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Classic Baked Apple Pie Cheesecake with Cinnamon Streusel

A close-up of a rich slice of apple pie cheesecake showing layers of crust, cream cheese, spiced apples, and a brown sugar crumble topping.
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A rich, creamy cheesecake base layered with spiced apple filling and topped with a buttery cinnamon streusel topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs
  • 2 cups diced apples (such as Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar (for apples)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 cup cold unsalted butter, cubed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the apple layer: In a small saucepan, combine diced apples, 1/4 cup brown sugar, lemon juice, nutmeg, and 1/2 teaspoon cinnamon. Cook over medium heat for 5 to 7 minutes until apples soften slightly. Drain any excess liquid.
  4. Prepare the cheesecake batter: Beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and 1/2 teaspoon cinnamon until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon the cooked apple mixture evenly over the batter. Pour the remaining cheesecake batter over the apples.
  6. Prepare the streusel topping: In a small bowl, combine flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter cubes using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top layer of batter.
  7. Bake: Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this creates a water bath). Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack.
  9. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For an easier crust, press the crumbs firmly into the pan using the bottom of a measuring cup.
  • If you skip the water bath, watch the cheesecake closely to prevent cracking.
  • For a Salted Caramel variation, drizzle cooled cheesecake with salted caramel sauce before serving.

Nutrition

Find it online: https://epicureempire.com/apple-pie-cheesecake-recipe/