A luscious combination of two beloved desserts—apple pie and creamy cheesecake—all layered together in a decadent treat. Perfect for special occasions or whenever you’re craving a show-stopping dessert!
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Apple Pie Filling:
3 large apples (Granny Smith or Honeycrisp), peeled and sliced
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
¼ cup water
For the Cheesecake Filling:
32 oz cream cheese, softened
1¼ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ teaspoon cinnamon (optional, for swirling)
Directions
Prepare the Crust:
Preheat the Oven:
Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 8–10 minutes, then set aside to cool.
Prepare the Apple Pie Filling:
Cook the Apples:
In a saucepan over medium heat, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water.
Stir frequently and cook for 8–10 minutes, until the apples are softened and the mixture thickens. Set aside to cool.
Prepare the Cheesecake Filling:
Beat the Cream Cheese:
In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and sour cream.
Optional Cinnamon Swirl:
Mix ½ teaspoon of cinnamon into the cheesecake batter for a gentle swirl of spice, if desired.
Assemble the Cheesecake:
Layer the Apple Filling:
Pour half of the cheesecake filling over the graham cracker crust.
Gently spoon half of the apple pie filling on top of the cheesecake batter.
Add the Second Layer:
Pour the remaining cheesecake filling over the apples. Spoon the rest of the apple pie filling on top.
Lightly swirl the apple mixture into the cheesecake with a knife, or leave it layered as is.
Bake:
Prepare the Water Bath:
Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a large roasting dish.
Pour hot water into the dish until it reaches halfway up the sides of the springform pan.
Bake the Cheesecake:
Bake for 60–70 minutes, or until the center is set but slightly jiggly.
Cool the Cheesecake:
Turn off the oven, crack the door slightly, and leave the cheesecake inside for 1 hour.
Remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Serve:
Slice and Enjoy:
Once chilled, slice and serve this indulgent dessert. Pair with whipped cream or caramel drizzle for an extra touch of decadence.
Tips: