There’s something magical about the aroma of apples and cinnamon wafting through the kitchen on a crisp autumn day. I’ve spent years perfecting dessert recipes, and this Apple Crumb Cheesecake Pie has become my family’s most requested treat. It brilliantly combines three beloved desserts—apple pie, cheesecake, and crumb cake—into one showstopping creation that will have everyone asking for seconds.
This dessert features a buttery graham cracker crust, a layer of rich vanilla cheesecake, cinnamon-spiced apple filling, and a generous crumb topping that gets perfectly golden and crisp. Trust me when I say this isn’t just another dessert recipe—it’s an experience that brings together the best of fall flavors in every slice.
Why This Recipe Works
I’ve tested countless variations of this recipe, and I’ve discovered what makes this version truly special:
- Perfect Texture Contrast: The creamy cheesecake layer balances beautifully with the tender apples and crunchy streusel topping.
- Make-Ahead Friendly: You can prepare components in advance, making it perfect for holiday gatherings.
- Crowd-Pleaser: Even people who claim they don’t like cheesecake or apple pie fall in love with this hybrid dessert.
- Balanced Sweetness: The tanginess of the cream cheese offsets the sweetness of the apples and streusel.
Ingredients You’ll Need
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
For the Apple Filling:
- 3 medium apples (I prefer Granny Smith and Honeycrisp)
- 2 tablespoons unsalted butter
- ⅓ cup brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 tablespoon cornstarch
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, cold and cubed
- ½ cup old-fashioned rolled oats
Kitchen Tools You’ll Need
- 9-inch springform pan
- Mixing bowls (various sizes)
- Electric mixer (stand or handheld)
- Measuring cups and spoons
- Rubber spatula
- Apple peeler/corer (optional but helpful)
- Heavy-bottomed saucepan
- Aluminum foil
Detailed Instructions
Step 1: Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
- Bake for 8 minutes, then remove from the oven and let cool while preparing the next components.
- Reduce oven temperature to 325°F (165°C).
Step 2: Make the Cheesecake Layer
- In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, about 2 minutes.
- Add the sugar and beat for another 1-2 minutes until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Add the flour and mix on low speed just until incorporated.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Bake for 20 minutes or until the edges are set but the center is still slightly jiggly.
- Remove from oven but keep the oven on.
Step 3: Prepare the Apple Filling
- While the cheesecake layer is baking, peel, core, and slice the apples into ¼-inch thick slices.
- In a large saucepan, melt the butter over medium heat.
- Add the sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and cloves.
- Cook, stirring occasionally, for about 5-7 minutes until the apples begin to soften.
- In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.
- Pour the slurry into the apple mixture and cook for an additional 1-2 minutes until the mixture thickens.
- Remove from heat and let cool slightly.
Step 4: Make the Crumb Topping
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon.
- Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until crumbly.
- Stir in the rolled oats.
Step 5: Assemble and Bake
- Carefully spoon the apple filling over the par-baked cheesecake layer, spreading it evenly.
- Sprinkle the crumb topping generously over the apple layer.
- Place the springform pan on a baking sheet (to catch any potential drips) and return to the oven.
- Bake for an additional 30-35 minutes, or until the crumb topping is golden brown and the cheesecake layer is set.
- Turn off the oven, crack the door open, and allow the pie to cool in the oven for 1 hour.
- After an hour, remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Pro Tips for Perfect Results
After making this dessert dozens of times for family gatherings and holiday celebrations, I’ve learned a few secrets that make a huge difference:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest cheesecake layer.
- Apple Selection: Use a mix of apple varieties for the best flavor and texture. I love combining tart Granny Smith with sweeter Honeycrisp or Gala apples.
- Don’t Overbake: The cheesecake should still have a slight jiggle in the center when you remove it from the oven the first time—it will continue to cook and set as it cools.
- Cool Gradually: The slow cooling process in the turned-off oven helps prevent cracking in the cheesecake layer.
- Overnight Refrigeration: For the cleanest slices and best flavor, make this dessert a day ahead and let it chill overnight.
- Springform Pan: Using a springform pan makes it much easier to remove and serve beautiful slices.
Variations to Try
One of the reasons I love this recipe is how adaptable it is. Here are some delicious variations I’ve experimented with:
- Caramel Apple: Drizzle homemade or store-bought caramel sauce between the cheesecake and apple layers, and again on top before serving.
- Maple Pecan: Add ½ cup chopped pecans to the crumb topping and substitute maple syrup for half of the brown sugar in the apple filling.
- Pumpkin Cheesecake: Replace ¼ cup of the cream cheese with ½ cup pumpkin puree and add pumpkin pie spice to the cheesecake layer for an even more autumnal flavor.
- Gluten-Free Option: Use gluten-free graham crackers for the crust and a 1:1 gluten-free flour substitute in the filling and topping.
Make-Ahead and Storage Instructions
Make-Ahead:
- The graham cracker crust can be made up to 2 days in advance and stored, covered, in the refrigerator.
- The entire pie can be made 1-2 days before serving and kept refrigerated.
Storage:
- Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
- For longer storage, you can freeze individual slices or the entire pie for up to 3 months. Wrap well in plastic wrap and aluminum foil before freezing.
- To thaw, place in the refrigerator overnight before serving.
Serving Suggestions
This Apple Crumb Cheesecake Pie is delicious on its own, but you can elevate it even further with these serving ideas:
- Top with a dollop of freshly whipped cream sprinkled with cinnamon.
- Serve warm with a scoop of vanilla ice cream for a delightful temperature contrast.
- Drizzle with warm caramel sauce just before serving.
- Pair with a hot cup of apple cider or coffee for the ultimate fall treat.
- For special occasions, dust with powdered sugar and garnish with thin apple slices and mint leaves.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Total Fat | 28g |
| Saturated Fat | 16g |
| Cholesterol | 112mg |
| Sodium | 275mg |
| Total Carbohydrates | 54g |
| Dietary Fiber | 2g |
| Sugars | 35g |
| Protein | 6g |
Nutritional values are based on one slice when pie is cut into 12 servings.
Common Mistakes to Avoid
Through my experience with this recipe, I’ve identified some common pitfalls that you should avoid:
- Overmixing the cheesecake batter: This can incorporate too much air and lead to cracks. Mix just until ingredients are combined.
- Skipping the cooling periods: The gradual cooling process is crucial for texture and preventing cracks.
- Using cold ingredients: Room temperature cream cheese and eggs blend much more smoothly.
- Overcooking the apples: They should be just tender, not mushy, as they’ll continue to cook in the oven.
- Not using a water bath: If your cheesecakes tend to crack, consider placing the springform pan in a water bath during baking for more even heat distribution.
Frequently Asked Questions
Can I use a regular pie dish instead of a springform pan?
Yes, you can use a deep-dish 9-inch pie plate, but be aware that it might be a bit trickier to get clean slices. The springform pan makes serving much easier.
How do I know when the cheesecake layer is done during the first bake?
The edges should be set, but the center should still be slightly jiggly—similar to Jell-O. It will continue to set as it cools and during the second bake.
Can I use canned apple pie filling instead of making my own?
While fresh is always best, you can use canned apple pie filling in a pinch. Just drain off some of the excess liquid and add extra cinnamon and nutmeg to enhance the flavor.
Why did my cheesecake crack?
Cracks are usually caused by overmixing the batter, baking at too high a temperature, or cooling too quickly. The good news is that even if your cheesecake layer cracks, the apple layer and crumb topping will hide any imperfections!
Can I make this dessert dairy-free?
Yes, you can substitute dairy-free cream cheese and plant-based butter. Just make sure to use brands that have similar fat content to the dairy versions for proper texture.
How far in advance can I make this for a special occasion?
This dessert is actually best made 1-2 days in advance, as the flavors meld and intensify during refrigeration. It’s perfect for holiday planning!
Can I add other fruits to the apple layer?
Absolutely! Pears work wonderfully, and cranberries make a fantastic seasonal addition in small amounts (about ⅓ cup) for a tart contrast.
Why This Recipe Has Become My Family’s Favorite
I started making this Apple Crumb Cheesecake Pie years ago when I couldn’t decide between apple pie, cheesecake, or crumb cake for Thanksgiving dessert. The first attempt was good, but over the years, I’ve refined the recipe to what you see today—a perfect balance of flavors and textures that satisfies multiple dessert cravings at once.
The beauty of this dessert is how it brings people together. Even my relatives who claim to dislike cheesecake can’t resist asking for seconds. It’s now requested for every fall gathering and holiday meal, and I love watching people’s faces light up when they take their first bite.
I hope this recipe becomes a tradition in your home as it has in mine—a special dessert that signals the arrival of fall and creates memories around your table year after year.
Happy baking!
