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Apple Pie Cheesecake

Apple pie cheesecake with a cinnamon graham crust, creamy vanilla cheesecake, and a spiced apple layer topped with golden oat streusel. Baked in a water bath for a smooth, just-set texture before a 6-hour chill.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
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 Use crumbs, not whole crackers.
  • 0.25 cup sugar
  • 6 tbsp butter Melted for binding the crust.
For cheesecake
  • 24 oz cream cheese Softened for smooth mixing.
  • 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 Rolled or quick oats both work.
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter Cold butter for crumbly topping.
Caramel sauce for serving
  • caramel sauce Use for drizzling right before serving.

Equipment

  • 1 springform pan
  • 1 roasting pan
  • 1 mixing bowl

Method
 

Prep and bake crust
  1. Preheat oven to 325F. Mix cinnamon graham cracker crumbs with sugar and melted butter, press into a 9-inch springform pan, and bake for 10 minutes.
Cook apple pie layer
  1. Cook the diced apples with brown sugar, cinnamon, nutmeg, cornstarch, and butter until the mixture thickens. Remove from heat and cool completely.
Make cheesecake batter
  1. Beat softened cream cheese with sugar until smooth, then beat in eggs one at a time. Mix in sour cream, vanilla, and cinnamon until evenly combined.
Assemble layers
  1. Pour cheesecake batter over the baked crust. Spread the cooled apple layer over the top, then scatter streusel over everything.
  2. Bake in a water bath at 325F for 65-70 minutes until the center is just set. Cool, then refrigerate for 6 hours.
Finish and serve
  1. Drizzle caramel sauce over the chilled cheesecake slices right before serving.

Notes

Pro tip: keep the cheesecake smooth by mixing only until combined after adding eggs, and make sure the apple layer is fully cooled before layering. Refrigerate covered up to 4 days; freeze whole or sliced (up to 2 months) for best texture—thaw in the fridge overnight. For a lighter option, swap in low-fat cream cheese and use reduced-fat sour cream if desired, keeping the same bake time.