Apple pie cheesecake is the combination of two classic yet equally delicious desserts! The velvety cheesecake filling is perfectly complemented by the tender, cinnamon-spiced Honeycrisp apples, and buttery streusel topping. This luscious apple crumble cheesecake is what you need when you’re craving a rich and satisfying dessert with a fall twist! 

An apple pie cheesecake slice on its side.
Drizzle with caramel for an extra fancy topping!

This apple pie cheesecake is like combining a juicy apple pie with a classic rich cheesecake recipe. It’s the best of both worlds when you can’t decide between the two!

To make this cheesecake you’ll start off by making a regular classic cheesecake with a graham cracker crust but then top it with diced Honey crisp apples that are spiced with cinnamon and brown sugar. Then you’ll top it with a homemade streusel before baking.

As a trained pastry chef I have made many cheesecake recipes and have come up with a hack for baking them. Instead of wrapping the cheesecake and placing it in a water bath, just place a tin with 1″ of water on the bottom rack and tada! you have the same effect. No need to worry about water seeping into the cheesecake or splashing it all over yourself. Win win.

What I love about this apple crisp cheesecake is that it is a perfect dessert for summer or fall! If you love easy apple desserts like this one, definitely try these 5 star rated Apple Pie Dessert Bars, or this apple bundt cake.

INGREDIENTS NEEDED

Ingredients for apple pie cheesecake.
Ingredients needed for the crust and cheesecake filling.
Ingredients for streusel.
Ingredients needed for the streusel.

    Making the recipe

    Prepare for baking: Preheat your oven to 350° F, spray a 9″ springform pan with non-stick baking spray, and set aside. 

    Cheesecake batter in a springform pan.
    In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, and sour cream. Mix well. Then add one egg at a time, mixing for a few seconds in between additions. On low speed, add in the half-n-half and vanilla. Mix for 30 seconds. Add in the flour slowly, then move your speed up to medium and mix for 2-3 minutes.
    Diced spiced apples in a bowl.
    Dice the apples small.
    Streusel in a glass bowl.
    In a small bowl, combine the diced apples with brown sugar and cinnamon. In another medium-sized bowl, combine the flour, brown sugar, white sugar, cinnamon, and kosher salt. Mix until combined. Add the small cubes of diced butter. Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the freezer while you prepare the cheesecake filling.
    A pre-baked cheesecake with sliced apples and streusel on top.
    Pour the batter into the graham cracker crust. Top the batter with a sprinkle of streusel, then using a slotted spoon to drain the juice, add the apples on top. Add the remaining streusel. 

    Bake the cheesecake: Take a 9×13 inch pan, fill it with an inch of water, and put it on the lower rack of your oven. This acts as a steam bath. Place the cheesecake on the upper rack of the oven. Bake for 55-65 minutes. Cool in a turned off oven.

    Chill and serve: Chill in the refrigerator for at least 4 hours or overnight before slicing and enjoying.

    TIPS FOR RECIPE SUCCESS

    • Make sure to bring the cream cheese and sour cream to room temperature before starting the recipe. This will ensure that they blend smoothly and result in a creamy and lump-free cheesecake filling.
    • Choose Honeycrisp apples- their crisp texture holds up well during baking, ensuring a delightful bite in every slice.
    • Before adding the streusel and apples to the cheesecake, drain the excess juice from the apple filling using a slotted spoon. This will prevent the cheesecake from becoming overly moist.
    • Placing a water bath or steam bath in the oven while baking the cheesecake helps create a moist environment and prevents cracks on the surface. Remember to use a separate pan filled with water on the lower rack of the oven.
    • When the cheesecake is done baking, it will still be slightly jiggly in the center. This is normal, as it will continue to set as it cools. Resist the temptation to overbake it, as it may result in a dry and overcooked cheesecake.
    Apple pie cheesecake topped with drizzled caramel.
    An apple pie cheesecake slice on its side.
    5 stars (2 ratings)

    Silky and Rich Apple Pie Cheesecake

    Prep: 15 minutes
    Cook: 1 hour 5 minutes
    Chill Time: 4 hours
    Total: 5 hours 20 minutes
    Servings: 12 people
    Apple pie cheesecake is the combination of two classic yet equally delicious desserts! The velvety cheesecake filling is perfectly complemented by the tender, cinnamon-spiced Honeycrisp apples, and buttery streusel topping. This luscious apple crumble cheesecake is what you need when you’re craving a rich and satisfying dessert with a fall twist! 
    Print Pin Review Save

    Ingredients

    For The Crust

    • 6 Graham Crackers, crushed or 1 cup crumbs
    • 1/4 cup unsalted Butter
    • 1 tablespoons Granulated Sugar

    For the Apples

    • 2 large Honeycrisp apples, peeled and diced small
    • 3 tbsp brown sugar
    • 1 tsp cinnamon

    For the Streusel topping

    • 1 cup all-purpose flour
    • 1/2 cup brown sugar
    • 1/4 cup granulated sugar
    • 1/4-1/2 tsp cinnamon, depending on preference
    • 1/4 tsp kosher salt
    • 5 tbsp cold butter, diced small

    For The Cheesecake Filling

    • 16 oz Cream Cheese, at room temperature
    • 1/2 cup Granulated Sugar
    • 1/2 cup Sour Cream, at room temperature
    • 2 Eggs, large
    • 1/4 cup Half & Half
    • 1 teaspoons Vanilla Extract
    • 3 tbsp All Purpose Flour

    Instructions
     

    Make the crust

    • Preheat your oven to 350° F and spray a 9″ springform pan with baking spray
    • Place the 1 cup graham cracker crumbs in a microwave safe medium sized bowl. Add the 1/4 cup butter and 1 tbsp sugar and microwave for 30 seconds at a time until melted. Stir the mixture until combined. It should look like wet sand.
    • Press the graham cracker mixture evenly into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard.
    • Bake for 6 mins until it smells like heaven from your oven and the crust is golden brown. Cool. Turn the oven down to 325°F.
    • Diced spiced apples in a bowl.
      In a small bowl combine the diced apples with 3 tbsp brown sugar and 1 tsp cinnamon. Set aside.

    Make the streusel

    • Streusel in a glass bowl.
      In another medium sized bowl combine the 1 cup flour, ½ cup brown sugar, ¼ cup white sugar, ½ tsp cinnamon, and ¼ tsp kosher salt. Mix until combined. Add the small diced COLD butter. Butter must be cold!
    • Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the freezer while you prepare the cheesecake filling.

    Make the cheesecake filling

    • In the bowl of a stand mixer fitted with the paddle attachment, add the 2 blocks of cream cheese, 1/2 cup sugar and 1/2 cup sour cream. Mix on medium speed until creamed well together, about 2 minutes.
    • Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions.
    • On low speed add in the ¼ cup half n half and 1 tsp vanilla. Mix for 30 seconds. Add in the 3 tbsp flour slowly then move your speed up to medium and mix for 2-3 minutes.
    • Cheesecake batter in a springform pan.
      Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly and pour the batter into the graham cracker crust.
    • A pre-baked cheesecake with sliced apples and streusel on top.
      Top the batter with a sprinkle of streusel, then using a slotted spoon to drain the juice, add the apples on top. Add the remaining streusel.
    • Take a 9×13 inch pan, fill it with an inch of water and put it on the lower rack of your oven. This acts as a steam bath.
    • Apple pie cheesecake topped with drizzled caramel.
      Place the cheesecake on the upper rack of the oven. Bake for 55-65 minutes.
    • The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that! Turn the oven off and crack the oven door open a little bit. Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
    • Chill in the refrigerator for at least 4 hours or overnight.
    • Enjoy by itself or topped with ice cream or bourbon caramel sauce!

    Notes

    Make sure to take the cheesecake out when it is still a little jiggly. It will firm up in the fridge. If you let it set in the oven it will be overbaked. 
    Storing and Freezing
    To store the apple crisp cheesecake, cover it tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 4 days to maintain its freshness and texture
    Freezing:
    To freeze, do so before adding the streusel topping. Wrap the cheesecake securely in plastic wrap and then place it in a freezer-safe container or resealable bag. It can be stored in the freezer for up to 3 months.
    To thaw, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing process helps preserve the texture and prevent any potential water condensation on the surface. Once fully thawed, you can add the streusel topping if desired and serve as usual.
    Freezing cheesecake may slightly alter its texture. While the flavors will still be delicious, the texture may be slightly softer. 
    Serving: 1slice, Calories: 434kcal, Carbohydrates: 47g, Protein: 6g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 96mg, Sodium: 272mg, Potassium: 157mg, Fiber: 1g, Sugar: 32g, Vitamin A: 906IU, Vitamin C: 2mg, Calcium: 80mg, Iron: 1mg
    Course: Cake, Cakes, cheesecake
    Author: Sam Adler
    Cuisine: American, Anything
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