Apple Pie Cheesecake

Name: Apple Pie Cheesecake
Prep time: 1 h
Cook time: 1 h
Total time: 8 h
Yield: 12 servings
Ingredients: 2 2 lbs apples; ⅔ ⅔ cup light brown sugar; 2 2 Tablespoons unsalted butter; 2 2 teaspoons cornstarch; ½ ½ teaspoon ground cinnamon; ⅛ ⅛ teaspoon salt; ½ ½ teaspoon vanilla extract; ½ ½ cup old fashioned oats; ⅓ ⅓ cup all-purpose flour; ¼ ¼ cup light brown sugar; ¼ ¼ teaspoon baking soda; ¼ ¼ teaspoon ground cinnamon; ¼ ¼ teaspoon salt; 4 4 Tablespoons unsalted butter; 1 ½ 1 ½ cups Graham cracker crumbs; ⅓ ⅓ cup finely chopped walnuts; 2 2 Tablespoons granulated sugar; 1 1 Tablespoon firmly packed light brown sugar; 7 7 Tablespoons salted butter; 24 24 oz cream cheese; 1 1 cup granulated sugar; ½ ½ cup sour cream; 1 1 teaspoon vanilla extract; 3 3 large eggs

User Reviews

5.0

105 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr
Additional Time
6 hrs
Total Time
8 hrs
Servings
12 servings
Calories
615 kcal
Course
Dessert, Cake, Baked Goods
Cuisine
American

Apple Pie Cheesecake

Angela Watkins

Report

Apple pie cheesecake is an incredible, beautifully-balanced blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust (or leave out the walnuts!) and topped with an easy crumb topping. It's perfect for fall! Recipe includes a how-to video!

Share:

I Made This!

78 people made this

Print

21 people printed this

Save this

63 people saved this

Ingredients

Servings

Apple filling

2 2 lbs apples peeled, cored, and finely chopped (see note)
⅔ ⅔ cup light brown sugar firmly packed
2 2 Tablespoons unsalted butter
2 2 teaspoons cornstarch
½ ½ teaspoon ground cinnamon
⅛ ⅛ teaspoon salt
½ ½ teaspoon vanilla extract

Crumble topping

½ ½ cup old fashioned oats
⅓ ⅓ cup all-purpose flour
¼ ¼ cup light brown sugar
¼ ¼ teaspoon baking soda
¼ ¼ teaspoon ground cinnamon
¼ ¼ teaspoon salt
4 4 Tablespoons unsalted butter melted and cooled at least 10 minutes

Crust

1 ½ 1 ½ cups Graham cracker crumbs
⅓ ⅓ cup finely chopped walnuts (for nut-free, omit walnuts, no other changes needed)
2 2 Tablespoons granulated sugar
1 1 Tablespoon firmly packed light brown sugar
7 7 Tablespoons salted butter melted

Cheesecake batter

24 24 oz cream cheese softened, use brick-style full-fat cream cheese
1 1 cup granulated sugar
½ ½ cup sour cream
1 1 teaspoon vanilla extract
3 3 large eggs room temperature preferred

Add to Shopping List

Instructions

For the apple filling

In a medium or large sized saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.
Heat over medium low heat. Stir frequently until butter is melted. Once butter is melted, increase heat to medium and bring mixture to a simmer. Simmer for 5 minutes, stirring frequently. Mixture should thicken slightly and apples should be tender when pierced with a fork when finished.
Remove mixture from heat and stir in vanilla extract. Pour into a heatproof bowl and allow mixture to cool while you prepare your crumble (you can place it in the fridge and stir occasionally to speed up the cooling process).

For the crumble

In a medium sized mixing bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.
Add butter to the flour mixture and use a fork to combine. Don’t over-mix, mixture should still be clumpy. Set aside while you prepare your batter.

For the crust

Preheat oven to 325F (165C).
In a medium sized bowl, combine graham cracker crumbs, finely chopped walnuts, and sugars.
Add melted butter to the mixture and stir until butter is well incorporated and all crumbs are moistened.
Press crust mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.

For the cheesecake batter

In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat on medium-low speed until smooth, creamy, and free of lumps. Don’t over-beat or whip too much air into the batter, but do make sure batter is uniform and smooth. Scrape sides and bottom of the bowl periodically.
Add sour cream and vanilla extract and stir on low speed until combined.
Lightly beat one egg then add it to the cheesecake batter. Stir on low-speed until just combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.

Assembly

Pour about half of the cheesecake batter over prepared crust in springform pan.
Using a slotted spoon to drain excess juice, layer about half of the apple mix over the cheesecake batter. Pour the remaining cheesecake batter overtop. Top batter with remaining strained apples, then scatter crumble evenly overtop (if crumble has solidified as it’s been sitting, just break it up with your hands).
Place pan on a foil lined baking pan and transfer to center rack of 325F (160C) oven. Bake for 60-70 minutes (dark-colored pans tend to take less time, and lighter-colored pans take longer). Cheesecake is finished when, if slightly jostled, the edges are mostly set but the center still gently jiggles like jell-o. Allow to cool to room temperature in a warm, draft-free place (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for about an hour before removing to room temperature to cool further).
Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.

Equipments used:

Notes

Weigh apples before coring/peeling. A firm, tart apple that would be good for a pie is best here. I personally prefer and recommend Granny Smith.
Store, covered, in the refrigerator, for up to 5 days.
Cheesecake may be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before enjoying.

Nutrition Information

Show Details

Serving 1serving Calories 615kcal (31%) Carbohydrates 64g (21%) Protein 7g (14%) Fat 38g (58%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 136mg (45%) Sodium 421mg (18%) Potassium 261mg (7%) Fiber 3g (12%) Sugar 49g (98%) Vitamin A 1301IU (26%) Vitamin C 4mg (4%) Calcium 109mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 615 kcal

% Daily Value*

Serving	1serving
Calories	615kcal	31%
Carbohydrates	64g	21%
Protein	7g	14%
Fat	38g	58%
Saturated Fat	21g	105%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	136mg	45%
Sodium	421mg	18%
Potassium	261mg	6%
Fiber	3g	12%
Sugar	49g	98%
Vitamin A	1301IU	26%
Vitamin C	4mg	4%
Calcium	109mg	11%
Iron	1mg	6%