Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Pie Cheesecake: The Ultimate Dessert Recipe

  • Total Time: 420 minutes
  • Yield: 12 servings 1x

Description

Decadent cheesecake with a graham cracker crust, creamy filling swirled with spiced apple pie, and optional caramel drizzle.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 6 medium apples (such as Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons unsalted butter
  • ¼ cup water
  • 1 tablespoon lemon juice
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter
  • Pinch of salt

Instructions

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon.
  2. Pour in melted butter and mix until the mixture resembles wet sand.
  3. Press the mixture into the bottom of a 9-inch springform pan, pressing firmly.
  4. Pre-bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely.
  5. In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
  6. Add sour cream and vanilla extract. Beat until just combined.
  7. Add eggs one at a time, beating well after each addition. Avoid overmixing.
  8. Stir in ground cinnamon until evenly distributed.
  9. Peel, core, and dice apples into small, even pieces.
  10. In a large bowl, combine granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and ground cloves.
  11. Add diced apples to the bowl with the dry ingredients and toss to coat them evenly.
  12. In a large skillet or saucepan, melt butter over medium heat. Add the coated apples and water. Cook, stirring occasionally, until the apples are tender and the sauce has thickened, about 10-15 minutes.
  13. Stir in lemon juice.
  14. Remove the apple filling from the heat and let it cool slightly before adding it to the cheesecake.
  15. Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Spread it evenly to create a smooth surface.
  16. Spoon the cooled apple pie filling over the cheesecake filling. You can create a swirl pattern by gently dragging a knife or skewer through the apple filling and cheesecake filling.
  17. Bake the cheesecake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. To prevent cracking, I recommend using a water bath. To do this, wrap the bottom of the springform pan tightly in aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
  18. Once the cheesecake is baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  19. After cooling in the oven, remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  20. In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon or heat-resistant spatula.
  21. Once the sugar is completely melted, remove the saucepan from the heat and carefully add the butter. Stir until the butter is completely melted and incorporated into the sugar.
  22. Slowly pour in the heavy cream, stirring constantly. Return the saucepan to medium heat and cook, stirring constantly, until the caramel is smooth and thickened, about 2-3 minutes.
  23. Remove the saucepan from the heat and stir in a pinch of salt.
  24. Let the caramel cool slightly before drizzling it over the cheesecake.
  25. Carefully remove the cheesecake from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
  26. Drizzle the cooled caramel sauce over the top of the cheesecake.
  27. Slice the cheesecake into wedges and serve. You can garnish with additional apple slices, a sprinkle of cinnamon, or a dollop of whipped cream, if desired. Enjoy!

Notes

  • Softening the cream cheese is crucial for a smooth cheesecake filling.
  • Avoid overmixing the cheesecake batter to prevent cracking.
  • Using a water bath helps to prevent cracking during baking.
  • Cooling the cheesecake gradually in the oven and then refrigerating it overnight allows it to fully set and develop its flavor.
  • Use a mix of apple varieties for a more complex flavor in the apple pie filling.
  • Adjust the amount of spices in the apple pie filling to your preference.
  • The caramel drizzle is optional but adds a delicious touch.
  • Prep Time: 45 minutes
  • Cook Time: 75 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesstrawberry.com/apple-pie-cheesecake/