Apple Pie Cheesecake
User Reviews
5
70 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
1 hr
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Additional Time
6 hrs
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Total Time
8 hrs
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Servings
12 servings
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Calories
615 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
American
Apple Pie Cheesecake
Report
Apple Pie Cheesecake combines a creamy cheesecake base with a lightly spiced apple filling and a crunchy crumble topping over a buttery graham cracker and walnut crust. The tender apple pieces are simmered with brown sugar, cinnamon, and cornstarch to achieve a thickened filling, then cooled before assembling. This dessert brings the comforting flavors of apple pie into a rich, creamy form, balanced by the contrasting textures of the crumbly topping and smooth cheesecake.
Description
The Apple Pie Cheesecake features layers starting with a crust made of graham cracker crumbs and finely chopped walnuts, providing a nutty and crisp foundation. The cheesecake batter uses softened full-fat cream cheese, sugar, sour cream, vanilla, and eggs for a creamy and dense texture. The apple filling is prepared by simmering finely chopped apples in brown sugar, butter, cinnamon, and cornstarch until tender and slightly thickened. A crumble topping made from oats, flour, sugars, baking soda, cinnamon, and melted butter adds a textured finish when baked together.
The dessert delivers a balance of creamy, tart, and sweet notes with soft baked apple pieces, a creamy midsection, and a crumbly oat topping. It can be sliced for serving as a decadent treat, displaying distinct layers of crust, cheesecake, apple filling, and crumble.
A firm, tart apple like Granny Smith is recommended for the filling to provide brightness that cuts through the richness. The recipe notes suggest storing the finished cheesecake covered in the refrigerator for up to five days or freezing it tightly wrapped for up to three months. Before serving, allow frozen cheesecake to thaw overnight in the refrigerator.
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Ingredients
Apple filling
- 2 lbs apple peeled, cored, and finely chopped (see note
- ⅔ cup light brown sugar firmly packed
- 2 Tablespoons butter unsalted
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Crumble topping
- ½ cup old fashioned oats
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 Tablespoons butter melted and cooled at least 10 minutes, unsalted
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup walnut for nut-free, omit walnuts, no other changes needed, finely chopped
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar light; firmly packed
- 7 Tablespoons butter melted, salted
Cheesecake batter
- 24 oz cream cheese softened, use brick-style full-fat cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 egg room temperature preferred, large
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
- Use firm, tart apples such as Granny Smith for best texture and flavor in the filling.
- Store the finished cheesecake covered in the refrigerator for up to 5 days.
- Wrap tightly and freeze the cheesecake for up to 3 months; thaw overnight in the refrigerator before serving.
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
70 reviews
Excellent
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