Apple Pie Cheesecake

I made this apple pie cheesecake once and oh wow it felt so cozy. The warm smell filled my kitchen fast. It made me want a slice right away.

The apples taste soft and sweet. The cheesecake feels creamy and smooth. I love how they come together in one bite.

I make it when I want something simple but warm. It feels like a small treat on a busy day. You will enjoy every bite.

So yeah let’s make it now. It’s easy and fun. And it tastes so good.

Why You’ll Love This Recipe

• Two Favorites in One: Combines the comforting flavors of apple pie with the creamy decadence of cheesecake.
• Perfect Texture: A crunchy crumble topping adds contrast to the silky-smooth cheesecake filling.
• Customizable: Easily adapt the recipe for dietary needs or flavor preferences.
• Make-Ahead Dessert: Perfect for preparing in advance, as the flavors deepen when chilled.
• Crowd-Pleaser: A guaranteed hit at family gatherings, holidays, or dinner parties.

Required Kitchen Tools

Here’s what you’ll need to create this masterpiece:

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• Oven thermometer (optional but recommended)

Ingredients

Here’s everything you need to bring this dessert to life:

Apple Filling:

• Apples: 2 lbs (907 g), peeled, cored, and finely chopped (Granny Smith or Honeycrisp are great choices)
• Light Brown Sugar: ⅔ cup (133 g), firmly packed
• Unsalted Butter: 2 Tablespoons (30 g)
• Cornstarch: 2 teaspoons
• Ground Cinnamon: ½ teaspoon
• Salt: ⅛ teaspoon
• Vanilla Extract: ½ teaspoon

Crumble Topping:

• Old Fashioned Oats: ½ cup (40 g)
• All-Purpose Flour: ⅓ cup (41 g)
• Light Brown Sugar: ¼ cup (50 g)
• Baking Soda: ¼ teaspoon
• Ground Cinnamon: ¼ teaspoon
• Salt: ¼ teaspoon
• Unsalted Butter: 4 Tablespoons (57 g), melted and cooled

Crust:

• Graham Cracker Crumbs: 1 ½ cups (170 g)
• Finely Chopped Walnuts (optional): ⅓ cup (40 g)
• Granulated Sugar: 2 Tablespoons
• Light Brown Sugar: 1 Tablespoon, firmly packed
• Salted Butter: 7 Tablespoons (98 g), melted

Cheesecake Batter:

• Cream Cheese: 24 oz (680 g), softened (use brick-style full-fat cream cheese)
• Granulated Sugar: 1 cup (200 g)
• Sour Cream: ½ cup (120 g)
• Vanilla Extract: 1 teaspoon
• Eggs: 3 large, room temperature preferred

Variations for Apple Pie Cheesecake

• Nut-Free Option: Omit the walnuts from the crust without altering the recipe.
• Add Caramel: Drizzle caramel sauce over the cheesecake for a luxurious touch.
• Use Different Apples: Substitute Granny Smith with Fuji, Gala, or a mix of apples for a varied flavor profile.
• Gluten-Free Option: Replace graham cracker crumbs and flour with gluten-free alternatives.
• Make Mini Cheesecakes: Use a muffin tin to create individual portions.

Step-by-Step Instructions

1. Prepare the Apple Filling

1. In a medium saucepan, melt the butter over medium heat.
2. Add the apples, brown sugar, cinnamon, and salt. Stir to combine.
3. Cook the mixture for about 5-7 minutes until the apples soften.
4. In a small bowl, mix the cornstarch with 2 tablespoons of water. Add this to the apple mixture and stir until thickened.
5. Remove from heat, stir in vanilla extract, and let cool to room temperature.

2. Make the Crumble Topping

1. In a mixing bowl, combine oats, flour, brown sugar, baking soda, cinnamon, and salt.
2. Pour in the melted butter and stir until crumbly. Set aside.

3. Prepare the Crust

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs, walnuts (if using), granulated sugar, brown sugar, and melted butter.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes, then remove from the oven and set aside.

4. Make the Cheesecake Batter

1. In a large bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth, about 2-3 minutes.
2. Add the sour cream and vanilla extract, mixing until fully combined.
3. Add the eggs one at a time, beating on low speed after each addition until just blended.

5. Assemble the Cheesecake

1. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
2. Spoon the cooled apple filling evenly over the batter.
3. Sprinkle the crumble topping over the apples.

6. Bake the Cheesecake

1. Reduce the oven temperature to 325°F (163°C).
2. Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the center is slightly jiggly but set.
3. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. Remove from the oven and refrigerate for at least 6 hours or overnight.

Serving and Decoration

How to Serve Apple Pie Cheesecake

• Classic Style: Serve slices as-is for a no-frills presentation.
• Add Whipped Cream: Top with freshly whipped cream for extra indulgence.
• Garnish with Apples: Arrange thin apple slices on top for a beautiful finishing touch.
• Drizzle Caramel: Enhance the flavor with a generous drizzle of caramel sauce.

Storing Apple Pie Cheesecake

• Refrigerator: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutrition Information (Per Slice)

Component	Amount
Calories	~450 kcal
Total Fat	28 g
Saturated Fat	16 g
Carbohydrates	44 g
Protein	6 g
Dietary Fiber	2 g
Sodium	240 mg

Conclusion

Apple Pie Cheesecake is a rich, creamy, and utterly delightful dessert that will make any gathering memorable. Its layers of flavor and texture offer something for everyone, and it’s surprisingly easy to make with a little planning. Whether you’re a cheesecake lover or an apple pie aficionado, this recipe is a must-try!