Today we are making a stunning Apple Pie Cheesecake that looks just like a classic apple pie and brings all the cozy, comforting flavors you love. It features a buttery cookie crust, a creamy cheesecake layer, tender cinnamon-spiced apples in between, and a beautiful buttery lattice topping that makes it both elegant and irresistible.

A couple of months ago, we made anApple Pie–flavored No Bake Cheesecake, and it was such a fun and delicious recipe to create.

We have made an incredible number of cheesecake recipes this year honestly, it’s a little wild when I think about it, but making this one was especially satisfying. The lattice topping is my absolute favorite part, adding both beauty and texture to the dessert. I’m already looking forward to sharing so many more of our pie-inspired recipes with you soon.

Why You’ll Love This Apple Pie Cheesecake

• The classic flavors of a cozy apple pie in every bite
• A silky smooth cheesecake filling that melts in your mouth
• Perfect for when you can’t decide between pie and cheesecake or when you want to impress guests with something extra special
• Finished with a buttery, golden lattice that makes this dessert truly irresistible

For this pie cheesecake, we used a springform pan. I recommend using one that measures 17 cm x 6 cm (about 6.7 inches x 2.4 inches). Be mindful when shaping the side edges of the crust; if they are too thick or wide, it can make removing the cheesecake from the pan more difficult. Let’s Start!

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Begin by Making the Apple Filling 🍎

I like to start with the apple filling, as we want it to cool slightly before using it in the cheesecake. Peel and cut 4 apples, you can leave the peel on if you prefer. I like to cut them into long slices, but cubes work just as well.

Place the apples in a pan with brown sugar, granulated sugar, cinnamon, and butter, and cook over medium heat until the apples are tender.

In a small cup, mix 3 tablespoons of cold water with 1 ½ teaspoons of cornstarch, then add this to the apples. Continue cooking until the sauce thickens and has reduced nicely.

Prepare the Cheesecake Base

We’re making a base similar to a cheesecake crust for a couple of simple reasons:

1. This is a cheesecake pie.
2. The cheesecake filling is quite wet, so a traditional crust might turn soggy and not cook evenly.

To make the crust, blend your biscuits with a pinch of cinnamon until fine, then mix with melted butter. Press this mixture into your springform pan, starting with the edges so it reaches the top, and then press down the bottom to make an even layer.

Once done, place the crust in the freezer while you prepare the rest of the cheesecake, this helps it hold its shape perfectly.

The Best Pie Crust

We’ve been perfecting a pie crust for what feels like forever, it always seemed to crumble or break, and we almost gave up. But finally, we’ve nailed the perfect recipe and the best tips to achieve an unbreakable pie crust.

This crust only requires three ingredients: all-purpose flour, butter, and cold water. A pinch of salt is optional for a subtle boost of flavor.

Start by mixing the flour and butter until the mixture looks crumbly. Then, add the cold water and combine until the dough comes together. Cover the dough completely with plastic wrap and refrigerate until needed it needs to stay cool, not warm, to hold its shape perfectly.

Apple Pie Cheesecake: Filling

Let me show you how to make the easiest cheesecake filling for your apple pie cheesecake. Start by mixing the cornstarch with half of the heavy cream until there are no lumps. Once smooth, add the rest of the heavy whipping cream and combine.

Next, add the room temperature cream cheese and work it gently with a spatula until creamy. Add the eggs one at a time, whisking after each addition, and then mix in the sugar until fully incorporated.

And just like that, your cheesecake filling is ready silky, smooth, and perfectly easy to work with!

How to Assemble Your Apple Pie Cheesecake

Now that your cookie crust, pie crust, apples and cheesecake filling are ready, it’s time to assemble your apple pie cheesecake so it bakes perfectly.

1. Preheat your oven to 180°C / 356°F.
2. Spread half of your cooked apple filling evenly over the cookie crust.
3. Pour the cheesecake filling over the apples and smooth it gently.
4. Carefully add the remaining apple filling on top. Don’t worry if some of the apples sink—they’ll blend beautifully with the cheesecake as it bakes. (We’ll post a separate apple pie with cheesecake base soon if you prefer distinct layers.)
5. Roll out your pie crust, cut strips, and create a lattice or cover the top. Seal the edges gently. Brush the crust with a beaten egg and sprinkle granulated sugar over the top.
6. Bake for about 50 minutes, or until the crust is golden brown.

Important: Let your cheesecake cool completely before serving. Cutting it while hot will cause it to collapse and become messy. Patience here makes all the difference!

Check out our How to Lattice Pie Crust tutorial for a complete step-by-step guide! We’ve included a video so you can easily follow the entire process, from rolling the dough to creating the perfect lattice top. It’s simple, fun, and will help you achieve a beautiful pie crust every time.

How Do I Know when Apple Pie Cheesecake is done?

An easy way to know if your apple pie cheesecake is fully baked is by checking the crust. It should be a beautiful golden brown. If it still looks pale or whitish, leave it in the oven a little longer. Properly baking the crust is crucial since it contains raw flour.

• After baking, let the cheesecake cool completely at room temperature before refrigerating. First, allow it to sit on the counter until it reaches room temperature, then cover and refrigerate.

This cheesecake is best enjoyed the next day. Cutting into it too early can cause it to collapse, trust me, I learned that the hard way when I couldn’t resist a slice!

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4 Tips for Apple Pie Cheesecake

• Chill the pie crust before using: Refrigerating the dough makes it much easier to handle and helps prevent cracks when shaping.
• Mix heavy cream with cornstarch first: This little hack keeps your cheesecake filling completely smooth and lump-free.
• Use room-temperature eggs and cream cheese: Cold ingredients can cause uneven mixing and a grainy texture.
• Cook apples carefully: Avoid overcooking the apple filling. Too much heat can make the butter separate, causing an oily sauce. Once you add the cornstarch slurry, cook only until it thickens slightly.
  

Combining a traditional apple pie with a cheesecake creates the ultimate cozy dessert. You can slightly warm your slice in an air fryer and top it with a scoop of ice cream for an extra indulgent treat. I hope you enjoy this classic American dessert with a fun twist as much as I loved creating it!

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