The Cozy Apple Pie Cheesecake That Feels Like Fall

Ever find yourself torn between the cozy spice of apple pie and the creamy, decadent indulgence of cheesecake? Why should you have to choose? This Apple Pie Cheesecake with Spiced Apple Topping is the glorious mash-up of two classic desserts, bringing the best of both worlds straight to your table. It’s a showstopper that’s surprisingly approachable, perfect for a festive holiday treat or just a special Sunday dessert that makes the whole house smell incredible.

Why You’ll Love This

This dessert is the ultimate comfort food with a seriously impressive twist. You get a rich, velvety vanilla cheesecake paired with a buttery graham cracker crust, all crowned with a warm, spiced apple topping that tastes just like the heart of your favorite pie. It’s the kind of dessert that feels so, so comforting and special at the same time. And while it looks like you spent all day in the kitchen, the steps are broken down to be totally manageable, even for a busy weeknight. So good.

Ingredients You’ll Need

• For the Crust: 2 cups graham cracker crumbs, 1/2 cup unsalted butter (melted), 1/4 cup granulated sugar (to bind the crust and add a little sweetness)
• For the Cheesecake Filling: 24 oz cream cheese (softened to room temperature), 1 cup granulated sugar, 1 cup sour cream (room temperature), 3 large eggs (room temperature), 1 tbsp all-purpose flour, 2 tsp pure vanilla extract (for that warm, classic flavor)
• For the Spiced Apple Topping: 3 medium apples (peeled, cored, and diced – I love a mix of Granny Smith and Honeycrisp), 3 tbsp unsalted butter, 1/3 cup light brown sugar (packed), 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice (to keep the apples from browning and add a little zing)

Let’s Get Cooking Step by Step

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside bottom and sides with a large piece of aluminum foil to prevent any water from the water bath seeping in.
2. Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press the mixture firmly and evenly into the bottom and about halfway up the sides of your prepared pan. Bake for 10 minutes, then set aside to cool slightly. Reduce oven temp to 300°F (150°C).
3. Make the filling: Using a stand mixer or hand mixer, beat the softened cream cheese and sugar on medium speed until it’s completely smooth and no lumps remain. Scrape down the bowl. Beat in the sour cream and vanilla. Add the eggs one at a time, beating on low speed just until each egg is incorporated. Finally, mix in the flour until just combined. Don’t overmix!
4. Pour the filling over your pre-baked crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
5. Bake for 55-65 minutes. The edges should be set, but the center will still have a slight jiggle—it will firm up as it cools. Turn the oven off, crack the door open, and let the cheesecake sit in the warm oven for 1 hour. This prevents cracking.
6. Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Then, cover and refrigerate for at least 6 hours, preferably overnight.
7. Make the topping: About 30 minutes before serving, melt butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, for about 8-10 minutes, until the apples have softened but still hold their shape. Let it cool slightly before spooning over the chilled cheesecake.

Variations & Substitutions

Feel free to get creative here! For a gluten-free version, use gluten-free graham-style crackers for the crust. Not a fan of graham? A Biscoff cookie crust would be absolutely delicious with the spiced apple topping—talk about a next-level cheesecake aesthetic. You can swap the sour cream for plain Greek yogurt for a slight tang. And if you want to play with other cheesecake toppings, a quick raspberry compote or a drizzle of salted caramel would be fantastic. For mini desserts, you can make this in a muffin tin lined with liners—just reduce the baking time to about 20-25 minutes.

Serving Ideas & Pairings

Slice this beauty cold from the fridge with a generous spoonful of the warm spiced apple topping. The contrast in temperatures is pure magic. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream is never a bad idea. For a coffee shop vibe, serve it with a hot cup of coffee or a chai latte. It’s the star of any dessert table, especially during the holidays, but it’s also cozy enough for a weeknight treat after a long day.

Storage & Reheating

Store any leftovers covered tightly in the refrigerator for up to 5 days. The apple topping is best stored separately in an airtight container; it will keep for about 3 days in the fridge. Gently reheat the topping in the microwave or a small saucepan before serving. You can freeze the baked and cooled cheesecake (without the topping) for up to 2 months. Thaw it overnight in the refrigerator before adding the topping and serving.

Tips For Success

• Room temperature ingredients are non-negotiable for a smooth, lump-free filling. Take your cream cheese, eggs, and sour cream out about an hour before you start.
• Don’t skip the water bath! It’s the secret to that perfectly creamy texture without any cracks.
• Be patient during the cooling process. Rushing it can lead to a sink in the middle.
• Use an apple corer/peeler/slicer if you have one. It makes prep for the topping a breeze.
• And honestly, if you’re nervous about the water bath, just place a pan of water on the rack below the cheesecake while it bakes. It’s not quite as effective, but it still adds steam!

Frequently Asked Questions

• Can I make this without a springform pan? It’s tricky but possible. A deep 9-inch cake pan will work, but lining it thoroughly with parchment paper is key for removal. A pie dish will be too shallow for all the filling.
• My cheesecake cracked! What did I do wrong? Don’t sweat it—it happens to the best of us! The topping will hide any imperfections beautifully. Common causes are overmixing the batter, a sudden temperature change, or overbaking.
• What are the best apples to use for the topping? You want apples that hold their shape when cooked. Granny Smith brings a nice tartness, while Honeycrisp or Braeburn add sweetness. A mix is my favorite approach.
• Can I use this base for other cheesecake cake recipes? Absolutely! This vanilla cheesecake base is a fantastic blank canvas for all sorts of cheesecake desserts. Try swirling in some chocolate sauce or topping it with crushed Biscoff cookies for a Biscoff cheesecake variation.