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Layered Apple Pie Cheesecake with Buttery Crumble

A tall slice of apple pie cheesecake featuring layers of graham crust, creamy cheesecake, spiced apples, and a crumbly topping.
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Make this show-stopping dessert that combines creamy cheesecake with spiced apple pie filling and a buttery crumble topping. This recipe delivers a rich, layered fusion perfect for fall gatherings or holidays.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 cups prepared apple pie filling (store-bought or homemade)
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup rolled oats

Instructions

  1. Preheat your oven to 325°F (160°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 cheesecake layer: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Beat in the vanilla extract and sour cream. Add eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Spoon the 2 cups of apple pie filling evenly over the batter layer. Gently top with the remaining cheesecake batter.
  5. Prepare the crumble topping: In a small bowl, combine the flour, brown sugar, oats, and 1/4 cup cold butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Sprinkle this topping evenly over the cheesecake batter.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a truly show-stopping dessert, drizzle with salted caramel sauce just before serving.
  • If you prefer a crispier topping, bake the crumble topping separately for 8 minutes before sprinkling it on the cheesecake batter in step 5.
  • This recipe works well for meal planning; the overnight chill allows you to prepare it well ahead of your event.

Nutrition

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