Apple Pie Cheesecake

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/23/22
Apple Pie Cheesecake

 The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 85 mins
Chill time: 6 hrs
Total: 7 hrs 45 mins
Servings: 12 servings
Yield: 1 cheesecake

Apple pie cheesecake is everything you love about traditional apple pie and a classic vanilla cheesecake all wrapped up in one amazing dessert. Start with a homemade cheesecake, flavored with vanilla bean for extra decadence. After it has cooled completely, top the cheesecake with apple pie filling and a lattice crust. Bake for a few more minutes until golden brown, and you have an inventive dessert that friends and family will love.

When you take that first bite, you will realize that the creamy cheesecake does the work of a scoop of vanilla ice cream on top of a traditional apple pie. It's a fun way to satisfy two different dessert cravings all in one, and it's picture perfect for a special occasion meal or potluck.

Ingredients

For the Crust:

  • 2 cups finely crushed graham cracker

  • 1/2 cup (8 tablespoons) unsalted butter, melted

  • 1/4 cup sugar

For the Vanilla Bean Cheesecake:

  • 1 vanilla bean

  • 3 (8-ounce) packages cream cheese, at room temperature

  • 3 large eggs, lightly beaten

  • 1 (8-ounce) carton sour cream

  • 1 cup sugar

  • 1/4 teaspoon salt

For the Apple Pie Topping:

  • 1 (21-ounce) can prepared apple pie filling

  • 1 frozen rolled pie crust, thawed according to package directions

  • 1 large egg, lightly beaten

Steps to Make It

  1. Gather the ingredients.

    Ingredients for apple pie cheesecake

     The Spruce / Kristina Vanni

  2. For the crust, mix together the graham cracker crumbs, melted butter, and sugar in a bowl until the crumbs are moistened.

    Graham cracker crust ingredients in a bowl

     The Spruce / Kristina Vanni

  3. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. Preheat the oven to 375 F.

    Crust pressed into the bottom of a pan

     The Spruce / Kristina Vanni

  4. Place the vanilla bean on a flat cutting surface. Using a sharp paring knife, slice the vanilla bean down the middle lengthwise, creating 2 halves. Use the back of the knife and run it down the length of each split pod to collect the pulp inside.

    Scraped out vanilla bean on a cutting board

     The Spruce / Kristina Vanni

  5. For the filling, add the cream cheese, eggs, sour cream, granulated sugar, vanilla bean pulp, and salt to a large mixer bowl. Beat until well blended.

    Ingredient for cheesecake filling in a mixing bowl

     The Spruce / Kristina Vanni

  6. Pour the filling over the chilled crust. Bake until the edges are set and the center is still slightly jiggly, about 1 hour or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.

    Cheesecake filling added to pan

     The Spruce / Kristina Vanni

  7. Remove the cheesecake from the oven. Cool on a wire rack until completely cool. (This step can be completed in advance and the cheesecake chilled in the refrigerator overnight before proceeding with the apple pie topping.)

    Baked cheesecake cooling on a rack

     The Spruce / Kristina Vanni

  8. Once the cheesecake has cooled, preheat the oven to 450 F. Spoon the apple pie filling over the cool cheesecake.

    Apple pie filling on top of the cheesecake

     The Spruce / Kristina Vanni

  9. Cut the thawed pie crust into 1-inch-thick strips.

    Pie crust cut into strips

     The Spruce / Kristina Vanni

  10. Arrange the strips in a lattice pattern on top of the cheesecake.

    Lattice set on top of cheesecake

     The Spruce / Kristina Vanni

  11. Trim off the excess crust and brush with the beaten egg. Bake for 20 to 25 minutes or until the crust is lightly browned.

    Unbaked apple pie cheesecake with egg wash

     The Spruce / Kristina Vanni

  12. Cool on a wire rack until completely cool. Cover lightly with plastic wrap. Refrigerate to chill, several hours to overnight.

    Apple pie cheesecake cooling on a rack

     The Spruce / Kristina Vanni

  13. Enjoy.

Tips

  • When baking a cheesecake, wrap your springform pan in heavy-duty foil to prevent any leaks spilling out onto your oven floor. A rimmed baking sheet can also be placed beneath the cheesecake as it bakes to catch any drips.
  • To ensure a light and fluffy cheesecake, use room-temperature ingredients and beat just until well mixed before baking. Don't overbake or frequently open the oven door.

Why Is It Called Cheesecake?

Cheesecake is named for its main ingredient: cheese. American-style cheesecakes use cream cheese for a rich and creamy base, while Italian cheesecakes use ricotta for a lighter texture. While called a cake, cheesecakes are closer in style to pie, with a bottom crust and filling.

Nutrition Facts (per serving)
645 Calories
41g Fat
62g Carbs
9g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 645
% Daily Value*
Total Fat 41g 53%
Saturated Fat 21g 106%
Cholesterol 151mg 50%
Sodium 460mg 20%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 6%
Total Sugars 38g
Protein 9g
Vitamin C 1mg 5%
Calcium 104mg 8%
Iron 2mg 9%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)