This Apple Pie Cheesecake is a fun mix of creamy cheesecake and sweet apple pie, all in one dessert! It has a crumbly crust and is topped with spiced apples—yum!
You know it’s a winner when it combines two favorites! I love serving it warm with a scoop of ice cream on top. Who can resist? 🍏🍰
Key Ingredients & Substitutions
Graham Crackers: They form a tasty and buttery crust. If you can’t find graham crackers, feel free to use crushed digestive biscuits or vanilla wafer cookies for a different twist!
Cream Cheese: This is the base of our cheesecake. If you prefer a lighter version, consider using Neufchâtel cheese. It has a similar taste but with lower fat content.
Apples: Granny Smith apples offer a nice tartness, but you can mix in Honeycrisp or Fuji apples for extra sweetness. Just make sure to peel and core them before cooking.
Pecans: These add crunch and flavor. If you’re not a fan, walnuts or even crushed almonds work well for a different texture.
Caramel Sauce: Using store-bought sauce is convenient, but making your own can be fun! A simple recipe includes sugar, butter, and cream. You can also use chocolate sauce for a different flavor twist.
How Do You Get a Smooth Cheesecake Filling?
Creating a velvety cheesecake filling is all about combining ingredients properly. Here are a few tips to help you succeed:
- Make sure your cream cheese is at room temperature; this helps to blend smoothly.
- Beat the cream cheese well before adding sugar to avoid lumps.
- Add eggs one at a time and mix just until incorporated. Over-mixing can lead to cracks.
- Remove the cheesecake from the oven when it’s slightly jiggly in the center; it will continue to set as it cools.
How to Make Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Apple Pie Topping:
- 3 medium apples (e.g., Granny Smith or a mix), peeled, cored, and diced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Pecan Topping:
- 1 cup chopped pecans
For the Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus about 1 hour of baking and cooling time, and then at least 4 hours to chill in the fridge. If you can, make it the night before for the best flavor and texture!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until it’s evenly moistened. Press this crumb mixture firmly into the bottom and a little up the sides of a 9-inch springform pan. Bake it for 10 minutes, then take it out and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s nice and creamy. Gradually add in the sugar, beating until well combined. Add the eggs one at a time, mixing just until incorporated. Finally, stir in the vanilla extract, sour cream, and flour until the mixture is smooth, but be careful not to overbeat!
3. Assemble and Bake Cheesecake:
Pour the cheesecake batter over the baked crust and smooth it out with a spatula. Pop it in the oven and bake for about 50-60 minutes. You want the edges to be set, but the center should still jiggle a bit. When it’s ready, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. After that, chill it in the refrigerator for at least 4 hours or overnight if you can!
4. Prepare the Apple Pie Topping:
When you’re ready to add the topping, melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Stir occasionally for about 8-10 minutes until the apples become tender and caramelized. Once done, stir in the vanilla extract and let the mixture cool.
5. Add Pecan Topping:
Gently fold the chopped pecans into the cooled apple mixture and mix well.
6. Add the Toppings and Serve:
Carefully remove the chilled cheesecake from the springform pan and place it on a serving plate. Spoon the apple and pecan mixture evenly over the top of the cheesecake, and drizzle a generous amount of caramel sauce over everything.
7. Serve:
Finally, slice the cheesecake and serve it either chilled or slightly warmed. You can even add a scoop of whipped cream or vanilla ice cream on top if you like. Enjoy the delicious, creamy goodness of your Apple Pie Cheesecake!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples are ideal for their tartness, you can mix in other varieties like Honeycrisp or Fuji for added sweetness. Just make sure to peel and core them before cooking!
How Do I Prevent My Cheesecake From Cracking?
To reduce the chances of cracking, avoid overmixing the batter and try baking in a water bath. Additionally, letting the cheesecake cool gradually in the oven with the door ajar can help maintain moisture and prevent cracks.
Can I Make This Cheesecake Ahead of Time?
Yes, in fact, it’s a great idea! You can prepare the cheesecake up to a day or two in advance. Just store it in the refrigerator until you’re ready to serve, and add the apple topping just before serving for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap, then placed in a freezer-safe container. Thaw overnight in the fridge before serving.
