Apple Pie Cheesecake

This Apple Pie Cheesecake is the ultimate fall dessert that blends creamy spiced cheesecake, a buttery graham cracker crust, tender apple pie topping, and a drizzle of salted caramel. I love how it tastes like apple pie and cheesecake all in one bite, with layers of flavor and texture that make it extra special.

Why You’ll Love This Recipe

I like how this cheesecake takes two classics apple pie and cheesecake and brings them together in one dessert. The crust has a cinnamon kick, the cheesecake is rich and spiced, the apples add sweetness and warmth, and the salted caramel ties everything together. It feels indulgent but still comforting, and I enjoy making it for holidays, family gatherings, or whenever I want to impress my guests.

Ingredients

For the Salted Caramel Sauce
▢1 cup (200 g) granulated white sugar
▢5 tbsp (70 g) unsalted butter, softened
▢1/2 cup (120 ml) heavy cream, at room temperature
▢1/4-1/2 tsp salt
▢1 tsp vanilla

For the Cinnamon Graham Cracker Crust
▢16 (240 g) graham crackers, full sheets
▢10 tbsp (140 g) unsalted butter, melted
▢2 tbsp (25 g) granulated white sugar
▢2 tsp ground cinnamon

For the Spiced Cheesecake
▢32 oz (907 g) cream cheese, softened at room temperature
▢1 1/4 cups (250 g) granulated white sugar
▢2 tbsp (16 g) cornstarch
▢1/3 cup (82 g) sour cream, at room temperature
▢2 tsp vanilla
▢1 tbsp ground cinnamon
▢1/2 tsp ground nutmeg
▢1/4 tsp ground allspice
▢3 eggs, at room temperature
▢2 egg yolks, at room temperature

For the Apple Pie Topping
▢2 1/2 cups (375 g) peeled, cored and diced apple pieces, 2-3 apples
▢1/4 cup (70 g) salted caramel sauce from above
▢1 tsp ground cinnamon
▢1/4 tsp ground nutmeg
▢1/8 tsp ground allspice

For the Streusel Topping
▢1 1/2 tbsp (21 g) unsalted butter, cold
▢3 tbsp (41 g) light brown sugar
▢3 tbsp (24 g) all-purpose flour
▢pinch salt

For the Spiced Cream Cheese Frosting
▢1/2 cup (112 g) unsalted butter, softened
▢4 oz (113 g) cream cheese, cold
▢1 1/2 cups (195 g) powdered sugar
▢1/2 tsp ground cinnamon

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I begin with the salted caramel by melting sugar until golden, stirring in butter, then adding cream, vanilla, and salt. I set it aside to cool.
2. For the crust, I pulse graham crackers into fine crumbs, mix with melted butter, sugar, and cinnamon, then press firmly into the bottom of a springform pan.
3. To make the cheesecake layer, I beat cream cheese until smooth, then mix in sugar, cornstarch, sour cream, vanilla, cinnamon, nutmeg, and allspice. I add the eggs and yolks one at a time until fully combined.
4. I pour the cheesecake batter over the crust and bake in a water bath until the edges are set and the center has a slight jiggle.
5. While the cheesecake cools, I prepare the apple pie topping by cooking diced apples with caramel, cinnamon, nutmeg, and allspice until tender.
6. For the streusel, I cut butter into brown sugar, flour, and salt until crumbly, then bake until golden.
7. I make the frosting by beating butter and cream cheese, then mixing in powdered sugar and cinnamon until fluffy.
8. Once the cheesecake is cooled and chilled, I top it with the apple mixture, sprinkle on the streusel, drizzle with caramel, and finish with a swirl of spiced cream cheese frosting.

Servings and Timing

This recipe makes about 12–14 servings. It takes around 1 hour of prep time, 1 hour and 15 minutes of baking, plus at least 4 hours of chilling time, so I usually plan on making it the day before I want to serve it.

Variations

Sometimes I swap the graham cracker crust for a gingersnap crust for an even spicier kick. I’ve also tried using pears instead of apples for a twist. If I want extra caramel flavor, I double the caramel sauce and drizzle more on top before serving. For a lighter version, I skip the frosting and just serve with apples and streusel.

Storage/Reheating

I keep this cheesecake in the fridge, covered, for up to 5 days. It tastes even better after a night in the fridge as the flavors meld together. For longer storage, I freeze slices without the toppings for up to 2 months, wrapping them tightly in plastic and thawing in the fridge overnight.

FAQs

Can I make this cheesecake ahead of time?

Yes, I like to make it a day ahead so it has time to chill and set properly.

Can I use store-bought caramel sauce?

Yes, I can use store-bought caramel if I’m short on time, but homemade caramel gives the best flavor.

What apples work best?

I usually use Granny Smith for tartness, but Honeycrisp and Fuji work well for a sweeter topping.

Can I skip the streusel topping?

Yes, I sometimes leave it out if I want a simpler cheesecake.

How do I keep the cheesecake from cracking?

I bake it in a water bath and let it cool gradually in the oven with the door slightly open.

Can I use a different crust?

Yes, I’ve made it with gingersnaps or digestive biscuits instead of graham crackers.

Can I freeze the whole cheesecake?

Yes, I freeze it without the apple and streusel toppings, then add them fresh before serving.

Can I make mini cheesecakes with this recipe?

Yes, I divide the crust and filling into muffin tins for individual portions, but I shorten the baking time.

What size pan should I use?

I use a 9-inch springform pan, which gives the best height and structure for this cheesecake.

Can I serve it warm?

I prefer it chilled, but I sometimes warm the apple topping and caramel before serving to give it a cozy touch.

Conclusion

I enjoy making this Apple Pie Cheesecake because it brings together the comfort of apple pie and the creaminess of cheesecake in one stunning dessert. The layers of caramel, spiced apples, and smooth cheesecake make it unforgettable. It’s a dessert I love sharing with family and friends, and it always disappears quickly whenever I serve it.

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