Layered and absolutely stunning, this apple pie cheesecake really changes the game for us. Now we can enjoy two iconic desserts—apple pie and cheesecake—all in one bite. Plus, it’s not that much more effort to bake this treat than it would be to prepare one or the other. Each bite of this apple pie cheesecake melds the flavors of a spiced apple filling and a buttery pie crust with a creamy cinnamon-y cheesecake with a graham cracker crust. Intimidated by its stunning presentation? Don’t be! Read on for all of our top tips on making this apple pie cheesecake:
Adding cinnamon into our cream cheese batter helps to bring the layers together, emphasizing the apple flavor in the topping. While the cheesecake is baking in a water bath, you'll prepare your apple filling on the stovetop. You’ll know it’s done when the sauce is thickened and the apples are fork-tender. Let the filling cool to room temperature while the cheesecake finishes baking. When the cheesecake is baked, turn off the oven and prop the door open a bit, then let the cheesecake cool for 1 hour.
Don’t be intimidated by the lattice top. After rolling the dough to at least 10" (to give some wiggle room), cut into 1" strips. Lay half the strips evenly over the top of the cheesecake. Fold back every other strip. Place a strip of dough perpendicular to the folded strips and unfold the folded strips over it. Continue folding and unfolding to weave together the lattice top. It’s that easy!
Did you try this recipe? Let us know how it went in the comments!
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- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 11 hrs
- Cal/Serv:
- 890
Ingredients
Crust
Cooking spray
- 14
graham crackers, finely crushed (about 2 c.)
- 1/2 c.
(1 stick) unsalted butter, melted
- 1/3 c.
(66 g.) granulated sugar
- 1/4 tsp.
kosher salt
Cheesecake
- 4
(8-oz.) blocks cream cheese, room temperature
- 1 c.
(200 g.) granulated sugar
- 3
large eggs
- 1/4 c.
sour cream
- 2 tbsp.
all-purpose flour
- 2 tsp.
pure vanilla extract
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
Apple Pie Filling
- 4
large Granny Smith apples (about 2 lb.), peeled, cored, cut into 1/2" wedges
- 1/2 c.
(100 g.) granulated sugar
- 2 tbsp.
cornstarch
- 2 tbsp.
unsalted butter
- 1 tbsp.
fresh lemon juice
- 1 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
Assembly
All-purpose flour, for rolling
- 1
(9") round store-bought or homemade pie crust
- 1
large egg
- 2 tbsp.
granulated sugar
Directions
Crust
- Step1Preheat oven to 325°. Grease a 9" springform pan with cooking spray.
- Step2In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until combined (mixture should resemble wet sand). Using the bottom of a measuring cup, press crust into bottom and about 1" up sides of prepared pan.
Cheesecake
- Step1Bring a kettle or large pot of water to a boil. In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar until no lumps remain. Add eggs, one at a time, beating to blend after each addition, then beat in sour cream, flour, vanilla, cinnamon, and salt until just combined. Pour mixture into crust and spread in an even layer.
- Step2Tightly wrap bottom of pan in foil and place in a large roasting pan. Pour in enough boiling water to come halfway up sides of springform pan.
- Step3Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cool in oven, about 1 hour.
Apple Pie Filling
- Step1Meanwhile, in a medium saucepan, toss apples, granulated sugar, cornstarch, butter, lemon juice, cinnamon, salt, and 1 cup water until combined. Bring to a simmer over medium heat and cook, stirring frequently, until apples are knife-tender and sauce is thickened, about 15 minutes. Let cool to room temperature.
- Step2Remove cheesecake from oven and remove cheesecake from water bath. Remove foil and place cheesecake in pan on a foil-lined rimmed baking sheet. Spread apple pie filling over top of cheesecake.
Assembly
- Step1Increase oven temperature to 425˚. On a lightly floured surface, roll out crust to a rough 10" square. Cut into 10 strips about 1" wide. Arrange half of strips across cheesecake at even intervals. Weave remaining strips under and over perpendicular to other strips to make a lattice. Press edges together to seal.
- Step2In a small bowl, beat egg with 1/4 teaspoon water. Brush top of crust with egg wash. Sprinkle with granulated sugar.
- Step3Bake cheesecake until crust is golden brown, 20 to 25 minutes. Let cool to room temperature, then refrigerate until chilled, at least 5 hours or up to overnight.
Related Video: Apple Pie
Laura Rege
Recipe Developer
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
