Apple Pie Cheesecake is a dreamy dessert mashup that is rich, creamy, and bursting with cozy fall flavor in every bite. Try it this season!
During the holiday baking season, there are plenty of Pies to choose from for your special dinners. This combo of Apple Pie and homemade Cheesecake means your guests don’t have to pick just one decadent dessert to indulge in.
Sabrina’s Apple Pie Cheesecake Recipe
Apple Cheesecake is the perfect dessert for using up pie and cheesecake ingredients from other holiday recipes. The homemade cinnamon-spiced apple pie filling comes together with just a couple apples and you don’t need as much cream cheese to make the creamy cheesecake layer. No matter when you want to make this amazing dessert, the ingredients are easy to find.
Recipe Card
Ingredients
Cinnamon Cheesecake:
- 2 pie crusts
- 24 oz cream cheese
- 3/4 cup sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
Apple Pie Filling:
- 3 granny apples , peeled, cored and thinly sliced
- 1 cup water
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
To finish:
- 1 large egg , mixed with 1 tablespoon water
- 2 tablespoons coarse sanding sugar
Instructions
- Preheat the oven to 325 degrees.
- Line a 9-inch springform pan with one of the pie crusts.
- In a stand mixer on medium high speed add the cream cheese and sugar, beating until light and fluffy.
- Add in the sour cream, vanilla extract, cinnamon and nutmeg until smooth on low speed.
- Add in the eggs one at a time until well combined.
- Evenly spread the mixture into the pie crust lined springform pan.
- Bake for 55-60 minutes until no longer jiggly in the center.
- Let cool completely.
- In a large saucepan add the apples, water, sugar, cinnamon, nutmeg and cornstarch stirring well.
- Cook on medium heat for 6-8 minutes until softened and thickened.
- Let cool.
- Preheat the oven to 425 degrees.
- Pour the apple mixture over the cheesecake and spread evenly.
- Cut the second pie crust into 1/2-inch thick strips and make a lattice topping on the cheesecake.
- Brush with egg wash and sprinkle with coarse sanding sugar.
- Bake, uncovered, for 25-30 minutes until the pie crust is golden brown.
- Let cool completely before serving.
Nutrition
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Chef’s Note
This amazing apple cheesecake pie starts with a flaky pie crust just like a traditional apple pie. While you can absolutely make your own crust, a store-bought crust is a great way to save a little additional time. The cream cheese mixture and apple layer are homemade and there’s lots of bake time and cooling time, so saving 15-20 minutes (plus chilling time) is always welcome in peak baking season.
Table of contents
About this Recipe
Apple Pie Cheesecake is a combination of two favorite recipes in one delicious dessert. A buttery pie crust cradles a cinnamon cheesecake batter that bakes until set. The creamy cheesecake has cinnamon-spiced apples and a classic lattice top crust, and bakes once more until the crust is golden and flaky. This decadent dessert does take quite a bit of extra time and work, so it’s the perfect choice for the holiday season when you’ve set aside plenty of baking time.
You’ll only need to try one bite to be hooked on the wonderful combination of apple pie and cinnamon cheesecake. The flavorful apple pie filling makes the perfect topping for the velvety cheesecake. Plus the cinnamon and nutmeg in the cheesecake batter adds a delicious warmth to the tangy flavor of the original recipe.
Ingredients
- Cheesecake: For the most part, everything in the cheesecake filling is what you’d find in an average cheesecake recipe. The key differences are the spices. Adding cinnamon and nutmeg gives the cheesecake a delicious cinnamon flavor that pairs perfectly with the sweet apple filling.
- Apples: For the flavorful apple pie filling there are a few varieties of apple that usually work best. Honey crisp, Granny Smith, and Jonagold are go-to apples for baking. These apples have a firm flesh that doesn’t get mushy when baking and they have a nice, strong apple flavor.
- Apple Filling: Apart from the apples themselves, you need spices, water, sugar, and cornstarch to make the apple filling. The cornstarch is especially important because it helps to thicken the syrup so the pie stays together when sliced.
- Pie Crust: Unlike most cheesecake recipes, this delicious dessert is made with a regular pie crust like fruit pies. Use thawed store-bought pie crusts or use a homemade pie crust recipe, just make sure to prep it ahead so that it chills fully.
Can I make this ahead of time?
You can definitely make parts of this Apple Cheesecake in advance to save yourself time the day you want to serve it. The cheesecake mixture can be blended and stored overnight in the fridge before baking, or you can freeze the baked cheesecake layer for up to 2 months. The apple layer can be made a couple of days ahead of time or frozen for up to 3 months. If you plan on making lots of apple desserts in the holiday baking season, make a big batch of apple pie filling so you have extra apple filling ready for your favorite recipes.
Baking Tips and Tricks
- After baking the cheesecake layer, the baked crust should be a light golden brown color, and the middle of the cheesecake shouldn’t be jiggly when it’s done. If the center is still jiggling do a couple of minutes of additional baking. Then let the cheesecake cool while you do the next steps.
- When you make the apple pie filling be sure to stir well and cook until the mixture is softened and thick. Let the mixture cool, and preheat the oven again, this time to 425 degrees.
- Let the cheesecake pie cool completely before slicing and serving with ice cream or whipped topping.
How to Store
- Serve: You don’t want to leave this Apple Cheesecake recipe at room temperature for more than a couple of hours.
- Store: If you have leftovers, cover the pie in aluminum foil, or store individual pieces in an air-tight container. They’ll stay good for up to 5 days.
- Freeze: For longer storage, make sure you carefully wrap the pie in plastic wrap followed by aluminum foil. As long as it’s carefully sealed, it can stay food frozen for up to 2 months.
Ideas to Serve
The flavorful apple pie filling makes the perfect topping for the velvety cheesecake. Plus the cinnamon and nutmeg in the cheesecake batter adds a delicious warmth to the tangy flavor of the original recipe. Just like a traditional pie, serve your Apple Cheesecake Pie with a scoop of Vanilla Ice Cream or dollop of Whipped Cream.
Frequent Questions
No, this is actually a baked cheesecake that doesn’t require a water bath! Since you are covering the top with an apple layer and pie crust, you also don’t have to worry about cracks.
You could just use canned apple pie filling, but this apple filling is so easy and it tastes so much better! The apples are cooked for a few minutes before baking so they are perfectly tender and the filling has just the right amount of warm flavor and sweetness.
Variations
- Caramel Apple Cheesecake: Swap the granulated sugar for brown sugar and omit the spices to make a brown sugar cheesecake batter that gets a warm caramel flavor as it bakes. Use brown sugar in the apple layer and drizzle your finished pie with Salted Caramel Sauce for a decadent Caramel Apple Cheesecake.
- Cracker Crust: Instead of a flaky shortcrust pie crust, you can make a classic Graham Cracker Crust, or make another kind of cookie crumb crust. A gingersnap cookie crust with the combo of apple pie and cinnamon cheesecake would make the perfect winter holiday dessert!
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Photos have been used in a previous version of this post
the only downside of this recipe is that my family loved it so much…no leftovers for me ? thanks for the amazing recipe!
You’re welcome Kelly and thanks for the kind review.