When it’s picking time, this sweet treat always comes to mind! Apple Pie Cheesecake combines two favorites into one divine dessert. Seasoned-to-perfection, orchard-fresh apples are layered with a creamy, decadent cheesecake filling, topped with a walnut crumble coating, and baked until golden. Apple Pie Cheesecake will deliver that delicious taste of fall any time of year. So creamy, so fresh… it’s just divine!
Ingredients
For the apple filling:
- 2 pounds Granny Smith apples, peeled and cored, finely chopped
- 2/3 cup light brown sugar, firmly packed
- 2 tablespoons unsalted butter
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
For the crumble topping:
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup walnuts, finely chopped
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar, firmly packed
- 7 tablespoons salted butter, melted
For the cheesecake batter:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Directions
Step 1 –In a large saucepan over medium-low heat, add the apples, 2/3 cup of the light brown sugar, 2 tablespoons of the unsalted butter, the cornstarch, 1/2 teaspoon of the ground cinnamon, and 1/8 teaspoon of the salt and cook, stirring frequently, until the butter has melted.
Step 2 –Increase the heat to medium. Simmer the apple mixture, stirring frequently, until the mixture has slightly thickened and the apples are fork-tender, about 5 minutes.
Step 3 –Transfer the saucepan to a wire rack. Add 1/2 teaspoon of the vanilla extract to the apple mixture and stir to combine.
Step 4 –In a heatproof bowl, transfer the apple mixture and let it cool while preparing the crumble topping.
Step 5 –In a medium bowl, add the oats, the flour, 1/4 cup of brown sugar, the baking soda, the remaining ground cinnamon, and the remaining salt and whisk to combine.
Step 6 –Add 4 tablespoons of the butter to the oat mixture and use a fork to combine until it becomes clumpy. Be careful not to overmix. Set it aside.
Step 7 –Preheat the oven to 325 degrees F.
Step 8 –Grease a 9-inch springform pan and line an 18×26-inch baking sheet with aluminum foil.
Step 9 –In a second medium bowl, add the graham cracker crumbs, the walnuts, 2 tablespoons of the granulated sugar, and the remaining brown sugar and whisk to combine.
Step 10 –Add the remaining 7 tablespoons of the melted butter to the graham cracker mixture and use a fork to stir until the butter is well-combined and all the crumbs are moistened. Set it aside.
Step 11 –Evenly press the crust mixture into the bottom and up the sides of the prepared springform pan.
Step 12 –In a large bowl, add the cream cheese and the remaining granulated sugar and beat with an electric hand mixer on medium-low speed, scraping down the sides, as needed, until it is smooth, creamy, and free of lumps. Be careful not to overbeat or whip too much air into it.
Step 13 –Add the sour cream and the remaining vanilla extract to the cream cheese-sugar mixture and beat on low speed to combine.
Step 14 –In a small bowl, add 1 of the eggs and whisk.
Step 15 –Add the whisked egg to the cream cheese mixture and beat on low speed until it is just combined.
Step 16 –Repeat this process with each of the remaining eggs, 1 at a time, scraping down the sides of the bowl in between each addition to ensure all of the ingredients are evenly combined.
Step 17 –Use a slotted spoon to drain the excess juice from the apple mixture.
Step 18 –Pour 1/2 of the cheesecake mixture on top of the prepared crust and top with 1/2 of the apple mixture. Repeat the layers once.
Step 19 –Break up the crumble topping and sprinkle it over the cheesecake.
Step 20 –Add the springform pan to the prepared baking sheet and transfer it to the center rack of the oven.
Step 21 –Bake the cheesecake until the edges of the cheesecake are mostly set but the center still gently jiggles, about 1 hour-1 hour 10 minutes.
Step 22 –Transfer the springform pan to a wire rack and let the cheesecake cool to room temperature in a warm, draft-free location.
Step 23 –Transfer the springform pan to the refrigerator and let the cheesecake chill, for at least 6 hours and up to overnight.
Step 24 –Slice and serve.
