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Apple Pie Cheesecake is the ultimate fall dessert! A perfectly baked, creamy vanilla cinnamon cheesecake filling surrounds layers of caramelized apples, atop a crisp graham cracker crust. Top off this beauty with a layer of spiced apples, a buttery oat crumble, and a drizzle of salted caramel sauce. It’s a delicious apple pie in cheesecake form – without any of the hassle of pie crust!
Why you’ll love this Apple Crumble Cheesecake recipe:
- Caramelized Apple Pie Filling & Topping – Sliced apples are quickly cooked on the stovetop with a little butter, brown sugar, and cozy spices until tender and caramelized. It’s the most delicious homemade apple pie filling you’ll ever taste!
- Creamy Cheesecake Filling- A creamy, baked vanilla cinnamon cheesecake is the perfect base for this fall treat.
- Crisp Graham Cracker Crust – Cinnamon graham crackers add just a bit of extra flavor to the perfectly crisp crust.
- Crumble Topping – A buttery oat crumble topping is sprinkled over the top of the cheesecake.
- Salted Caramel Sauce – A drizzle of salted caramel sauce finishes things off beautifully!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Apples – Use any good baking apple for the apple filling and topping. Don’t use soft apples like McIntosh as they will become mushy. Use something like Jonathan, Golden Delicious, Honeycrisp, Gala, or Fuji. Some people recommend granny smith but I personally don’t like the taste of those.
- Graham Crackers – Graham crackers are the base for our crust. You can use biscoff cookies or gingersnap cookies instead, for a fun twist.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Cream Cheese – Use full fat cream cheese, in the block style. This needs to come to room temperature before using.
- Eggs – Use large eggs at room temperature.
- Sour Cream – Use full fat sour cream, at room temperature.
- Vanilla extract – Use real vanilla extract for best results.
Recipe Substitutions & Variations:
- Dairy-free – I have not tried a dairy-free version of this cheesecake. If you feel confident with dairy-free baking, you can try your favorite trusted dairy-free products to make this. Let me know how it turns out! If you’re not used to dairy-free baking, I would recommend finding a dairy-free or vegan base cheesecake recipe and then using that with my topping/fillings.
- Gluten-free – Use gluten-free graham crackers for the crust to easily make this entire dessert gluten-free!
- Peach – I have a peach version of this apple pie cheesecake! My popular Peach Cobbler Cheesecake recipe has over 110, 5-star reviews.
- Pineapple – I also have a pineapple upside down cake cheesecake – it’s similar to this one, with a layer of fruit in the middle and on top.
- Whipped Cream – Feel free to serve with freshly whipped cream. If you made thinner apple slices for the topping, you can spread them out in an even layer on your cheesecake, add the crumble and a drizzle of caramel, then pipe a whipped cream border or dollops around the edges. Use my easy whipped cream recipe!
How to Make this Apple Pie Cheesecake:
Step 1: Make the Apple Filling. Peel and slice fresh apples one quarter inch to one half inch thick, and cook them in a medium saucepan over medium heat for about 10-16 minutes, with butter, brown sugar, and spices. Set aside.
You’ll repeat this step again when ready to serve the cheesecake – I like to make the apple slices thicker for the topping, but you can make a double batch of thinner slices instead. Pictured below is the topping made with thicker apple slices (1/2 – 3/4 inch thick).
Step 2: Make the Crust. Stir together crushed cinnamon graham cracker crumbs, melted butter, and a pinch of sugar. Press this firmly into the bottom and up the sides of the pan and bake for 10 minutes.
Step 3: Make the Cheesecake. In a large mixing bowl, or in a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed with an electric mixer, until creamy.
Then, mix in the sugar, eggs, vanilla, sour cream, and cinnamon. You’ll have a silky batter. If there are a few tiny lumps, that’s ok.
Step 4: Assemble & Bake Cheesecake. Pour half of the cheesecake batter over the pre-baked crust. Spoon on the apple filling in an even layer, then pour on the remaining batter and smooth it out with an offset spatula.
Bake as directed in the recipe card below. Let cool completely at room temperature, then transfer to the refrigerator to chill for at least 6 hours or preferably overnight before topping & serving.
Step 5: Make the Crumble Topping. Cut cold butter into a mixture of oats, flour, brown sugar, cinnamon, and salt. Bake and let cool.
Step 6: Make Salted Caramel Sauce. Melt sugar in a medium saucepan, then mix in butter and heavy cream. Finish with a pinch of flaky sea salt. For full directions and troubleshooting, check out my salted caramel sauce recipe.
Serving + Storing:
Top the cooled & chilled Apple Pie Cheesecake with the second half of the apple mixture, and add a generous sprinkle of the crumble. (Place extra crumble on the table so people can add more to their slices!)
Drizzle with caramel sauce, slice, and enjoy! Store leftover cheesecake in an airtight container in the fridge for 3-4 days. Then, make the most of apple season by making my Apple Upside Down Cake or my Apple Pie Bars!
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Room Temperature Ingredients – It is imperative that you let your cold ingredients come to room temperature. Cold ingredients will create a lumpy batter.
- Don’t Over Mix – Over mixing the cheesecake batter when you’re adding the eggs can cause the cheesecake to rise up too much in the oven. This could lead to spillage, so be sure to follow the directions carefully.
- Don’t Over Bake – Follow the doneness cues given in the recipe card below to avoid over baking the cheesecake. Don’t panic if it browns the slightest bit on top – that can happen without it being overbaked.
FAQs:
Yes! Cut the recipe in half and bake in a 9×9 pan. I think a half quantity would still be a bit too much for a 6-inch springform pan. Start with 32-40 minutes, and add time as needed, checking for doneness in the same way as the recipe card states.
Yes. That’s the nature of cheesecake. Allow the cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 6 hours or up to 1 day before serving. This slight annoyance actually makes cheesecake the perfect dessert to make ahead!
The hot water produces steam that fills the oven, which helps the cheesecake cook evenly and remain nice and creamy, without cracking. It also helps prevent the edges from cooking at a faster rate than the center.
You have two options – place the roasting pan filled with water on the rack below your cheesecake, or place your cheesecake pan (still wrapped in aluminum foil) into a 10-inch cake pan inside of the roasting pan. Pour water into the roasting pan only. If you place the foil-wrapped cheesecake pan into the roasting pan and pour in water, it will almost always leak to some degree.
Special Tools:
- Springform Pan – This recipe uses a 9-inch springform pan. You must use this size pan, or even a 10-inch springform if that’s what you have. Anything else will be too small for the amount of batter!
More Cheesecake Recipes to Love:
- Key Lime Pie Cheesecake
- Classic Strawberry Cheesecake
- Pecan Pie Cheesecake
- Bailey’s Chocolate Cheesecake
- Biscoff Cheesecake
- Triple Nutella Cheesecake
- Lemon Blueberry Cheesecake
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Salted Caramel Apple Pie Cheesecake
Ingredients
For the Apple Filling:
- 4 medium apples, 588 grams sliced
- 3 tbsp salted butter, 42 grams
- 1-2 tbsp apple cider, or water if you don't have cider – apple cider vinegar is not the same thing, don't use it!
- 1/3 cup light brown sugar, packed, 73 grams
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice, to taste
- 2 tsp cornstarch
- 2 tsp water
For the Crust:
- 3 cups cinnamon graham cracker crumbs, 300 grams. See note
- 1/2 cup + 3 tbsp salted butter, melted, 155 grams
For the Cheesecake:
- 32 ounces cream cheese, at room temperature, use the full-fat, block style
- 1 and 1/2 cups granulated sugar, 308 grams
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 and 1/2 tsp corn starch
- 3/4 cup full-fat sour cream, at room temperature, 180 grams
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
Crumble Topping
- 1/4 cup all-purpose flour , 33 grams
- 1/2 cup old-fashioned whole rolled oats, 48 grams
- 1/4 cup brown sugar, packed, 55 grams
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed, 4 tbsp, or 57 grams
For the Salted Caramel Sauce
- 1 cup granulated sugar , 210 grams
- 6 tbsp salted butter, cubed, 85 grams
- 1/2 cup + 1 tbsp heavy cream, 135 grams
- pinch of flaky sea salt
For the Apple Topping:
- 4 medium apples, 588 to 625 grams
- 3 tbsp salted butter, 42 grams
- 1-2 tbsp apple cider, or water if you don't have cider – apple cider vinegar is not the same thing, don't use it!
- 1/3 cup brown sugar, packed, 73 grams
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice
- 2 tsp water
- 2 tsp cornstarch
Instructions
- Prep: Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up! See make-ahead tips at the bottom of this recipe.
- Make the Apple Filling: See note below if you want to make this all in one batch! Peel & slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn't thickened like in my photos, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved. add to the apple filling over medium heat, and cook, stirring, for 30-60 seconds. This will thicken the juices.Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).4 medium apples, 3 tbsp salted butter, 1-2 tbsp apple cider, 1/3 cup light brown sugar, packed, 1 and 1/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/8 tsp allspice, 1-2 tsp lemon juice, 2 tsp cornstarch , 2 tsp water
- Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.3 cups cinnamon graham cracker crumbs, 1/2 cup + 3 tbsp salted butter, melted
- Make the Cheesecake: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, corn starch, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before you start assembling the cheesecake into the crust. Pour half the batter into the baked crust, then spoon the apple filling over the top of the batter in an even layer. Pour on the remaining batter and smooth with an offset spatula.32 ounces cream cheese, at room temperature, 1 and 1/2 cups granulated sugar, 4 large eggs, at room temperature, 2 tsp vanilla extract, 3/4 cup full-fat sour cream, at room temperature, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground cloves, 1 and 1/2 tsp corn starch
- Prep Water Bath: Set your pan of cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside of the roasting pan (this one is ideal – having the cheesecake surrounded by water helps protect it from the oven's heat and keeps things extra creamy). Pour the boiling water into the roasting pan in both scenarios. Both of these methods ensure no leaks. Note: I do not recommend placing your cheesecake pan (even if wrapped in foil) directly into the water bath as it will always leak to some degree and you'll have a soggy crust.
- Bake: Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes. When done, the edges of the cheesecake will be slightly raised, the top will appear matte, and it will have only a slight wobble in the center. A knife inserted into the edge will come out with a small amount of thick batter, and an instant read thermometer inserted halfway down into the center should read 150 to 155℉. If the top of the cheesecake appears a bit puffy and browns during the bake, that's normal. It is not over baked – the top browns more with this recipe because of how full this pan is. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cool & Chill: Once the hour is up, remove the pan from the oven. It should be cool enough to handle, but be careful. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or ideally up to 12 hours to 1 day before removing from the pan & serving.Time Saving Tip: Make the elements below – the crumble, caramel, and apple topping – while the cheesecake bakes or while it cools and chills.
- Make Crumble Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 12 to 20 minutes, stirring halfway through. Add more time as needed – mine took 25 minutes, but other folks have said theirs was done faster. Let cool completely.1/4 cup all-purpose flour , 1/2 cup old-fashioned whole rolled oats, 1/4 cup brown sugar, packed, 1/2 tsp cinnamon, 1/8 tsp salt, 1/4 cup cold salted butter, cubed
- Make Salted Caramel Sauce: Make the caramel sauce according to my 10-minute Salted Caramel Sauce Recipe. This blog post includes step-by-step photos & troubleshooting tips along with the recipe. Let cool before using on the cheesecake.1 cup granulated sugar , 6 tbsp salted butter, cubed, 1/2 cup + 1 tbsp heavy cream, pinch of flaky sea salt
- Make Apple Pie Topping: Peel & slice your apples between 1/2 and 3/4 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, and repeat all the steps from the apple filling section above, just like you did for the filling. Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).4 medium apples, 3 tbsp salted butter, 1-2 tbsp apple cider, 1/3 cup brown sugar, packed, 1 and 1/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/8 tsp allspice, 1-2 tsp lemon juice, 2 tsp water, 2 tsp cornstarch
- Serve + Store: Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!
- Make-Ahead Tips: –Apple Filling/Topping: This can be made up to a day ahead. Store in the fridge in an airtight container. –Caramel Sauce: Make up to 5 days in advance. Cool and store in a mason jar in the fridge. -Crumble: This can be made 2-3 days ahead. Let cool and store in an airtight container at room temp.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had this over the past weekend and it was AMAZING. Everyone in my house loved it and we had plenty to share with friends also. This was such a success it will be made for Thanksgiving also 😊
Thanks so much, Ashley! I’m glad to hear it was a hit and I’m so honored that my recipe will be part of your Thanksgiving celebration. 🙂
This cheesecake was delicious! My daughter saw this recipe on IG and asked me to make it for her birthday. We served it at our family gathering and it was declared delicious by all. Not a crumb was left on any of the plates! As suggested by Stephanie, I thoroughly read and took notes on the recipe before starting. I highly suggest this also due to the number of steps required to complete this recipe. Everything turned out exactly as written in the recipe except for the crumble which burned completely by the 12 min. mark of the 22-27 minutes. After some quick internet searches of other crumble recipes, I downgraded the temperature to 325 for 9-10 minutes. Also note, there is an extensive amount of cooling time not included in the recipe cook time. It cools for 1 hour after baking in the oven and then needs about another 3-4 hours to cool completely (it’s very dense – the 9-inch springform pan was filled to the brim!) on a rack before refrigeration of 6+ hours. Using Stephanie’s make ahead tips, I made the apple filling/topping, caramel sauce, and crumble 2 days before serving, I baked the cheesecake mid-day the next day which allowed it to cool for hours afterwards, and then refrigerated it over night. Assembly came together quickly the next day. A reviewer asked below if this was too sweet and while it does seem like it would be with all the components together, it was not too sweet for any of the 12 guests of all ages at our event. I would suggest watching the caramel drizzle on top to control that. Serve with remaining caramel sauce on the side for guests to add as desired. Thanks for the great recipe, Stephanie!
Thanks for leaving such an in depth review, Ann! I truly appreciate it. I’m sorry to hear that the crumble was burnt – I’ve made it a few times in my oven with no issue though, so I wonder if your oven was running a bit hot. I will test it again and see if I can replicate the issue. I’m so glad to hear that you enjoyed this cheesecake! Happy baking.
Hi! What type of apple works best with this recipe? Looking forward to trying it, but I know the type of apple can make a difference.
Hi Rebecca! I answer this in the ingredient overview section towards the beginning of the blog post. 🙂 Don’t use soft apples like McIntosh as they will become mushy. Use something like Jonathan, Golden Delicious, Honeycrisp, Gala, or Fuji. Some people recommend granny smith but I personally don’t like the taste of those, unless I’m using 3 parts honeycrisp to 1 part granny smith, or something like that. Please let me know how you like this recipe! Happy baking.
I tried this recipe and it was very flavorful. Seems hard to make when you are reading through instructions but it is pretty easy. The only part I got a little confused on was the water bath. Overall very good dessert.
Thanks so much, Jackie! Glad you enjoyed the recipe. I’m happy to help out with the water bath – which part was confusing there?
Do you have to use a water bath? I don’t have a roasting pan.
Hi Ashley! I do recommend it for the best & most creamy texture. You can always fill a 9×13 pan with a few inches of boiling water instead! Please let me know how you like this recipe.
Hi there! Have this in right now. I have 21 minutes left but the top is completely browned and cracked/raised. I thought i followed directions exactly, I’m unsure if I should leave it in for the remaining 21 minutes or take out now, don’t want it to be underbaked. Thank you so much!! Excited to taste this.
Hi Katie! The cracking & raising may be due to over mixing the batter. It’s normal for it to brown on top. Does it look like the visual cues I give in the recipe for doneness? Did you test it with a knife or take the temp with an instant read kitchen thermometer?
Holy. Yum. This was waaaay more involved than what I’m used to doing and almost gave up a couple times, but I am so glad I stuck with it! This was AMAZING!!
I’m so glad you stuck with it and enjoyed the recipe, Margge!
Just checking, can I make this in a regular pie dish? I could get what you make it in, but if that’s just for plating and serving could I use something else?
Hi Maegan! There is no pie dish that can hold this amount of batter. The springform pan is very deep/tall which is why we use them for cheesecakes. However, you could bake this in a deep 9×13 pan! ☺️ Please let me know how you enjoy this recipe.
First time I ever made a cheesecake and this turned out incredible! I even overbaked it cause my oven runs hot and it still turned out perfect. After the first cooling in the oven I put it in the freezer for 2 hours then transferred it to the fridge for 2.5-3 hours and it turned out perfectly set up!
So glad to hear you enjoyed this recipe, Brittany!
I love all your recipes. They’re all so delicious!
Thanks so much, Esme!
This looks delicious, but I’m worried about it being overly sweet. Do you think it’d still taste good and bake the same with half the apple filling/topping?
Hi Derek! None of the people I shared this with found it overly sweet, but you can certainly use half the apples if you’re worried about that. The bake time may be a bit less – I always start 20-30 minutes under the given bake time anyways for a cheesecake, adding more time as needed. Please let me know how you enjoy this one!
Definitely not overly sweet in any capacity. I can’t do super sweet things but the cheesecake filling has a slight tang (I think from the sour cream) and pares very well with the apples and crust.
Thanks so much, Brittany! 🙂
Hi Stephanie,
Would I have to adjust the baking time if I don’t use a water bath?
Thank you in advance.
Hi Fabiana! I recommend NOT skipping the water bath as it produces the creamiest and most evenly baked cheesecake. But, if you must skip it, I would reduce the baking time by 25-35 minutes to start with, then check it and add time as needed. Let me know how you enjoy this recipe!