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Apple Pie Cheesecake

Apple pie cheesecake with a cinnamon graham crust, creamy cheesecake, and a spiced apple layer topped with golden streusel. Baked in a water bath for a smooth, just-set center, then chilled until sliceable with caramel drizzle.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Chilling 6 hours
Total Time 7 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup cinnamon graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp melted butter
Cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup sugar
  • 3 eggs large
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
Apple pie layer
  • 4 apples large, peeled and diced
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
Streusel topping
  • 0.75 cup oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter
Caramel sauce for serving
  • 1 caramel sauce

Equipment

  • 1 springform pan
  • 1 water bath pan
  • 1 stand mixer

Method
 

Make and bake the crust
  1. Preheat the oven to 325F. Press the crust mixture into a 9-inch springform pan.
  2. Bake the crust at 325F for 10 minutes, until fragrant and lightly set. Let it cool slightly while you prepare the apple layer.
Cook the apple pie layer
  1. Cook the apples with brown sugar, cinnamon, nutmeg, cornstarch, and butter over heat until the mixture thickens. Cool the thickened apple layer completely.
Assemble the cheesecake
  1. Beat the cream cheese with sugar until smooth. Beat in the eggs one at a time, then mix in sour cream, vanilla, and cinnamon until combined.
  2. Pour the cheesecake batter over the baked crust. Spread the cooled apple layer over the cheesecake in an even layer.
  3. Scatter the streusel topping over the apple layer. Wrap the pan so it’s suitable for a water bath.
Bake in a water bath, then chill
  1. Bake in a water bath at 325F for 65-70 minutes until the cheesecake is just set. Cool to room temperature.
  2. Refrigerate the cheesecake for 6 hours to fully chill and set. Slice and serve cold.
Serve
  1. Drizzle caramel sauce over each slice right before serving. Serve for clean, defined layers.

Notes

For the smoothest texture, keep the batter well-mixed but avoid overbeating once the eggs are added. Use a water bath so the edges don’t overcook, and cool the cheesecake fully before chilling for tight slices. Refrigerate leftovers up to 5 days; freeze slices up to 2 months (wrap tightly). For a lighter option, use reduced-fat cream cheese and sour cream—texture may be slightly softer but still works.