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.
Ingredients
For The Crust
- 2 cups Graham cracker , Ground
- ½ cup Butter, Melted
- ⅓ cup Dark brown sugar, Packed
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
For The Filling
- 16 Ounce Cream cheese, Room temperature
- 1 cup Sugar
- 2 Eggs, Room temperature
- ¼ cup Apple sauce, Room temperature
- ½ cup Sour cream, Room temperature
- 1 tablespoon All-purpose flour
- 1½ teaspoon Apple pie spice, See notes
For The Topping crumb
- ⅓ cup All-purpose flour
- ¼ cup Quick oats
- ⅓ cup Brown sugar, Packed
- 1 teaspoon Applepie Spice, See notes
- ⅓ cup Butter, Room temperature
Instructions
How To Make The Crust
- Preheat the oven to 350℉. Butter the bottom of an 8-inch springform pan.
- Grind the Graham Crackers in a food processor.
- Add the brown sugar, melted butter, and cinnamon.
- 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.
How To Make 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 the second pan into the roasting pan. Be sure the boiling water comes to ⅔ of the second pan.
How To Make The Crumb Topping
- Spread the flour and oat on a baking sheet and toast them in a 350℉ 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 slightly jiggles, 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. Cut the Apple Pie Cheesecake after a few hours of cooling down is best.
Assembly
- Once the cheesecake has cooled down fully, drizzle the top with caramel sauce and top it with more crumb and apple pie filling.
Notes
Get the recipe for the Apple Pie Spice from here, Spice Blends
Nutrition
Calories: 5680kcalCarbohydrates: 572gProtein: 64gFat: 361gSaturated Fat: 207gPolyunsaturated Fat: 17gMonounsaturated Fat: 96gTrans Fat: 6gCholesterol: 1260mgSodium: 4616mgPotassium: 1622mgFiber: 11gSugar: 411gVitamin A: 12039IUVitamin C: 2mgCalcium: 967mgIron: 15mg
Tried this recipe?Let us know how it was!