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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!

A slice of the apple pie cheesecake being lifted out of the sliced cheesecake on a cake stand. this recipe
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Table of Contents

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!
A close-up on a slice of apple cheesecake on a plate, with a bite missing. It's topped with thick caramelized apples, streusel, & caramel drizzle.

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.

A spoon stirring the apple pie filling before and after it's thickened with corn starch.

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).

A spoon stirring the apple pie topping.

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.

The baked cinnamon crust in a springform pan.

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.

A bowl of cinnamon vanilla cheesecake batter.

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.

A photo of half the cheesecake batter topped with apple pie filling, and a photo of the filled cheesecake pan.

Step 5: Make the Crumble Topping. Cut cold butter into a mixture of oats, flour, brown sugar, cinnamon, and salt. Bake and let cool.

A pan of the unbaked oat streusel.

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.

A spoon dipping into a jar of caramel sauce.

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!

A close-up of the top of the cheesecake - showing apple slices, crumble, and caramel drizzle.

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.
A close-up on a slice of the caramel apple pie cheesecake on a plate.

FAQs:

Can I halve this apple crumble cheesecake?

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.

Does my cheesecake really have to chill for so long?

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!

What is the purpose of a water bath?

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.

How do I prevent the water bath from leaking into my cheesecake?

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.

A close-up on a slice of the apple cheesecake being lifted off the cake stand.

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!
The sliced apple crumble cheesecake on a cake stand, with apple filling, crumble, and caramel on top.

More Cheesecake Recipes to Love:

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!

The sliced apple crumble cheesecake on a cake stand, with apple filling, crumble, and caramel on top.
5 from 145 votes

Salted Caramel Apple Pie Cheesecake

By Stephanie Simmons
Caramel 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!
Prep: 50 minutes
Cook: 1 hour 45 minutes
Total: 2 hours 35 minutes
Servings: 12 + slices
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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

Baking Pan Alternatives: You must use a 9-inch springform pan, not a 9-inch cake pan or a 9-inch pie dish – both of those are far too small to hold this recipe. You can, however, use a 9×13 pan instead of a 9-inch springform. Start with 40 minutes less bake time or so to start with, as the layers will be thinner and will bake faster.  Check for doneness in the same way as listed in the recipe. 
Apple Filling/Topping:If you don’t mind thinner slices for your topping, you can make the full batch of apple filling/topping all at once, in a large pan. Reserve half for topping the cheesecake, once baked & cooled. I just made mine separately because I wanted thicker slices on top to create a larger mound of apples. I don’t recommend putting slices that thick inside the cheesecake, which is why I made two separate batches. 
Crust: Pulse graham crackers in the food processor to make the crumbs, or buy plain graham cracker crumbs and add 1/2 to 1 tsp cinnamon to the crust mixture, to taste. If you use graham crackers and make the crumbs, you may need to add 1-3 tbsp melted butter – they are always drier than ready made crumbs for some reason.
Make-Ahead Apple Filling: If you’re planning to store the apple filling in the fridge for a day before using, be sure to scrape the pan well to get all the juices so your apples stay juicy. You may want to gently microwave the filling (10-15 seconds at a time) before using, then stir things around to get everything saucy again after being chilled.

Nutrition

Serving: 1slice, Calories: 822kcal, Carbohydrates: 85g, Protein: 10g, Fat: 51g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 195mg, Sodium: 573mg, Potassium: 366mg, Fiber: 4g, Sugar: 63g, Vitamin A: 1822IU, Vitamin C: 6mg, Calcium: 156mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 

Stephanie Simmons

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

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319 Comments

  1. Connor says:

    5 stars
    Made it and turned out lovely, I double the recipe for the apples since I love apples it’s better to have a lot than too little (for both the filling and on top). Totally recommend!! This was my first cheesecake ever and it was a success, everyone loved it!!! Had no issues, make sure to read her recipe a few times to not forget any tips she wrote down!

    Reply
    1. Stephanie Simmons says:

      Glad to hear it was a success, Connor! I’m so surprised to hear you were able to fit double the apples in the center, since this cheesecake pan is very full already. What size pan did you use?

      Reply
  2. Imani says:

    5 stars
    Hey I’m the commenter from TikTok. Amazing recipe. My first time making cheesecake and it came out perfect. I love the detailed instruction!

    Reply
    1. Stephanie Simmons says:

      Glad to hear that! Thanks so much for taking the time to leave a review, Imani.

      Reply
  3. Jen S says:

    5 stars
    Huge hit at Thanksgiving! Definitely making this again!

    Reply
    1. Stephanie Simmons says:

      Thanks so much, Jes! Happy baking!

      Reply
  4. Rachel B says:

    5 stars
    I made this and broke it up into two days. It was amazing. It was by far the best cheesecake I have ever made. It didn’t cave or crack. My caramel didn’t look so great but it tasted divine.
    What an awesome recipe- thanks for sharing.

    Reply
    1. Stephanie Simmons says:

      Thanks so much for taking the time to review, Rachel!

      Reply
  5. Amber says:

    5 stars
    This turned out wonderful and everyone enjoyed it for thanksgiving! Mine did cook faster but I didn’t know if that was due to me putting my spring foam on a cookie sheet in the oven (to take it out easier). Will make again !!

    Reply
    1. Stephanie Simmons says:

      Glad to hear it was a success, Amber!

      Reply
  6. Rachel says:

    Omg overflow!

    Anyone else’s cheesecake turn out HUGE? Mine is over flowing the 9” spring form pan by quite a bit!! I used ingredients per the instruction so not sure where I went astray

    Reply
    1. Stephanie Simmons says:

      Hi Rachel! Is it overflowing like spilling or just raised up over the top?

      Reply
    2. Ria says:

      I didn’t use all my cream cheese filling – I think mostly because the apples I used were very big – so took up more space. Mine didn’t overflow, but only because I knew it would grow in the oven. But OMG it was fantastic!

      Reply
      1. Stephanie Simmons says:

        Thanks for that note, Ria!

        Reply
  7. Whitney says:

    5 stars
    I made this for my family thanksgiving stayed up the night before thanksgiving till 3 am baking the cheesecake because I wasn’t expecting it to have to cool that long I am finishing the topping and the Carmel sauce tomorrow so far it tastes amazing and I’m excited for the final product it did crack and overflow a bit but it still taste good I’ve never baked anything more complicated than a simple brownie before so this was a first for me!

    Reply
    1. Stephanie Simmons says:

      Hi Whitney! Oh goodness, sorry to hear you were up so late! Glad everything is tasting good so far. I’m surprised to hear it overflowed a bit – did you use a standard 9-inch springform pan with the tall sides? Happy Thanksgiving!

      Reply
  8. Lauren says:

    Hi! Late post before thanksgiving but I loved your recipe and only had a 9×13 pan to cook in! After about an hour my cheesecake is brown on the edges, raised and matted, the knife is clean on the edges and thick when pull it out of the middle, do you think it is cooked sufficiently? We are letting it cool now but don’t know if we should allow it to cook longer! Tastes amazing though!

    Reply
    1. Stephanie Simmons says:

      Hi Lauren! I’m thinking the cheesecake would probably be done faster in a 9×1:3 pan because the batter isn’t as deep as in the 9inch springform. But, if you have an instant read thermometer (or meat thermometer, clean of course haha) insert it halfway down in the center of the cheesecake. It should be 150-155 degrees F. It may be a bit off now since it’s been out of the oven a bit.

      Reply
  9. Caitlyn Kelly says:

    HI! I love this recipe but am a little confused… when I put the cheesecake into the oven to bake for 1 hour 35 minutes, is the oven on to 350 degrees? Or is the steam of the water just supposed to bake the cheesecake?

    Reply
    1. Stephanie Simmons says:

      Hi Caitlyn! Bake the cheesecake at 350 degrees F. Sorry if that wasn’t clear! Let me know how you like the recipe. Happy Thanksgiving!

      Reply
  10. Maria sears says:

    If I happened to only put in 24oz of cream cheese but kept everything the same, what will happen to the cheese cake. I already put it in the oven before I realized the other 8oz were on the counter 🙁

    Reply
    1. Stephanie Simmons says:

      Hi Maria! Oops – we’ve all been there at some point! I think it could still turn out good. You will likely need to lower the bake time – start with 1 hour and go from there, checking for doneness as indicated in the recipe card. Let me know how it goes! ☺️

      Reply