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Ultimate Apple Pie Cheesecake with Cinnamon Streusel Topping

A close-up slice of amazing apple pie cheesecake featuring a graham cracker crust, creamy filling, and cinnamon apple crumble topping.
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Combine the creamy texture of cheesecake with the warm spice of apple pie in this ultimate fall dessert. This baked recipe features a graham cracker crust, rich cheesecake filling, and a homemade cinnamon apple topping.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Apple Topping: 3 medium Granny Smith apples, peeled, cored, and diced, 1/2 cup packed light brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 cup sour cream, 3 large eggs
  • For the Streusel (Optional): 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the Crust: Preheat your oven to 350 degrees F. Lightly grease a 9-inch springform pan. Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325 degrees F.
  2. Make the Apple Topping: In a medium saucepan, combine the diced apples, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the apples soften slightly and the sauce thickens, about 8 to 10 minutes. Remove from heat and set aside.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar until fully incorporated. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until blended after each addition. Do not overmix.
  4. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooked apple mixture evenly over the batter. Gently pour the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
  5. Make the Streusel (If using): Combine flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top layer of apples.
  6. Bake: Bake at 325 degrees F for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool and Chill: Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • To prevent cracking, place a pan of water on the lower rack of the oven while baking the cheesecake.
  • For a salted caramel apple cheesecake variation, drizzle salted caramel sauce over the top before chilling.
  • If you prefer a no bake apple pie cheesecake, substitute the eggs with 1 cup of heavy cream whipped to stiff peaks and fold it into the cream cheese mixture after mixing the sugar and sour cream. Chill for 8 hours.

Nutrition

Find it online: https://cookincorner.com/apple-pie-cheesecake-recipe/