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An apple pie cheesecake slice on its side.
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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! 
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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. 
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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