Apple Pie Cheesecake How Delicious

Okay, so confession time. I’m a total sucker for a classic apple pie. The smell alone, right? It just screams comfort and cozy autumn days. But then, there’s cheesecake. Oh, that creamy, dreamy indulgence. For years, I’d try to decide which one I wanted more when a craving hit. It was agony! Then, one glorious day, it hit me: why choose? Why not combine the best of both worlds? And that, my friends, is how this absolute showstopper of an apple pie cheesecake was born. It’s not just a dessert; it’s an experience. Imagine a rich, velvety cheesecake swirled with spiced, tender apples, all nestled on a buttery graham cracker crust. It’s seriously divine. My family devours this every single time. It’s become our go-to for holidays, birthdays, or honestly, just a Tuesday that needs a little extra sparkle. If you’ve ever thought cheesecake was too fussy or apple pie too basic, get ready, because this recipe is about to change your mind. It’s surprisingly straightforward, and the results are just… wow. It’s the kind of dessert that makes people ask for the recipe before they’ve even finished their first bite!

What is Apple Pie Cheesecake?

So, what exactly *is* this magical creation? Think of it as the ultimate mashup of two iconic desserts. It starts with a classic, incredibly smooth and rich cheesecake filling – you know, the kind that’s dense and creamy without being heavy. But here’s where the apple pie magic comes in: we’re not just topping it with apples. We’re swirling tender, spiced apple chunks right into the cheesecake batter itself. And the whole thing sits on a delightfully crunchy graham cracker crust, just like a traditional cheesecake. The name pretty much says it all, but the reality is so much more. It’s essentially a cheesecake that’s been invited to an apple pie party and decided to go all out. The flavors meld together beautifully – the tartness of the apples, the warmth of the cinnamon and nutmeg, and that decadent cheesecake base create a symphony in your mouth. It’s familiar enough to be comforting, but exciting enough to feel brand new. It’s not overly sweet, which is something I really appreciate, letting the natural flavors of the apples and the cream cheese really shine.

How to Make Apple Pie Cheesecake

Quick Overview

Making this apple pie cheesecake is a delightful journey that’s much easier than it looks. We’ll start by preparing a simple graham cracker crust that bakes up perfectly crisp. Then, we’ll whip up a luscious cheesecake batter, gently folding in chunks of spiced apples. The magic happens when we swirl those apples through the batter, creating beautiful ribbons of flavor and texture. Finally, we’ll bake it until it’s set and creamy, then let it chill to perfection. It’s a straightforward process, with most of the effort being in the mixing, and it yields incredibly rewarding results. You’ll be amazed at how easily you can create such a show-stopping dessert.

Ingredients

For the Graham Cracker Crust:
2 cups graham cracker crumbs (about 14-16 full sheets)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
*Tip: You can use a food processor to get your crumbs nice and fine, or just pop them in a zip-top bag and crush them with a rolling pin. I’ve done both, and it works! Make sure your butter is fully melted, not just warm.

For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened to room temperature
1 1/4 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
*The key here is room temperature ingredients! It’s crucial for a smooth, lump-free cheesecake. Don’t rush this part. Softened cream cheese and eggs ensure everything blends beautifully.

For the Spiced Apples:
2 medium apples (Honeycrisp, Fuji, or Granny Smith work wonderfully), peeled, cored, and diced into 1/2-inch pieces
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon all-purpose flour (optional, but helps thicken juices)
*I love using a mix of apples for texture and flavor. Granny Smith will give you a nice tartness to balance the sweetness, while Honeycrisp or Fuji will be naturally sweeter and softer. Making sure the apples are diced evenly helps them cook uniformly.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven ready. Preheat it to 350°F (175°C). Now, grab a 9-inch springform pan. This is your best friend for cheesecakes because it makes getting it out so much easier. Lightly grease the bottom and sides of the pan with a little butter or non-stick spray. This helps prevent sticking and makes that beautiful crust release cleanly.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your graham cracker crumbs and 1/4 cup of granulated sugar. Give them a good stir to make sure they’re thoroughly mixed. This is where the flavor foundation of your crust begins!

Step 3: Mix Wet Ingredients

Pour your melted butter over the graham cracker and sugar mixture. Stir with a fork or spatula until all the crumbs are moistened and resemble wet sand. You want it to hold together when you squeeze it.

Step 4: Combine

Press the crumb mixture firmly and evenly into the bottom of your prepared springform pan. I like to use the bottom of a glass or a measuring cup to get a really compact and even layer. Make sure to bring it up the sides just a tiny bit if you like. Pop this into the preheated oven and bake for about 8-10 minutes, just until it’s lightly golden and fragrant. This helps it set up and prevents a soggy bottom. Let it cool completely while you prepare the filling.

Step 5: Prepare Filling

In a large bowl, beat the softened cream cheese with an electric mixer until it’s super smooth and creamy, with no lumps whatsoever. This is really important for a silky cheesecake texture. Gradually add the 1 1/4 cups of granulated sugar and beat again until well combined and smooth. Then, add the eggs one at a time, beating just until each one is incorporated. Don’t overbeat at this stage! Overmixing can incorporate too much air, leading to cracks. Stir in the vanilla extract and the sour cream until everything is just combined and looks luscious. It should be thick and smooth.

Step 6: Layer & Swirl

Now for the fun part! Spoon about half of the cheesecake batter over the cooled graham cracker crust. In a small bowl, toss your diced apples with 2 tablespoons of sugar, cinnamon, nutmeg, and the flour (if using). Give it a good mix so the apples are evenly coated. Scatter about half of these spiced apple pieces over the cheesecake batter. Then, spoon the remaining cheesecake batter over the apples, and top with the rest of the apple mixture. Now, take a knife or a skewer and gently swirl the apples through the cheesecake batter. Don’t go crazy with it; you want distinct ribbons, not a uniform pink color. Aim for lovely swirls that will look gorgeous when you slice it!

Step 7: Bake

Carefully place the springform pan on a baking sheet (this catches any potential drips). Bake for 50-65 minutes, or until the edges are set and the center is just slightly jiggly when you gently nudge the pan. It will continue to set as it cools. Don’t be tempted to overbake it! A little wobble in the center is exactly what you want. If the top starts to brown too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking. Then, remove it from the oven and let it cool completely on a wire rack. Once it’s at room temperature, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is crucial for the cheesecake to firm up and develop its perfect texture. If you like, you can make a simple caramel sauce or a quick apple cider glaze to drizzle over the top just before serving, but it’s absolutely delicious on its own!

Step 9: Slice & Serve

To serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a sharp knife that has been dipped in hot water and wiped dry between each cut for clean slices. Serve chilled, and prepare for sighs of pure delight. It’s wonderful on its own, but a dollop of whipped cream or a scoop of vanilla ice cream is never a bad idea!

What to Serve It With

This apple pie cheesecake is so versatile, it fits right in at any meal or occasion. For a delightful breakfast, a slice alongside a hot cup of coffee or tea is pure bliss. The subtle sweetness and spice are just enough to start your day with a smile, and it feels like a special treat without being too heavy. Think of it as a more decadent, comforting muffin alternative. If you’re planning a lovely brunch, this cheesecake adds an elegant touch to the table. Serve it on a beautiful platter with some fresh berries or a sprinkle of chopped pecans. It pairs wonderfully with a mimosa or a sparkling cider, making your gathering feel extra festive. As a truly show-stopping dessert, it’s a guaranteed hit. Serve it after a hearty meal, perhaps with a drizzle of warm caramel sauce or a scoop of salted caramel ice cream for an extra layer of indulgence. The flavors really sing after dinner. And for those times you just need a little something sweet for a cozy snack, a small slice is perfect. It’s incredibly satisfying and comforting, especially on a chilly evening. My family tradition is to have a slice with a glass of cold milk while watching a movie. It’s simple, comforting, and always a hit!

Top Tips for Perfecting Your Apple Pie Cheesecake

After making this apple pie cheesecake more times than I can count, I’ve picked up a few tricks that really make a difference. For the apple prep, make sure you dice them evenly, about half an inch. This ensures they cook through beautifully without turning to mush or staying too hard. Also, peeling them is generally best for texture in a cheesecake, but if you’re feeling adventurous, you can leave the skins on for a bit more rustic appeal and color. When it comes to mixing advice, the biggest tip is patience and gentle hands. Cream cheese must be fully softened – I can’t stress this enough! It makes all the difference for a smooth batter. Beat the eggs in one at a time, and only until just combined. Overmixing at this stage is a common culprit for cracks. For the swirl customization, don’t overdo it! You want distinct ribbons of apple goodness, not a muddy mess. A few gentle passes with a knife are all you need to create that beautiful marbled effect. If you want to try ingredient swaps, feel free to experiment with different spices – a pinch of cardamom or ginger can be lovely. For the crust, gingersnap cookies or shortbread cookies can be used instead of graham crackers for a different flavor profile. Baking can be a bit tricky with cheesecakes, so for baking tips, always use a baking sheet underneath your springform pan. It catches any potential leaks and makes it easier to handle. If your oven tends to run hot, consider reducing the temperature slightly by about 10-15 degrees Fahrenheit. The gradual cooling in the oven is a lifesaver; don’t skip it! Finally, for glaze variations, a simple apple cider reduction is wonderful, or even just a dusting of powdered sugar. If you make a caramel sauce, ensure it’s not too hot when you drizzle it, or it could melt the top of the cheesecake. I once tried to rush the cooling process by putting it straight into the fridge, and ended up with a slightly watery top. Lesson learned: patience is key!

Storing and Reheating Tips

Storing this delicious apple pie cheesecake is pretty straightforward, but following a few guidelines will help keep it tasting its best. When storing at room temperature, it’s best to only leave it out for a couple of hours, especially if it’s warm in your kitchen. The high dairy content means it’s susceptible to spoilage. Cover it loosely with plastic wrap or foil to prevent it from drying out. For refrigerator storage, this is where it truly shines. Make sure it’s completely cooled before covering it well with plastic wrap or placing it in an airtight container. It will stay wonderfully fresh and creamy in the fridge for up to 4-5 days. The flavors actually meld even more over time, making it potentially even tastier on day two! If you need to freeze instructions, it’s best to freeze it before adding any glaze. Wrap the completely chilled cheesecake tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. To thaw, remove the foil and plastic wrap and let it thaw slowly in the refrigerator overnight. This gradual thawing is crucial to prevent condensation and maintain texture. As for glaze timing advice, if you’re planning to refrigerate or freeze, it’s always best to add any glazes or toppings just before serving. This keeps them fresh and prevents them from making the cheesecake soggy or affecting its texture during storage.

Frequently Asked Questions

Final Thoughts

Honestly, this apple pie cheesecake is more than just a recipe to me; it’s a little bit of joy I get to share. It captures that cozy, comforting feeling of a perfect apple pie and elevates it with the luxurious creaminess of cheesecake. It’s the kind of dessert that makes a regular Tuesday feel like a special occasion and truly shines when you want to impress guests without all the fuss. The way the spiced apples meld with the rich cheesecake batter is just pure magic. If you love apples and you love cheesecake, I promise you, this is the dessert you’ve been dreaming of. It’s a testament to how two classics can come together to create something even better than the sum of their parts. I truly hope you give this a try and love it as much as my family and I do. If you end up making it, I’d be absolutely thrilled to hear all about it in the comments below! Share your own tips, variations, or just let me know how much you enjoyed it. Happy baking, and may your slices be perfectly creamy and wonderfully spiced!

Apple Pie Cheesecake

A creamy and decadent cheesecake with layers of spiced apples and a hint of cinnamon.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Crust

• 1.5 cups graham cracker crumbs
• 0.25 cup packed light brown sugar
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter melted

Cheesecake Filling

• 24 ounces cream cheese room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 4 large eggs

Cinnamon Apple Filling

• 5 tbsp packed light brown sugar
• 1 tbsp ground cinnamon
• 0.5 tsp ground nutmeg
• 3 tbsp all-purpose flour
• 1 tbsp unsalted butter melted
• 1.25 cups peeled, roughly chopped apples

Cinnamon Apple Topping

• 3 cups peeled, roughly chopped apples
• 6 tbsp packed light brown sugar
• 1.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 3 tsp lemon juice
• 2 tbsp butter

Instructions

 

Preparation Steps

• Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
• Bake the crust for 8-10 minutes, then set aside to cool.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
• Reduce oven temperature to 300°F (148°C).
• To make the cheesecake filling, add the cream cheese, sugar, and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Scrape down the sides of the bowl.
• Add the sour cream, vanilla extract, and cinnamon. Beat on low speed until well combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.
• To make the cinnamon apple filling, combine the brown sugar, cinnamon, nutmeg, and flour in a medium-sized bowl. Stir in melted butter until well combined.
• Add about 1/3 of the cheesecake filling to the crust, creating an even layer.
• Sprinkle about 1/2 of the cinnamon filling over the bottom of the crust, then spread about 1/2 of the chopped apples for the filling over the cinnamon mixture.
• Add another 1/3 of the cheesecake filling over the cinnamon apple layer.
• Repeat another layer of the cinnamon filling and apples, then top the cheesecake with the remaining cheesecake filling.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
• Bake for 1 hour and 20 minutes. The center should be set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
• Remove the cheesecake from the oven and water bath, set aside to cool to room temperature, then refrigerate until firm, 4-5 hours or overnight.
• To make the cinnamon apples for the topping, add the apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter to a pan. Stir together until apples are well coated.
• Cook apples over medium heat until tender, about 10 minutes.
• Remove cheesecake from springform pan and place on serving plate. Add apples to the top of the cheesecake and drizzle remaining sauce from pan over cheesecake. Serve.
• Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days.

Notes

This cheesecake is best enjoyed chilled. For optimal flavor and texture, allow it to set in the refrigerator overnight.