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Delicious homemade Apple Pie Cheesecake with streusel topping and a slice removed, displayed on a rustic wooden surface with fresh green apples.

Decadent Apple Pie Cheesecake Recipe

This decadent recipe combines creamy cheesecake with a sweet and tart apple pie filling, topped with a delightful oat crumble, all on a classic graham cracker crust. It's the perfect dessert for any occasion, offering layers of flavor and texture.
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Prep Time 1 hour
Cook Time 1 hour
Chilling Time 6 hours
Total Time 8 hours
Servings 10 slices
Calories 615 kcal

Equipment

  • Saucepan
  • Heatproof bowl
  • mixing bowl
  • fork
  • Springform pan (9-inch)
  • Electric mixer
  • slotted spoon
  • Foil lined baking pan

Ingredients
  

Apple Filling

  • 2 lbs apples peeled, cored, and finely chopped
  • ⅔ cup light brown sugar firmly packed
  • 2 Tablespoons unsalted butter
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract

Crumble

  • ½ cup old fashioned oats
  • ⅓ cup all-purpose flour
  • ¼ cup light brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 Tablespoons unsalted butter melted and cooled at least 10 minutes

Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup finely chopped walnuts for nut-free, omit walnuts, no other changes needed
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar firmly packed
  • 7 Tablespoons salted butter melted

Cheesecake Batter

  • 24 oz cream cheese softened, use brick-style full-fat cream cheese
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature preferred

Instructions
 

For the apple filling

  • Combine apples, brown sugar, butter, cornstarch, cinnamon, and salt in a saucepan; heat over medium-low, stirring until butter melts.
  • Increase heat to medium, bring to a simmer for 5 minutes, stirring frequently, until thickened and apples are tender.
  • Remove from heat, stir in vanilla, and pour into a heatproof bowl to cool.

For the crumble

  • In a medium bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.
  • Add melted butter to the dry mixture and combine with a fork until clumpy; set aside.

For the crust

  • Preheat oven to 325F (165C).
  • In a medium bowl, mix graham cracker crumbs, walnuts, and sugars.
  • Stir in melted butter until crumbs are moistened, then press evenly onto the bottom and up the sides of a 9-inch springform pan.

For the cheesecake batter

  • In a large bowl, use an electric mixer to beat softened cream cheese and granulated sugar on medium-low speed until smooth and creamy, scraping the bowl often.
  • Add sour cream and vanilla extract, then stir on low speed until just combined.
  • Lightly beat and add eggs one at a time, mixing on low speed until just combined after each addition, ensuring the batter is uniform.

Assembly

  • Pour half of the cheesecake batter over the prepared crust in the springform pan.
  • Using a slotted spoon, layer half of the drained apple mixture over the batter, then pour the remaining cheesecake batter on top.
  • Top with the remaining strained apples and scatter the crumble evenly over the surface, breaking up any solidified clumps.
  • Place the pan on a foil-lined baking sheet and bake at 325F (160C) for 60-70 minutes, until edges are set and the center jiggles slightly.
  • Cool to room temperature in a warm, draft-free place, then transfer to the refrigerator and chill for at least 6 hours or preferably overnight before slicing.

Notes

For the apple filling, ensure apples are tender but not mushy after simmering. Cooling the mixture completely before assembly is crucial.
Avoid overmixing the crumble to maintain its clumpy texture.
When preparing the cheesecake batter, mix cream cheese and sugar until smooth, but do not over-beat to prevent too much air from incorporating, which can lead to cracks.
Proper cooling is essential for a perfectly set cheesecake. Allow it to cool gradually to room temperature before chilling in the refrigerator for at least 6 hours, or preferably overnight.