Creamy Apple Pie Cheesecake: A Seasonal Treat (Print Version)

Experience the best of fall with this Apple Pie Cheesecake. Creamy, spiced, and topped with tender apples, it's a comforting dessert for any occasion.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 115 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Ingredients

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Filling

04 - 3 (8 oz) blocks cream cheese, full-fat, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - ½ cup sour cream
08 - 1 tsp vanilla extract

→ Apple Topping

09 - 3 medium Granny Smith apples, peeled, cored, and thinly sliced
10 - ¼ cup brown sugar, packed
11 - 1 tbsp all-purpose flour
12 - 1 tbsp lemon juice
13 - 1 tsp ground cinnamon
14 - Pinch of nutmeg

→ Flavor Boosters

15 - Fresh whipped cream (for serving)
16 - Vanilla bean ice cream (optional, for serving)

# Instructions:

01 - First things first, let's get that crust ready for our Apple Pie Cheesecake. Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your springform pan. I use the bottom of a glass to get it really compact – a little trick I learned after too many crumbly crusts! Bake it for about 8-10 minutes, just until it's lightly golden and smells toasty. Let it cool on a wire rack while you move on.
02 - Now for the creamy goodness! In a large bowl, or your stand mixer if you're feeling fancy, beat the room temperature cream cheese until it's super smooth and fluffy, no lumps allowed! Gradually add the granulated sugar, beating until just combined. Don't go crazy here; overmixing can introduce too much air, which leads to cracks in your Apple Pie Cheesecake. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed just until each is incorporated. Seriously, *just* incorporated, like I said, overmixing is the enemy of a smooth cheesecake.
03 - Pour the cheesecake filling over your cooled graham cracker crust. Now, for the water bath—this is important! Wrap the outside of your springform pan tightly with heavy-duty aluminum foil, making sure it goes all the way up the sides to prevent water from seeping in (my soggy crust trauma, remember?). Place the foil-wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center of the Apple Pie Cheesecake still jiggles slightly when you gently shake the pan. This is where patience comes in!
04 - Once baked, turn off the oven and prop the oven door open a crack. Let the Apple Pie Cheesecake cool in the water bath in the oven for about an hour. This slow cooling helps prevent cracks. After an hour, carefully remove the pan from the water bath, unwrap the foil, and let it cool completely on a wire rack. Then, the hardest part: refrigerate for at least 4 hours, or even better, overnight. I know, it's torture, but it’s crucial for that perfect texture. I’ve tried to rush it, and it just doesn’t set right.
05 - While the Apple Pie Cheesecake is chilling, get that luscious apple topping ready. In a medium saucepan, combine the sliced apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the apples are tender but still hold their shape, and the sauce has thickened, about 8-10 minutes. It'll smell absolutely heavenly, like a fall carnival in your kitchen! Taste it and adjust spices if you want – sometimes I add an extra dash of cinnamon, oops, did I say that out loud?
06 - Once the Apple Pie Cheesecake is fully chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Spoon the cooled apple topping generously over the top of the cheesecake. Slice it up and serve! I love it with a dollop of fresh whipped cream or a tiny scoop of vanilla bean ice cream. The combination of creamy, tangy, and spiced apple is just *chef's kiss*. It’s a showstopper, honestly, and worth every single step.

# Notes:

01 - Always use room temperature cream cheese and eggs; it makes a world of difference for a smooth batter.
02 - This Apple Pie Cheesecake stores well covered in the fridge for 3-4 days, but the crust might soften slightly.
03 - If you're out of graham crackers, shortbread cookies make a surprisingly good crust alternative.
04 - A dollop of fresh whipped cream or a tiny scoop of vanilla ice cream makes this Apple Pie Cheesecake extra special.

# Equipment Needed:

01 - 9-inch springform pan
02 - stand mixer (optional)
03 - large roasting pan (for water bath)
04 - medium saucepan

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 8g

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