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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. Joanna Holthe says:

    5 stars
    This was the best cheesecake I have ever made and tasted. I mean it was Amazing. I couldn’t stop eating it, 10 out of 10 will recommend

    Reply
    1. Stephanie Simmons says:

      Thanks so much for taking the time to leave a review, Joanna! I appreciate your kind words so much!

      Reply
  2. Justine says:

    Hi! This looks divine. Does this freeze well? Any tips on baking this ahead of time? I’ll be abroad during Thanksgiving and I want to make a couple of desserts for my husband to bring at the family gathering. Could you please recommend another recipe as well that freezes well that is in theme with Thanksgiving? I love your recipes and thank you so much!

    Reply
    1. Stephanie Simmons says:

      Hi Justine! I haven’t tried freezing it, but I think it could work. Bake, cool, and chill the cheesecake as directed before freezing it. To freeze it, remove the sides of the pan but keep the base on for support. Wrap tightly in two layers of plastic wrap & one layer of foil. Freeze on a level surface in your freezer. Be sure you don’t have anything pungent in the freezer like onions, as the smell/taste can seep into other foods. When ready to enjoy, thaw in the fridge overnight and ONLY add the apple topping, crisp topping, and caramel sauce when ready to serve – do not freeze those elements on top of the cheesecake. Hope that helps! Let me know how you like the recipe!

      Reply
  3. April says:

    5 stars
    BEAUTIFUL!!! 🤩 THANK you so much for sharing this recipe! It was devoured!! Definitely worth the work and I will be making this again maybe in mini’s!!!🥰

    Reply
    1. Stephanie Simmons says:

      Thanks so much, April! So glad to hear you enjoyed this recipe!

      Reply
      1. April says:

        5 stars
        Made it in minis this week! They were equally AMAZING and gone!!! Thanks again for sharing!!!

        Reply
        1. Stephanie Simmons says:

          So glad to hear you enjoyed this recipe, April! Just out of curiosity, were you able to layer the filling in the mini ones or did you just add it on top? How long did you bake for? Thanks! 🙂

          Reply
          1. April says:

            5 stars
            Sorry Stephanie just saw this. Yeah, they totally layered well and were a HUGE hit! (wish I could submit a pic) For minis I have actual cheesecake mini pans. I baked the cookie base for 5-7 minutes and the actual cheesecakes layered no water bath needed for 15-30 minutes (until they reached 150 degrees internal). I also double that crumble cuz honestly its to die for! 🙂 Not gonna say I’m obsessed but this week I’m gonna try them as Salted Caramel Pumpkin Apple cheesecakes! I think they will be bomb! Thank you again for sharing your recipe!

          2. Stephanie Simmons says:

            Thanks so much for the rave review, April!

  4. Abbey says:

    Any tips on making this in a 9×9 tin?

    Reply
    1. Stephanie Simmons says:

      Hi Abbey! I think you could halve the recipe and bake it in a 9×9 square pan with high sides (like a brownie pan for example, not a cookie sheet.) It needs to be a deep enough pan to hold everything. Let me know if you try the recipe!

      Reply
  5. Samantha says:

    5 stars
    This recipe was a hit! I just have one question- my crust came out softer than I would have liked. Is this how the recipe for the crust is supposed to be? I like my cheesecake crust to be a bit more on the biscuit side. Is there anything I can do to achieve this consistency for the crust? I only put the pan of water on the rack below the springform pan wrapped in aluminum foil. Will placing the springform pan in a 10 inch cake pan help keep the crust more crispy? I was looking online and some bakers recommend adding an egg yolk.

    Reply
    1. Stephanie Simmons says:

      Hi Samantha! I’ve never tried adding an egg yolk. Did you remember to pre-bake the crust? Glad you enjoyed the recipe either way!

      Reply
  6. Lauri says:

    5 stars
    Tried this recipe last Thanksgiving and was told that I cannot make any other dessert than this for the holidays!! My family absolutely LOVED this cheesecake. There are a lot of steps, but it is absolutely worth it!! I have a tendency to crack my cheesecakes, but this one did not crack, and if it did, there is the decadent apple topping to cover any blemishes.

    Reply
    1. Stephanie Simmons says:

      Thanks so much for the rave review, Lauri!

      Reply
  7. Joshua Erabu says:

    5 stars
    This was my first time ever making a cheesecake and this recipe made it super easy! Everyone I shared it with loved it and they keep begging for more. Hands down the best cheesecake I’ve ever had!

    I’d recommend making double the amount of oat crumble because it’s delicious and I use it in yogurt parfaits, oatmeal, & just snacking on haha. I’ll be checking out some of your other recipes!

    Reply
    1. Stephanie Simmons says:

      I’m so glad to hear that, Joshua! I can’t wait to hear what recipe you try next. Thanks so much for taking the time to leave a review – it’s always greatly appreciated!

      Reply
  8. Adriana says:

    5 stars
    Let me first start out by saying that this recipe was worth ALL the steps! Don’t let it overwhelm you! I was able to make this dairy free by using Miyokos Cream cheese and their butter. It turned out creamy and tangy with a great balance of sweetness from the apple crumble and filling/topping! The only thing I omitted was the caramel for the sake of less sugar. Highly recommend this recipe! Make sure you leave it in the refrigerator long enough! It took over a day for me to firm completely! Mine also only needed an hour and min of bake time in my electric oven.

    Reply
    1. Stephanie Simmons says:

      Thanks SO much for your kind comment, Adriana! It looks like you accidentally left out the total minutes in the bake time – do you remember what that was? Happy baking! 🙂

      Reply
  9. Sonia F says:

    5 stars
    This is truly the best cheese type. All the flavors blend perfectly together! This was the second cheesecake I’ve made and I could not believe how easy it came together. The directions were easy to follow and spot on!

    Everyone I shared this cheesecake with said it was hands down the BEST they’ve ever had. I’ll make this again and again. I’m craving it right now!

    Reply
    1. Stephanie Simmons says:

      Thanks so much for your kind review, Sonia!

      Reply
  10. alexa renzella says:

    5 stars
    THIS WAS SO FREAKING GOOD. Make sure you read this recipe in advance as there are some things you can prep the day before. Also ensure you are not needing this cake day of, as it needs to sit in the fridge to set for a while. I have grown to love the method of the oven cracked to cool down the cheesecake. I made this for my boyfriend for an early Valentine’s Day and he rated this a 10/10. I absolutely loved it.
    Thank you for the recipe ❤️

    Reply
    1. Stephanie Simmons says:

      Thanks so much, Alex!

      Reply