Apple Pie Cheesecake

If you love the cozy spice of apple pie and the rich creaminess of cheesecake, get ready to fall head-over-heels for this Apple Pie Cheesecake! This show-stopping dessert layers a cinnamon-graham cracker crust, silky cheesecake, and sweet-tart apple pie topping into every dreamy, decadent slice.

Each bite delivers creamy, tangy cheesecake swirled with tender cinnamon apples—the best of two incredible desserts in one delicious forkful. If you want to wow at your next holiday, potluck, or family gathering, this is your ticket.

Best of all, the recipe is straightforward, bakes up beautifully, and slices like a dream. Make it once and it will become your new signature crowd-pleaser. Inspired by my grandma's legendary apple pie and my obsession with rich cheesecakes, it's the ultimate comfort classic you didn’t know you needed!

Why You'll Love This Recipe

• The best of both worlds: Combines classic apple pie flavors with creamy cheesecake for a spectacular hybrid dessert.
• Crowd-pleasing showstopper: Perfect centerpiece for holidays, potlucks, or birthdays—everyone will ask for the recipe!
• Perfectly spiced apples: A cinnamon-laced topping that tastes just like homemade apple pie filling.
• Make-ahead friendly: Chill overnight for easy planning and the best flavor.

Key Ingredients for Apple Pie Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Cream Cheese

The star of the cheesecake layer, cream cheese gives that ultra-smooth and creamy texture we all crave. Make sure it’s fully softened before beating to avoid lumps in your cheesecake batter. Full-fat blocks (not whipped or spreadable) work best for that classic, thick cheesecake consistency.

Apples

Fresh apples bring the apple pie magic! I recommend crisp apple varieties like Granny Smith or Honeycrisp, as they stay tender with a little bite after cooking and offer a balance of sweet and tart. Peel and dice them into even chunks for uniform cooking. Almost any baking apple will work, so use your favorite or mix-and-match for more complexity.

Graham Crackers

Graham crackers form the base of the crust, providing buttery crunch and toasty flavor. Crush them finely (a food processor makes it easy), and mix with sugar and cinnamon for extra warmth. You can swap in vanilla wafers or digestive biscuits if needed—just note those will alter the flavor slightly.

Cinnamon

No apple pie taste is complete without cinnamon! It brings warmth and a cozy spice to both the apple filling and the crunchy crust. If you enjoy a bolder autumn flavor, try adding a pinch of nutmeg or allspice alongside the cinnamon.

Sour Cream

A little sour cream in the cheesecake batter adds tang and lightens up the texture, making the cheesecake luscious but not too dense. Greek yogurt can be substituted in a pinch for a similar result.

Instructions for Apple Pie Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pan and Crust

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent leaks. In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared pan and slightly up the sides. Bake the crust for 10 minutes, then remove and cool while you prepare the filling.

Make the Cheesecake Batter

In a large mixing bowl, beat softened cream cheese with sugar until silky smooth and no lumps remain, about 2-3 minutes. Add eggs one at a time, mixing just until combined after each. Scrape down the sides and add sour cream, vanilla, and salt. Mix until just smooth—careful not to overbeat!

Pour the batter over your cooled crust and spread into an even layer.

Bake in a Water Bath

Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan. This gentle bath helps prevent cracks!

Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour.

Prepare the Apple Pie Topping

While the cheesecake cools, make the apple topping. In a medium skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, for 5-7 minutes until the apples are just tender.

Add lemon juice and the cornstarch slurry. Cook another 1-2 minutes until the sauce is thick and glossy. Cool to room temperature.

Chill and Assemble

Remove the cheesecake from the water bath. Run a knife around the edge and cool completely at room temperature. Cover and chill in the refrigerator for at least 4 hours or overnight (for best texture and flavor).

Spoon the cooled apple filling evenly over the chilled cheesecake just before serving. Slice, serve, and enjoy!

Recipe Variations

Gluten-Free Adaptation

To make this dessert gluten-free, simply swap the graham crackers for gluten-free graham-style cookies or oats. Just be sure to check that all your other ingredients are certified gluten-free!

Caramel Apple Pie Cheesecake

Drizzle the finished cheesecake with homemade or store-bought caramel sauce for a decadent, sweet finish. It’s a guaranteed hit with kids and grown-ups alike.

Streusel Topping

For extra crunch, sprinkle a simple oat-and-brown sugar streusel on top of the apple layer before serving. Bake the streusel separately and sprinkle it on for added texture.

Lower Sugar Option

You can reduce the sugar in both the cheesecake and apple layer by about 1/3 for a slightly lighter treat. It will still taste amazing, especially if your apples are naturally sweet!

Serving Suggestions

Apple Pie Cheesecake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For the finishing touch, drizzle with caramel sauce and add a sprinkle of extra cinnamon or a few toasted pecans. Serve with hot coffee or chai tea for a truly cozy dessert experience!

Storage and Reheating

Store leftover cheesecake tightly covered in the refrigerator for up to 4 days. For best texture, keep the apple topping separate until serving, but leftovers with topping will still taste great! To freeze, wrap the cooled (undecorated) cheesecake in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge. Cheesecake slices can be gently warmed in the microwave for 10-20 seconds if you prefer them slightly warm.

Frequently Asked Questions About Apple Pie Cheesecake (FAQ)

Q: Can I make Apple Pie Cheesecake in advance?
A: Absolutely! This recipe actually tastes best when made 1-2 days ahead. Just keep it chilled and add the apple topping right before serving for the freshest result.

Q: What’s the best apple variety for the topping?
A: Granny Smith or Honeycrisp are my favorites because they hold their shape and keep the topping sweet-tart and not too mushy. You can also use Fuji, Gala, or a mix!

Q: My cheesecake cracked—what can I do?
A: Minor cracks are no problem, since the apple topping will hide them! For fewer cracks, always use a water bath and let the cheesecake cool slowly in the oven.

Thank you so much for stopping by! This Apple Pie Cheesecake is a true celebration dessert—decadent, impressive, and full of cozy fall flavor. I hope it becomes a new tradition in your kitchen. If you give it a try, please leave a comment or rating below—I love hearing from you!