Apple Pie Cheesecake

There’s a certain magic in the air when fall arrives, a cozy feeling that makes you want to wrap yourself in a warm blanket with something utterly delicious. This Apple Pie Cheesecake is the very essence of that feeling, bottled up into the perfect dessert for any holiday table or special occasion. It’s more than just a sweet treat; it’s an experience that tastes like cherished memories and crisp autumn days.

As someone who considers apple pie their favorite, I’ve spent years incorporating those beloved flavors into everything from bread pudding and pancakes to donuts. This cheesecake is the culmination of that passion. And while a dessert this beautiful might seem intimidating, it’s surprisingly straightforward. The process is simpler than you might think, with much of the time dedicated to letting the oven and refrigerator do the work.

Key Ingredients and Substitutions

I consider cheesecakes my specialty, I’ve made hundreds of them through the years not only to share here but also for friends and family. In my circle, I’m actually known as “the cheesecake girl.” I’ve tested many products, tried lots of ingredient variations, and learned a lot of what works and what doesn’t:

Sweet Apple Options – use sweet and juicy apples like Gala, Cosmic crisp, Honeycrisp, or Fuji apples.

Graham Cracker Crumbs – check the baking aisle of the grocery store if graham cracker crumbs are available. Many stores do carry it and it will save a step of blending your own. If it is not available, get graham crackers and pulse them in the food processor until fine crumbs.

Cream cheese – use full fat cream cheese to get the best rich and creamy cheesecake texture. (Reduced fat cream cheeses also sometimes contain more liquid.)

Apple Pie Spice – this is a blend of ground cinnamon, nutmeg, and allspice. You can easily mix your own if it’s not available at the store. To make a batch, I combine 4 Tbsp ground cinnamon, 2 tsp ground nutmeg, and 1.5 tsp ground allspice.

Heavy whipping cream – just like full fat cream cheese, it will provide the best rich and creamy cheesecake texture so don’t substitute.

Gluten Free Substitution – to make this cheesecake gluten free, use gluten free graham crackers for the crust and gluten free all purpose flour to make the apple pie filling.

I Found The Springform That Does Not Leak!

For years I’ve wrapped my springform with foil and roasting bags and tried all different tricks to try and keep the water from leaking into the pan. Most of it worked okay to keep water out but a little would still leak in. Now, I’ve found a pan that has been working awesome to keep the water out! This is not an advertisement at all, I just want to share the pan that made my life easier!

This is the leakproof springform pan that I use and it works great. I’ve tested it with and without foil wrap on the outside. (Williams Sonoma also makes a leakproof springform but it’s more expensive.)

How To Make An Apple Pie Cheesecake

Great thing about this recipe is that you can make the apple pie filling ahead of time or make it while the cheesecake is baking. If you choose to make it ahead, store it in the refrigerator, in a food storage container with a lid, and warm it up before adding to the cheesecakes.

To make the apple pie filling: peel, core and dice the apples first. Melt butter in a sauce pot and add the apples, brown sugar, vanilla, and spices. Mix well and cover it with the lid to cook the apples over medium heat until they start to softened. Take the lid off and let the apples cook uncovered until most of the liquid is cooked out.

This will take about 15 minutes and if you’re noticing that there is still a lot of liquid, strain some of it off. (Tip: don’t discard the strained liquid, it’s great in pancakes or oatmeal!) Sprinkle flour over the top, mix, and cook for a few more minutes, until the mixture thickens. Set the apples aside until ready to top the cheesecake.

Preparing the cheesecake

To make the crust: mix the graham cracker crumbs with sugar and apple pie spice until incorporated and then stir in melted butter. Spread the crust mixture in the greased springform evenly and then use the bottom of a measuring cup to pat it down.

Expert tip: if you want to be able to take out the whole cheesecake from the springform easier, line the bottom of the springform with a cut-out circle of parchment paper.

Making the cheesecake batter: Beat the cream cheese in the bowl of an electric mixer, on medium-high speed, for a couple of minutes, until smooth and fluffy. Pour in sugar, as you continue to mix and let it mix for another minute or two. Beating the cream cheese for a few minutes will contribute to the soft, smooth, and fluffy cheesecake.

Keep mixer on and add the eggs, one at a time. Beat until smooth and stop the mixer to scrape the sides and bottom of the bowl. Raise the speed back up and add the sour cream, vanilla extract, and heavy whipping cream, continuing to beat it all together until smooth.

Lower the speed to stir and mix in cornstarch and cinnamon. Stop and scrape the bowl and mix again on higher speed until the cheesecake mixture is smooth.

Pour the cheesecake batter over the prepared crust and make sure it’s spread evenly.

Baking Instructions

Bake the cheesecake in the water bath! Place the large roasting pan in the oven first and preheat the oven to 325°F. Once preheated, carefully place the cheesecake filled springform pan inside the roasting pan. Starting off to the side, pour in hot water into the roasting pan until it’s about halfway up the side of the springform. Make sure not to splash the water so it doesn’t get into the cheesecake or it could compromise the cheesecake.

Bake for about 70-75 minutes. Turn off the oven, open the oven doors half-way, and let the cheesecake rest for 10 minutes. Take it out of the water bath and rest it on the counter until cooled to room temperature. Cover the cheesecake and transfer it to the refrigerator and chill for another 4 hours or overnight.

Once completely chilled, spread the apple pie filling evenly over the top and sprinkle the toffee crunch over the apples.

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 until warm so it’s easier to spread.

You can also make the whole cheesecake ahead of time but don’t add the toffee crunch. Cover it air-tight and refrigerate. Add the crunch topping when ready to serve.

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

While it is not a necessity, it is highly (HIGHLY) recommended. It’s worth the extra baking time and the extra step because:

• Bain Marie (or water bath) is a baking technique 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.
• It helps prevent cracking.
• It also helps prevent the cheesecake from sagging in the middle.

Can I use canned apple pie filling?

While technically you can use canned apple pie filling, I want to caution that it is a different texture and flavor from this homemade one. Canned apple pie filling will also be more runny so may slide off the cheesecake slices.

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More Apple Fall Recipes

If you haven’t noticed, I’m a little obsessed with making desserts based on an apple pie. Yes, apple pie is my favorite pie so I love to incorporate those flavors and make desserts like the apple pie bread pudding, apple pie pancakes, apple monkey bread, apple blondies, baked apple donuts, apple pie mini cheesecakes and really anywhere I can add an apple pie filling.