The Best Apple Pie Cheesecake

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Nothing says fall quite like a slice of creamy apple pie cheesecake. With a buttery graham cracker crust, rich cheesecake filling, and a cinnamon-spiced apple topping, this dessert combines two classics into one show-stopping treat. Perfect for Thanksgiving, holiday gatherings, or any time you're craving cozy, nostalgic flavors.

I'm such a huge fan of rich and creamy cheesecakes. So when it came to developing a new gluten free Thanksgiving dessert recipe, you know cheesecake was top of mind for me!

This particular cheesecake takes two of my favorite fall flavors -- warm, gooey apples and cinnamon spice -- and combines them into a cozy and irresistible treat.

Jump to:

• Why Apple Pie Cheesecake Works (And When To Make It)
• Ingredient Notes & Substitutions
• Step-by-Step Instructions
• Variations & Serving Ideas
• Make-Ahead, Storing, and Freezing
• Frequently Asked Questions
• Related Recipes To Try
• 📖 Recipe
• The Best Apple Pie Cheesecake

Why Apple Pie Cheesecake Works (And When To Make It)

What is an apple pie cheesecake?

It's exactly what it sounds like! I've taken all of the wonderfully comforting flavors of apple pie filling, and piled that filling right on top of a delicious cinnamon cheesecake base.

Unlike apple pie, we've got a buttery graham cracker crust here. The honey flavor pairs perfectly with everything else we have going on and balances it all out.

Pro tip: Let the baked cheesecake chill overnight before slicing for clean, Insta-worthy cuts.

No water bath

One top reason I recommend this to anyone looking for an easy cheesecake recipe this fall? Because we're baking this cheesecake without a water bath.

Yes, you read that correctly! We're baking this cheesecake low and slow, so it does take a bit in the oven (about 50 minutes), but you won't need to deal with a water bath.

When to serve

This cheesecake is perfect for holiday gatherings, especially as a show-stopping Thanksgiving dessert! The warm, spicy fall flavors make this an ideal dessert this time of year.

And because it's so easy to make ahead (more on that below), it's a great dessert to bring to a potluck.

Ingredient Notes & Substitutions

• Gluten free graham crackers: It goes without saying that you can use regular graham crackers, but my favorite gluten free brand is Pamela's.
• Brown sugar: I recommend light brown sugar for the graham cracker crust, but dark brown will also work if that's what you have on hand.
• Cream cheese: Be sure to use full-fat blocks of cream cheese, not the spreadable kind that comes in a tub, for best results.
• Sweetened condensed milk: A key ingredient to help with that creamy, thick texture! Not to be confused with evaporated milk, which also comes in a can. These are two completely different products which will yield different results, so be sure you are using condensed milk.
• Sour cream: Again, full-fat works best here for best results. Greek yogurt may be substituted if that's what you have on hand.
• Apples: the best apples for baking cheesecake are Granny Smith, Honeycrisp, or Fuji/Gala, but really anything works! Granny Smith will give you a more tart flavor profile while Honeycrisp will provide a more balanced sweetness, and Fuji/Gala will be the mildest flavored apple.
• Maple syrup: You need 100% pure maple syrup for this recipe, do not use pancake syrup with added ingredients.

Step-by-Step Instructions

Step 1: Prepare the crust

1. In a medium bowl, stir together crushed graham crackers, brown sugar, and melted butter until the mixture looks like wet sand.
2. Press evenly into the bottom of a greased 9-inch springform pan.
3. Transfer to the refrigerator and chill crust while you work on the cheesecake filling.

Step 2: Make the cheesecake batter

1. Preheat the oven to 300°F.
2. Beat softened cream cheese until smooth and creamy.
3. Add sweetened condensed milk, sour cream, cinnamon, and vanilla, mixing on low speed to avoid incorporating too much air.
4. Pour the filling over the crust and smooth the top.
5. Bake for 45-50 minutes, or until the edges look set.
6. Once cooled, transfer to the refrigerator to chill for at least 4 hours.

Step 3: Make the apple pie topping

1. In a large skillet over medium heat, melt the butter and stir in maple syrup and cinnamon.
2. Add sliced apples, cinnamon, and lemon juice and cook until tender, about 6-8 minutes.
3. Add the maple syrup and cook for another 1-2 minutes
4. Let cool completely before adding to the cheesecake.

Pro tip: Drain any excess liquid before assembling to keep cheesecake base from going soggy.

Assembly

Once the cheesecake has set in the refrigerator for at least 4 hours and the apple pie topping is fully cooled, you can go ahead and assemble. Simply pour the topping evenly over your cheesecake. For an optional final touch, drizzle with caramel sauce or top each slice with a dollop of whipped cream immediately before serving.

Variations & Serving Ideas

Apple pie cheesecake bars

For a fun variation on this recipe, try making apple pie cheesecake bars instead! Rather than using a springform pan, use an 8x8 square pan.

You will need to adjust the bake time slightly. Start checking for doneness around the 45 minute mark. You'll know it's ready when the edges are set.

Dairy-free swaps

To make this apple pie cheesecake dairy-free, you will need to make a number of swaps. Try using your favorite non-dairy butter, cream cheese, and sour cream/Greek yogurt. I haven't tested it myself so I won't be able to speak to the results, but please let us know in the comments if you try it.

To replace the sweetened condensed milk, I recommend sweetened condensed coconut milk. It comes in a can and should be near the condensed milk, in the baking aisle.

Crowd-pleasing garnish ideas

I can think of so many fun serving ideas for this cheesecake! Personally, I like to drizzle mine with store-bought caramel sauce. However, you can also top with whipped cream and a light dusting of cinnamon sugar.

Or try adding a scoop of ice cream to each slice! I would go with a classic vanilla ice cream, although for a fun fall twist, why not try salted caramel or butter pecan?

Make-Ahead, Storing, and Freezing

Day-by-day timeline for making ahead

Day 1: Prep and bake

• Make the crust and pop into the refrigerator.
• Prepare and cook the apple topping, cool completely.
• Store apples in an airtight container in the refrigerator.
• Make the cheesecake batter and bake according to recipe.
• Cool at room temperature, then cover and chill in the refrigerator overnight.

Day 2: Assemble and serve

• Remove the cheesecake from the springform pan.
• Arrange the apple filling on top.

How to store the cheesecake

You can store this cheesecake in an airtight container in the refrigerator for up to 4 days. For best results, store the apple topping and cheesecake separately and add the topping before serving.

How to freeze whole cheesecake vs. slices

This cheesecake would need to be frozen without the apple topping. To freeze the whole cheesecake, wrap tightly, twice, with plastic wrap.

You can also freeze individual slices. Wrap each slide in plastic wrap, then place all of the slices in a large, zip-top plastic bag.

Thawing instructions for the best texture

Thaw the cheesecake slices overnight in the refrigerator for best results. If you prefer slightly warm cheesecake, reheat in a warm oven for about 5 minutes.

Frequently Asked Questions

If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas. And be sure to also check out my gluten free apple crisp!

Related Recipes To Try

Did you try my apple pie cheesecake? Make sure to comment below and tag me on Instagram @justastastyblog and #justastastyblog!

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