This Apple Pie Cheesecake recipe is the dessert that made my sister-in-law ask for the recipe three times because she didn't believe I actually made it from scratch. Silky cheesecake meets warm cinnamon apples with this ridiculous buttery crumble on top. I've been making this Apple Pie Cheesecake every October for the past four years and honestly, it's the only dessert people remember from any gathering I bring it to.
Why You'll Love This Apple Pie Cheesecake Recipe
Look, I'm not gonna pretend this is a quick weeknight thing, but it's genuinely worth the effort.
What Actually Works: This apple pie cheesecake recipe builds flavor in layers. You start with a proper graham cracker base, then a tangy cream cheese layer with just a touch of sour cream for that professional bakery texture. The apples get cooked down with real butter and dark brown sugar until they're almost jammy, then you add this oat crumble. Takes me about two hours start to finish, but only maybe 30 minutes of that is actual work.
Why Other Methods Fail: The biggest mistake is rushing the cooling process. That's how you end up with apple soup on top of broken cheesecake. Some recipes skip the water bath entirely, which guarantees you'll get that sad cracked desert landscape look on top. I've also seen people throw raw apple chunks straight onto unbaked cheesecake, which releases so much water that your crust dissolves. This apple pie cheesecake method fixes all that.
The thing that changed everything: A pastry chef I used to work with told me you absolutely have to pre-cook your apples for apple pie cheesecake. My first attempt I ignored her because I was 22 and thought I knew better. Used beautiful Honeycrisp slices raw right on top. They stayed hard as rocks while leaking enough liquid to flood a small village. Started actually cooking the apples down with cinnamon until they're soft and most liquid cooks off. Game completely changed. Now I get perfect apple cinnamon cheesecake where every bite has tender fruit instead of crunchy water pockets.
Jump to:
- Why You'll Love This Apple Pie Cheesecake Recipe
- What You'll Need for Apple Pie Cheesecake
- How to Make Apple Pie Cheesecake
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Apple Pie Cheesecake
- My Apple Pie Cheesecake Journey
- FAQ
- More Recipes You'll Love
- Apple Pie Cheesecake
- Related
- Pairing
What You'll Need for Apple Pie Cheesecake
Most of this you probably have already. This is hands down the best apple pie cheesecake recipe I've tested.
Main Ingredients:
For the Crust:
- Graham cracker crumbs
- Real butter, melted
- White sugar
For the Cheesecake:
- Full-fat cream cheese
- White sugar
- Large eggs
- Pure vanilla extract
- Full-fat sour cream
For the Apples:
- Granny Smith apples
- Dark brown sugar
- Good cinnamon
- Real butter
- Cornstarch
For the Crumble:
- All-purpose flour
- Brown sugar
- Cold butter
- Old-fashioned oats
Optional But Recommended:
- Caramel sauce
- Real whipped cream
- Toasted pecans
- Vanilla ice cream
Exact amounts in the Recipe card.
How to Make Apple Pie Cheesecake
This apple pie cheesecake recipe has several steps but none are particularly hard.
Make the Graham Cracker Crust
- Preheat oven to 325°F
- Mix graham crackers with melted butter and sugar until it feels like wet sand
- Press firmly into a 9-inch springform pan
- Pack it tight with the bottom of a glass
- Bake for 10 minutes until toasty
- Let cool while you make the filling
Prepare the Cheesecake Filling
- Beat softened cream cheese on medium for three minutes until completely smooth
- Scrape bowl down at least twice
- Add sugar slowly and beat until fluffy
- Add eggs one at a time on low speed
- Mix just until combined after each egg
- Stir in vanilla and sour cream until barely combined
- Mixture should be smooth and pourable
Bake the Cheesecake Base
- Pour filling over cooled crust and smooth the top
- Wrap entire outside of pan in two layers of heavy duty foil
- Set wrapped pan in a bigger roasting pan
- Pour hot water into roasting pan halfway up the sides
- This water bath is non-negotiable for crack-free apple pie cheesecake
- Bake at 325°F for 55-65 minutes until edges set but center wobbles
- Turn oven off and crack door open
- Let cool in oven for one full hour
Cook the Apple Pie Topping
- Peel and chop Granny Smiths into small chunks
- Melt butter in a large skillet on medium
- Add apples, brown sugar, and cinnamon
- Cook 8-10 minutes, stirring occasionally, until soft
- Mix cornstarch with water and stir into apples
- Cook 2 more minutes until thickened
- Remove from heat and cool completely
Make the Crumble Topping
- Mix flour, brown sugar, and oats in a bowl
- Cut in cold butter until it looks like rough sand
- Spread on a baking sheet
- Bake at 350°F for 10-12 minutes until golden
- Cool completely before using
Assemble Your Apple Pie Cheesecake
- Once cheesecake is completely cool, remove from pan
- Spread cooled apple mixture evenly over top
- Sprinkle baked crumble over apples
- Press gently so it sticks
- Drizzle with caramel if desired
- Refrigerate at least 4 hours or overnight
You end up with this incredible apple pie cheesecake that has actual distinct layers. The cheesecake is creamy and tangy, the apples are soft and spiced just right, and that crumble adds the perfect texture.
Top Tip
The water bath is absolutely non-negotiable for apple pie cheesecake. I skipped it twice when I was feeling lazy. First time, massive crack right down the middle. Second time, the edges overcooked and got rubbery while the center stayed jiggly. My friend Sarah who went to culinary school took one bite and immediately asked if I skipped the water bath. She could tell just from the texture. Started doing the full water bath setup every time and suddenly my apple cheesecake pie comes out with that perfectly smooth top and the creamiest texture. Takes an extra five minutes of setup but it's the difference between homemade-looking and bakery-looking apple pie cheesecake.
Also, wait until your cream cheese is properly soft. Room temperature for at least an hour before you start.
Ingredient Substitutions & Variations
The original apple pie cheesecake recipe is perfect but I've modified it successfully.
Different Crust Options
Vanilla wafer crumbs make a sweeter base. Gingersnap cookies are incredible for a spicier crust that complements the fall cheesecake recipe vibes. Oreo crust with chocolate and apples is weirdly good. Just swap graham crackers 1:1 with whatever cookies you're using.
Apple Varieties
Granny Smiths are my go-to because they're tart and don't turn to mush. Honeycrisp makes sweeter apple cinnamon cheesecake. Mix three different apple types for complex flavor. Just avoid Red Delicious because those turn to flavorless paste.
Caramel Apple Version
Drizzle caramel between the cheesecake and apples, then more on top for insane caramel apple cheesecake. Add flaky sea salt on top for salted caramel apple pie cheesecake.
No-Bake Option
Use a no-bake cheesecake filling with gelatin, skip baking that part. Still cook your apples and add crumble. Different texture, more mousse-like, but works great for easy apple pie cheesecake when it's too hot to bake.
Using Canned Filling
Drain most of the goopy liquid from canned apple pie filling and add extra cinnamon and nutmeg. Not as good as fresh but gets you 80% there in less time.
Mini Versions
Make individual portions in muffin tins for perfect little apple cheesecake servings. Way easier for holiday dessert ideas when serving a crowd.
Storage and Reuse Instructions
Apple pie cheesecake legitimately improves after sitting in the fridge for a day.
Refrigerator: Cover with plastic wrap and it keeps beautifully for five full days. The flavors blend together as it sits. Day three is honestly the sweet spot for this apple dessert cheesecake.
Freezing: Freeze just the baked cheesecake layer without toppings for up to two months. Wrap like crazy - plastic wrap, foil, freezer bag. Thaw overnight in fridge, then make fresh apple topping and crumble. Don't freeze assembled apple pie cheesecake because the apples turn mushy.
Make-Ahead: Bake the cheesecake three days before, make apples and crumble two days before, then assemble the morning of. This recipe for apple pie cheesecake works better when you make it ahead.
Serving: Pull out 15-20 minutes before slicing. Use your sharpest knife dipped in hot water between every slice for clean cuts.
What to Serve With Apple Pie Cheesecake
Classic Options: Good vanilla ice cream, especially if you warm the apples slightly. Real whipped cream works great. Caramel sauce drizzled on the plate looks professional.
Coffee Pairing: This fall cheesecake recipe pairs well with strong coffee, spiced chai, or hot apple cider.
Holiday Spread: Put this on your Thanksgiving table next to pumpkin and pecan pies. The apple cinnamon cheesecake always goes first.
My Apple Pie Cheesecake Journey
The first apple pie cheesecake I ever made was for my boyfriend's family dinner when we'd been dating three months. Skipped the water bath and used raw apple slices. The cheesecake cracked like the San Andreas fault. The raw apples stayed crunchy and released so much liquid there was actual apple juice pooling on top. His mom was polite but I saw her quietly scraping the apples off.
Tried again after watching YouTube videos about proper technique. Did the full water bath, cooked the apples down properly. My apple pie cheesecake came out completely smooth and perfect. His mom asked for the recipe. We're married now and she still requests this every fall.
Then I got cocky last Thanksgiving and spread hot apples onto barely-cool cheesecake. Watched in horror as the cream cheese melted into soup. Now I follow every cooling instruction exactly and my apple cheesecake pie comes out perfect every time.
FAQ
What is Apple Pie Cheesecake?
Apple Pie Cheesecake is what happens when you can't decide between apple pie and cheesecake. Graham cracker crust, thick creamy cheesecake layer, cinnamon-spiced cooked apples, finished with crunchy oat crumble. This apple pie cheesecake recipe combines everything good about both desserts. The smooth tangy cheesecake contrasts with tender sweet apples and that crumble adds textural interest. Perfect for fall and holiday gatherings.
How do you make Apple Pie Cheesecake?
Make apple pie cheesecake in stages. First bake a graham cracker crust. Beat cream cheese with sugar, eggs, and vanilla until smooth and pour over crust. Bake in a water bath at 325°F until barely set. While it bakes, cook diced apples in butter with cinnamon and brown sugar until soft. Make a separate crumble and bake until crispy. Once everything cools, spread apples over cheesecake, top with crumble, and refrigerate at least four hours.
Can Apple Pie Cheesecake be made ahead of time?
Yes and it's better when you make apple pie cheesecake ahead because flavors develop and marry together. Bake the cheesecake layer three days before and refrigerate. Make the apple topping and crumble two days ahead. Assemble the morning of serving. The whole assembled apple pie cheesecake stays delicious refrigerated for five days.
Can I use canned apple pie filling for Apple Pie Cheesecake?
You can use canned apple pie filling for apple pie filling cheesecake when short on time, but it won't be as good. Drain off most of the syrup first. Add extra cinnamon, fresh lemon juice, and nutmeg to make it taste less canned. Homemade is definitely better but canned works in a pinch for decent apple pie cheesecake.
More Recipes You'll Love
Once you've mastered this Apple Pie Cheesecake recipe, try my Churro Cheesecake Bars with incredible cinnamon-sugar coating on creamy cheesecake filling. My Apple Crumble Recipe is perfect when you want just the apple part without the cheesecake. And my Caramel Apple Cheesecake Bars are portable handheld versions with gooey caramel and tender apples on buttery shortbread crust.
Apple Pie Cheesecake
Equipment
- 1 9-inch springform pan For baking the cheesecake with removable sides
- 1 Stand or hand mixer To beat cream cheese until smooth
- 1 Large roasting pan For water bath to prevent cracks
- 1 Heavy-duty aluminum foil To wrap springform pan for water bath
- 1 large skillet To cook the apple topping
- 1 Baking sheet To bake the crumble topping
Ingredients
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup melted butter
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 4 medium Granny Smith apples peeled and diced
- ¼ cup butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ⅓ cup cold butter cubed
- ½ cup old-fashioned oats
- ½ cup caramel sauce
- Whipped cream for serving
- ½ cup chopped pecans
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined and resembling wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Remove and let cool completely.
- Beat softened cream cheese on medium speed for 3 minutes until completely smooth and fluffy. Add sugar and beat until well combined, scraping down sides frequently. Add eggs one at a time on low speed, mixing just until incorporated. Mix in vanilla extract and sour cream until smooth. Don't overmix.
- Pour cheesecake filling over cooled crust and smooth the top. Wrap outside of springform pan tightly with heavy-duty aluminum foil. Place in a large roasting pan and pour hot water into roasting pan until it reaches halfway up the sides. Bake at 325°F for 55-65 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and let cool in oven for 1 hour.
- While cheesecake bakes, peel and dice apples into small pieces. Melt butter in a large skillet over medium heat. Add apples, brown sugar, and cinnamon. Cook 8-10 minutes, stirring occasionally, until apples are tender. Mix cornstarch with water to make a slurry, stir into apples, and cook 2 more minutes until thickened. Remove from heat and cool completely.
- In a medium bowl, mix flour, brown sugar, and oats. Cut in cold butter with a pastry cutter or fork until mixture is crumbly with pea-sized pieces. Spread on a baking sheet and bake at 350°F for 10-12 minutes until golden. Cool completely.
- Once cheesecake is completely cool, carefully remove from springform pan. Spread cooled apple topping evenly over the cheesecake. Sprinkle baked crumble over the apples, pressing gently. Drizzle with caramel sauce if desired.
- Refrigerate the assembled cheesecake for at least 4 hours or overnight before serving. This allows all the layers to set properly. Slice with a sharp knife dipped in hot water for clean cuts.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Apple Pie Cheesecake Recipe:
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