Apple Pie Cheesecake

This Apple Pie Cheesecake recipe has the goodness of an apple pie plus the richness of a creamy and lush cheesecake. This recipe has everything you can ask for in a Fall and winter dessert.

About This Apple Pie Cheesecake

Read the recipe to the end to ensure all the components are ready.

• This cheesecake has three parts to prepare in advance to make the baking process easier and faster.
• The recipe contains the Cheesecake recipe, the Apple Pie Filling, the Caramel Sauce, and the Topping Crumb.
• The cheesecake has the basic instructions, plus some warm spices. Read this post for all the tips and tricks on making the perfect cheesecake. Cheesecake Hacks.
• Prepare the Apple Pie Filling ahead of time and let it cool down completely.
• Get The recipe for the Homemade Caramel Sauce here.
• The Topping Crumb has a few simple ingredients and comes together quickly.

How To Make This Cheesecake

• Important: Leave all the wet ingredients out of the fridge for a couple of hours before making this recipe.
• Always use the bar cream cheese since the tab is not designed for making cheesecakes. I highly recommend leaving the cream cheese outside for a few hours to ensure it is at room temperature. If the cream cheese is cold, your cheesecake will become lumpy and not smooth and creamy.

Apple Pie Filling;

• Start with peeling and coring the apples. Then chop them into small slices.
• Put the apples in a large pan, then mix the sugars and the Apple Pie Spice Blend and mix. Let the mixture sit for 10 minutes.
• Mix the cornstarch into the apple cider in a separate bowl and add to the pan.
• Add the butter and let the filling cook until the apples are soft and turned into a caramel colour.
• Remove from the heat, add the vanilla extract, and mix well. Let it cool down completely.

Cheesecake;

Crust;

• Grind the Graham Crackers in a food processor.
• Add the brown sugar, melted butter, and cinnamon.
• Butter the bottom of an 8-inch springform pan.
• Pour the mixture into the pan and use a flat bottom glass or measuring cup to press down the mixture into the pan. You can bring the mixture to the sides. I personally like the look of a jagged crust in a cheesecake.
• Bake it for 10 minutes. Set it aside to cool down.

The Filling;

• Use the paddle attachment to beat the room-temperature cream cheese until smooth and lump-free.
• Add the sugar and beat well.
• Mix the sour cream, Apple sauce, flour, vanilla extract, and spices in a measuring cup. Add this mixture to the cream cheese and beat well until well blended.
• Switch to a rubber spatula and add the eggs, one at a time. Gently mix after each egg. Be sure not to overmix the mixture after adding the eggs.
• Pour half of the mixture into the prepared pan.
• Spread about one cup of cool Apple Pie Filling over the mixture.
• Drizzle ¼ cup caramel over the Apple Pie Filling. Save the remaining of the sauce for the end.
• Pour the remaining batter, and gently tap the pan on the counter.
• Prepare the water bath by pouring hot water into a large roasting pan.
• Place the cheesecake pan in another pan, and place the second pan into the roasting pan. Be sure the boiling water comes to ⅔ of the second pan. Perfect Cheesecake Hacks

The Topping Crumb;

• Spread the flour and oat on a baking sheet and toast them in a 350F oven for about 10 minutes or until they become slightly golden and smell like toasted nuts. Let the mixture cool down completely.
• After the mixture is fully cool, add the brown sugar and spices and mix.
• Let the butter come to room temperature but not too soft. Dice the butter and add it to the flour mixture.
• Use a fork to cover the chunks of butter with the flour mixture. Do not fully blend the butter. We want to have clusters of oats, flour, and brown sugar.
• Spread ⅔ of this mixture on top of the cheesecake and save the remaining for the end.
• Bake the Apple Pie Cheesecake for one hour and 15 minutes to 30 minutes.
• Cheesecake is ready when you gently shake the pan, the center is slightly jiggling, and the edges are set and firm.

• Turn the oven off, crack open the oven door for half an hour and let the cheesecake sit in there.
• Bring the cheesecake out and leave it on the counter for another hour, then transfer it to the fridge.
• It is best to cut the Apple Pie Cheesecake after a few hours of cooling down.

Get the full recipe for the Homemade Caramel Sauce from here.

Assembly;

Once the cheesecake has cooled down fully, drizzle the top with caramel sauce and top it with more crumb and apple pie filling.

📖 Recipe