoons salted butter melted and cooled
• 1/4 teaspoon ground cinnamon

Apple Pie Cheesecake:

• 24 ounces full fat cream cheese softened at room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup sour cream
• 1/4 cup heavy whipping cream
• 1 tablespoon vanilla extract or vanilla bean paste
• 1 tablespoon ground cinnamon
• 3 whole eggs

Cinnamon Apples:

• 3 apples peeled and chopped into 1/4-1/2 inch chunks
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 2 tablespoons salted butter

Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons old-fashioned oats
• 3 tablespoons salted butter melted and cooled
• 1/2 cup caramel sauce

Instructions

Make Graham Cracker Crust

• Preheat the oven to 350 degrees F and line a 9 or 10 inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray or line with stripes of parchment paper.
• In a food processor, combine the graham crackers, brown sugar, melted butter, and cinnamon. Pulse until graham cracker crumbs form and the mixture is combined. Add the graham cracker crust mixture to the pan and press into the bottom and 1 inch of the sides using your hands. The crust should be an even layer, you could also use the bottom of a drinking glass to press down. Bake the crust for 8-9 minutes. Remove from the oven and let the crust cool.

Make Cinnamon Apples

• In a small or medium frying pan or saucepan, add the butter and melt. Then add the apples, sugar, spices, and vanilla extract. Cook until apples are tender for about 3-4 minutes. Remove from heat. Be sure to drain any excess liquid in a strainer or pat the apples down gently with a paper towel. *Any excess liquid could make the cheesecake soggy.
• Make Streusel Topping
• In a small bowl, combine all of the streusel ingredients together and mix with a fork or your hands until crumbs form. Sprinkle the topping all over the apples.

Make Cheesecake Filling

• In a large mixing bowl with an electric mixer on medium speed, beat together cream cheese and sugars until smooth, about 2 minutes. Add sour cream, heavy whipping cream, vanilla extract, and cinnamon. Continue to beat together just until combined, scraping down the sides of the bowl often with a rubber spatula.
• Reduce the mixer speed to low and add in eggs one at a time.
• Cover the sides of the springform pan with foil, this will help the cheesecake from browning. Pour the cheesecake filling into the cooled graham cracker crust.
• Top the cheesecake with the cinnamon apples and then sprinkle the streusel crumble on top.
• Bake the cheesecake for 60-70 minutes or until the center is set. You can check by gently shaking the cheesecake, and it should be mostly firm with a slightly jiggly center. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove from the oven and let the cheesecake cool completely at room temperature, about an hour. Place the cheesecake in the refrigerator to chill overnight or at least 6 hours.
• When ready to serve, carefully and slowly release the springform pan and remove the rim of the pan. Top the cheesecake with caramel sauce (optional). Slice into slices by cutting with a sharp knife and enjoy!
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 874 kcal, Carbohydrates: 87 g, Protein: 11 g, Fat: 56 g, Saturated Fat: 32 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 15 g, Trans Fat: 1 g, Cholesterol: 210 mg, Sodium: 618 mg, Potassium: 345 mg, Fiber: 4 g, Sugar: 66 g, Vitamin A: 2011 IU, Vitamin C: 4 mg, Calcium: 190 mg, Iron: 2 mg

Author: Jessica Formicola

Calories: 874

Course: Dessert

Cuisine: American

Keyword: apple pie cheesecake

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