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Apple Pie Cheesecake

Apple pie cheesecake with a cinnamon graham crust, creamy cheesecake layer, and a spiced apple filling plus golden streusel. Baked in a water bath until just set, then chilled for clean slices and a caramel drizzle finish.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon graham crust
  • 2 cup cinnamon graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
Cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Spiced apple pie layer
  • 4 apples large, peeled and diced
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
Streusel topping
  • 0.75 cup oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold
Caramel sauce for serving
  • 1 caramel sauce

Equipment

  • 1 springform pan
  • 1 roasting pan
  • 1 stand mixer

Method
 

Preheat and par-bake the crust
  1. Preheat the oven to 325F, then press the cinnamon graham crust mixture into a 9-inch springform pan and bake for 10 minutes.
  2. Remove the pan and let the crust cool while you prepare the apple filling.
Cook and cool the apple pie layer
  1. Cook the apple layer over heat until it thickens, stirring as needed so the pieces turn glossy and the juices reduce.
  2. Cool the thickened apple filling completely before assembling.
Mix the cheesecake batter and assemble
  1. Beat the cheesecake filling until smooth, then pour it over the cooled crust and spread evenly.
  2. Spread the cooled apple layer over the cheesecake, then scatter the streusel topping evenly across the surface.
Bake in a water bath
  1. Set the springform into a roasting pan and pour hot water into the roasting pan to come partway up the sides.
  2. Bake at 325F for 65-70 minutes, until the center is just set and the edges look firm but the middle still has a slight jiggle.
  3. Cool the cheesecake completely on the counter before chilling.
Chill, then serve
  1. Refrigerate the cheesecake for 6 hours to fully set and firm up for slicing.
  2. Drizzle caramel sauce over each slice right before serving.

Notes

Pro tip: cool the apple layer fully before spreading so it doesn’t thin the cheesecake batter. Store covered in the refrigerator for up to 5 days; freeze the whole cheesecake (without caramel drizzle) for up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese—texture stays creamy but the set can be slightly softer.