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Apple pie cheesecake

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This Apple pie Cheesecake is absolutely delicious, and it brings together two old favorites with a twist that’s just fabulous!  

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Its thick and rich, with a sweet crunchy graham cracker crust, thick cheesecake and chunks of apple pie pieces, in a delicious combination with whipped topping, and more pie filling, reminiscent of apple pie a-la-mode, in a kicked up version that’s sure to knock the socks off all the apple pie lovers at your table.  Make sure you keep this one in your favorites!

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  • 2 cups of graham cracker crumbs
  • 1 Tablespoon of sugar
  • 1 stick of Butter – melted


  • 4 – 8 ounce packages of cream cheese – softened
  • 1/4 cup of sour cream
  • 4 eggs
  • 2 cups of Sugar
  • 1/4 cup of flour
  • 1 Tablespoon of Vanilla
  • 1/2 of an Apple pie – broken into small pieces


  • 1 12-ounce container of Cool Whip – placed in the refrigerator to thaw
  • Apple pie filling to top (from the pie)


  • 8-inch FAT DADDIO’S Spring form pan -SEE LINK
  • Stand mixer
  • piping bag
  • large fluted or star piping tip
  • Spatulas
  • Parchment paper
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Cut the Parchment paper to fit the bottom of the pan.  Using a brush, brush the inside of the Spring-form pan with softened butter, bottom and sides.  Place the Parchment paper in the bottom of the pan, over the butter, and set aside.  

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Place the graham cracker crumbs in a bowl, add the sugar, and add the butter and stir well to coat. Press the crumbs into the bottom of the pan, and up the sides,  using a spoon to smooth the crumbs.

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In the Mixing bowl of a stand mixer, place the softened cream cheese, and the sour cream, and mix until smooth and creamy.  Add the Sugar, and blend until smooth. 

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Add the eggs, and blend just until mixed.  Add the Vanilla, and the flour, and mix until blended together.  Add the Apple Pie filling pieces, reserving about 1 cup of the filling only – not the crust – fold the apple pie pieces into the cheesecake with a spatula.

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Pour the Cheesecake batter into the Spring-form pan, filling the pan.

Place the oven rack in the middle of the oven.  On the bottom rack, place a large pan of water – a 9 X 13 dish would work, or a broiler pan, just make sure it’s positioned underneath the Cheesecake.  Place the Cheesecake in the oven, at 325 degrees, for 1/2 an hour, then turn the oven to 300 and bake another 1/2 hour.  

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When the hour is up, turn off the oven, and leave the Cheesecake in the oven for another hour, then remove the Cheesecake from the oven to a wire rack to cool completely.  When the Cheesecake is cooled, cover the top with Parchment Paper, and then in foil.  Place in the refrigerator overnight, and for 24 hours if possible; chilling it for 24 hours will make sure it is set firm.

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I would do this early if you’re having guests, or family for dinner, brunch, or just because.  This takes about half a hour, and it’s gorgeous when finished.  Start by removing the spring-form from the pan.  Run a thin blade of a knife gently around the edge, between the spring-form pan, and the Cheesecake before removing the spring-form. 

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Once you’ve loosened the Cheesecake and remove the Spring-form, place the Cheesecake on a Cake stand, or Cake plate, or if you choose, you can leave the Cheesecake on the bottom of the spring-form pan, and serve that way.   Next, place the piping tip in a large pastry bag, and then place the Cool Whip in the pastry bag.  Pipe big dollops of the Cool Whip all around the top edge of the Cheesecake.  Fill the center of the Cheesecake with the reserved cup of Apple pie filling, and sprinkle with cinnamon.   Place the Cheesecake back in the refrigerator until time to serve.  Cut into 2 – 3 inch pieces, serve, and enjoy!

Makes 8 to 10 servings

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NOTE:  The ‘FAT DADDIO’S’ Spring-form pan is absolutely fabulous to bake in.  It makes the Cheesecake thicker and taller than other pans, as it’s a little over 3 inches in height, plus the base.  You’ll love this pan for baking. ALSO:  I used Organic Cinnamon.  It’s Vietnamese Cinnamon, and is pure cinnamon, SEE LINK to purchase.

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