Description
This Apple Pie Cheesecake recipe combines the rich creaminess of classic cheesecake with the warm, spiced flavor of homemade apple pie filling. Featuring a buttery graham cracker crust flavored with apple pie spice, a smooth cinnamon-infused cheesecake layer, and topped with sweet apple pie filling and crunchy toffee pieces, it’s the perfect dessert for fall or any occasion that calls for comfort and indulgence.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 Tbsp butter, melted
- 2 tsp apple pie spice
Cheesecake Filling
- 24 oz cream cheese (3 packs), softened
- ¾ cup white granulated sugar
- 2 eggs
- 2 Tbsp sour cream
- ¾ cup heavy cream
- 1 tsp vanilla extract
- 2 Tbsp corn starch
- 1 Tbsp cinnamon
Apple Pie Filling
- 3 Tbsp butter
- 2.5 lbs Gala apples (or other sweet apples), peeled, cored, and diced
- 1 cup brown sugar
- 2 tsp vanilla extract
- ½ Tbsp apple pie spice
- ¼ cup flour
Topping
- 6 oz Toffee crunch pieces
Instructions
- Apple Pie Filling: Peel, core, and dice the apples. In a medium pot over medium heat, melt the butter. Add the diced apples and stir well. Add brown sugar, apple pie spice, and vanilla extract. Stir and cover with the lid. Cook, stirring occasionally, until apples start to soften. Remove the lid and continue cooking uncovered until apples are soft and most juices have cooked down. Sprinkle the flour over the apples, stir well, cover, and cook for a few more minutes. Remove from heat and set aside to cool or refrigerate if made ahead.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. Wrap the outside of the springform pan with heavy-duty aluminum foil from bottom to sides to prevent water leaks during baking. Mix graham cracker crumbs, brown sugar, melted butter, and apple pie spice until well combined. Press the mixture evenly into the bottom and about halfway up the sides of the springform pan.
- Make the Cheesecake Filling: Beat the cream cheese and sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and sour cream and mix until combined. Add eggs one at a time, beating well after each addition. Scrape sides and bottom of the bowl to incorporate all ingredients. Lower speed to low and add corn starch and cinnamon. Increase speed slightly and gradually pour in heavy cream. Mix until smooth and well combined, scraping the bowl as needed.
- Assemble and Bake: Pour the cheesecake batter into the prepared springform pan with crust, spreading evenly. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan to create a water bath. Bake at 325°F for 70-75 minutes. After baking, turn off the oven and open the door halfway. Let cheesecake rest in the oven for 10 minutes before removing it from the water bath and carefully removing the foil.
- Cool and Add Topping: Let the cheesecake rest for 20 minutes at room temperature. Run a greased butter knife along the edges between the cheesecake and pan to loosen it gently. Allow to cool completely for 1 hour. While still in the springform pan, spread the warm or room temperature apple pie filling evenly over the cheesecake. Cover and refrigerate for at least 4 hours to set.
- Serve: Just before serving, sprinkle toffee crunch pieces evenly over the top of the cheesecake. Do not add the toffee crunch pieces ahead of time to prevent softening.
Notes
- The apple pie filling can be made ahead of time and refrigerated for up to two days.
- Wrapping the springform pan with heavy-duty foil helps prevent water from leaking into the cheesecake during baking.
- Use sweet apples like Gala for the best balance of flavor and texture in the filling.
- Allow the cheesecake to cool gradually to avoid cracking.
- Add the toffee crunch topping just before serving to keep it crunchy.
