Apple Pie Cheesecake: Spiced Apple & Creamy Dream (Print Version)

Creamy Apple Pie Cheesecake combines two dessert favorites. Learn my easy recipe for this delightful treat with a spiced apple topping and smooth cheesecake.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 120 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Components

01 - 1 ½ cups graham cracker crumbs
02 - ⅓ cup unsalted butter, melted
03 - ¼ cup granulated sugar

→ Creamy Cheesecake Filling

04 - 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - ½ cup full-fat sour cream, room temperature
08 - 1 teaspoon vanilla extract

→ Spiced Apple Topping

09 - 3 medium Granny Smith apples, peeled, cored, and thinly sliced
10 - ½ cup packed light brown sugar
11 - 1 teaspoon ground cinnamon
12 - ¼ teaspoon ground nutmeg
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

→ Optional Extras

15 - Whipped cream for serving
16 - Extra cinnamon for garnish

# Instructions:

01 - First, you're going to preheat your oven to 350°F (175°C) and grab a 9-inch springform pan. Lightly grease it, or honestly, just line the bottom with parchment paper, which is what I usually do to avoid sticking. In a medium bowl, mix those graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press that mixture firmly into the bottom of your prepared pan. I use the bottom of a glass to get it super compact. Pop it in the oven for about 8-10 minutes, just until it's slightly golden and smells like pure comfort. Let it cool a bit while you move on.
02 - Now for the creamy goodness of this Apple Pie Cheesecake! In a large bowl, beat the room-temperature cream cheese and sugar together until it's super smooth and fluffy, no lumps allowed! I didn't expect how much difference room temperature makes, but trust me, it's key for a silky texture. Beat in the sour cream and vanilla extract until just combined. Then, add the eggs one at a time, mixing on low speed until each is just incorporated. Don't overmix here, hon; overmixing can introduce too much air, which can cause cracks later. Just enough to bring it all together.
03 - This is where I always get a little nervous, but it's crucial for preventing cracks in your Apple Pie Cheesecake. Wrap the outside of your springform pan tightly with heavy-duty foil, like two layers, to keep water out. Pour the cheesecake batter over your cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. This creates a steamy environment for even baking. Bake at 325°F (160°C) for about 60-75 minutes, or until the edges are set but the center still jiggles slightly.
04 - Once baked, turn off the oven but leave the Apple Pie Cheesecake inside with the door ajar for an hour. This slow cooling helps prevent cracks. After that, remove it from the water bath, take off the foil, and let it cool completely on a wire rack at room temperature. Then, and this is the hardest part for me, refrigerate it for at least 4 hours, or even better, overnight. I didn't expect to have this much patience, but it's worth it!
05 - While your cheesecake chills, let's get those apples ready! In a medium saucepan, combine the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the apples start to soften but still have a bit of bite, about 8-10 minutes. Honestly, the smell here is just incredible. In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir the slurry into the apple mixture and cook for another 1-2 minutes, until the sauce thickens. Remove from heat and let it cool completely. You want it cool before it goes on the Apple Pie Cheesecake.
06 - Once your Apple Pie Cheesecake is fully chilled and firm, carefully run a thin knife around the edge of the pan before releasing the springform sides. Spoon the cooled spiced apple topping evenly over the top of the cheesecake. You can get fancy with how you arrange them, or just dollop it on like I usually do. Pop it back in the fridge for at least another hour to let the topping set a bit. The final result should be a beautiful, layered dessert that smells like autumn and tastes like pure bliss. Slice it up, and enjoy your masterpiece!

# Notes:

01 - Always use room-temperature cream cheese and eggs for a smooth, lump-free batter.
02 - Store tightly covered in the fridge for 4-5 days; freezing isn't recommended for best texture.
03 - For the crust, Biscoff cookies are a fun alternative if you want to try something different.
04 - Serve with a small dollop of fresh whipped cream and a sprinkle of cinnamon for extra flair.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - mixing bowls
04 - electric mixer
05 - saucepan
06 - wire rack

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 7g

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