Apple Pie Cheesecake
Apple Pie Cheesecake
Ingredients
For the Crust
- 18 graham cracker sheets, crushed
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/4 teaspoon salt
For the Cheesecake Filling
- 32 ounces cream cheese, softened
- 4 eggs
- 1 cup white sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
For the Apple Pie Layer
- 20 ounces canned apple pie filling
For the Crumble Topping
- 1 1/2 cups white flour
- 1/3 cup brown sugar
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For Serving
- as needed caramel sauce, warmed
Instructions
- 1
Preheat the oven to 350°F. Grease a springform pan with non-stick spray and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the crushed graham cracker crumbs, 1/2 cup melted butter, 1/4 cup brown sugar, and 1/4 teaspoon salt. Mix until evenly combined.
⏱️ 5 min
- 3
Press the graham cracker mixture firmly into the bottom of the prepared springform pan. Bake for 12 minutes at 350°F. Remove from the oven and let the crust cool completely. Reduce the oven temperature to 325°F.
⏱️ 20 min•🌡️ 350
- 4
In a large bowl, use a hand mixer to beat the 32 ounces of softened cream cheese until smooth. Add the 4 eggs one at a time, mixing well after each addition. Then, add 1 cup white sugar, 1/2 cup sour cream, and 2 teaspoons vanilla extract, and beat for several minutes until the mixture is smooth. Set the cheesecake filling aside.
⏱️ 10 min
- 5
In another bowl, mix together the 1 1/2 cups white flour and 1/3 cup brown sugar. Then, add the 6 tablespoons melted butter, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon. Mix until the ingredients are combined and form a crumbly topping.
⏱️ 5 min
- 6
Pour the prepared cheesecake filling into the cooled crust. Evenly sprinkle the 20 ounces of canned apple pie filling over the cheesecake filling. Finally, sprinkle the crumble topping evenly over the apple pie layer.
⏱️ 5 min
- 7
Bake the cheesecake for 30 minutes at 325°F. After 30 minutes, reduce the oven heat to 250°F and continue to bake for an additional 50 minutes.
⏱️ 80 min•🌡️ 325
- 8
After baking, turn the oven off and let the cheesecake sit in the warm oven for 30 minutes. Then, crack the oven door open and let the cheesecake cool down even more for 1 hour with the oven door ajar.
⏱️ 90 min
- 9
Remove the cheesecake from the oven and bring it to room temperature on the counter (this will take approximately 2 to 3 hours). Once at room temperature, run a knife around the edge of the cheesecake before transferring it to the refrigerator to chill overnight (at least 8 hours).
⏱️ 720 min
- 10
After chilling overnight, release the cheesecake from the springform pan. Top with warmed caramel sauce, as needed. Slice into portions using a wet, sharp knife.
⏱️ 5 min
Kitchen Tools
Apple Pie Cheesecake
For the Crust
- 18 graham cracker sheets, crushed
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/4 teaspoon salt
For the Cheesecake Filling
- 32 ounces cream cheese, softened
- 4 eggs
- 1 cup white sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
For the Apple Pie Layer
- 20 ounces canned apple pie filling
For the Crumble Topping
- 1 1/2 cups white flour
- 1/3 cup brown sugar
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For Serving
- as needed caramel sauce, warmed
Instructions
- 1
Preheat the oven to 350°F. Grease a springform pan with non-stick spray and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the crushed graham cracker crumbs, 1/2 cup melted butter, 1/4 cup brown sugar, and 1/4 teaspoon salt. Mix until evenly combined.
⏱️ 5 min - 3
Press the graham cracker mixture firmly into the bottom of the prepared springform pan. Bake for 12 minutes at 350°F. Remove from the oven and let the crust cool completely. Reduce the oven temperature to 325°F.
⏱️ 20 min•🌡️ 350 - 4
In a large bowl, use a hand mixer to beat the 32 ounces of softened cream cheese until smooth. Add the 4 eggs one at a time, mixing well after each addition. Then, add 1 cup white sugar, 1/2 cup sour cream, and 2 teaspoons vanilla extract, and beat for several minutes until the mixture is smooth. Set the cheesecake filling aside.
⏱️ 10 min - 5
In another bowl, mix together the 1 1/2 cups white flour and 1/3 cup brown sugar. Then, add the 6 tablespoons melted butter, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon. Mix until the ingredients are combined and form a crumbly topping.
⏱️ 5 min - 6
Pour the prepared cheesecake filling into the cooled crust. Evenly sprinkle the 20 ounces of canned apple pie filling over the cheesecake filling. Finally, sprinkle the crumble topping evenly over the apple pie layer.
⏱️ 5 min - 7
Bake the cheesecake for 30 minutes at 325°F. After 30 minutes, reduce the oven heat to 250°F and continue to bake for an additional 50 minutes.
⏱️ 80 min•🌡️ 325 - 8
After baking, turn the oven off and let the cheesecake sit in the warm oven for 30 minutes. Then, crack the oven door open and let the cheesecake cool down even more for 1 hour with the oven door ajar.
⏱️ 90 min - 9
Remove the cheesecake from the oven and bring it to room temperature on the counter (this will take approximately 2 to 3 hours). Once at room temperature, run a knife around the edge of the cheesecake before transferring it to the refrigerator to chill overnight (at least 8 hours).
⏱️ 720 min - 10
After chilling overnight, release the cheesecake from the springform pan. Top with warmed caramel sauce, as needed. Slice into portions using a wet, sharp knife.
⏱️ 5 min