Creamy baked cheesecake with apple pie filling inside! All on a buttery graham cracker crust.
This apple pie cheesecake is the perfect dessert for Thanksgiving! Creamy cheesecake stuffed with apple pie filling on graham cracker crust with caramel drizzled on top- what could be better?
Apples (honeycrisp, Granny Smith, or pink lady), butter, granulated sugar, brown sugar, spices, cornstarch, and water.
Melted unsalted butter, graham cracker crumbs, light or dark brown sugar, and salt.
Cream cheese, white granulated sugar, vanilla, cornstarch, salt, sour cream, and eggs.
Make the apple pie filling by cooking down sliced apples in butter, sugar, and apple pie spice. Make a slurry with cornstarch and water and mix in until thickened.
Mix crushed graham crackers, brown sugar, and brown butter together. Press it into a springform pan and bake for 10 minutes while you make the filling.
Beat cream cheese and sugar together. Then beat in vanilla extract, cornstarch, and salt. Add the sour cream.
Next, beat in the large, room temperature eggs one at a time. Scrape the bowl after adding the second and third egg to get any clumps.
Pour the half of the cheesecake filling over the baked crust. Add a layer of apples and then the rest of the cheesecake filling. Bake for 55-65 minutes until puffed and set.
Let the cheesecake cool gradually, refrigerate overnight, and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.