When crisp air rolls in and apples start showing up in baskets at the market, I know it’s time to make something special, something that warms the house and fills it with the scent of cinnamon and vanilla. This apple pie cheesecake recipe is exactly that kind of dessert. It’s my go-to treat when I want to bring together everything I love about fall: warm spice, sweet apples, creamy textures, and that satisfying crunch.
Table of Contents
Why Apple Pie Cheesecake Feels Like Home
When I was a kid in Asheville, the first real chill of autumn meant one thing, apple season. We’d head up to the orchard just outside town and load the car with Granny Smiths and Honeycrisps. Back home, my job was to help peel apples (badly, at first) and sneak cinnamon sticks from the jar. We baked pies, crisps, cobblers, anything that filled the kitchen with that sweet apple aroma. But it wasn’t until much later that I thought to combine two of my favorite things: apple pie and cheesecake.
This apple pie cheesecake is a dessert that felt like a warm hug, something buttery, silky, spiced just right, with a texture that made every bite a contrast: the firm crunch of a graham cracker crust, the smooth cheesecake center, and a golden oat crumble on top that’s buttery and crisp. That combo? It’s unbeatable.
How This Dessert Brings the Best of Both Worlds
This isn’t just cheesecake with apples tossed in. It’s a full-blown dessert fusion where every layer pulls its weight. You’ve got the richness of a New York-style cheesecake and the sweet spice of classic apple pie. It’s perfect for Thanksgiving, holiday potlucks, or just a lazy Sunday with coffee. Unlike your standard Pumpkin Cheesecake Cookies, this one’s a showstopper you can make ahead and serve with pride.
I’ll take you through each part step-by-step, but trust me: one slice of this, and you’ll be making it every fall.
Apple Pie Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Knife and cutting board
- Aluminum foil (for water bath)
- Baking sheet or roasting pan (for water bath)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 3 large eggs
For the Apple Layer:
- 3 Granny Smith apples peeled, cored, and diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
For the Crumble Topping:
- ½ cup old-fashioned oats
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- 4 tablespoons cold unsalted butter cubed
Instructions
- Preheat oven to 325°F (163°C). Line bottom of 9-inch springform pan with parchment paper. Wrap bottom with heavy-duty foil to prevent leaks.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan bottom. Bake 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar, then mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined.
- Toss diced apples with sugars, cinnamon, nutmeg, and lemon juice. Let sit 10 minutes.
- Combine oats, brown sugar, flour, and cinnamon. Cut in butter until coarse crumbles form.
- Pour cheesecake filling over crust. Spoon apples evenly on top. Sprinkle crumble topping over apples.
- Place pan in a water bath. Bake 60–70 minutes or until center is almost set. Turn off oven, crack the door, and let cool for 1 hour.
- Refrigerate for at least 6 hours or overnight before slicing.
- Top with caramel drizzle or whipped cream if desired.
Notes
- Calories: 420
- Fat: 28g
- Carbohydrates: 38g
- Sugar: 27g
- Protein: 6g
(Note: Adjust if using substitutes like Greek yogurt or reduced-fat cream cheese)
The Best Apples for Apple Pie Cheesecake + Everything You’ll Need
Making a truly unforgettable apple pie cheesecake starts with smart ingredient choices, especially when it comes to the apples. This dessert depends on balancing sweetness, spice, and texture. Let’s start with the apples, because they set the tone for everything else in the recipe.
Choosing the Right Apples for Cheesecake Filling
When you’re choosing the best apples for apple pie cheesecake, start with Granny Smith. These green beauties are tart, super firm, and hold their shape well after baking. They bring contrast to the sweetness of the cheesecake and keep the texture from turning mushy.
Want something a bit sweeter? Honeycrisp apples offer a juicy crunch with a mild floral sweetness, while Gala apples bake down softer and give a mellow, kid-friendly flavor. For a more complex apple flavor, try Braeburn. It’s a great middle ground, slightly tart, slightly sweet, and very aromatic.
For the ultimate apple flavor, I often blend two types. Granny Smith for structure, and Honeycrisp or Braeburn for depth.
Ingredient Breakdown: What You’ll Need
Here’s a full breakdown of everything that goes into this dessert, along with easy substitutions when needed.
| Component | Ingredients & Substitutes |
|---|---|
| Crust | Graham crackers (or crushed vanilla wafers), melted butter, sugar |
| Cheesecake Filling | Cream cheese, sour cream (or Greek yogurt), sugar, eggs, vanilla extract |
| Apple Layer | Granny Smith apples (or Honeycrisp), cinnamon, nutmeg, sugar, lemon juice |
| Crumble Topping | Old-fashioned oats, brown sugar, flour, cinnamon, cold butter |
This blend of layers gives that perfect bite every time, soft, creamy, crunchy, spiced, and sweet. Just like the Zesty Lemon Meringue Cheesecake delivers a citrus twist, this recipe leans into cozy, spiced fall vibes.
How to Make Apple Pie Cheesecake Step-by-Step
Let’s break it down. Making apple pie cheesecake from scratch might sound intense, but it’s really just four simple steps stacked together. Each one builds the perfect bite: crisp crust, velvety cheesecake, warm spiced apples, and a buttery crumble.
Crust, Filling & Apple Layer – Done Right
Start with your crust. Mix crushed graham crackers (or vanilla wafers) with melted butter and a pinch of sugar. Press it into a springform pan and pre-bake it just until set, this keeps it crisp even after baking with the filling.
For the cheesecake layer, beat cream cheese until smooth. Then add sugar, vanilla, and eggs one at a time. Fold in a spoonful of sour cream (or Greek yogurt) for extra silkiness. Pour this mixture over the crust.
Now the best part: the apple layer. Toss chopped Granny Smith apples with cinnamon, nutmeg, sugar, and a splash of lemon juice. Let them sit a few minutes so they release some juice. Spread them evenly over the cheesecake batter. They’ll soften and caramelize as they bake, giving that warm apple pie flavor.
Baking Tips for Creamy, Crack-Free Cheesecake
Here’s the key to that dreamy texture: a water bath. Wrap your pan tightly in foil and place it in a larger pan filled with hot water. This keeps the temperature steady and prevents cracking. Bake at 325°F for about 60 minutes, or until the edges are set and the center jiggles slightly.
Once out of the oven, turn it off and let the cheesecake cool inside for an hour. Then chill in the fridge for at least 6 hours or overnight.
Pro tip: You can make it ahead, just like Elegant White Chocolate Pistachio Cheesecake, and it only gets better the next day.
Common Mistakes and How to Avoid Them
Overmixing the batter introduces air, which can cause cracks. Mix until just combined, especially after adding eggs.
Using cold ingredients leads to a lumpy batter. Let your cream cheese, eggs, and sour cream come to room temp before mixing.
Skipping the foil wrap during the water bath can result in a soggy crust. Use heavy-duty foil and wrap the springform pan tightly.
Cutting too soon makes the texture collapse. Always chill for several hours to let it fully set, overnight is best.
Wrong apple choice? Using soft apples like Red Delicious will turn mushy. Stick to Granny Smith or mix with Honeycrisp for flavor and texture.
Even experienced bakers slip up, but now you’ve got the fixes.
Apple Pie Cheesecake Variations, Serving Tips & Make-Ahead Guide
By now, you’ve mastered the basics of making apple pie cheesecake from scratch, but what if you want to mix things up? This dessert is super versatile, perfect for creative spins, make-ahead prep, and serving with flair. Whether you’re hosting a dinner party or planning your Thanksgiving spread, this section has you covered.
Apple Crisp Cheesecake vs Apple Pie Cheesecake
It’s easy to confuse the two, but they’re not quite the same. Apple crisp cheesecake skips the traditional crust and doubles down on the oat topping, think of it as dessert with texture on texture. It leans more rustic, perfect for casual gatherings or potlucks.
Apple pie cheesecake, on the other hand, is built with structure in mind. It starts with a buttery graham cracker crust, then layers on the creamy cheesecake and cinnamon-spiced apples, and finishes with a light crumb topping. It holds together beautifully, making it the better choice when you want clean slices and a more refined presentation.
If you’re feeling inspired by both, try combining styles, use a Pumpkin Cheesecake Bar crust and finish with an apple crisp topping for a hybrid dessert.
Fun Variations and Flavor Boosts
This cheesecake is a blank canvas for bold fall flavors:
- Caramel Drizzle: Add a warm caramel sauce on top for extra indulgence.
- Pumpkin Swirl: Swirl in some pumpkin purée with pumpkin spice to turn it into a spiced seasonal mash-up.
- Mini Jars or Bars: Make it portable with Cheesecake Dessert Cups with Caramel Apple, or slice it into bars for easy serving.
You can even combine elements with Crispy Pumpkin Cheesecake Egg Rolls for bite-sized fun.
Storage, Make-Ahead Tips
This dessert actually tastes better when it rests, making it ideal for prepping ahead. After baking and cooling, wrap the cheesecake tightly in plastic wrap and refrigerate for up to 4 days. You can also freeze it, just skip the crumble topping if you’re freezing before baking. Thaw overnight in the fridge before serving.
If you’re serving for a holiday, make it 1–2 days ahead to free up oven space. The crust stays crisp, the flavor deepens, and slicing is cleaner after chilling.
It’s just like the Apple Pie Oatmeal Cookies, a make-ahead masterpiece that only gets better with time.
FAQs
How do you make apple pie cheesecake from scratch?
Start with a graham cracker crust, then pour in a rich cream cheese filling. Add a layer of spiced Granny Smith apples, top it with a buttery oat crumble, and bake gently in a water bath. Chill overnight before slicing for the perfect texture.
What type of apples work best for apple pie cheesecake?
Granny Smith apples are the top pick due to their tartness and firm texture. For a sweeter blend, combine them with Honeycrisp or Braeburn for a deeper apple flavor that doesn’t turn mushy.
Can I make apple pie cheesecake ahead of time?
Absolutely. In fact, it’s better that way. Make it 1–2 days in advance and store it in the fridge, tightly wrapped. The flavors deepen, the cheesecake sets perfectly, and slicing is cleaner.
What’s the difference between apple pie cheesecake and apple crisp cheesecake?
Apple pie cheesecake includes a crust plus a small crumble topping and layered apple filling. Apple crisp cheesecake ditches the crust and goes heavy on the oat topping. Choose crisp for rustic gatherings, cheesecake for clean, elegant slices.
Apple pie cheesecake brings together the soul of two beloved desserts, apple pie and creamy cheesecake. It’s warm, spiced, indulgent, and completely unforgettable. Whether you’re whipping it up for a holiday feast or just craving something cozy, this dessert checks every box.
From buttery graham crust to cinnamon-drenched apples and a dreamy cheesecake layer, it’s a dessert that tells a story. One slice, and you’ll be hooked. While you’re here, check out other crave-worthy fall treats like Caramel Brownies with Pretzel Bottom or Pumpkin Cheesecake Cookies, your dessert table will thank you.
