Apple pie cheesecake is everything you love about traditional apple pie and a classic vanilla cheesecake all wrapped up in one amazing dessert. Start with a homemade cheesecake, flavored with vanilla bean for extra decadence. After it has cooled completely, top the cheesecake with apple pie filling and a lattice crust. Bake for a few more minutes until golden brown, and you have an inventive dessert that friends and family will love.
When you take that first bite, you will realize that the creamy cheesecake does the work of a scoop of vanilla ice cream on top of a traditional apple pie. It's a fun way to satisfy two different dessert cravings all in one, and it's picture perfect for a special occasion meal or potluck.
- For the Crust:
- 2 cups graham cracker crumbs (finely crushed)
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- For the Vanilla Bean Cheesecake:
- 1 vanilla bean
- 3 (8-ounce) packages cream cheese (room temperature)
- 3 large eggs (lightly beaten)
- 1 (8-ounce) carton sour cream
- 1 cup granulated sugar
- 1/4 teaspoon salt
- For the Apple Pie Topping:
- 1 (21-ounce) can prepared apple pie filling
- 1 prepared frozen pie crust (rolled, thawed according to package directions)
- 1 egg (lightly beaten)
Gather the ingredients.
For the crust, mix together the graham cracker crumbs, melted butter, and sugar in a bowl until the crumbs are moistened.
Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. Preheat the oven to 375 F.
Place the vanilla bean on a flat cutting surface. Using a sharp paring knife, slice the vanilla bean down the middle lengthwise, creating 2 halves. Use the back of the knife and run it down the length of each split pod to collect the pulp inside.
For the filling, add the cream cheese, eggs, sour cream, granulated sugar, vanilla bean pulp, and salt to a large mixer bowl. Beat until well blended.
Pour the filling over the chilled crust. Bake until the edges are set and the center is still slightly jiggly, about 1 hour or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.
Remove the cheesecake from the oven. Cool on a wire rack until completely cool. (This step can be completed in advance and the cheesecake chilled in the refrigerator overnight before proceeding with the apple pie topping.)
Once the cheesecake has cooled, preheat the oven to 450 F. Spoon the apple pie filling over the cool cheesecake.
Cut the thawed pie crust into 1-inch-thick strips.
Arrange the strips in a lattice pattern on top of the cheesecake.
Trim off the excess crust and brush with the beaten egg. Bake for 20 to 25 minutes or until the crust is lightly browned.
Cool on a wire rack until completely cool. Cover lightly with plastic wrap. Refrigerate to chill, several hours to overnight.
- When baking a cheesecake, wrap your springform pan in heavy-duty foil to prevent any leaks spilling out onto your oven floor. A rimmed baking sheet can also be placed beneath the cheesecake as it bakes to catch any drips.
- To ensure a light and fluffy cheesecake, use room-temperature ingredients and beat just until well mixed before baking. Don't overbake or frequently open the oven door.
Why Is It Called Cheesecake?
Cheesecake is named for its main ingredient: cheese. American-style cheesecakes use cream cheese for a rich and creamy base, while Italian cheesecakes use ricotta for a lighter texture. While called a cake, cheesecakes are closer in style to pie, with a bottom crust and filling.