Apple Pie Cheesecake Recipe-Learn Like a Pro

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Apple Pie Cheesecake Recipe-Learn Like a Pro:- Apple pie cheesecake is a delicious and well-balanced mix of traditional cheesecake and apple pie. My recipe has a crust with walnuts (you can leave the walnuts out!) and an easy crumb topping on top. It’s wonderful for autumn!

Apple Pie Cheesecake Recipe-Learn Like a Pro

Apple pie cheesecake is a show-stopping dessert that is a beautifully balanced combination of traditional cheesecake and apple pie layers. It is simply ideal for the autumn season, and it is certain to leave your guests in awe!






Apple filling

  • 2 lbs (907 g) apples peeled, cored, and finely chopped (see note)
  • ⅔ cup (133 g) light brown sugar firmly packed
  • 2 Tablespoons (30 g) unsalted butter
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract


Crumble topping

  • ½ cup (40 g) old fashioned oats
  • ⅓ cup (41 g) all-purpose flour
  • ¼ cup (50 g) light brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 Tablespoons (57 g) unsalted butter melted and cooled at least 10 minutes




  • 1 ½ cups (170 g) graham cracker crumbs
  • ⅓ cup (40 g) finely chopped walnuts (for nut-free, omit walnuts, no other changes needed)
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon firmly packed light brown sugar
  • 7 Tablespoons (98 g) salted butter melted


Cheesecake batter

  • 24 oz (680 g) cream cheese softened, use brick-style full-fat cream cheese
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 g) sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature preferred

Recommended Equipment

  • 9″ Springform pan
  • Mixing bowls

Also Read:-Bourbon Pecan Cherry Hand Pies Recipe -Step by Step Guide




For the apple filling

  • Apples, brown sugar, butter, cornflour, cinnamon, and salt should be mixed together in a saucepan suitable for medium or large-sized cooking.
  • This is done over a medium-low heat. Repeatedly stir the mixture until the butter has melted.


  • In order to bring the mixture to a simmer, once the butter has melted, the heat should be increased to medium.
  • Stirring frequently, simmer for a period of five minutes.


  • When finished, the mixture should have a slight thickening, and the apples should be tender when pierced with a fork through the centre.
  • After removing the mixture from the heat, slowly add the vanilla extract.


  • Proceed to pour the mixture into a bowl that is resistant to heat and allow it to cool down while you prepare the crumble.
  • If you want to speed up the cooling process, you can put the bowl in the refrigerator and stir it occasionally.
  • One-half teaspoon of vanilla extract


For the crumble

  • The oats, flour, sugar, baking soda, cinnamon, and salt should be mixed together in a bowl of medium size used for mixing.
  • Utilising a fork, incorporate the butter into the flour mixture and mix thoroughly.
  • Avoid over-mixing the mixture; it should still have some clumps. While you are preparing the batter, set in the meantime.

For the crust

  • Bake at 325 degrees Fahrenheit (165 degrees Celsius).
  • Graham cracker crumbs, walnuts that have been finely chopped, and sugars should be mixed together in a bowl of medium size.


  • The mixture should be stirred after the addition of melted butter until the butter is completely incorporated and all of the crumbs are moistened.
  • The crust mixture should be pressed evenly onto the bottom and up the sides of a springform pan that is 9 inches in diameter. Put aside for later.


For the cheesecake batter

  • For the purpose of combining cream cheese and sugar, an electric mixer should be used in a large mixing bowl.
  • Using a medium-low speed, beat the mixture until it is glossy, smooth, and free of lumps.


  • Be careful not to overbeat the batter or incorporate an excessive amount of air into it, but do make sure that the batter is smooth and uniform.
  • At regular intervals, scrape the lower and upper sides of the bowl.


  • At a low speed, stir in the vanilla extract and sour cream until they are completely incorporated.
  • A single egg should be lightly beaten before being added to the cheesecake batter.


  • Stir on low speed until the ingredients are almost completely combined.
  • Proceed in the same manner with the remaining eggs.
  • In order to guarantee that all of the components are thoroughly mixed together, scrape the sides and bottom of the bowl.


  • About half of the cheesecake batter should be poured over the crust that has been prepared in the springform pan.
  • After draining the excess juice with a slotted spoon, a layer of approximately half of the apple mix should be placed on top of the cheesecake batter.


  • Spread the remaining cheesecake batter on top of the cheesecake.
  • Arrange crumble in an even layer on top of the batter, and if the crumble has become solid while it has been sitting, simply break it up with your hands. Top the batter with the remaining apples that have been strained.


  • After placing the pan on a baking pan lined with foil, transfer it to the middle rack of an oven preheated to 325 degrees Fahrenheit (160 degrees Celsius).
  • Bake the cake for sixty to seventy minutes (pans with darker colours typically require less time, while pans with lighter colours require more time).


  • In the event that the cheesecake is slightly jostled, it is considered finished when the edges are mostly set but the centre still gently jiggles like jell-o at the same time.
  • In a warm, draft-free location, allow the food to cool to room temperature (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for approximately one hour before removing it to room temperature to cool further).
  • Before slicing and serving, place the dish in the refrigerator and allow it to chill for at least six hours, preferably in the refrigerator overnight.




Serving: 1serving | Calories: 615kcal | Carbohydrates: 64g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 421mg | Potassium: 261mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1301IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg



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