This Apple Pie Cheesecake brings together two classic American desserts in one decadent slice. A buttery brown-sugar graham cracker crust holds a thick vanilla cheesecake filling, tender cinnamon apples, and a generous bakery-style crumble topping.
After an overnight chill, finish it with warm caramel sauce so it runs into all those golden crumbs and apple pieces. You get creamy cheesecake, soft apple pie filling, crisp buttery streusel, and caramel in every bite.
It’s especially fitting for Thanksgiving, fall gatherings, Friendsgiving, Christmas, Sunday dinner, or any time you can't decide between apple pie and cheesecake.
Ingredients
Graham Cracker Crust
- 18 full graham cracker sheets, finely crushed
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) packed light brown sugar
- ¼ teaspoon salt
Cheesecake Filling
- 32 ounces (907g) full-fat brick cream cheese, softened
- 1 cup (200g) granulated sugar
- ½ cup (120g) full-fat sour cream
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Apple Pie Layer
- 1 can (20–21 ounces / about 595g) apple pie filling
- ½ teaspoon ground cinnamon, optional
- Pinch of nutmeg, optional
Cinnamon Crumble Topping
- 1½ cups (188g) all-purpose flour
- ⅓ cup (67g) packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons (85g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
For Finishing
- ½–¾ cup caramel sauce, warmed
- Extra apple pieces, optional
- Whipped cream, optional
How to Make Apple Pie Cheesecake
Step 1 – Prepare the Pan
Preheat the oven to 350°F (175°C).
Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Set the pan on a baking sheet to catch any possible butter drips during baking.
Make the Graham Cracker Crust
Step 2 – Combine the Crust
Mix the graham cracker crumbs, melted butter, brown sugar, and salt until evenly moistened.
The texture should resemble wet sand.
Step 3 – Press & Bake
Transfer the crumbs to the springform pan.
Use the bottom of a measuring cup to press them firmly and evenly across the bottom.
Bake for 12 minutes at 350°F (175°C).
Remove from the oven and let the crust cool completely.
Reduce the oven temperature to 325°F (165°C).
Make the Cheesecake Filling
Step 4 – Beat the Cream Cheese
Place the softened cream cheese in a large mixing bowl.
Using an electric mixer on medium-low speed, beat until completely smooth.
Scrape down the sides and bottom of the bowl frequently so there are no hidden cream cheese lumps.
Step 5 – Add Sugar, Sour Cream & Vanilla
Add the sugar and mix until incorporated.
Mix in the sour cream and vanilla until smooth.
Step 6 – Add the Eggs
Reduce the mixer to low speed.
Add the eggs one at a time, mixing just until each egg disappears into the batter.
Once the final egg is incorporated, stop mixing.
This is important: beating cheesecake batter excessively after adding the eggs incorporates too much air and can cause the cheesecake to puff, sink, or crack.
Prepare the Apple Pie Layer
Transfer the canned apple pie filling to a bowl.
If the apple slices are particularly large, roughly chop them into smaller bite-size pieces.
This makes the cheesecake much easier to slice later.
For a stronger homemade apple-pie flavor, stir in:
- ½ teaspoon cinnamon
- A small pinch of nutmeg
Set aside.