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Get ready to meet your new favorite dessert! This apple pie cheesecake blends the cozy flavor of spiced apple pie with the creamy richness of cheesecake for a dessert you’re going to want all year round. A buttery graham cracker crust holds a smooth, decadent filling that’s topped with layers of sweet apple pie filling. A crisp, crumbly topping adds the perfect contrast to the creamy base. Baked in a water bath and cooled slowly, it comes out crack-free with perfect slices every time.
This apple pie cheesecake blends creamy cheesecake with apple pie filling and a crisp crumble topping to make a dessert that’s rich, smooth, and perfect for any occasion.
Fans of apple pie may also enjoy trying these apple pie cupcakes, apple pie cocktails, apple slab pie, apple cranberry pie, and apple cheddar pie.
Why You’ll Love It
Rich flavor: The combination of spiced apples, creamy cheesecake and buttery crust creates an indulgent dessert.
Perfect texture: The water bath and slow cooling process give you a creamy, crack-free cheesecake.
Make ahead: This dessert chills overnight, making it great for preparing in advance.
Crowd-pleaser: Every bite has layers of crunch, creaminess and fruit for a dessert everyone loves.
Apple Pie Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Honey graham crackers: Provide a crisp flavorful base for the crust.
Brown sugar: Sweetens both the crust and the crumble topping with a hint of molasses.
Salted butter: Brings richness and holds the crust together while giving the crumble a buttery flavor.
Cream cheese: The main component of the cheesecake layer providing creaminess. I recommend using full fat cream cheese for the richest flavor.
Powdered sugar: Sweetens the cheesecake filling while keeping it smooth.
Greek yogurt: Adds a tangy flavor and creamy texture to the filling.
Vanilla extract: Gives the cheesecake a warm sweet aroma.
Eggs: Bind the filling together while adding richness.
Apple pie filling: Brings a sweet spiced apple layer to the dessert.
All-purpose flour: Helps form the crumble topping.
Cinnamon: Adds warmth and depth to the crumble topping.
How to Make Cheesecake with Apple Pie Filling
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cheesecake crust: Crush crackers, mix with sugar and melted butter, press into the pan and bake until set.
Prepare the cheesecake batter: Combine cream cheese and sugar in a large mixing bowl, add yogurt and vanilla then eggs, mixing just until combined.
Assemble layers: Spread half the batter, add apple filling, pour remaining batter then top with remaining apple mixture.
Add crumble: Mix flour, sugar, cinnamon and butter until crumbly then sprinkle this crumbly streusel topping over the cheesecake.
Bake in water bath: Set the pan in a roasting pan, add hot water and bake until edges are set with a slight wobble in the center.
Cool and chill: Leave cheesecake pie in the oven with the door cracked for about an hour, cool at room temperature then refrigerate the cooled cheesecake overnight.
Substitutions and Variations
Crust options: Use cinnamon graham crackers (these Amazon own brand ones are pretty good!) gingersnaps or vanilla wafers instead of honey graham cracker crumbs for a spicier or sweeter crust, or use a readymade pie crust.
Dairy swap: Sour cream can replace Greek yogurt for a tangier flavor.
Brown sugar: Granulated white sugar can stand in for a slightly different flavor.
Salted butter: Unsalted butter works fine, simply add a pinch of salt to the crust or crumble.
Greek yogurt: Sour cream can replace yogurt for a slightly tangier filling.
Vanilla extract: Almond extract provides a deeper, nutty undertone.
Apple pie filling: Homemade apple compote can be used for more control over sweetness and spice. Try a mixture of sweet and tart apples, such as Granny Smith with HoneyCrisp or cooking apples with Golden Delicious.
Fruit variation: Try cherry or peach pie filling instead of the apple pie filling.
Gluten-free option: Use gluten-free graham crackers and flour for a gluten-free version.
Add oats: Swap some of the flour in the topping for rolled oats for more “chew”.
Serving Suggestions
Appetizers: Begin your meal with this radicchio endive chicken salad.
Main dishes: Lasagna alla Bolognese with roasted artichokes or carne asada torta would make a delicious main.
Desserts: Serve apple pie cheesecake slices with ice cream or whipped cream. I like to add a caramel sauce drizzle for a caramel apple flavor.
Drink pairing: Enjoy a fruity red wine with the main dish and whip up apple pie shots or apple pie cocktails for a fun dessert pairing!
How to Store Apple Pie Cheesecake
Store: Keep covered in the refrigerator for up to 5 days.
Freeze: Wrap slices individually and freeze for up to 2 months.
Thaw: Thaw overnight in the fridge before serving.
Top Tips
Prevent leaks: Wrap the springform pan in foil or use a baking bag to stop water from seeping in.
Avoid cracks: Don’t overmix the eggs and cool gradually to prevent sudden temperature changes.
Check doneness correctly: Look for a slight wobble in the center rather than relying on time alone. Remember, it continues to cook as it cools.
Chill properly: Cool gradually. Leaving the cheesecake in the oven with the door cracked for an hour avoids sudden temperature changes, which can cause cracks. Overnight chilling gives the cleanest slices and best texture.
Apple Cheesecake FAQs
Yes, it needs to chill overnight so it’s perfect to make a day in advance.
It’s not recommended since it keeps the cheesecake creamy and prevents cracks.
Overbaking or sudden cooling often causes cracks. Following the cooling steps helps prevent this.
Easy Apple Cheesecake Recipe
Apple Pie Cheesecake
Equipment
- Food Processor or Blender
- Electric Mixer or Stand Mixer
- Springform Pan 9-Inch
- Roasting Pan for Water Bath
- Pastry Cutter Optional
- Baking Bag Optional
Ingredients
For the Crust
- 1 Sleeve honey graham crackers
- 3 Tablespoons brown sugar, packed
- ¼ Cup + 2 Tablespoons salted butter, melted
For the Cheesecake
- 24 Ounces cream cheese, at room temperature
- 1 Cup powdered sugar
- 1 Cup plain Greek yogurt
- 1 Teaspoon vanilla extract
- 4 eggs, large
- 1 Can apple pie filling, 20-Ounce, finely chopped
For the Crumble Topping
- ⅔ Cup all-purpose flour
- ⅔ Cup brown sugar, packed
- ½ Teaspoon ground cinnamon
- 5 Tablespoons salted butter, chilled and cubed
Instructions
- Preheat the oven to 350°F and wrap a 9-inch springform pan in foil or place into a baking bag to protect water leakage.
Prepare the Crust
- Crush the graham crackers in a food processor until finely ground.
- Mix with brown sugar and melted butter until evenly moistened.
- Press firmly into the bottom and slightly up the sides of the springform pan.
- Bake for 10 to 12 minutes, then remove and let cool.
- Reduce oven temperature to 300°F.
Make the Cheesecake Batter
- In a large bowl, beat the cream cheese and powdered sugar until smooth and fluffy.
- Mix in the Greek yogurt and vanilla extract until combined.
- Add the eggs one at a time, mixing on low speed just until blended. Don’t overbeat.
- Pour half of the cheesecake batter over the cooled crust.
Add the Batter and Apple Pie Filling
- Spoon half of the chopped apple pie filling evenly over the batter.
- Top with the remaining cheesecake mixture, then finish with the remaining apple pie filling spread across the top.
Prepare the Crumble
- In a separate bowl, combine the flour, brown sugar and cinnamon for the crumble.
- Cut in the chilled butter until the mixture resembles coarse crumbs. It should be crumbly but stick together when squeezed.
- Sprinkle evenly over the cheesecake.
Bake the Cheesecake
- Set the springform pan on a clean kitchen towel inside a large roasting pan.
- Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 80 to 90 minutes, until the edges are set and the center has a slight wobble.
- Tent loosely with foil halfway through if the crumble browns too quickly. The internal temperature should reach about 150°F.
Chill, Slice and Enjoy
- Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
- Remove from the water bath and cool at room temperature for another hour.
- Cover and refrigerate at least 6 hours or overnight before slicing and serving.
Notes
Avoid cracks: Don’t overmix the eggs and cool gradually to prevent sudden temperature changes.
Check doneness correctly: Look for a slight wobble in the center rather than relying on time alone. Remember, it continues to cook as it cools.
Chill properly: Cool gradually. Leaving the cheesecake in the oven with the door cracked for an hour avoids sudden temperature changes, which can cause cracks. Overnight chilling gives the cleanest slices and best texture.
Nutrition
This apple pie cheesecake brings together a crunchy crust, creamy cheesecake, sweet apple topping and crumbly finish for a dessert that tastes as good as it looks. With a water bath for perfect texture, slow cooling to prevent cracks and an overnight chill to set everything properly, it’s the ideal make-ahead dessert for holidays, celebrations or any time you want to impress, and combines the rich creaminess of classic cheesecake with the classic appeal of traditional apple pie. It has the best flavor.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
