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Apple Pie Cheesecake

Apple pie cheesecake with a cinnamon graham crust, creamy baked cheesecake, a thick spiced apple layer, and a buttery oat streusel topping. Baked in a water bath for a silky, just-set center and finished with a caramel drizzle for clean, sliceable layers.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
6 hours (chilling) 6 hours
Total Time 7 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup cinnamon graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp butter
For cheesecake
  • 24 oz cream cheese
  • 0.75 cup sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
For 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
For streusel
  • 0.75 cup oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter Cold
Caramel sauce for serving
  • 0.75 cup caramel sauce

Equipment

  • 1 springform pan
  • 1 Dutch oven
  • 1 sheet pan

Method
 

Bake the crust
  1. Preheat oven to 325F. Press the crust mixture into a 9-inch springform pan and bake for 10 minutes, until set and lightly fragrant.
Cook and cool the apple layer
  1. Cook the apple layer ingredients until the mixture thickens and the apples turn tender, stirring frequently over medium heat. Let it cool completely so it won’t loosen the cheesecake batter.
Mix and bake the cheesecake
  1. Beat the cheesecake filling until smooth and lump-free, then pour it over the baked crust. Spread evenly to form a level base.
  2. Spread the cooled apple layer over the cheesecake and scatter the streusel on top. Bake in a water bath at 325F for 65-70 minutes, until the center is just set with a slight wobble.
Chill and serve
  1. Cool the cheesecake, then refrigerate for 6 hours to fully firm. This gives clean slices with distinct layers.
  2. Drizzle caramel sauce over the top right before serving for a glossy finish and sweet contrast.

Notes

Pro tip: Keep the apple layer fully cool before layering so it doesn’t melt into the cheesecake. Refrigerate covered for up to 4 days; freeze yes for up to 2 months (freeze without caramel, then thaw in the fridge and drizzle before serving). For a lighter option, use reduced-fat cream cheese and reduce sugar by 2–3 tbsp while keeping the rest of the ratios the same.