Apple Pie Cheesecake
Apple pie cheesecake is a truly decadent dessert that brilliantly combines the best of two classic treats. The foundation is a sturdy graham cracker crust, which provides a sweet and crunchy base that perfectly holds all the creamy, fruity layers. From there, the cheesecake is built in a series of delicious layers. The first half of the rich, cheesecake batter is poured over the crust, creating a smooth and luscious canvas. Then comes the first layer of homemade apple pie filling, adding a warm, spiced, and tender apple component right in the middle.
The final layers elevate the cheesecake to a new level. The remaining cheesecake batter is poured on top, followed by a final layer of the apple filling. This double dose of apples ensures you get that familiar, comforting apple pie flavor in every single bite. The whole creation is then topped with a sweet, crunchy oat crumble, which provides a wonderful textural contrast to the creamy filling. After baking, the final touch of a salty and sweet salted caramel sauce drizzled over each slice ties all the flavors together, making this not just a dessert, but a truly unforgettable experience.
With its cozy blend of cinnamon, apples, and brown sugar, this cheesecake is the quintessential dessert for the fall season. It captures all the essence of autumn in a single bite, evoking the feeling of crisp air and apple picking. When the leaves start to change, and you're craving a dessert that feels both celebratory and comforting, this apple pie cheesecake is the perfect choice. It's a show-stopping dessert that will impress your guests and warm their hearts. Even offering a fresh and delicious alternative to the classic Thanksgiving pie.
Apple Pie Cheesecake
Makes one, 8” or 9” springform pan
Ingredients
For the Apple Pie Filling
562g apples (about 4 apples), peel cored and sliced 1/4” thick
2 tbsp butter
Juice of one lemon
84g brown sugar, packed
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
Constarch slurry: 2 tsp water plus 2 tsp cornstarch
For the Oat Crumble Topping
74g old fashioned oats
94g all-purpose flour
100g light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
100g unsalted butter, melted and cooled
For the Graham Crust
195g graham cracker crumbs
2 1/2 Tablespoons granulated sugar
1 Tablespoon firmly packed light brown sugar
112g salted butter, melted
For the Cheesecake Batter
510g cream cheese softened, use brick-style full-fat cream cheese
150g granulated sugar
90g sour cream
1 teaspoon vanilla extract
2 large eggs plus 1 egg yolk, room temperature
Method
First, make the apple pie filling. In a medium saucepan, add the sliced apples, brown sugar, lemon juice, butter, spices, and salt. Cook over medium heat and stir to combine. Cook for 5-7 minutes, until the sugar is dissolved and the apples just begin to soften.
In a small bowl, mix together the cornstarch and water to create a cornstarch slurry. Pour the slurry into the apple pie filling and stir continuously until the filling thickens, which should take about 1 minute.
Remove from the heat and pour into a bowl and set it aside to cool completely before using. The filling will continue to thicken as it cools.
Preheat the oven to 350°F.
To make the graham crust, In a medium bowl, combine the graham cracker crumbs and sugars. Add the melted butter and stir until the crumbs are fully moistened and the mixture looks like wet sand.
Press the crust mixture firmly and evenly into the bottom and up the sides of your springform pan. Bake for 10 minutes. Set the pan aside to cool while you prepare the cheesecake batter.
To make the cheesecake batter, in a large mixing bowl or your stand mixer attached with a paddle attachment, combine the cream cheese and sugar on medium-low speed until smooth and no lumps remain.
Add in the sour cream and vanilla extract and stir on low speed until combined.
Then add in your eggs to the cheesecake batter. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
Assemble your cheesecake. Pour about half of the cheesecake batter over your prepared graham cracker crust.
Evenly layer about half of the apple mixture over the cheesecake batter or until it just covers the cheesecake batter.
Carefully pour the rest of the cheesecake batter over the apples. Top the batter with the remaining apple pie filling, then scatter the crumble topping evenly over everything.
Place the springform pan on a foil-lined baking sheet. Bake at 350F for 60-70 minutes. The cheesecake is done when the edges are set but the center still has the slightest jiggle.
Let the cheesecake cool to room temperature.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, before slicing and serving. Top with a drizzle of caramel is desired.
