Decadent Apple Pie Cheesecake: The Ultimate Fall Dessert Recipe
Imagine your favorite classic apple pie and a rich, creamy cheesecake joining forces to create one extraordinary dessert. That’s exactly what you get with this incredible Apple Pie Cheesecake! It’s the perfect fusion of two beloved treats, combining the velvety smooth texture of a cheesecake filling with the comforting warmth of tender, cinnamon-spiced Honeycrisp apples, all crowned with a golden, buttery streusel topping. This luscious apple crumble cheesecake is a dream come true for anyone craving a rich, satisfying, and seasonally inspired dessert. Whether you’re hosting a holiday gathering, a cozy fall dinner, or simply looking for an impressive yet surprisingly straightforward dessert to bake, this recipe delivers on every front. It’s truly the best of both worlds, ensuring you never have to choose between a classic fruit pie and a creamy baked cheesecake again.
This spectacular apple pie cheesecake transforms two beloved dessert concepts into a single, irresistible creation. You start with the foundation of a traditional classic cheesecake, featuring a buttery graham cracker crust. What makes it truly special are the layers that follow: a velvety smooth cheesecake batter, generously topped with sweet, tangy Honeycrisp apples infused with warm cinnamon and rich brown sugar. The grand finale is a golden, crumbly homemade streusel, baked to perfection for an ultimate textural contrast. This dessert is designed to impress, yet it’s surprisingly approachable, making it an ideal choice for both seasoned bakers and ambitious beginners.
As a trained pastry chef with years of experience crafting numerous cheesecake recipes, I’ve discovered a brilliant hack to simplify the baking process. Forget the tedious and often messy water bath! Instead of wrestling with foil and worrying about water seeping into your precious cheesecake, simply place a small tin with about 1 inch of water on the bottom rack of your oven. This clever trick creates the same moist, steam-filled environment that prevents cracks and ensures a perfectly smooth, evenly baked cheesecake, without any of the fuss. It’s a game-changer for achieving that professional finish every time. This ingenious method makes baking this impressive apple pie cheesecake not just easier, but also much more enjoyable.
What I particularly adore about this apple crumble cheesecake is its incredible versatility. It shines equally bright during the crisp autumn months, offering cozy, warming flavors, and as a refreshing treat in the summer, thanks to the delightful fruitiness of the apples. If you’re a fan of simple yet elegant apple desserts, I highly recommend exploring these other 5-star rated favorites: our irresistible Apple Pie Dessert Bars, perfect for a crowd, or this wonderfully moist Apple Bundt Cake, ideal for breakfast or an afternoon treat.
WHY THIS APPLE PIE CHEESECAKE IS A MUST-BAKE
- Effortlessly Impressive: You don’t need advanced baking skills to create this show-stopping dessert. With clear instructions and my pastry chef tips, even beginners can achieve a beautifully baked, crack-free cheesecake that looks and tastes like it came from a high-end bakery.
- The Best of Both Worlds: This recipe brilliantly merges the beloved tart-sweet notes of a classic apple pie with the luxurious creaminess of a cheesecake. It eliminates the tough choice between two dessert titans, offering a unique flavor and texture profile that satisfies both cravings in one glorious slice.
- Perfect for Any Season: While its warm cinnamon and apple flavors evoke the coziness of fall and winter, the fresh, bright taste of Honeycrisp apples makes it equally delightful for spring and summer gatherings. Its seasonal versatility ensures it’s a hit year-round, adapting perfectly to any occasion.
- Crowd-Pleasing Flavors: The combination of a crunchy graham cracker crust, smooth cream cheese filling, tender spiced apples, and a buttery streusel topping creates a symphony of textures and flavors that is universally appealing. It’s a guaranteed hit at family dinners, holiday celebrations, or casual get-togethers.
- A Unique Twist on Classics: If you’re tired of the same old desserts and want to offer something truly special, this apple pie cheesecake stands out. It’s familiar enough to be comforting but unique enough to be exciting, making it a memorable addition to your dessert repertoire.
ESSENTIAL INGREDIENTS FOR YOUR APPLE PIE CHEESECAKE
FOR THE CRUNCHY GRAHAM CRACKER CRUST
- Graham Crackers: Finely crushed graham crackers form the quintessential base for our cheesecake crust. Their slightly sweet, nutty flavor and crumbly texture create a perfect counterpoint to the creamy filling. You can buy pre-crushed crumbs or crush your own in a food processor for best results.
- Unsalted Butter: Melted unsalted butter acts as the binding agent, holding the graham cracker crumbs together. It infuses the crust with a rich, buttery flavor and ensures it sets firmly when baked, providing a stable foundation.
- Granulated Sugar: A small amount of granulated sugar is added to the crust mixture to enhance its sweetness, creating a perfectly balanced flavor that complements both the tangy cheesecake and the spiced apples.
FOR THE VELVETY CHEESECAKE FILLING
- Cream Cheese: The undisputed star of any cheesecake, cream cheese provides the characteristic rich, tangy, and incredibly creamy texture. Ensure it’s at room temperature for a lump-free, silky smooth batter.
- Granulated Sugar: Sweetens the cheesecake filling to perfection, striking a harmonious balance with the inherent tanginess of the cream cheese, ensuring a decadent, not overly sweet, flavor.
- Sour Cream: This ingredient is a game-changer! Sour cream adds an extra layer of tangy depth and contributes to the cheesecake’s ultra-velvety texture, making it even more luxurious and preventing it from becoming too dense. Also, ensure it’s at room temperature.
- Large Eggs: Eggs are crucial for the structure and stability of the cheesecake. They help the filling set beautifully during baking, resulting in that signature smooth, silky texture that defines a perfect cheesecake.
- Half and Half: Incorporating half and half adds a wonderful richness and contributes significantly to the overall creaminess of the cheesecake filling, elevating its decadent mouthfeel.
- Vanilla Extract: A staple in most dessert recipes, vanilla extract infuses the filling with a warm, aromatic, and classic flavor that enhances all the other ingredients without overpowering them.
- All-Purpose Flour: Just a touch of all-purpose flour helps to stabilize the cheesecake filling. It acts as a gentle binder, significantly reducing the chances of cracks forming during baking and cooling, ensuring a pristine presentation.
FOR THE CINNAMON-SPICED APPLE FILLING
- Honeycrisp Apples: Selected for their exceptional crisp texture, vibrant sweetness, and distinctively juicy flavor, Honeycrisp apples are ideal for this cheesecake. They hold their shape beautifully during baking, providing a refreshing and fruity contrast to the rich cheesecake.
- Brown Sugar: Adds a deep, molasses-rich, and caramel-like sweetness to the apple filling. This complements the natural tartness of the apples and creates a more complex flavor profile.
- Cinnamon: The quintessential spice for apples! Cinnamon infuses the filling with warm, aromatic notes, bringing that classic “apple pie” comfort and elevating the entire dessert with its cozy fragrance.
FOR THE BUTTERY STREUSEL TOPPING
- All-Purpose Flour: Forms the essential structure of the streusel, creating the perfect crumbly texture that bakes into a delightful golden crisp.
- Sugars (Brown and White): The combination of both brown and white sugars is intentional. Brown sugar contributes moisture and a richer, molasses-caramel flavor, while white granulated sugar ensures crispness and sweetness. Together, they create a wonderfully complex, sweet, and crunchy topping.
- Cinnamon: Mirroring the apple filling, cinnamon in the streusel amplifies the warm, comforting aroma and taste, tying all the flavors of the dessert together harmoniously.
- Kosher Salt: A pinch of kosher salt is vital to balance the sweetness of the sugars and apples, enhancing all the individual flavors and preventing the dessert from tasting flat.
- Cold Unsalted Butter: Diced into small, cold cubes, butter is cut into the dry ingredients. As it melts during baking, it creates pockets of steam, resulting in a perfectly crumbly, buttery, and exceptionally crisp streusel topping. Keeping it cold is key!
STEP-BY-STEP GUIDE: HOW TO BAKE THE PERFECT APPLE PIE CHEESECAKE
Creating this magnificent apple pie cheesecake is a delightful culinary journey. Follow these detailed steps to ensure a flawless and delicious result.
Prepare for baking: Begin by preheating your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with a non-stick baking spray to prevent sticking and ensure easy release. Set this prepared pan aside.
Assemble and bake the crust: In a microwave-safe medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Microwave in 30-second intervals, stirring after each, until the butter is fully melted and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared springform pan. You can use the bottom of a flat glass or measuring cup to achieve a compact, even layer. Bake for 6 minutes, until fragrant and lightly golden brown. This preliminary bake helps to set the crust and prevent it from becoming soggy. Once baked, remove from the oven and reduce the oven temperature to 325°F (160°C).
Prepare the cinnamon-spiced apples: In a small bowl, combine your finely diced Honeycrisp apples with brown sugar and cinnamon. Toss gently to ensure the apples are thoroughly coated with the spices and sugar. Set these aside.
Prepare the streusel topping: In a separate medium-sized bowl, whisk together the all-purpose flour, both brown and white sugars, cinnamon, and kosher salt until well combined. Add the small, cold cubes of unsalted butter to this dry mixture. Using a pastry cutter, or your fingertips, work the butter into the flour mixture until small, pea-sized clumps form. Avoid overworking the dough, as this can result in a tough streusel. Place the streusel mixture in the freezer while you prepare the cheesecake filling to keep the butter cold and ensure maximum crispness.
Assemble the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer), add the softened cream cheese, granulated sugar, and sour cream. Beat on medium speed for about 2 minutes, or until the mixture is smooth and creamy, scraping down the sides of the bowl as needed to ensure everything is incorporated. Next, reduce the mixer speed to low-medium and add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Over-mixing at this stage can incorporate too much air, which can lead to cracks. Finally, on low speed, pour in the half-and-half and vanilla extract, mixing for about 30 seconds. Slowly add the all-purpose flour, then increase the speed to medium and mix for another 2-3 minutes until the batter is light and fluffy. Scrape down the bowl one last time to ensure uniformity.
Layer the ingredients: Carefully pour the prepared cheesecake batter into the pre-baked graham cracker crust. Smooth the top gently with a spatula. Now, sprinkle a small portion of your streusel topping evenly over the batter. Using a slotted spoon to drain any excess juice, evenly distribute the cinnamon-spiced diced apples over the cheesecake batter. Finally, sprinkle the remaining streusel topping generously over the apples, ensuring good coverage for that delicious crunchy finish.
Bake the cheesecake: This is where my pastry chef hack comes in! Place a 9×13 inch baking pan filled with about 1 inch of water on the lower rack of your oven. This creates a steam bath, which is key to preventing cracks and achieving a silky-smooth texture without the hassle of a traditional water bath. Carefully place your springform pan with the cheesecake on the upper rack, directly above the water pan. Bake for 55-65 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still has a slight jiggle when gently shaken. This “jiggle” is crucial for a perfectly creamy interior that will firm up as it cools.
Cool and chill: Once baking is complete, turn off your oven but leave the cheesecake inside with the oven door slightly ajar for one hour. This gradual cooling prevents drastic temperature changes that can lead to cracks. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Finally, transfer the cooled cheesecake to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight. This chilling period is essential for the cheesecake to fully set and for the flavors to meld beautifully. Once thoroughly chilled, it’s ready to slice and savor!
EXPERT TIPS FOR A FLAWLESS APPLE PIE CHEESECAKE
- Room Temperature Ingredients are Non-Negotiable: This is arguably the most important tip for any cheesecake! Ensure your cream cheese and sour cream are at absolute room temperature before you start mixing. Cold ingredients won’t blend smoothly, leading to a lumpy batter and a less-than-silky final texture. Take them out of the fridge at least 1-2 hours prior to baking.
- Choose the Right Apples: While many apples are delicious, Honeycrisp apples are specifically recommended for this recipe. Their firm, crisp texture holds up incredibly well during baking, preventing them from turning mushy. Their natural sweetness and slight tartness also perfectly balance the richness of the cheesecake.
- Drain Excess Apple Juice: Before adding the spiced apples to your cheesecake batter, use a slotted spoon to drain any accumulated juice. This step is crucial to prevent the cheesecake from becoming overly moist or watery, which can affect its set and overall texture.
- Utilize the Steam Bath Hack: As mentioned, placing a pan with 1 inch of water on the bottom rack of your oven creates a moist environment. This steam bath helps to distribute heat evenly, prevents the cheesecake from drying out, and is the best defense against dreaded surface cracks. No need for a messy traditional water bath around your springform pan!
- Avoid Overmixing the Batter: Once you add the eggs, mix only until just combined. Overmixing incorporates too much air into the batter, which can cause the cheesecake to puff up excessively during baking and then collapse and crack as it cools. Gentle, low-speed mixing is your friend here.
- Don’t Overbake Your Cheesecake: A perfectly baked cheesecake will still have a slight jiggle in the very center when gently nudged. The edges should appear set and perhaps slightly golden. It will continue to firm up considerably as it cools and chills. Overbaking will result in a dry, crumbly texture and potential cracks. Trust the jiggle!
- Allow Ample Cooling and Chilling Time: Patience is key for cheesecake perfection. Let the cheesecake cool gradually in the turned-off oven, then completely at room temperature, before transferring it to the refrigerator. Chilling for at least 4 hours (preferably overnight) allows the cheesecake to fully set, making it easier to slice cleanly and enhancing its rich flavor and texture.
DELICIOUS VARIATIONS TO CUSTOMIZE YOUR APPLE PIE CHEESECAKE
While this apple pie cheesecake is perfect as is, feel free to get creative and customize it with these delightful variations:
- Apple Walnut Cheesecake: For an added layer of texture and nutty flavor, stir in about half a cup of finely chopped walnuts into your prepared apple filling just before layering it onto the cheesecake. The walnuts will provide a delightful crunch that complements the tender apples and creamy cheesecake beautifully.
- Salted Caramel Drizzle: Elevate the sophistication and flavor profile of your baked and cooled cheesecake with a generous drizzle of homemade or high-quality store-bought salted caramel sauce. The sweet and salty notes of the caramel provide a sublime contrast to the spiced apples and rich cheesecake. This is also a fantastic option for presentation!
- Maple Pecan Streusel: Transform the classic streusel topping into a seasonal sensation. Instead of the original streusel recipe, combine one cup of chopped pecans, half a cup of all-purpose flour, a quarter cup of rich brown sugar, a quarter cup of melted butter, and a teaspoon of pure maple syrup. This pecan-maple topping adds a warm, aromatic, and distinctly autumnal twist. Sprinkle this mixture generously over the cheesecake before baking for an irresistible crunch.
- Spiced Rum Infusion: For a grown-up, boozy twist, consider incorporating a tablespoon of good quality spiced rum into your apple filling mixture. The warm, complex, and aromatic notes of the rum will beautifully enhance the cinnamon-spiced apples, adding an extra layer of depth to the dessert. Ensure you cook out the alcohol if serving to children.
- Gingerbread Crust: During the holiday season or whenever you crave a festive flair, substitute the classic graham cracker crust with a gingerbread crust. Simply crush gingerbread cookies (about 1.5 cups) and mix them with the melted butter and a pinch of brown sugar as you would with graham crackers. Press this mixture into the pan for a uniquely spiced and fragrant base.
STORAGE AND FREEZING GUIDELINES FOR YOUR CHEESECAKE
To ensure your delicious apple pie cheesecake remains fresh and delightful, proper storage is key.
Storing: Once the cheesecake has fully cooled and chilled, cover it tightly with plastic wrap or transfer individual slices to an airtight container. Store it in the refrigerator for up to 4 days. This will maintain its optimal freshness, creamy texture, and vibrant flavors. For best results, allow slices to come to room temperature for about 15-20 minutes before serving to fully appreciate the flavors and texture.
Freezing: If you plan to make this cheesecake ahead or save portions for later, freezing is an excellent option. For best results, freeze the cheesecake *before* adding the streusel topping. Wrap the entire cheesecake (or individual slices) securely in several layers of plastic wrap, then place it in a freezer-safe container or a heavy-duty resealable freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, transfer the frozen cheesecake to the refrigerator and let it thaw slowly overnight. This gradual thawing process helps to preserve the texture and prevents any potential condensation from forming on the surface. Once fully thawed, you can then prepare and add the streusel topping (if desired, or simply enjoy without) and serve as usual. Keep in mind that freezing cheesecake may slightly alter its texture, making it a bit softer upon thawing. However, the flavors will remain wonderfully delicious, offering a delightful treat worth savoring anytime.
FREQUENTLY ASKED QUESTIONS ABOUT APPLE PIE CHEESECAKE
What kind of apples are best for apple pie cheesecake?
Honeycrisp apples are highly recommended for this recipe due to their crisp texture and balanced sweet-tart flavor, which holds up wonderfully during baking without becoming mushy. Other good options include Granny Smith for a tarter bite, or a mix of Fuji, Gala, or Braeburn for varied sweetness and texture.
Can I use a store-bought crust?
Absolutely! If you’re short on time, a pre-made graham cracker crust can be used. Simply press it into your springform pan and follow the recipe instructions for baking the crust. Make sure it’s a 9-inch crust to fit the springform pan size.
Why did my cheesecake crack?
Cheesecakes often crack due to sudden temperature changes, overbaking, or overmixing. To prevent this, ensure ingredients are at room temperature, avoid overmixing the batter (especially after adding eggs), use the steam bath method, and allow the cheesecake to cool gradually in the turned-off oven before chilling. Remember, a slight jiggle in the center when done is perfectly normal!
How long does apple pie cheesecake last?
When stored properly in an airtight container or tightly wrapped with plastic wrap in the refrigerator, this cheesecake will stay fresh for up to 4 days. For optimal flavor and texture, it’s best enjoyed within the first 2-3 days.
Can I make this cheesecake ahead of time?
Yes, cheesecakes are excellent make-ahead desserts! You can prepare and bake the entire cheesecake (without the streusel if freezing) up to 2-3 days in advance. Ensure it’s fully chilled before serving. If freezing, follow the freezing instructions provided above.
Can I use other fruits instead of apples?
While this recipe is specifically designed for apples, you could experiment with other sturdy fruits. Pears would be a lovely autumnal substitute. For summer, a berry compote could work, but note that the baking time and liquid content might need adjustment, and the streusel topping might be better added after baking if the fruit is very juicy.
DELICIOUS WAYS TO ENJOY YOUR APPLE PIE CHEESECAKE
This incredible dessert is fantastic on its own, but here are some ideas to elevate your serving experience:
- With a Warming Cinnamon Glaze: Drizzle a homemade Cinnamon Glaze over the top of each slice for an extra layer of warm, spiced flavor that complements the apples perfectly.
- Classic Accompaniments: Serve each slice with a generous scoop of premium vanilla ice cream or a dollop of freshly whipped cream. The cool, creamy additions provide a wonderful contrast to the baked cheesecake.
- Indulgent Bourbon Caramel Sauce: For an ultimate treat, a warm Bourbon Caramel Sauce makes an exceptionally rich and flavorful addition, rounding out all the notes of the apple and cinnamon.
- Coffee Pairing: Enjoy a slice as a delightful afternoon pick-me-up alongside a cold glass of refreshing Caramel Iced Coffee, or with a warm cup of your favorite brew.
No matter how you choose to serve it, this Apple Pie Cheesecake is destined to become a cherished recipe in your collection. Its comforting flavors, luxurious texture, and impressive appearance make it a true baking triumph.
Silky and Rich Apple Pie Cheesecake
Pin
Review
SaveSaved!
Ingredients
For The Crust
- 6 Graham Crackers, crushed or 1 cup crumbs
- 1/4 cup unsalted Butter
- 1 tablespoons Granulated Sugar
For the Apples
- 2 large Honeycrisp apples, peeled and diced small
- 3 tbsp brown sugar
- 1 tsp cinnamon
For the Streusel topping
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4-1/2 tsp cinnamon, depending on preference
- 1/4 tsp kosher salt
- 5 tbsp cold butter, diced small
For The Cheesecake Filling
- 16 oz Cream Cheese, at room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Sour Cream, at room temperature
- 2 Eggs, large
- 1/4 cup Half & Half
- 1 teaspoons Vanilla Extract
- 3 tbsp All Purpose Flour
Instructions
Make the crust
-
Preheat your oven to 350° F and spray a 9″ springform pan with baking spray
-
Place the 1 cup graham cracker crumbs in a microwave safe medium sized bowl. Add the 1/4 cup butter and 1 tbsp sugar and microwave for 30 seconds at a time until melted. Stir the mixture until combined. It should look like wet sand.
-
Press the graham cracker mixture evenly into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard.
-
Bake for 6 mins until it smells like heaven from your oven and the crust is golden brown. Cool. Turn the oven down to 325°F.
-
In a small bowl combine the diced apples with 3 tbsp brown sugar and 1 tsp cinnamon. Set aside.
Make the streusel
-
In another medium sized bowl combine the 1 cup flour, ½ cup brown sugar, ¼ cup white sugar, ½ tsp cinnamon, and ¼ tsp kosher salt. Mix until combined. Add the small diced COLD butter. Butter must be cold!
-
Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the freezer while you prepare the cheesecake filling.
Make the cheesecake filling
-
In the bowl of a stand mixer fitted with the paddle attachment, add the 2 blocks of cream cheese, 1/2 cup sugar and 1/2 cup sour cream. Mix on medium speed until creamed well together, about 2 minutes.
-
Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions.
-
On low speed add in the ¼ cup half n half and 1 tsp vanilla. Mix for 30 seconds. Add in the 3 tbsp flour slowly then move your speed up to medium and mix for 2-3 minutes.
-
Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly and pour the batter into the graham cracker crust.
-
Top the batter with a sprinkle of streusel, then using a slotted spoon to drain the juice, add the apples on top. Add the remaining streusel.
-
Take a 9×13 inch pan, fill it with an inch of water and put it on the lower rack of your oven. This acts as a steam bath.
-
Place the cheesecake on the upper rack of the oven. Bake for 55-65 minutes.
-
The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that! Turn the oven off and crack the oven door open a little bit. Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
-
Chill in the refrigerator for at least 4 hours or overnight.
-
Enjoy by itself or topped with ice cream or bourbon caramel sauce!
