This apple pie cheesecake has a buttery graham cracker crust, a layer of caramelized cinnamon apples, a creamy cheesecake filling that bakes up smooth and rich and a finger-licking cinnamon syrup. The key is cooking the apples first, which concentrates their flavor and keeps them from making the cheesecake watery. The result is a dessert with distinct layers, plenty of cinnamon apple flavor, and a creamy texture.
It combines the best parts of a classic cheesecake and a vintage apple pie.
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A vintage classic
If you love apple desserts but want something a little different than pie or apple crumble, this recipe delivers.
The apple pie filling creates a soft, sweet layer while the cheesecake stays creamy and tangy, creating a dessert that's impressive enough for holidays but simple enough to make any time you're craving something special.
One of my favorite things about this cheesecake is that it improves after chilling overnight. The flavors meld together, the texture becomes even creamier, and the slices come out beautifully.
Testing notes
I use Granny Smith apples, the green ones, but you can use another baking apple variety, tart if possible. Or a mix.
Use full fat cream cheese: it's the richest and most trusted when it comes to creaminess and consistency of the cheesecake.
Don't beat after adding the eggs. You don't want to incorporate air, so the cheesecake is creamy and doesn't puff much during baking. So stir and incorporate well, but don't overbeat. If using an electric mixer, do so at the lowest speed just until mixed.
I don't use a water bath. I bake the cheesecake at a low oven temperature so it doesn't puff much and has a smaller chance of cracks happening. To further avoid cracks, run a smooth-bladed knife around the edges when you remove the cake from the turned-off oven.
Cool down gradually. Cheesecakes don't like sudden temperature changes, and this is key for creaminess and to avoid cracks. Let the baked cheesecake sit inside the turned-off oven as instructed, then cool completely at room temperature before covering the pan with plastic wrap and chilling for several hours in the fridge. This ensures the best texture.
Always remove the cheesecake cold, straight from the fridge. If softened, it will be too complicated to transfer it to the serving plate, and it will probably crack, or worse, break.
Process steps
Use a round, springform cake pan to make removing the cheesecake a snap (pun intended).
Graham cracker crust
The ground graham crackers are mixed with the melted butter and brown sugar and then pressed into the springform pan.
Time saver: Make the crust one or two days before. It can be stored in the refrigerator in the pan, well wrapped, for up to three days.
Apple layer
Cook
Softening the apples will make them meld better with the creamy cheese filling.
Use more or less heat to achieve a more pale or more golden color. But don't let them turn to mush or soften too much!
Cream cheese filling
Ingredients should be at room temperature. This is important for them to integrate well together, helping with the creaminess and texture.
Electric mixer
If you use an electric or stand mixer, do so only for the cheese and sugar part, and at low speed. Don't beat the filling once you add the eggs; we don't want to incorporate air.
No need to beat
If the cheese mixture is softened and has no lumps, it's easy to use a whisk to mix it with the rest of the ingredients. Just stir until very well integrated.
Layer the apples
You will use ¾ of the fruit for the cheesecake and the remaining ¼ for the topping.
Drain the apples before adding them to the prepared crust to catch the syrup that pools in the bottom of the bowl.
Make sure there are no large gaps when layering the apple pieces. Press them lightly so they flatten and even out. This will make the cheese mixture adhere better after it's baked.
Fill the pan
Pour the cheesecake mixture carefully over the apples. For easier handling and transfer of the pan, fill it near the oven.
Baking
Bake until slightly jiggly in the center. The sides might be slightly puffed.
Let cool gradually according to instructions after you add the topping.
Extra apple cinnamon syrup*
I added an extra quick recipe for those who want a nice amount of syrup to serve with the cheesecake. It involves apple cider (so you're not left with leftover stewed apples) and a few other pantry staples.
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Apple Pie Cheesecake with Cinnamon Syrup
Ingredients
Graham cracker crust:
- 1 ½ cups graham cracker crumbs, about 12 sheets if using whole crackers
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
Apple filling and topping:
- 2 ½ pounds tart apples, about 6 or 7; I use Granny Smith, the green ones
- 1 tablespoon lemon juice, about ½ a juicy lemon
- 3 tablespoons unsalted butter
- 2 tablespoons white sugar
- ⅓ cup light brown sugar
- ¾ teaspoon ground cinnamon, or apple pie spice
- 2 tablespoons water
- 1 tablespoon rum or Calvados, or use more water
Cheesecake mixture:
- 24 ounces regular cream cheese, 3 packages, at room temperature
- ¾ cup sugar
- 3 eggs, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ¼ cup regular sour cream, at room temperature
To decorate (optional):
- ¾ cup heavy cream, cold
- 2 teaspoons powdered sugar
*Extra cinnamon apple syrup (for serving):
- ½ cup apple cider
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- ¼ teaspoon ground cinnamon
- 1 tablespoon rum or Calvados, optional
Instructions
Make the crust:
- Mix 1 ½ cups graham cracker crumbs and 2 tablespoons sugar in a bowl.
- Add 6 tablespoons unsalted butter, melted, and stir until the mixture resembles wet sand.
- Press firmly into the bottom and halfway up the sides of a 9-inch springform pan (23cm). Bake at 350°F (180°C) for 8-10 minutes, until it starts to dry and color. Leave the oven on.
Caramelize the apples:
- Peel, core and slice 2 ½ pounds tart apples. Toss in a bowl with 1 tablespoon lemon juice.
- Melt 3 tablespoons unsalted butter in a large skillet over high heat. When it begins to foam, add the apple slices and cook for 3 or 4 minutes, until they begin to soften. This time will depend on the thickness of the slices.
- Sprinkle 2 tablespoons white sugar, ⅓ cup light brown sugar, reduce the heat to medium and continue to cook for about 3 minutes, until the sugar dissolves and a syrup is formed. Don't move them around much. Some pieces will be darker than others.
- Add 2 tablespoons water and 1 tablespoon rum or Calvados (or more water), being very careful if using alcohol not to let any drop fall into the fire, or it will ignite. Let alcohol evaporate and cook a bit longer, but don't let the apples soften too much or start to turn into mush, or the liquid evaporate completely. You want syrup to serve.
- Sprinkle ¾ teaspoon ground cinnamon, lightly stir and transfer to a colander over a shallow bowl and drain the syrup. Let both preparations cool while preparing the cheesecake batter.
Prepare the cheesecake layer:
- Beat 24 ounces regular cream cheese, softened, in a large bowl until smooth.
- Add ¾ cup sugar and mix well with a whisk or a handheld electric mixer. The mixture should be completely smooth.
- Add 3 eggs, one at a time, mixing with a whisk just to get an even, well-integrated batter. Don't beat.
- Add 1 tablespoon lemon juice, 1 teaspoon vanilla and ¼ cup regular sour cream and mix until fully incorporated. Don't beat.
- Distribute ¾ of the apples (drained, no syrup) on top of the baked cheesecake base, reserving the rest for the topping. Carefully pour the cheesecake mixture over the apples, covering completely.
- Bake at 350ºF (180°C) for 15 minutes.
- Without opening the oven for long, reduce the temperature to 300°F (150°C) and continue baking for 45 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken.
- Turn off the oven and leave the cheesecake inside, without opening the door, for 1 hour.
- Remove from the oven, place on a wire rack and carefully run a smooth-bladed knife around the edges so there's less chance of cracks. Cool completely. Cover in plastic wrap and refrigerate for at least 8 hours or overnight before serving. Store covered in the refrigerator for up to 5 days.
Make the whipped cream topping (optional):
- Beat ¾ cup heavy cream with 2 teaspoons powdered sugar in a medium bowl until firm peaks form. Place in a piping bag and decorate the cold cheesecake with whipped cream rosettes around the edges. You can fill the bag and refrigerate it before piping, so you have a firmer topping.
- Serve with the rest of the apples on top and pour syrup over each slice. A drizzle of caramel sauce is also a great addition.
*If making extra apple syrup:
- Combine ½ cup apple cider, 2 tablespoons light brown sugar, 1 tablespoon unsalted butter, ¼ teaspoon ground cinnamon, and 1 tablespoon rum or Calvados (if using) in a small saucepan.
- Bring to a gentle simmer over medium heat, stirring until the butter melts and the sugar dissolves. Simmer for 3 to 5 minutes, or until the syrup is slightly reduced. It should remain thin and pourable, as it will thicken a bit as it cools.
- Let cool for a few minutes and serve warm or at room temperature, drizzled over slices of cheesecake.
Amber says
Where is the instructions/ingredients for the cinnamon syrup listed in the recipe title and shown poured over cheesecake?
Paula Montenegro says
Hi Amber! I re-wrote the recipe card so the extra syrup is listed as an extra step for those who want it. It's easier to read and plan for. Thanks for the comment.
LIZ says
Can the finished cheesecaksbe frozen?
Paula Montenegro says
Yes Liz, it can! But cool it down completely, place it four to six in the fridge, and then freeze it well covered to get the best texture.