Apple Pie Cheesecake Recipe
Introduction
Apple Pie Cheesecake combines the best of two classic desserts into one indulgent treat. Creamy cheesecake layered with warm, spiced apples creates a perfect balance of flavors and textures that will impress family and friends.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 3 large apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp all-purpose flour (to thicken)
- 1 tsp lemon juice
- Whipped cream, for garnish
- Caramel sauce, for garnish
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easier removal later.
- Step 2: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for about 10 minutes, then let it cool.
- Step 3: In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream or heavy cream until creamy.
- Step 4: Pour the cheesecake batter over the crust and spread evenly. Bake for 50–60 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour to prevent cracks.
- Step 5: While cheesecake cools, melt butter in a large skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook, stirring occasionally, until apples are tender and coated, about 10 minutes.
- Step 6: Sprinkle flour over the apple mixture and stir well. Cook for 2–3 more minutes until thickened. Remove from heat and allow to cool slightly.
- Step 7: Once the cheesecake is completely cooled and chilled (preferably for a few hours or overnight), top it evenly with the prepared apple mixture.
- Step 8: Slice the cheesecake and serve each piece topped with whipped cream and a drizzle of caramel sauce. Enjoy your delicious apple pie cheesecake!
Tips & Variations
- For a quicker option, use a store-bought graham cracker crust and adjust baking time accordingly.
- Substitute the apple topping with pears, peaches, or mixed berries for a different fruity twist; adjust cooking time and sugar to taste.
- Use egg substitutes like flaxseed meal or commercial replacers if you prefer an egg-free cheesecake, keeping in mind the texture may vary slightly.
Storage
Store leftover cheesecake covered in the refrigerator for up to 4-5 days. You can also freeze individual slices in airtight containers for up to 3 months—just thaw in the fridge before serving for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a store-bought crust for the cheesecake?
Absolutely! A store-bought graham cracker crust works well and can save time. Adjust the baking time by reducing it to about 5-10 minutes as needed.
Can I substitute different fruits for the apple topping?
Yes! Pears, peaches, or a mix of berries make delicious alternatives. Be mindful of cooking times and sweetness; softer fruits may need less cooking and less added sugar.
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Apple Pie Cheesecake Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 10–12 servings 1x
Description
This Apple Pie Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of apple pie topping. Featuring a buttery graham cracker crust, smooth cream cheese layer, and a luscious apple cinnamon topping, this dessert is perfect for any occasion and sure to impress your guests.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
For the Apple Topping:
- 3 large apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp all-purpose flour (to thicken)
- 1 tsp lemon juice
For Garnish:
- Whipped cream
- Caramel sauce
Instructions
- Preheat the Oven: Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal later.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom and a little up the sides of your springform pan. Bake the crust in the preheated oven for about 10 minutes. Once done, take it out and let it cool a bit.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until it’s smooth and fluffy. Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream (or heavy cream) until you have a nice creamy batter.
- Bake the Cheesecake: Pour the delicious cheesecake batter over the cooled crust and spread it out evenly. Place the cheesecake in the oven and bake for about 50-60 minutes. The edges should look set, but the center should still have a slight jiggle. Now, turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This helps prevent cracks!
- Prepare the Apple Topping: While the cheesecake cools, grab a large skillet and melt the butter over medium heat. Toss in the diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook while stirring occasionally until the apples are nice and tender and coated in that sweet syrup, about 10 minutes.
- Thicken the Apple Mixture: Sprinkle the flour over the apple mixture and stir to combine, cooking for another 2-3 minutes until it thickens a bit. Remove it from the heat and let it cool slightly.
- Assemble Your Cheesecake: Once the cheesecake is completely cooled (it’s even better if you let it chill for a few hours or overnight in the fridge), spoon the apple topping evenly over the cheesecake.
- Serve and Enjoy: To serve, slice the cheesecake and top each slice with a dollop of whipped cream. Drizzle with caramel sauce for a little extra indulgence. Enjoy this delightful mix of cheesecake and apple pie in every bite!
Notes
- You can use a store-bought graham cracker crust to save time; adjust baking time accordingly.
- Substitute different fruits like pears, peaches, or berries for the apple topping, adjusting cooking time and sugar as needed.
- Store leftover cheesecake covered in the refrigerator for 4-5 days or freeze slices for up to 3 months.
- You can make this cheesecake without eggs using substitutes like flaxseed meal or commercial egg replacers, though texture may vary slightly.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie cheesecake, apple cheesecake, graham cracker crust, homemade cheesecake, apple topping, fall dessert, creamy cheesecake
