Apple Pie Cheesecake
This apple pie cheesecake blends creamy cheesecake, warm spiced apple filling, and a buttery oat crumble topping. A fall dessert favorite that's both easy and irresistible.
Ingredients
Apple Filling
- 2 lbs apples peeled, cored, and finely chopped
- 2/3 cup light brown sugar firmly packed
- 2 Tablespoons unsalted butter
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Crumble Topping
- 1/2 cup old fashioned oats
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 Tablespoons unsalted butter melted and cooled at least 10 minutes
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup finely chopped walnuts
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 7 Tablespoons salted butter melted
Cheesecake Batter
- 24 oz cream cheese softened, brick-style full-fat
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature preferred
Instructions
- Peel, core, and chop apples. Cook with brown sugar, butter, cornstarch, cinnamon, salt, and vanilla until tender and thickened. Let cool completely.
- Mix graham crumbs, walnuts, sugars, and melted butter. Press into springform pan. For crumble topping, combine oats, flour, sugar, baking soda, cinnamon, salt, and melted butter. Set aside.
- Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined. Pour batter over crust.
- Spoon apple filling over batter. Top with crumble. Bake at 325°F (163°C) for 60–70 min. Cool at room temp, then chill 4+ hours before slicing.