Apple Pie Cheesecake Recipe for Fall

A Pie and a Cake Walk Into a Pan…

I have always loved a good surprise. This dessert is a wonderful surprise. It is an apple pie and a cheesecake all in one. My grandson calls it a “two-for-one treat.” I still laugh at that.

Why does this matter? Because it makes any day feel special. You get two favorite flavors in every single bite. What is your favorite dessert to eat on a cozy day?

The Crunchy, Buttery Start

Let’s start with the crust. It is made from graham crackers. You mix the crumbs with brown sugar and melted butter. Doesn’t that smell amazing?

Pressing it into the pan is the best part. Use your clean hands. You can also use the bottom of a glass. I like using my hands. It feels like making a sandcastle, but tastier.

The Heart of the Dessert

Now for the creamy filling. The secret is to have soft cream cheese. Let it sit on the counter for a while. I once tried to mix it straight from the fridge. What a lumpy mess that was!

Mix everything until it is smooth. Scrape the bowl with a spatula. This matters because you want every spoonful to be perfect. No one wants a bite of plain cream cheese.

A Little Apple Story

Now, the cinnamon apples. They smell like a perfect fall day. Cooking them is quick. You just want them to be a little tender.

*Fun fact: A long time ago, people called apples “winter bananas.” Isn’t that silly? Be sure to drain the extra liquid from the apples. This is a very important step. It keeps your cheesecake from getting soggy.

The Final Touches

The streusel topping is like a sweet, crunchy hat. You mix it with your fingers. Then you sprinkle it over the apples. It bakes into something magical.

The hardest part is waiting. The cheesecake must cool and then chill in the fridge. I know, it is so hard to be patient. But it is worth the wait. Do you find it hard to wait for desserts to be ready?

Your Turn in the Kitchen

This recipe is a fun project. It looks fancy, but the steps are simple. Anyone can make it. It is a great way to make happy memories in the kitchen.

Why does this matter? Sharing food you made yourself is a special kind of love. It fills the belly and the heart. When you make it, come back and tell me. What did your family think of it?

Ingredients:

Ingredient	Amount	Notes
Graham Cracker Crumbs	2 cups	about 12-13 sheets
Brown Sugar	1/4 cup	For crust
Salted Butter	6 tablespoons	melted and cooled, for crust
Ground Cinnamon	1/4 teaspoon	For crust
Full Fat Cream Cheese	24 ounces	softened at room temperature
Granulated Sugar	3/4 cup
Brown Sugar	1/4 cup	For cheesecake
Sour Cream	3/4 cup
Heavy Whipping Cream	1/4 cup
Vanilla Extract or Vanilla Bean Paste	1 tablespoon
Ground Cinnamon	1 tablespoon	For cheesecake
Eggs	3 whole
Apples	3	peeled and chopped into 1/4-1/2 inch chunks
Brown Sugar	2 tablespoons	For cinnamon apples
Ground Cinnamon	2 teaspoons	For cinnamon apples
Ground Nutmeg	1/8 teaspoon
Vanilla Extract	1/4 teaspoon	For cinnamon apples
Salted Butter	2 tablespoons	For cinnamon apples
All-Purpose Flour	1/4 cup
Brown Sugar	1/4 cup	For streusel
Ground Cinnamon	1 teaspoon	For streusel
Old-Fashioned Oats	2 tablespoons
Salted Butter	3 tablespoons	melted and cooled, for streusel
Caramel Sauce	1/2 cup

My Apple Pie Cheesecake, A Hug in a Pan

Oh, the smell of apples and cinnamon. It always reminds me of my own grandma’s kitchen. She made the best pies. I wanted that cozy feeling in a cheesecake. So I mixed the two together. It’s like getting a warm hug on a cool day. My grandkids go wild for this one. They always ask for a second slice.

Let’s start with the crust. It’s the foundation of our dessert. You can use a food processor. Or, put the graham crackers in a bag and roll them with a tin. I still laugh at that. It’s a great way to get your energy out. Press the crumbs into the pan with your fingers. Make sure it goes up the sides a little bit. This keeps everything nice and tidy.

Step 1: First, get your crust ready. Preheat your oven to 350 degrees. Mix your graham cracker crumbs with brown sugar and melted butter. Doesn’t that smell amazing? Press it into your pan. Bake it for just 8 or 9 minutes. Let it cool completely. (A hard-learned tip: Let the crust cool before adding the filling. This keeps it crisp!)

Step 2: Now for the cinnamon apples. Melt some butter in a pan. Toss in your chopped apples and spices. Cook them until they are just tender. You want a little bit of a bite left. Be sure to drain the extra liquid. This is a very important step. A soggy cheesecake is a sad cheesecake.

Step 3: Let’s make the cheesecake filling. Beat the cream cheese and sugars until they are smooth. Then add the sour cream and vanilla. This makes it so creamy. Add the eggs one at a time. Mix just until they disappear. What’s your favorite fall spice? Share below!

Step 4: Time to put it all together. Pour the filling into your cool crust. Spoon the apples on top. Then sprinkle your streusel over everything. Wrap the pan in foil. This stops the edges from getting too dark. Bake it for about an hour. The center should have a tiny wiggle.

Step 5: The hardest part is waiting. Let the cheesecake cool in the oven for an hour. Then let it cool on the counter. Finally, it needs to sleep in the fridge. I know, it’s a long time. But trust me, it’s worth the wait. The flavor gets even better overnight.

Cook Time: 60–70 minutes
Total Time: About 9 hours (includes chilling)
Yield: 8 generous slices
Category: Dessert

Let’s Mix It Up!

This recipe is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few ideas to make it your own. I think my grandson would love the pear idea. He loves trying new things.

Pear & Ginger Twist: Use ripe pears instead of apples. Add a little pinch of ginger. It gives it a lovely, warm zing.

Chocolate Chip Surprise: Stir a handful of mini chocolate chips into the filling. Who doesn’t love a little chocolate?

Maple Walnut Dream: Use maple syrup in the streusel. Then sprinkle chopped walnuts on top. It tastes like a fall morning.

Which one would you try first? Comment below!

Serving Your Masterpiece

You’ve waited so patiently. Now, let’s serve it. A simple drizzle of caramel sauce is perfect. It looks so pretty. For a special touch, add a dollop of whipped cream. A little sprinkle of cinnamon on top is nice, too.

What to drink with it? A hot cup of spiced apple cider is just right. It warms you from the inside out. For the grown-ups, a small glass of sweet dessert wine is lovely. It sips like honey. Which would you choose tonight?

Keeping Your Apple Pie Cheesecake Fresh

This cheesecake keeps well in the fridge. Just cover it tightly with plastic wrap. It will stay delicious for up to five days.

You can also freeze it for later. Wrap the whole cheesecake or single slices well. I once forgot a slice in the freezer for a month. It tasted just as good when I found it.

Let it thaw overnight in your refrigerator. There is no need to reheat it. A cold slice is a perfect little treat.

This matters because it saves you time. You can make a dessert today for a busy day next week. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cheesecake Troubles

Is your cream cheese lumpy? Make sure it is very soft before mixing. I remember rushing this step once. My filling had tiny white lumps all through it.

Do your apples make the crust soggy? Draining them is the secret. Pat them dry with a paper towel. This small step protects your crunchy crust.

Is the center too jiggly? It needs more time in the oven. The center should wiggle just a little bit. This patience gives you the perfect creamy texture.

Fixing these problems builds your cooking confidence. You learn why each step is important. It also makes your dessert taste so much better. Which of these problems have you run into before?

Your Cheesecake Questions Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers and flour. It works just as well.

Q: How far ahead can I make it? A: You can make it two days before. The flavor gets even better.

Q: What if I don’t have sour cream? A: Plain Greek yogurt is a fine swap. I use it all the time.

Q: Can I make a smaller one? A: Just cut all the ingredients in half. Use a smaller pan to bake it.

Q: Is the caramel sauce needed? A: No, it is a fun extra. The cheesecake is wonderful without it. Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this dessert. It fills your home with a wonderful smell. Sharing it with people you love is the best part.

*Fun fact: Adding cinnamon to sweets became popular because it hides the taste of old flour. We just love it for its warmth now.

I would be so happy to see your creation. Have you tried this recipe? Tag us on Pinterest! It makes my day to see your bakes.

Happy cooking! —Elowen Thorn.