Description
This Apple Pie Cheesecake combines the best of two classic desserts: rich, creamy cheesecake paired with a warm, cinnamon-spiced apple topping. Featuring a buttery graham cracker crust, a smooth cheesecake layer, and tender cooked apples glazed with brown sugar and spices, this indulgent treat is perfect for any occasion. Bake it to perfection, chill thoroughly for the best texture, then top with whipped cream and caramel sauce for a delightful dessert experience.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
For the Apple Topping:
- 3 large apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp all-purpose flour
- 1 tsp lemon juice
For Garnish:
- Whipped cream
- Caramel sauce
Instructions
- Preheat the Oven: Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal later.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this firmly into the bottom and slightly up the sides of the springform pan. Bake for about 10 minutes, then remove and allow to cool slightly.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream (or heavy cream) to create a creamy batter.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust. Bake for 50-60 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to prevent cracks.
- Prepare the Apple Topping: While the cheesecake cools, melt butter in a large skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook, stirring occasionally, for about 10 minutes until apples are tender and coated in syrup.
- Thicken the Apple Mixture: Sprinkle flour over the apple mixture and stir to combine. Cook for an additional 2-3 minutes to thicken. Remove from heat and let cool slightly.
- Assemble Your Cheesecake: Once the cheesecake is fully cooled and chilled (preferably a few hours or overnight), spoon the apple topping evenly over the cheesecake.
- Serve and Enjoy: Slice the cheesecake and top each serving with a dollop of whipped cream and a drizzle of caramel sauce for extra indulgence. Savor the delightful combination of creamy cheesecake and spiced apple pie flavors.
Notes
- Store-bought graham cracker crust can be used for convenience, but reduce baking time to 5-10 minutes as needed.
- Substitute apples with pears, peaches, or berries for a different fruit topping; adjust cooking times and sugar accordingly.
- Leftovers keep well refrigerated for 4-5 days or can be frozen for up to 3 months. Thaw in the fridge before serving.
- Egg substitutes like flaxseed meal or commercial egg replacers can be used, though texture may slightly differ.
- Ensure to chill the cheesecake thoroughly for optimal texture and to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie cheesecake, cheesecake recipe, apple topping, graham cracker crust, baked cheesecake, fall dessert, cinnamon apples, homemade cheesecake
