Apple Pie Cheesecake

Apple pie and cheesecake are two of my favorite fall desserts, so I stopped choosing between them. This cheesecake has a buttery graham crust, a rich and creamy filling, a layer of soft cinnamon apples and a drizzle of caramel over the top. It looks like it came from a bakery but it is very doable at home.

Why You Will Love This Recipe

• Two classic desserts in one
• Cinnamon apples and caramel on creamy cheesecake
• A showstopper for holidays
• Make-ahead friendly
• No water bath required

Recipe at a Glance

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Chill Time: 6 hours
• Total Time: 7 hours 40 minutes
• Servings: 12 slices

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 6 tbsp butter, melted
• 2 tbsp sugar

Filling

• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

Apple topping

• 3 apples, peeled and diced
• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/4 cup caramel sauce

Ingredient Notes

• Apples: firm apples like Granny Smith or Honeycrisp hold their shape.
• Cream cheese: full-fat and fully softened for a lump-free filling.
• Caramel: homemade or store-bought both work.

How to Make Apple Pie Cheesecake

1. Make the crust. Heat the oven to 325°F (160°C). Mix crumbs, melted butter and sugar and press into a 9-inch springform pan. Bake 10 minutes.
2. Cook the apples. Cook the apples with butter, brown sugar and cinnamon for 6 to 8 minutes until just tender. Let cool.
3. Make the filling. Beat the cream cheese and sugar until smooth, then add the eggs one at a time on low. Mix in sour cream and vanilla.
4. Layer. Pour the filling over the crust and spoon half of the apples over the top, gently swirling them in.
5. Bake low and slow. Bake 60 to 70 minutes until the edges are set and the center still wobbles. Turn off the oven and leave the door cracked for 1 hour.
6. Chill and top. Chill at least 6 hours. Top with the remaining apples and drizzle with caramel before serving.

Tips for Success

• Put a pan of water on the lower rack to help prevent cracks.
• Run a knife around the edge after baking so it can shrink evenly.
• Use a hot, clean knife for neat slices.

Variations

• Add a streusel crumble on top before baking.
• Use pears instead of apples.
• Add a pinch of nutmeg and cloves for more spice.

What to Serve and Storage

Serve chilled with extra caramel. Keep covered in the fridge up to 5 days, or freeze without the topping for up to 2 months.

FAQs

Can I make it the day before?

Yes, it is even better after chilling overnight.

Why did my cheesecake crack?

Overmixing, overbaking or cooling too fast. Cool it slowly in the oven.

Do I need a springform pan?

It makes serving easier, but a deep pie dish works too.

Final Thoughts

This Apple Pie Cheesecake is the fall dessert that wins every table. Creamy, spiced and topped with caramel, it is worth every minute of chilling.