Apple Pie Cheesecake: A Creamy Autumn Dream (Print Version)

Apple Pie Cheesecake: Craving two classics? This recipe blends spiced apple pie filling with creamy, tangy cheesecake. Your ultimate dessert is here!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 1 Hour 15 Minutes minutes
Total Time: 31 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Components

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Creamy Cheesecake Filling

04 - 3 (8-ounce) packages cream cheese, softened
05 - 1 cup granulated sugar
06 - ½ cup sour cream
07 - 3 large eggs
08 - 1 teaspoon vanilla extract

→ Spiced Apple Topping

09 - 3 Granny Smith apples, peeled, cored, and sliced
10 - ¼ cup packed brown sugar
11 - 1 teaspoon ground cinnamon
12 - ¼ teaspoon freshly grated nutmeg
13 - 1 tablespoon lemon juice

→ Finishing Touches

14 - Caramel sauce, for drizzling (optional)

# Instructions:

01 - First up, the crust! I usually grab my food processor for this; it makes quick work of turning graham crackers into fine crumbs. Honestly, don't be shy with the butter here – it’s what gives you that perfectly golden, sturdy base. Press it firmly into your springform pan. I always use the bottom of a glass to really compact it, especially up the sides a little. You want it packed tight so it doesn't crumble later. Pop it in the oven for about 10 minutes, and oh, the smell of toasted graham crackers and butter, it's just heavenly. Let it cool on a wire rack while you move on.
02 - Now for the star, the creamy Apple Pie Cheesecake filling! In a large bowl, beat your softened cream cheese until it's smooth, like a cloud. This is where I always make sure there are no lumps, because lumpy cheesecake is a sad cheesecake. Gradually beat in the sugar, then the sour cream. Once that's all incorporated and looks silky, gently mix in the eggs, one at a time, just until combined. Overmixing here is a no-go; it can lead to cracks. Finally, stir in that lovely vanilla extract. The batter should be thick and glossy, a truly beautiful sight.
03 - Pour your glorious Apple Pie Cheesecake filling over the cooled crust in the springform pan. I always wrap the bottom of my springform pan in foil (two layers!) to prevent any water bath leaks – learned that the hard way, trust me. Place the pan in a larger roasting pan, and then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. This water bath is key for a creamy, crack-free cheesecake. Bake it until the edges are set but the center still jiggles slightly, like a very shy custard.
04 - This step requires patience, which I sometimes lack, honestly. Once baked, turn off the oven and let the Apple Pie Cheesecake cool *in the oven* with the door ajar for about an hour. This slow cool-down helps prevent cracks. After that, remove it from the water bath, take off the foil, and let it cool completely on a wire rack at room temperature. Then, the hardest part: chilling it in the fridge for at least 6 hours, or even better, overnight. I try to resist peeking, but it's tough!
05 - While the cheesecake chills, let's make that incredible apple topping! In a medium saucepan, combine your sliced Granny Smith apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook this over medium heat, stirring occasionally, until the apples are tender but still hold their shape, and the sauce has thickened. It usually takes about 10-15 minutes. The aroma filling your kitchen is just incredible – pure autumn bliss. I sometimes sneak a taste here, just for quality control, you know. Make sure to let it cool completely before spooning it over the chilled cheesecake.
06 - Once your Apple Pie Cheesecake is perfectly chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Now for the grand finale: spoon that cooled, spiced apple topping generously over the top of the cheesecake. I like to pile it high, letting some of the delicious sauce drip down the sides. If you're feeling extra fancy (and honestly, why not?), drizzle with some caramel sauce. Slice it up, serve, and watch those happy faces. Every bite is a little piece of heaven, a creamy, crunchy, spiced dream.

# Notes:

01 - Always bring cream cheese to room temperature for a lump-free filling, it's a game changer.
02 - This cheesecake keeps beautifully in the fridge for up to 4-5 days when covered tightly.
03 - If you don't have sour cream, full-fat Greek yogurt can work, but expect a slightly tangier result.
04 - Serve slices with a dollop of fresh whipped cream or a drizzle of extra caramel for an extra touch of indulgence.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - food processor (optional)
05 - medium saucepan
06 - roasting pan
07 - wire rack

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 8g

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