Apple Pie Cheesecake Recipe

This delicious Apple Pie Cheesecake is a merger of two well loved desserts, the iconic cheesecake and the humble apple pie. A silky vanilla cheesecake baked into a butter graham cracker crust, finished with a rich, apple cinnamon topping.

Cheesecake is a favorite dessert for many of us, and this one is the perfect treat for a warm summer afternoon, or a cozy autumn evening. We make our own apple pie filling with fresh apples for a flavorful, slightly crunchy apple top; but, if you want you can always use a canned apple filling for a scrumptious finish to this cheesecake.

In this post we are sharing all of the tips for getting the perfect, creamy cheesecake as well as how to whip up your own apple pie filling. Your home will smell amazing and everyone will be asking for a second slice.

How do I make Apple Pie Cheesecake?

An apple pie cheesecake is a very simple dessert that tastes like something you would be served at a high end restaurant. Simply whip up a vanilla cheesecake and bake it into a pie crust or a graham cracker crust. Next, make up your apple pie filling with either fresh or frozen apple slices; you can also opt for a pre-made apple pie filling. Top your cheesecake with the apple cinnamon mixture, cool and enjoy.

The beauty of cheesecakes is that they can be topped with an array of extras, fillings, drizzles and more. An apple pie cheesecake is the perfect way to take your love of apple pie and bring it together with the luscious cheesecake.

If you need a gluten free cheesecake, follow the directions for this cheesecake and use any gluten free crust.

More Cheesecake Recipes:

What is the secret to making a good cheesecake?

Cheesecakes can be an intimidating dessert for some folks, and while it’s true they do take some technique and practice, they really aren’t a challenging feat once you learn the details of success. We are sharing our best tips for cheesecake success.

• Your cream cheese should always be at room temperature, a cold cream cheese will not mix fully and will likely leave small lumps throughout the batter.
• Use a well-oiled springform pan for the easiest release that wont break your cheesecake.
• Sour cream is an extra ingredient that you want to include. Sour cream will add more moisture to your batter and bring the tangy flavor up.
• Be careful not to open the oven door while it is baking. Opening the oven will allow the heat to escape and can cause your cheesecake to collapse and fall.
• A water bath can prevent your cheesecake from drying out and cracking.
• Once you cheesecake is baked turn off the oven, crack the door slightly and leave your cheesecake in allowing it to cool slowly while it sets. This will also prevent collapse and cracking.
• Take care not to over-mix the batter. Over mixing your batter will allow air into your batter, this can lead to excess rise will usually results in a collapsed or cracked cheesecake.
• Don’t over bake the cheesecake. Over baking your cheesecake will cause it to dry out and crack, a cheesecake is done when it is just golden brown with a slight jiggly to the middle.

Presentation:

Presentation is key if you are serving this dessert for an event or holiday gathering. A well thought out presentation will help your dessert stand out and will draw your guests in with the visual beauty of the centerpiece.

This antique cake stand was part of my great Grandma Andrles’ set and I am so excited to be displaying this lovely dessert on her dishes. It is admired just as much as the dessert that it holds.

Do I need to use a water bath for my cheesecake?

Go to my Crustless Cheesecake recipe for compete instructions on water bathing a cheesecake it you want to do that. This recipe does not require it, especially since the apple filling will cover any small cracks should they appear. But if you would like to use a water bath you certainly can.

The Crust:

• Preheat oven to 350 degrees.
• Coat a 9-inch springform pan with coconut oil or melted butter.
• Put graham crackers in your food processor and pulse into graham cracker crumbs.
• Add the oil or butter, water and cinnamon .
• Pulse until the crust forms a dough that holds together.
• Press firmly into the bottom and slightly up the sides of the prepared pan. Set in fridge until needed.

Tips for a perfect cheese cake filling:

• When making a cheesecake you need to use room temperature ingredients for the best, smoothest texture. So set out the eggs, sour cream and cream cheese ahead of time.
• Do not over mix the eggs. Egg proteins are delicate and must not be over mixed or the texture of your instant pot cheesecake will get clumpy. For best texture and a dense creamy cheesecake add the eggs at the end and mix on low speed until just combined.
• Cool the finished cake and chill overnight for best flavor.

Electric Hand Mixer Method:

You may use a stand mixture, but do be careful as it is very easy to over mix the batter with a stand mixture. A hand mixture is what we recommend as it keeps your attention, making it less likely you over mix the batter.

• Use an electric mixer hand mixer on medium speed and beat the cream cheese until fluffy and smooth.
• Slowly mix in the eggs and sugar until smooth.
• Stir in the sour cream, almond, vanilla extract, and lemon juice.
• Mix until smooth.
• Pour the filling over the crust and spread evenly.
• Bake for 60 minutes or until the center is set.
• Cool completely.
• Refrigerate for at least 4 hours before serving.

Food Processor Method:

For best results you will need a large bowl food processor.

• Pulse the cream cheese until it’s smooth then add in the other ingredients, except the eggs and pulse until mixed.
• Now add the eggs one at a time and pulse once or twice each, until just mixed.
• Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.
• Pour the batter into the springform pan and cook as directed.

Fresh Apple Topping:

You can make your apple pie filling as your cheesecake cooks to save time and have it ready to go when your cheesecake is cooled. Simply set it in the fridge until the cheesecake is ready to be topped.

• Cut and core the apples
• Make the apple pie filling as described
• Cool the topping completely to room temperature before spreading on the top of your cooled room temperature or cooler cake.

Make this Recipe Ahead:

If you want to make this apple pie cheesecake ahead of your event you can bake the cheesecake and store it in the fridge without the apple topping for 1 week. Simply bake it, allow it to cool fully, wrap it tightly and place it in the fridge. Make the apple topping and finish it when you are ready to serve it.

Freezing:

This cheesecake can also be stored in the freezer if needed. Bake as directed, allow it to cool at room temperature. Cover it tightly with plastic wrap ensuring there are no gaps or holes, then cover it with aluminum foil and label it being careful to include the date as well.

This apple pie cheesecake can be frozen for up to 2 months without the topping.

Cheesecake Nutrition:

The printable recipe card has your complete nutritional information.

Your Printable Recipe Card:

I adapted this recipe from skinnykitchen.com