Apple Pie Cheesecake Recipe

Introduction

This Apple Pie Cheesecake combines the warm, spiced flavors of classic apple pie with the creamy richness of cheesecake. It’s a delightful dessert perfect for cozy gatherings or special occasions. The homemade crust and tender apple filling make it truly unforgettable.

Ingredients

• 16 oz cream cheese (room temperature)
• 4 red apples (cored, peeled, and diced)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1 cup lightly packed brown sugar
• 3 eggs
• 1 tbsp vanilla extract
• 1/2 cup heavy cream
• 1 tbsp flour

For the crust:

• 1 ½ cups (160g) graham cracker crumbs (about 24 squares)
• ¼ tsp cinnamon
• 4 tbsp (70g) unsalted butter, melted

Instructions

1. Step 1: In a medium saucepan, combine the diced apples, brown sugar, cinnamon, nutmeg, and allspice. Cook over medium heat with the lid on for 15 minutes until the apples are softened.
2. Step 2: Remove the lid and continue cooking, stirring frequently, until most of the moisture has evaporated and the apple mixture is thick and reduced. Set aside to cool slightly.
3. Step 3: Preheat your oven to 350°F (175°C). Line a 7-inch springform cake pan with parchment paper.
4. Step 4: Prepare the crust by mixing the graham cracker crumbs, cinnamon, and melted butter. Press the mixture evenly into the bottom of the pan to form a firm crust.
5. Step 5: In a blender or food processor, combine the cooled apple mixture with cream cheese, eggs, vanilla, heavy cream, and flour. Blend until smooth.
6. Step 6: Pour the cheesecake filling over the prepared crust in the pan.
7. Step 7: Place a baking pan with 1 inch of water on the bottom rack of the oven to create steam. Position the cheesecake in the middle rack.
8. Step 8: Bake for 40 minutes. The cheesecake should be set around the edges but still jiggly in the center.
9. Step 9: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 6 hours before removing from the pan and slicing.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweetness and bright flavor.
• Ensure cream cheese is fully softened to avoid lumps in the filling.
• If you don’t have a springform pan, use a regular cake pan lined with parchment, but lifting the cheesecake out will be more difficult.
• Add a drizzle of caramel sauce on top before serving for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain its texture. When ready to serve, you can let slices sit at room temperature for about 10 minutes for a creamier feel. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute with any firm apple variety you prefer. Just keep in mind that sweeter apples will reduce the need for additional sugar, while tart apples will give a brighter flavor.

Do I need the water bath for baking?

Yes, placing a pan of water in the oven helps keep the cheesecake moist and prevents cracking by creating steam during baking.

Apple Pie Cheesecake Recipe

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★★★★★

4.8 from 87 reviews

• Author: Simon
• Total Time: 6 hours 65 minutes
• Yield: 8 servings 1x

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Description

This Apple Pie Cheesecake combines the warm, spiced flavors of classic apple pie with the creamy richness of cheesecake. Featuring a cinnamon-spiced graham cracker crust and a smooth apple-infused cheesecake filling, it’s a delicious dessert perfect for any occasion, blending the best of fall flavors into one decadent treat.

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Ingredients

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Filling

• 16 oz cream cheese (room temperature)
• 4 red apples (cored, peeled, and diced)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1 cup lightly packed brown sugar
• 3 eggs
• 1 tbsp vanilla extract
• 1/2 cup heavy cream
• 1 tbsp flour

Crust

• 1 ½ cups (160g) graham cracker crumbs (about 24 squares)
• ¼ teaspoon cinnamon
• 4 tablespoons (70g) unsalted butter, melted

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Instructions

1. Prepare the apples: Cook the diced apples with brown sugar and the spices (cinnamon, nutmeg, allspice) over medium heat, covered, for 15 minutes until they are softened. Remove the lid and continue cooking, stirring frequently until the mixture reduces and most of the moisture evaporates.
2. Make the crust: In a bowl, mix graham cracker crumbs with cinnamon and melted unsalted butter until evenly combined. Press this mixture firmly into the bottom of a 7-inch springform cake pan lined with parchment paper to form the crust.
3. Blend the filling: In a blender or food processor, combine the softened apple mixture, cream cheese, eggs, vanilla extract, heavy cream, and flour. Blend until smooth and creamy.
4. Assemble the cheesecake: Pour the blended filling over the prepared crust in the springform pan, smoothing the top evenly.
5. Prepare water bath: Place a baking pan filled with 1 inch of water on the bottom rack of the oven to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
6. Bake the cheesecake: Place the cheesecake on the middle rack of the oven and bake at 350°F (175°C) for 40 minutes. The cheesecake should be jiggly in the center when done.
7. Cool and chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate it for at least 6 hours before unmolding and slicing to ensure it sets properly.

Notes

• Ensure the cream cheese is at room temperature for a smooth filling.
• Using a water bath helps prevent cracks and keeps the texture creamy.
• Letting the cheesecake chill overnight will improve flavor and texture even more.
• Red apples are preferred for their sweetness and texture, but you can substitute with any firm, sweet apple variety.
• Make sure to reduce the cooked apples thoroughly to avoid adding excess moisture to the cheesecake.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple pie cheesecake, spiced cheesecake, fall dessert, baked cheesecake, apple dessert