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Apple Pie Cheesecake

Apple pie cheesecake combines a cinnamon graham crust, creamy cheesecake, and a spiced apple layer topped with golden streusel. Bake in a water bath until just set for a smooth, sliceable texture, then chill for clean layers.
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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: 520
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 apples
  • 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 springform pan
  • 1 water bath roasting pan
  • 1 mixing bowl

Method
 

Make the cinnamon graham crust
  1. Preheat oven to 325F. Press cinnamon graham cracker crumbs mixed with sugar and melted butter into a 9-inch springform, then bake 10 minutes until set and fragrant.
Cook the spiced apple pie layer
  1. Cook peeled and diced apples with brown sugar, cinnamon, nutmeg, cornstarch, and butter over heat until the mixture thickens. Cool completely so the cheesecake batter stays smooth.
Mix and assemble the cheesecake
  1. Beat cream cheese until smooth, then beat in sugar, eggs, sour cream, vanilla, and cinnamon just until combined. Pour the cheesecake batter over the baked crust.
  2. Spread the cooled apple mixture over the cheesecake in an even layer. Scatter the streusel topping (oats, flour, brown sugar, cinnamon, and cold butter) over the top.
Bake in a water bath and chill
  1. Bake in a water bath at 325F for 65-70 minutes until the center is just set. Cool to room temperature, then refrigerate for 6 hours until fully chilled and sliceable.
Serve
  1. Drizzle caramel sauce over the top before serving. Slice with a clean, warmed knife for neat layers.

Notes

Pro tip: keep the apple layer fully cool before assembling so the cheesecake doesn’t loosen. Store covered in the refrigerator for up to 5 days. Freezing: yes—freeze slices up to 2 months, thaw overnight in the fridge. For a lower-sugar option, use a 1:1 sugar substitute for the crust, cheesecake sugar, and apple brown sugar (check cornstarch behavior remains the same).