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This Apple Pie Cheesecake makes a perfect dessert for Fall and winter! Made with a buttery graham cracker crust, creamy cheesecake filling and then layered with a homemade apple pie filling and a sweet streusel topping! We drizzle the cheesecake with caramel sauce on top to make this extra rich and decadent!

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apple pie cheesecake

Any apple pie or cheesecake lover will instantly fall in love with this Apple Pie Cheesecake after one bite. Made with layers of deliciousness from the graham cracker crust to the spiced cheesecake filling, apple pie filling and streusel topping that’s similar to a dutch apple pie.

I love the way my house smells of spiced apples and buttery aromas from this apple cheesecake when it’s baking. Is there a better smell? I’m obsessed with it every single time. The creamy cheesecake layer has warm spices and the sweet apples immediately makes this cheesecake taste like apple pie. It’s the best dessert flavor combination!

My favorite way to indulge in this amazing dessert is by adding a scoop of vanilla ice cream or caramel ice cream on top and another drizzle of caramel sauce. Bring this to your Thanksgiving dinner, add it to the holiday dessert tables, and serve it all Fall and Winter long. This cheesecake is so beautiful and eye-catching with all the different layers and topping, your guests will be amazed.

Other must make favorite desserts to try are my Apple Pie Cheesecake Bars, Homemade Apple Crisp, and Apple Pie Cheesecake Bites.

A piece of apple pie cheesecake with a slice cut.

Why You’ll Love This Recipe

No water bath is required for these bars- woohoo!

Make ahead: You can easily make this a 2-3 days ahead of time. It will taste even better since the cheesecake will have time to sit and chill.

Has the same flavors of apple pie in a cheesecake form.

Delicious dessert idea: This is a great way to enjoy the warm flavors of Fall from the flavorful apple pie filling and spices used.

Crowd pleaser: This cheesecake will be a huge hit wherever you bring it!

Lots of caramel sauce on top of an apple pie cheesecake.

key ingredients

Cream cheese: Softened and full-fat cream cheese works best with this recipe. It’s essential that the cream cheese is softened at room temperature so it blends well to make the cheesecake batter. You don[t want a lumpy cheesecake!
Sugars: We use both granulated sugar and brown sugar to add sweetness.
Eggs: Adds richness and gives these cheesecake a rich and creamy texture. The eggs will also make the cheesecake batter smooth.
Pure vanilla extract: Enhances the flavors. I love using vanilla bean paste instead so add even more warm flavors.
Heavy cream: Adds richness and helps create a silky smooth cheesecake texture.
Sour cream: Helps add a tanginess that is needed in the cheesecake.
Apples: Any type of apple will work. I use a combination of different apples. Granny Smith apples work great because the tart apples pair well with the sweet flavors.
Caramel: My favorite part! Make your own homemade caramel sauce from scratch or use store-bought caramel sauce. Drizzle as much or as little as you desire.
Spices: Ground cinnamon and nutmeg makes this dessert taste like Fall!

Slice of cheesecake topped with a scoop of vanilla ice cream and drizzled with caramel.

How to make apple pie cheesecake

Make Graham Cracker Crust

Prep cheesecake pan: Preheat the oven to 350 degrees F and line a 9 or 10 inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray or line with stripes of parchment paper.

Make and bake crust: In a food processor, combine the graham crackers, brown sugar, melted butter, and cinnamon. Pulse until graham cracker crumbs form and the mixture is combined. Add the graham cracker crust mixture to the pan and press into the bottom and 1 inch of the sides using your hands. The crust should be an even layer, you could also use the bottom of a drinking glass to press down. Bake the crust for 8-9 minutes. Remove from the oven and let the crust cool.

Make Apple Filling

In a small or medium frying pan or saucepan, add the butter and melt. Then add the apples, sugar, spices, and vanilla extract. Cook until apples are tender for about 3-4 minutes. Remove from heat. Be sure to drain any excess liquid in a strainer or pat the apples down gently with a paper towel. *Any excess liquid could make the cheesecake soggy.

Make Streusel Topping

In a small bowl, combine all of the streusel ingredients together and mix with a fork or your hands until crumbs form. Sprinkle the topping all over the apples.

Make Cheesecake Filling

Beat cream cheese and sugars: In a large mixing bowl with an electric mixer or stand mixer with a paddle attachment on medium speed, beat together cream cheese and sugars until smooth, about 2 minutes. Add sour cream, heavy whipping cream, vanilla extract, and cinnamon. Continue to beat together just until combined, scraping down the sides of the bowl often with a rubber spatula.

Add eggs: Reduce the mixer speed to low and add in eggs one at a time.

Cover sides with foil: Cover the sides of the springform pan with foil, this will help the cheesecake from browning. Pour the cheesecake filling into the cooled baked crust.

Add apples and streusel: Top the cheesecake with the cinnamon apples and then sprinkle the streusel crumble on top.

Bake and cool: Bake the cheesecake for 60-70 minutes or until the center is set. You can check by gently shaking the cheesecake, and it should be mostly firm with a slightly jiggly center and the streusel topping should be a light golden brown. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove from the oven and let the cheesecake cool completely at room temperature, about an hour. Place the cheesecake in the refrigerator to chill overnight or at least 6 hours.

Serve and enjoy: When ready to serve, carefully and slowly release the springform pan and remove the rim of the pan. Add caramel sauce on top of the cheesecake (optional). Slice into slices by cutting with a sharp knife and enjoy!

tips & variations

Gluten-free cheesecake: Use gluten-free graham crackers instead of regular graham crackers.
Cheesecake crust: Instead of using a graham cracker crust use Golden Oreos, regular Oreos, sugar cookie dough (or crushed sugar cookies), Nilla wafers, or cinnamon graham crackers.
Salted Caramel Apple Pie Cheesecake: Add salted caramel sauce on top to really intensify the flavors.
Softened cream cheese: It’s extremely important that the cream cheese is at room temperature and soft enough to blend together smoothly to create an extra creamy texture.
If you do not have a food processor: Crush the graham crackers by sealing them in an airtight bag and smashing them with a rolling pin or another hard object.
Topping: Add a scoop of vanilla or salted caramel ice cream on top of each slice. Whipped cream makes another great topping.

Birds eye view of caramel apple pie cheesecake slice.

leftovers & storage

Store any leftovers in an airtight container in the refrigerator for up to 1 week.

You can also freeze your cheesecake by cutting the cheesecake into individual slices or you can leave it whole. Wrap the cheesecake or cheesecake slices in plastic wrap and then with aluminum foil. Place them in an airtight container or large freezer bag. Be sure the cheesecake is completely cool before freezing.

Freeze for up to 3 months. When ready to eat, simply defrost on the counter for 4-6 hours and enjoy. You can also thaw overnight in the refrigerator.