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Home » Dessert » Apple Pie Cheesecake

Apple Pie Cheesecake

Created: September 26, 2018 Updated: October 18, 2020 by lyuba 56 Comments

80.4K shares
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Beautiful marriage between apple pie and cheesecake in one amazing Apple Pie Cheesecake dessert. Silky, creamy cheesecake is flavored with cinnamon and topped with homemade apple pie filling and some toffee crunch pieces.

Apple Pie Cheesecake piece on a cutting board with the rest of the cheesecake in the background

Apple Pie Cheesecake

It’s that time of the year again, where most of the birthdays in our family come one after another.

My son and I are in August, my daughter and my father-in-law are in September, my mother-in-law is in October, and my sister is in November. My mom and my husband are the only ones separated from the group by several months.

This time of the year is when I make a lot of birthday cakes. It’s fun being the official cake baker for everyone because I get to come up with a new cake at least 8 times a year.

My baby girl just had her very first birthday and her very first birthday cake. I was so excited to give her the cake on her birthday and take those traditional “baby digging into the cake for the first time” photos. When I gave her the cake, I was just waiting for her to take that first bite and see her face light up with realization that what she just ate tastes amazing.

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Apple Pie Cheesecake.

I was waiting, and waiting, and waiting, but that moment never came. She was not impressed with the cake, or the frosting.

She delicately took a piece of frosting and tasted it. Then, she took a little piece of cake and tasted it. After that, she looked at us, smiled, and decided it was more fun to play with her number 1 decoration rather that shoving cake in her face.

We just sat there shocked for a minute, making sure that it was our kid in front of us. Never have we ever passed on a slice of cake and I’m a big sucker for a cookie. But this little girl, is not a fan of sweets.

Same story was on her birthday party. She took a couple of bites of her cake and that was all. No sticking her face in the cake, no smearing frosting all over her face, just a couple of tiny little bites and nothing to clean up.

I’m just happy that everyone else at the party was happily stuffing their face with the cake. I was also happy to see everyone stuffing their face with this Apple Pie Cheesecake for my father-in-law’s birthday.

Apple Pie Cheesecake with a piece missing

Can I make the cheesecake ahead of time?

Absolutely! The apple pie topping can be made ahead of time. You can make it a day before and store it in the refrigerator, in an air-tight container. When you’re ready to top the cheesecake with it, just heat it up in a microwave. Just to warm it up so it’s easier to spread. (Not hot.)

Do I have to do the water bath when baking cheesecake?

Well no, you don’t really have to do it but the result is SO much better. It’s worth the extra baking time and the extra step.

Bain Marie (or water bath) is a baking technique where you bake something inside a larger pan filled with water half way. It’s meant for cooking delicate desserts like custard, crème brûlée, cheesecakes, etc.

Simply, this technique is meant to keep direct heat away and to ensure even baking of these delicate desserts.

Baking the cheesecake in a water bath gives it a wonderfully smooth and silky texture.

Apple Pie Cheesecake slice on a cutting board

SOME MORE RECIPES YOU WILL LIKE:

Pumpkin Cheesecake Pie – a combination of a classic pumpkin pie with silky creaminess of a cheesecake. This easy dessert is perfect to serve at holiday dinners or just because you feel like having a pumpkin treat.

Christmas Cheesecake -this heavenly dessert is a vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse.

Creme Brulee Pumpkin Cheesecake – this smooth, silky pumpkin cheesecake is made with the ginger snap cookie crust, extra cookies on the bottom, heavenly pumpkin cheesecake and crunchy, caramelized sugar on top.

Apple Caramel Carrot Cake – This carrot cake is soft and moist, filled with caramel apples in the cake and in the filling. It’s frosted with cream cheese frosting and topped with crushed pecans and more caramel.

Apple Pie Cheesecake with apples on a cutting board

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Apple Pie Cheesecake

Silky, creamy cheesecake is flavored with cinnamon and topped with homemade apple pie filling and some toffee crunch pieces.
4.91 from 20 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: apple, apple pie, cheesecake, holiday dessert
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Chill Time: 5 hours
Total Time: 1 hour 45 minutes
Servings: 10
Calories: 789kcal

Ingredients

Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • 5 Tbsp butter melted
  • 2 tsp apple pie spice

Cheesecake Filling:

  • 24 oz cream cheese (3 packs) softened
  • 3/4 cup white granulated sugar
  • 2 eggs
  • 2 Tbsp sour cream
  • ¾ cup heavy cream
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • 1 Tbsp cinnamon

Apple Pie Filling:

  • 3 Tbsp butter
  • 2.5 lbs gala apples (or other sweet apples)
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1/2 Tbsp. apple pie spice
  • 1/4 cup flour

Topping:

  • 6 oz Toffee crunch pieces
US Customary - Metric

Instructions

Apple Pie Filling:

  • Apple pie filling can be done ahead of time. You can make it a couple of days before, or a few hours before you need it, or while cheesecake is baking.
  • Peel, core and dice the apples.
  • In a medium pot, over medium heat, melt butter. Add diced apples and stir well.
  • Add brown sugar, apple pie spice, and vanilla, stir and cover with a lid.
  • Cook, stirring occasionally, until the apples start to soften. Take off lid.
  • Cook uncovered, until apples are soft and juices are mostly cooked down. Stir occasionally.
  • Sprinkle flour over apples and stir well. Cover and cook for a few minutes.
  • Take off heat and set aside until ready to use. (Or cool and refrigerate in a contained with a lid.)

Crust:

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I usually use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
  • Mix the graham cracker crumbs, sugar, melted butter, and apple pie spice. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.

Cheesecake:

  • Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
  • Add vanilla extract and sour cream. Mix until combined.
  • Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
  • Lower speed to low and add corn starch and cinnamon. 
  • Bring the speed up a little and start to pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again for another minute or so, until smooth.
  • Pour the cheesecake batter into the prepared pan with crust and make sure it's spread evenly.
  • Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
  • Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour.
  • While still in the springform, scoop warm (or room temperature) apple pie topping over the cheesecake and gently spread it evenly. Cover and refrigerate for at least 4 hours. 
  • When you're ready to serve the cheesecake, spread toffee crunch pieces all over the top. 
    NOTE: don't add toffee crunch pieces ahead of time because they will soften. Add before serving.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 789kcal | Carbohydrates: 87g | Protein: 7g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 175mg | Sodium: 436mg | Potassium: 313mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1780IU | Vitamin C: 5.5mg | Calcium: 149mg | Iron: 1.7mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Apple Pie Cheesecake collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

80.4K shares

Filed Under: Apple, Cheesecake, Christmas Baking, Dessert, Fall Recipes, Thanksgiving Tagged With: apple pie, fall desserts

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Gina says

    November 22, 2021 at 1:59 pm

    My apple pie filling got a tad too thick. Is there a way to thin it out some before putting on the cheesecake? I’m afraid it’s not going to spread well.

    Reply
  2. Kaillaby says

    November 26, 2021 at 8:24 am

    5 stars
    This cheesecake is delicious, inventive, and perfect for the Fall! It caught my eye so I added it to my Thanksgiving menu and i didn’t regret it! I didn’t have a springform pan or the toffee coating but I supplemented with an aluminum pan and salted caramel drizzle. I couldn’t stop eating it!

    Also, I found a baking tip that suggested covering the pan in aluminum foil before adding it to the roasting pan water bath.

    Reply
    • LyubaB says

      December 8, 2021 at 10:39 am

      So glad you liked it! Yes, you should cover the pan in foil before baking, or water will get in and make it soggy.

      Reply
  3. Paul says

    December 6, 2021 at 1:18 pm

    I was wondering if this recipe could be made in the instant pot? If so, what modifications would need to be done to accommodate it?

    Reply
    • LyubaB says

      December 8, 2021 at 10:00 am

      I have never made a cheesecake in an instant pot so I cant not be sure how it would turn out.

      Reply
    • angela says

      April 12, 2022 at 1:46 am

      I actually used the same recipe, cut it in half because the instant pots are smaller and their spring forms are smaller. And I did the pressure cook for 32 minutes. Make sure you cover the top of the cheesecake in foil moisture doesn’t fall into the top.

      Reply
  4. Helen says

    June 9, 2022 at 6:34 pm

    I am about to try this amazing looking Apple Pie Cheesecake, but I live in Australia. I am not sure what I can substitute for the toffee crunch? Is it a toffee bar crumbled you have used? I would appreciate your input!
    Thank

    Reply
    • LyubaB says

      June 10, 2022 at 12:17 pm

      Hi Hellen, do you have toffee baking bits there? If not you can use a crumbled toffee bar!

      Reply
  5. Andrea says

    September 20, 2022 at 8:07 am

    5 stars
    Made this as a snack for our meal prep this week since we went apple picking. My husband loves apple pie and cheesecake, so I had to make this for him! I replaced both sugars with coconut sugar and the corn starch with arrowroot flower. Wow. This is the first cheesecake I made that didn’t crack. We just had some this morning and it was AMAZING!!!! My husband is already asking me to make it again.

    Reply
    • LyubaB says

      September 20, 2022 at 12:28 pm

      I am so glad you both like the recipe, Andrea! Thanks for stopping by to let me know!

      Reply
  6. mary kersten says

    November 2, 2022 at 11:20 pm

    Can you use canned apples by comstock

    Reply
    • LyubaB says

      November 4, 2022 at 9:25 am

      Yes, you can use canned apple as long as it isn’t to runny.

      Reply
  7. Anita says

    November 6, 2022 at 1:31 am

    Why only 2 eggs?

    Reply
    • LyubaB says

      November 10, 2022 at 11:43 am

      I only use 3 eggs in cheesecakes when I use 24 ounces of cream cheese, this is a slightly smaller cheesecake so it only has 2 eggs in it.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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