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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.
What is the best kind of apple to use?
Hi Donna! This is mentioned in the ingredient overview. 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 or a mix of these. Some people recommend granny smith but I personally don’t like the taste of those. Please let me know how you like this recipe! Happy thanksgiving!
Is there a secret to removal from the springform bottom ? Thanks
Hi Greg! Did you line it with parchment paper? That will allow you to carefully slide the whole thing off the bottom and onto a serving plate. Otherwise, you will need to carefully run a large flipper/spatula under the bottom crust to loosen it from the bottom. Or you can just serve it with the bottom still on – no harm in that! ☺️ please let me know how you like this recipe and happy thanksgiving!
Haven’t made it yet. Today’s the day. Do you line just the bottom or up the sides as well. I didn’t see any in your video. I’m assuming place the cheesecake on your serving platter after cold and it will slide off the parchment ?
I just line the bottom. So, place a piece of parchment over the top of the bottom of the pan, then attach the sides. So, it will just cover the bottom and stick out through the wall of the springform pan. Yes that is correct – it should come off easily. So, I would set the cheesecake with the parchment paper and springform pan bottom on your serving platter or cake stand, then gently lift the cheesecake using the parchment paper so that you can grab the base and slide it out. Then gently lower that end of the cheesecake back onto the platter, and then pull out the parchment paper from under it. Hopefully that makes sense! Let me know how it all goes. Happy Thanksgiving!
Made this for a Friendsgiving the other weekend and everyone LOVED this! I was nervous to make it as I have never made a cheesecake before but the instructions were so clear and helpful. This is the best, most decadent dessert I have ever made!!!
I’m so glad to hear the directions were helpful for a first-time cheesecake baker! 🙂 Glad you enjoyed the recipe!
Stephanie this cheesecake was AMAZING!! A couple of questions about how to improve the texture: mine turned out really good but on the drier side and the top browned a lot. Was it because I used a shallow pan for the water bath (a sheet pan)? I also set the cake on the rack above because I was worried about leaking. I made sure the sheet pan had water the full time but maybe the amount of water in the bath matters?
Hi Abby! If it was dry, I would say using the water bath below could have contributed. Putting it in the water is ideal but I understand not everyone can make that work. It’s normal for a cheesecake like this to brown more on top because there’s so much in the pan that the batter is up at the very top edge, meaning the heat from the oven is going to hit it more easily and brown it more. Was your water boiling?
“”I would really like to make this cake for my wife for Thanksgiving. I tried yesterday but failed miserably. I have made plenty of cheescakes and I use the the same old 9″ springform pan I have always used but this recipe seems to be for a much larger pan. I read in one of the above sections that you said a half recipe should be baked in a 9″ pan. Can you please advise as to exactly what size pan to use for this recipe? 9” springform pan is too small
Hi John! Apologies that I didn’t see your comment sooner. This recipe should fit in a 9″ springform pan. My note about a half recipe was that a half recipe can be baked in a 9×9 square pan (a 9×9 pan having shorter sides and less capacity than a 9″ springform). If you have extra batter for some reason, it can be baked in cupcake liners in a cupcake or muffin pan. Did you end up baking any of it on your first go-round?
Delectable! This recipe is tedious and time consuming but as she says, you can do it over a span of a couple days. This was my first try at a water bath and I think it went well! I just placed a pan on the rack below filled w boiling water. I only had an 8” springform pan but this allowed me to also get a mini 3” cheesecake out of it too and boy was I soooo happy I didn’t have to share that 😆 Mine browned on the top way more than I wanted so next time I’d probably cover it halfway through with foil. I followed the recipe and directions as written. The flavor was very well balanced and not overwhelmingly rich! The cinnamon grahams were the right choice for the crust imo as well!!
Glad you enjoyed this cheesecake, Steph! That’s a great tip about the extra batter going in a mini pan. I would not recommend covering with foil – it will stick and rip off the top of the cheesecake. Been there, done that haha.
This was the best desert I have ever made hands down. The only change I made was not putting any seasoning in the cheesecake to add more contrast and it was perfection I’ll be making this every holiday
Aw, thanks so much Erica! I’m honored that my recipe has a standing place on your holiday table. Happy Thanksgiving!
Could this be made like 3-4 days ahead before serving? I’d like to bake it today for thanksgiving.
Hi Teresa! I think 3-4 days ahead might be pushing it a bit, as in some places online I’ve found that the FDA recommends cheesecake be eaten within 3-4 days, and in some places it says 5-7. If you make it 3-4 days ahead, this greatly eats into (hah, no pun intended) your time to enjoy the leftovers. I would recommend making it no more than 2 days ahead. However, if you must make it today, I would bake the cheesecake, then let it cool in the oven and at room temperature as directed. Once it’s chilled overnight, remove the outer rim from the springform pan. Wrap the cheesecake well – still on the bottom of the pan – in a few layers of plastic wrap, then give it a final layer of aluminum foil. If you have a tupperware container large enough, I would add it into that as well. (Make sure you don’t have anything nearby in your freezer like, chopped onions, as that smell/taste can seep into other food.) Freeze, then transfer back to the fridge on wednesday to thaw for serving on Thursday. I do NOT recommend freezing it with the extra apple pie filling, crumble, and caramel on top. However, the extra apple filling can be made 1-2 days ahead and refrigerated. Gently reheat with a splash of water or apple juice/apple cider to get it juicy again before adding to the cheesecake. The crumble can be made now, cooled at room temperature, and frozen in a ziplog bag. Thaw on the counter for 1-2 hours before using. Caramel sauce can be made now, refrigerated, then warmed up when ready to drizzle on the cheesecake. Hope that helps! Please let me know how you like this recipe and I hope you have a wonderful Thanksgiving!
Made this today for an early Thanksgiving dinner. It was UH-MAY-ZING!!! My family absolutely loved it. I followed the recipe exactly as written & all the components came out perfectly. My one piece of advice for anyone attempting to make this is to read the recipe & tips thoroughly. Trust me, it will help you achieve a perfect dessert.
That is absolutely the best tip for a long recipe like this, Neyda! I’m so glad you enjoyed this recipe. Happy Thanksgiving!
This cheesecake is DELICIOUS!!!! Not to mention incredibly easy. It has many steps but they are well laid out and easy to follow. I can’t wait to make it again!!!!!
Thanks so much, Sara! I’m so glad to hear that you enjoyed it and that the recipe was easy to follow.