Apple Pie Cheesecake with Cinnamon Swirl
This apple pie cheesecake combines two fall favorites into one rich dessert. A thick, cinnamon-spiced cheesecake sits on a buttery graham crust under a pile of soft, buttery apples.
The apples cook down just enough to stay distinct, balancing the dense cheesecake. A drizzle of caramel on top makes it feel special without any extra fuss.
Why This Cheesecake Works
I love that the apple topping is cooked separately. Too often, apple cheesecake means a soggy swirl of applesauce buried in the batter. Here, the apples stay distinct and slightly tart, cutting through the rich filling.
The water bath method keeps the cheesecake silky and crack free. It may seem fussy, but wrapping the pan well in foil and giving it a hot water soak makes all the difference. The result is a cheesecake with a velvety, even texture that slices cleanly.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs: about 10 full sheets crushed
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz full-fat cream cheese, softened: three 8 oz blocks
- 1 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 3 large eggs, room temperature
Apple Topping
- 4 cups peeled and thinly sliced apples: about 4 medium, a mix of Granny Smith and Honeycrisp
- 2 tbsp unsalted butter
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
For Serving (optional)
- 1/3 cup caramel sauce: store-bought or homemade, warmed for drizzling
Variations / Substitutions
- Swap the crust: Use a ginger snap or speculoos cookie crust for extra spice.
- Dairy-free: Use vegan cream cheese and sour cream alternatives. The texture will be slightly softer.
- Gluten-free: Reach for gluten-free graham crackers.
- Apple type: All Honeycrisp or Pink Lady apples work for a sweeter topping.
- Spice it up: Add a pinch of cardamom or allspice to the filling.
If you love this, try my Classic Pumpkin Cheesecake.
How To Make Apple Pie Cheesecake
Step 1: Press and Parbake the Crust
Preheat the oven to 325°F (160°C). In a bowl, stir together the 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter until the mixture looks like wet sand. Press it firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to pack it down evenly. Bake 8 minutes, then set it on a rack to cool while you make the filling.
The crust should look golden at the edges and feel firm to the touch. If it’s not packed tightly, it will crumble later, so take a moment to really press it in.
Step 2: Beat the Cheesecake Filling
In a large bowl, beat the 24 ounces softened cream cheese and 1 cup sugar on medium speed until smooth, about 2 minutes. Scrape down the sides, then mix in the 1/4 cup sour cream, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. With the mixer on low, add the 3 eggs one at a time, mixing just until each one disappears before adding the next. Do not overbeat.
The batter will be thick and creamy with no white streaks. Overbeating after the eggs go in adds too much air, which makes the cheesecake puff up and crack later. Keep it low and slow from this point on.
Step 3: Bake in a Water Bath
Wrap the outside of the springform pan tightly in two layers of heavy-duty foil, making sure the seams are at the top so water can’t sneak in. Set the pan inside a deep roasting pan. Pour in enough hot water to reach about halfway up the sides of the springform. Carefully slide the whole setup into the oven and bake until the edges are set but the center still wobbles slightly when you jiggle the pan, 55 to 65 minutes.
The top will look pale and matte, with just a faint puff around the edges. The center should shimmy a little, not slosh. Turn off the oven, crack the door open a couple of inches, and leave the cheesecake inside for 1 hour. This slow cool down prevents cracks. After that hour, lift the pan from the water, remove the foil, and let it cool completely on a rack before refrigerating at least 4 hours, or overnight for the cleanest slices.
Step 4: Cook the Cinnamon Apples
While the cheesecake chills, make the topping. Melt 2 tablespoons butter in a large skillet over medium heat. Add the 4 cups sliced apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Cook, stirring often, until the apples are tender but still hold their shape, 6 to 8 minutes.
Mix the 1 tablespoon cornstarch with the 1 tablespoon water, then pour it over the apples. Stir and cook 1 minute more until the juices thicken and coat the fruit. Take the pan off the heat and let the apples cool completely, so they don’t warm the cheesecake when you put them on top.
Step 5: Top and Drizzle with Caramel
Spoon the cooled apple topping over the chilled cheesecake, letting some slices drape off the edges. Drizzle the 1/3 cup warm caramel sauce across the top in whatever pattern you like. Slice with a hot knife and serve right away.
A Few Tips for the Smoothest Cheesecake
- A long, cold rest overnight helps the cheesecake set up fully and makes slicing cleaner.
- Run your knife under hot water and wipe it between cuts for picture-perfect pieces.
- Line the bottom of the springform pan with a round of parchment paper. The crust will release effortlessly.
- Choose firm apples like Granny Smith and Honeycrisp. Softer varieties like McIntosh can turn to mush during cooking.
- Wrap the pan in two layers of foil. A leaky water bath will ruin the crust, so take your time with this step.
Cheesecake is done when the center reaches 150°F (65°C). Bake times vary slightly by pan size.
| Pan Size | Bake Time (approx.) |
|---|---|
| 8-inch | 60 – 70 minutes |
| 9-inch | 55 – 65 minutes |
| 10-inch | 50 – 60 minutes |
Storing Leftovers
Keep the cheesecake, with or without the apple topping, covered in the refrigerator for up to 4 days. The crust will soften a bit over time, but the flavor stays great.
Frequently Asked Questions
Can I make this cheesecake without a water bath?
Yes, but you may get some cracks on top. Place a pan of hot water on the rack below to add steam, though the texture will not be quite as silky.
Can I use a different crust?
Absolutely. A ginger snap or speculoos cookie crust adds a warm spice note that works perfectly with the apples.
How do I make this gluten-free?
Swap the graham crackers for gluten-free graham crumbs. The rest of the recipe is naturally gluten-free.
Can I use apple pie filling instead of fresh apples?
You can in a pinch, but the texture will be softer and sweeter. The fresh topping keeps the apples a little tart and firm.
Can I freeze this cheesecake?
Yes. Wrap the whole cheesecake without the apple topping tightly and freeze for up to 2 months. Thaw overnight in the fridge and add the fresh apple topping before serving.
Apple Pie Cheesecake Recipe
Ingredients
Method
- Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, and melted butter; press into a 9-inch springform pan. Bake 8 minutes, then cool.
- Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, cinnamon, nutmeg, and salt. Add eggs one at a time, mixing just until combined.
- Wrap pan in foil, place in a roasting pan, and fill with hot water until it reaches halfway up the sides. Bake 55 to 65 minutes, until edges are set but center jiggles slightly. Turn off oven, crack door, and leave cheesecake inside for 1 hour. Remove and chill at least 4 hours.
- In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and lemon juice. Cook, stirring, 6 to 8 minutes until tender. Mix cornstarch with water; stir into apples and cook 1 minute until thickened. Cool completely.
- Spoon cooled apple topping over the chilled cheesecake. Drizzle with warm caramel sauce, slice, and serve.
