Velvety cheesecake meets warm, spiced apple pie in a dessert built for crisp afternoons and holiday tables. This layered Apple Pie Cheesecake brings a buttery graham crust, a creamy vanilla cheesecake, and two rounds of cinnamon-spiced apples together, finished with a ribbon of caramel. Read on for ingredients, step-by-step baking directions, and simple tips to get a crack-free, sliceable cake every time.
What makes this apple pie cheesecake a fall favorite
This hybrid dessert pairs two comforting classics: the tang of cream cheese and the cozy spices of apple pie. The contrast of textures is key — a crisp, buttery base, a smooth cheesecake center, and tender apple filling on top and beneath the cheesecake layer. Serve it chilled, and garnish with warm caramel for an extra indulgent finish.
Ingredients for a 9-inch layered cheesecake
Gather these items ahead of time. Precise measurements help the layers set and bake evenly.
Apple pie filling
- 2 lb peeled, cored, and diced apples
- 2 tbsp fresh lemon juice
- ½ cup packed brown sugar
- ¾ cup granulated sugar
- 1/3 cup cornstarch
- 1½–2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2½ cups water
Graham cracker crust
- 3 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 7 tbsp unsalted butter, melted
Cheesecake layer
- 20 oz cream cheese, room temperature
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs, lightly beaten
For serving
- Caramel sauce, store-bought or homemade
Step-by-step: Prepare the apple filling first
Making the filling early helps it cool before assembly. The sauce thickens as it stands.
- Toss diced apples with lemon juice to keep them bright.
- Whisk sugars, cornstarch, spices, and water in a saucepan until smooth.
- Bring the mixture to a boil over medium heat, then simmer 2 minutes.
- Add apples, return to a boil, then reduce and simmer 10–12 minutes.
- Remove from heat and let the filling cool to room temperature.
Build the crust and assemble the layers
Work quickly once the crust is pressed so it firms in the fridge and supports the filling.
- Preheat oven to 350°F (175°C).
- Line the bottom of a 9-inch springform pan with parchment and grease the sides.
- Mix graham crumbs, sugar, and melted butter until evenly moistened.
- Press the mixture into the pan bottom and up the sides about 1 inch.
- Chill the crust in the fridge or freezer for a few minutes to set.
- Spoon half of the cooled apple filling over the chilled crust and spread evenly.
Make and bake the cheesecake layer
Keep the mixer speed low after adding eggs to avoid incorporating too much air.
- Beat room-temperature cream cheese with sugar, cornstarch, and vanilla until smooth.
- Stir in the lightly beaten eggs on low speed, mixing until just combined.
- Pour the cheesecake batter over the apple layer and smooth the surface.
- Place a small oven-safe pot with water on the oven floor beneath the rack. This adds moisture to the oven.
- Bake at 350°F for about 70–80 minutes, until the center is set but still slightly wobbly.
- If the top browns too fast, loosely tent foil over the cheesecake.
Cooling, finishing, and chilling tips
Proper cooling prevents cracks and helps the layers firm for neat slices.
- When baking ends, turn off the oven and leave the door cracked open with the cheesecake inside for 1 hour.
- Remove from oven and cool to room temperature on a wire rack.
- Reheat the reserved apple filling briefly if it has thickened in the pan.
- Spread the warmed apple filling over the cooled cheesecake layer.
- Return the cake to the fridge until the top is set — at least 4 hours or overnight for best texture.
- Before serving, remove the springform ring, transfer to a serving plate, and drizzle with caramel.
Timing, yield, and storage advice
Plan ahead: this dessert needs long chill time but only a few active minutes.
- Prep time: ~1 hour (active)
- Cook time: ~1 hour 30 minutes
- Total time: ~2.5 hours plus chilling
- Yield: 12–16 slices, depending on portion size
- Storage: Store covered in the refrigerator for up to 4 days.
Quick troubleshooting and pro tips
- Prevent cracks: Avoid overmixing and cool the cheesecake slowly in the oven.
- Firm filling: If the top apples weep, reheat briefly to loosen before spreading.
- Swaps: Try a shortbread crust or add toasted pecans to the graham crumbs.
- Serving: Warm caramel pairs well with a dollop of whipped cream.
More fall desserts to try
- Blueberry Cheesecake Crumb Cake
- Cinnamon Apple Crumb Cake — moist and ideal for autumn
- Apple Pie Crescent Muffins
- Apple Coffee Cake with Cream Cheese Filling
- Upside-Down Apple Cinnamon Roll Cake
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.