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Show-Stopping Apple Pie Cheesecake with Cinnamon Crumble

A decadent slice of apple pie cheesecake featuring a graham cracker crust, creamy filling, spiced apples, and a crumble topping.
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Create the ultimate dessert fusion by combining creamy cheesecake with spiced apple pie filling and a buttery cinnamon oat crumble topping. This recipe is perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 3 cups sliced apples (like Granny Smith or Honeycrisp)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour (for topping)
  • 1/2 cup rolled oats
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)
  • Optional: Salted caramel sauce for drizzling

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
  2. Make the Apple Topping: In a medium saucepan, combine sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Cook over medium heat, stirring occasionally, until the apples soften slightly and the sauce thickens, about 8-10 minutes. Remove from heat and let cool slightly.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple mixture evenly over the batter. Gently pour the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
  5. Make the Crumble Topping: In a small bowl, combine the flour, oats, and 1/4 cup cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Sprinkle this topping evenly over the apple layer.
  6. Bake: Wrap the outside of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath). Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and foil, and cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.
  8. Serve: Before serving, drizzle with salted caramel sauce if desired. This recipe is a great alternative to traditional meal planning when you need a show-stopping dessert.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before starting the filling.
  • If you skip the water bath, watch the baking time closely to prevent cracking.
  • This dessert pairs well with a good keto meal plan delivery option for those balancing indulgence with health goals.
  • You can find more inspiration like this on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/apple-pie-cheesecake-recipe-best-fall-dessert/