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Apple Pie Cheesecake Recipe with fresh or canned topping.

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This delicious Apple Pie Cheesecake is a merger of two excellent desserts. The apple pie filling sits on top of a vanilla cheesecake surrounded by a crunchy graham cracker crust. The flavors compliment each other beautifully!

Cheesecake with apple pie topping.

I make my own apple pie fillings. This apple cheesecake recipe is a great way to use fresh apples. Want this recipe quicker and easier? Use canned apple pie filling for the topping.

Everyone loves this fresh apple recipe and it looks great on your Thanksgiving dessert table.

Apple Cheesecake on cake stand resting on a dessert table with fall decorations.
This gorgeous cheesecake is perfect for Fall parties.

If you need a gluten free Follow the directions for this cheesecake and use any gluten free crust.

More Cheesecake Recipes:

These are all delicious and made with different processes. Some are gluten free and one is sugar free. It’s nice to have choices for special dieters during the holiday party season.

This recipe is a good Thanksgiving dessert. It look pretty and holds well. It can also sit at room temperature without a problem for a day or more.

Presentation:

Did you happen to notice the gorgeous plate and matching dessert plates this recipe is sitting on? It was my great Grandma Andrles’ set.

I am so excited to be displaying this lovely dessert on my great grandma’s dishes. Special, special moment for me and I’m delighted to share it with you.

Set this cake on a pedestal cake stand and surround it with other desserts and Fall decor for your holiday parties. Your guests will love it.

Apple Pie Cheesecake

Recipe Notes on Apple Pie Cheesecake:

This is an easy recipe to make. Especially if you’re using a canned apple pie filling and a food processor. Here are some Tips and Process notes on how this recipe works best.

Baking Tips:

This Recipe is very forgiving. You do NOT have to do a water bath with this one. Mine did not crack. But if yours does, it doesn’t matter because the apple pie filling will cover the top.

Go to my Crustless Cheesecake recipe for compete instructions on water bathing a cheesecake it you want to do that.

  • make SURE to oil your springform pan bottom and sides.
  • Line the bottom of your springform pan with parchment paper before pressing in the crust if you want to remove it from the pan to serve.
  • Do NOT open your oven door until baking is completed. The cheesecake may fall.
  • You want the top to be golden brown like my crustless cheesecake pictured below with a smooth even top. The apple filling topping will fill in the depression if your cheesecake falls or cracks slightly.
  • AFTER the cake is baked LEAVE IT in the oven with the heat OFF and the oven door slightly cracked. This will allow the cheesecake to properly set and minimize the risk of it falling.
  • Remove from oven and cool to room temperature. Now chill for 4 to 24 hours before serving.
Crustless New York Cheesecake
Notice the golden brown color. Crustless New York Cheesecake.

The Crust:

  • Preheat oven to 350 degrees.
  • Coat a 9-inch springform pan with coconut oil (OR melted butter).
  • Put graham crackers in your food processor and crush into graham cracker crumbs.
  • Add the coconut oil, water and cinnamon .
  • Pulse until the crust forms a dough that holds together.
  • Press firmly into the bottom (and slightly up the sides) of the prepared pan. Set in fridge until needed.

How to make Cheesecake:

Tips for a perfect cheese cake filling:

  • When making a cheesecake you need to use ROOM TEMPERATURE ingredients for the best, smoothest texture. So set out the eggs, sour cream and cream cheese ahead of time.
  • Do NOT overmix the eggs. Egg proteins are delicate and must not be overmixed or the texture of your instant pot cheesecake will get clumpy. For best texture and a dense creamy cheesecake add the eggs at the end and mix on low speed until just combined.
  • Cool the finished cake and chill overnight for best flavor. It just keeps getting better and better!

Electric Hand Mixer Method:

I really don’t recommend a stand mixer for cheesecake recipes. I find it’s too easy to over mix.

  • Use an electric mixer hand mixer on medium speed and beat the cream cheese until fluffy and smooth.
  • Slowly mix in the eggs and sugar until smooth.
  • Stir in the sour cream, almond, vanilla extract, and lemon juice.
  • Mix until smooth.
  • Pour the filling over the crust and spread evenly.
  • Bake for 60 minutes or until the center is set.
  • Cool completely.
  • Refrigerate for at least 4 hours before serve.

Food processor Instructions:

I LOVE making cheesecake in my food processor. It’s very easy and gives great results. Just follow the instructions below.

For best results you will need a large bowl food processor. At least 8 cups but eleven cup size is better.

  • Pulse the cream cheese until it’s smooth then add in the other ingredients EXCEPT EGGS and pulse until mixed.
  • Now add the eggs one at a time and pulse ONLY once or twice each, until mixed.
  • Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.
  • Pulse once or twice to combine the lumps into the batter. This will give you a creamy dense texture.
  • Pour the batter into the springform pan and cook as directed.
Apple Cheesecake

Fresh Apple Topping:

  • Make this topping as the cake cooks and cools so it does not affect your finishing time
  • Cut and core the apples
  • Make the apple pie filling as described
  • Cool the topping completely to room temperature before spreading on the top of your cooled room temperature or cooler cake.

Make ahead and Freeze:

Make this Recipe Ahead:

This cheesecake can easily be made ahead one or two days. Wrapped to keep air off it this cheesecake recipe will hold up to a week. NOTE: Top the cheesecake at serving.

Freezing:

  • You can freeze this cheesecake easily without the topping.
  • Tightly wrap the cake and freeze up to two months.
  • Defrost in the fridge one day ahead of serving.
  • Top at serving for best results.

Cheesecake Nutrition:

The printable recipe card has your complete nutritional information.

Your Printable Recipe Card:

Apple Pie Cheesecake
Yield: 16

Apple Pie Cheesecake Recipe

Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 5 hours 30 minutes

This delicious Apple Pie Cheesecake is a merger of two excellent desserts. The apple pie filling sits on top of a wonderful  low-fat cheesecake surrounded by a crunchy graham cracker crust. The flavors compliment each other beautifully!

Ingredients

CRUST:

  • 1 1/2 cups graham cracker crumbs (one sleeve of grahams crushed)
  • 5 Tablespoons Butter
  • 1/4 Cup sugar
  • ½ teaspoon cinnamon

CHEESECAKE FILLING:

  • 3-8 oz packages cream cheese
  • 4 eggs
  • 3/4 cup sugar
  • 3/4 Cups sour cream
  • 1 teaspoon pure vanilla extract
  • 1 tsp. almond extract
  • 1 teaspoon lemon juice

TOPPING:

  • 1 -21 oz can apple pie filling, or homemade fresh (about 4 cups chopped apples) or frozen apple pie filling
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water

Instructions

CRUST INSTRUCTIONS:

  1. Coat a 9-inch spring form pan with grease.
  2. In a medium bowl combine graham cracker crumbs, coconut oil, water and cinnamon. Press into the bottom(and slightly up the sides) of the prepared pan.
  3. Set crust in fridge until needed.

CHEESECAKE FILLING INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Use an electric hand mixer in a large bowl (OR use your food processor)to beat the cream cheese until fluffy and smooth.
  3. Slowly mix in the sugar until smooth.
  4. Stir in the sour cream, almond, vanilla extract, and lemon juice. Scrape down the sides of the bowl as needed.
  5. Add each Egg saparately and mix until smooth after each addition.
  6. Pour the cheesecake filling over the crust and spread evenly.
  7. Bake for 60 to 70 minutes or until the center is set. Cool completely. Refrigerate for at least 4 hours before serving.

TOPPING INSTRUCTIONS WITH CANNED APPLE PIE FILLING:

  1. After the cheesecake has been thoroughly chilled and set:
  2. in a small bowl combine the apple pie filling, sugar, and cinnamon.
  3. Mix to blend.
  4. Spread over the top of the cheesecake.
  5. It's ready to serve!

TOPPING INSTRUCTIONS WITH FRESH APPLES:

  1. Cut and core 3 medium apples.
  2. Mix in granulated sugar and cinnamon to taste.
  3. Place the spiced apple pieces and 1/4 Cup water into a two quart pan on medium high heat.
  4. Whisk together 1 Tablespoon cornstarch to 2 tablespoons water in a small bowl.
  5. Add cornstarch mixture to the apples and Stir until boiling.
  6. Reduce heat to medium and boil about a minute or so until the pie filling thickens.
  7. Cool topping in refrigerator separate from the cheesecake.
  8. When both the cheesecake and pie filling are cold spoon the pie filling onto the cheesecake. Serve.

Notes

Baking Tips:

  1. make SURE to oil your springform pan bottom and sides.
  2. Line the bottom of your springform pan with parchment paper before pressing in the crust if you want to remove it from the pan to serve.
  3. Do NOT open your oven door until baking is completed. The cheesecake may fall. Look through the glass to check for doneness.
  4. You want the top to be golden brown. The apple filling topping will fill in the depression if your cheesecake falls slightly.
  5. AFTER the cheesecake is baked LEAVE IT in the oven with the heat OFF and the oven door slightly cracked. This will allow the cheesecake to properly set and minimize the risk of it falling.
  6. Remove from oven and cool to room temperature. Now chill for 4 to 24 hours before serving.


Make this Recipe Ahead:


This cheesecake can easily be made ahead one or two days. Wrapped to keep air off it this cheesecake recipe will hold up to a week. NOTE: Top the cheesecake at serving

  1. Freeze it:
    You can freeze this cheesecake easily without the topping.
  2. Tightly wrap the cake and freeze up to two months.
  3. Defrost in the fridge one day ahead of serving. Top at serving for best results.

Nutrition Information

Yield

15

Serving Size

1

Amount Per Serving Calories 290Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 60mgSodium 181mgCarbohydrates 41gNet Carbohydrates 0gFiber 1gSugar 33gSugar Alcohols 0gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Apple Pie Cheesecake Pin Image
Apple Pie Cheesecake PIN IMAGE:

I adapted this recipe from skinnykitchen.com . Her recipe is MUCH lower in calories than my adaptation if you want to go take a look.

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Nevie

Thursday 16th of July 2020

I made this and the cheesecake fell all lot and taste like scrambled eggs. Weird consistency. What did i do wrong

Diane

Thursday 16th of July 2020

Hi Nevie, I'm sorry to hear this recipe didn't work as expected. I'm pretty sure you overmixed the eggs. The egg proteins need to be mixed in gently or the proteins will break. This causes the problems you describe.

Here is a list of things that might help you have success in the future with cheesecakes of all kinds: -When making a cheesecake you need to use ROOM TEMPERATURE ingredients for the best, smoothest texture. So set out the eggs and cream cheese ahead of time. -Do NOT overmix the eggs. Egg proteins are delicate and must not be overmixed or the texture of your instant pot cheesecake will get clumpy. For best texture and creaminess add the eggs at the end and mix on low speed until just combined. -Cool the finished cheesecake and chill overnight for best flavor. It just keeps getting better and better. I hope something here helps. Please let us know if we can be of further assistance.

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Emma

Monday 25th of September 2017

I have made this dessert twice already people Rave about it it is beautiful as well I chose to make my own apples topping,as well as making a sugar caramel and it made a web like to put ontop of tge apples i guess i took it up a notch :-) I also added to the cheese filling cinnamon gave it more of a apple pie flavor thank you for this beautiful recipe

Diane

Monday 25th of September 2017

Hi Emma, I'm just delighted you love this recipe. So do we. I think you did take it up a notch. I'm going to try your additions. Caramel Sauce sounds divine!

Megan @ MegUnprocessed

Tuesday 22nd of November 2016

What a gorgeous creation! Those apples look good.

Diane

Tuesday 22nd of November 2016

Thank you!

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