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Apple Pie Cheesecake

Apple pie cheesecake combines a cinnamon graham crust, creamy cheesecake filling, and a thickened spiced apple layer topped with a golden streusel. Bake it in a water bath until just set for a smooth, sliceable texture, then chill for clean, creamy layers and finish with a caramel drizzle.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup cinnamon graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp melted butter
For cheesecake
  • 24 oz cream cheese
  • 0.75 cup sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
For apple pie layer
  • 4 large apples, peeled and diced
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
For streusel
  • 0.75 cup oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter
For serving
  • 1 caramel sauce

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Preheat and bake the crust
  1. Preheat the oven to 325F, then press the cinnamon graham cracker crumbs mixture firmly into a 9-inch springform pan. Bake for 10 minutes until set and lightly fragrant.
  2. Prepare the crust mixture before pressing by combining cinnamon graham cracker crumbs, sugar, and melted butter until evenly moistened. Press it into the pan so the crust layer is compact.
Cook and cool the apple layer
  1. Cook the peeled and diced apples with brown sugar, cinnamon, nutmeg, and cornstarch until the mixture thickens. Stir frequently until it looks glossy and holds together.
  2. Remove from heat and stir in the butter, then cool the apple layer completely. Set aside until room temperature so it won’t melt the cheesecake batter.
Mix cheesecake and assemble
  1. Beat the cream cheese with sugar until smooth, then add eggs one at a time and mix just until blended. Stop when the batter is creamy without streaks.
  2. Mix in sour cream, vanilla, and cinnamon until the cheesecake batter is uniform. Keep mixing brief to avoid incorporating too much air.
  3. Pour the cheesecake batter over the baked crust and spread it into an even layer. Gently tap the pan to settle the surface.
  4. Spread the cooled apple layer over the cheesecake, covering the top evenly. Scatter the streusel over the apples so it forms a crunchy mound.
Water-bath bake, cool, and chill
  1. Bake the cheesecake in a water bath at 65-70 minutes at 325F until the center is just set. The edges should look set while the middle still shows a slight wobble.
  2. Cool the cheesecake completely, then refrigerate for 6 hours to fully firm up. Chill until the slice holds distinct layers.
Serve
  1. Drizzle caramel sauce over the cheesecake right before serving. Finish with a generous ribbon so it pools slightly on the apple layer.

Notes

For the smoothest texture, keep mixing time short after the eggs go in and make sure the apple layer is fully cooled before layering. Refrigerate leftovers in an airtight container for 3-4 days. Freezing is yes: wrap tightly and freeze up to 1 month, then thaw in the fridge overnight. For a lower-sugar option, swap sugar in the cheesecake and apple layer with a 1:1 baking sweetener designed to brown and set.