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An apple pie cheesecake combines the best of both worlds! You get a fantastically creamy cheesecake topped with flavorful apple pie filling. This is sure to be a Fall delight.
I’m talking about an ultra-creamy cheesecake using my most popular cheesecake recipe. The baked cheesecake is topped with a stovetop apple pie filling so no additional baking is required.
The cheesecake is garnished with sweetened whipped cream and pie crust cut-outs. Which is totally optionally but highly recommended.
I think you will find the process for making this apple pie cheesecake to be easy and so worth the time. Yes, cheesecakes take time. But most of it is hands-off.
The cheesecake bakes for an hour then needs to cool to room temperature. And it must be refrigerated for at least 4 hours but it is so much better if you let it chill overnight.
Why this recipe works
- The cheesecake base is my most popular recipe and it’s practically no-fail. It’s baked for 1 hour then topped with apple pie filling.
- The apple pie filling is thickened with flour so it stays in place on top of the cheesecake. You have to make sure you cook the flour long enough or the filling will taste like flour.
Table of Contents
I love creating fun cheesecake variations and this recipe is just that. It tastes exactly like apple pie with cheesecake. The ingredient list is long but don’t let this veer you away from making the recipe. It’s truly delightful.
- Vanilla wafers: Crush vanilla wafer crumbs are used to make the base of the cheesecake.
- Sugar: Is used in all three parts of the cheesecake. Make sure to use regular granulated sugar.
- Butter: Unsalted butter helps glue the base together and adds richness to the topping.
- Cream Cheese: Use full-fat brick-style cream cheese. I always use Philadelphia and it works great.
- Sour Cream: Full-fat sour cream is a must here!
- Vanilla: Make sure to use high-quality pure vanilla because it will shine through in the end result.
- Salt: A little is needed for flavor.
- Eggs: Eggs are used in the cheesecake base for binding. Make sure they are at room temperature.
- Apples: Use any variety of apples you prefer. I usually use Granny Smithe or Pink Lady. Sometimes I’ll use a combination of both.
- Lemon juice: You only need a little. It helps stop oxidation on the apples.
- Flour: All-purpose flour is cooked with butter to make a roux for thickening the topping.
- Apple cider: Apple cider is the liquid that’s added to the roux. I love the flavor the cider offers.
- Brown sugar: Adds depth of flavor to the apple pie topping.
- Spices: Cinnamon and nutmeg are used to flavor the apple pie filling.
To bake this cheesecake you’ll need:
- 9-inch springform pan: I recommend looking for one that’s solid like this one by Nordic War (affiliate link)*.
- Stand mixer: I highly recommend using a stand mixer (affiliate link)* with the paddle attachment (affiliate link)* for the cheesecake batter.
How to make apple pie cheesecake
Though there are a lot of steps, this cheesecake isn’t too difficult to make. It’s time-consuming because baked cheesecakes take time. But, you can busy yourself with other things while it’s baking and cooling.
The Crust – The crust is a combination of vanilla wafer crumbs, sugar, and butter. It’s all mixed together and pressed into the bottom of a springform pan. The crust is baked so holds up without crumbling.
The Filling – The cheesecake filling is incredibly easy to make. Use a stand mixer and the process is even easier. Simply combine everything using the mixer and bake.
The Topping – The apple pie topping is made on the stovetop. The process is very easy and takes no time at all.
Step 1: Make the crust
Line the inside bottom of a 9-inch springform pan with parchment paper cut to fit. Or line it with aluminum foil.
Combine vanilla wafer crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom about 1-inch up the sides.
Bake the crust for 10 minutes then allow it to cool while you prepare the filling.
Step 2: Make the cheesecake filling
First, make sure you are starting with room-temperature ingredients for the filling. Set the cream cheese, sour cream, and eggs out on the counter 1 hour before you begin baking.
In the bowl of a stand mixer, beat the cream cheese on medium speed until it’s smooth and creamy. There should be no lumps!
Add the sugar and sour cream. Beat on low speed until everything is smooth. Add the vanilla and salt. Beat until well combined.
You really can’t over-mix at this point so don’t be afraid to make sure it’s mixed well.
Use a rubber spatula and gently fold the eggs into the batter until well combined. We add the eggs this way so we don’t incorporate too much air.
Pour the cheesecake filling into the prepared crust and use an offset spatula to smooth it over. Bake the cheesecake for 1 hour. It will be set around the edges but should remain jiggly in the middle.
Step 3: Make the apple pie topping
While the cheesecake bakes, work on the topping.
Toss the apple in lemon juice and set aside.
Heat the butter in a medium saucepan over medium-high heat until melted. Whisk in flour and cook for 5-7 minutes while whisking continuously. The flour should turn a golden brown color.
Slowly whisk in the apple cider making sure to smooth out any lumps. Add the apples, sugar, brown sugar, cinnamon, nutmeg, and salt. Stir until well combined.
Bring the mixture to a boil then reduce the heat and simmer for 10-15 minutes, until the apples are tender and the sauce has thickened.
Carefully spoon the topping evenly over the top of the baked cheesecake. Let the cheesecake cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
Step 4: Serve the cheesecake
Remove the cheesecake from the oven and gently run a knife around the edge to loosen it from the pan. Remove the outer ring of the springform pan and transfer the cheesecake to a serving platter.
Top with stabilized whipped cream and pie crust cutouts. I’ll leave instructions for the cutouts down below in the recipe.
I am positive you will enjoy this apple pie cheesecake as much as me and my taste testers did!
Tips for success
- Use brick-style cream cheese. The stuff in the tub will not work.
- Room temperature ingredients are essential for a perfectly creamy cheesecake. Set the cold ingredients out about 1 hour before you plan to make the cheesecake.
- Use any variety of apple you prefer! The filling will taste amazing as long as you love the apples you’ve used. Granny Smith and/or Pink Lady are my go-to choices.
If you like cheesecake, you’ll love these other incredible cheesecake recipes: