Apple Pie Cheesecake

This indulgent apple pie cheesecake combines silky, creamy cheesecake with spiced apple pie filling and a crunchy toffee topping. Perfect for holidays or special occasions, this dessert is a showstopper!

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 tablespoons butter, melted
• 2 teaspoons apple pie spice

For the Cheesecake Filling:

• 24 oz (3 packs) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tablespoons sour cream
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 tablespoon cinnamon

For the Apple Pie Filling:

• 3 tablespoons butter
• 2.5 lbs Gala apples (or other sweet apples), peeled, cored, and diced
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• ½ tablespoon apple pie spice
• ¼ cup flour

For the Topping:

• 6 oz toffee crunch pieces

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Instructions

1. Prepare the Apple Pie Filling:

1. In a medium pot over medium heat, melt the butter. Add the diced apples and stir well.
2. Stir in the brown sugar, apple pie spice, and vanilla. Cover and cook, stirring occasionally, until the apples soften.
3. Remove the lid and continue cooking uncovered until most of the liquid evaporates.
4. Sprinkle the flour over the apples, stir well, and cook for a few more minutes. Remove from heat and set aside.

2. Make the Crust:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix the graham cracker crumbs, brown sugar, melted butter, and apple pie spice in a bowl until fully combined.
3. Press the mixture evenly into the bottom and halfway up the sides of the prepared pan. Set aside.

3. Prepare the Cheesecake Filling:

1. Beat the cream cheese and granulated sugar on medium-high speed for about 2 minutes until smooth.
2. Add the vanilla extract and sour cream, mixing until combined.
3. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl as needed.
4. Reduce the mixer speed to low, then add the cornstarch and cinnamon.
5. Slowly pour in the heavy cream while mixing. Increase speed slightly and beat until the mixture is smooth.

4. Assemble and Bake:

1. Pour the cheesecake batter into the prepared crust.
2. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the side of the springform pan.
3. Bake for 70–75 minutes. Turn off the oven and leave the door halfway open, allowing the cheesecake to rest for 10 minutes.
4. Remove the springform pan from the water bath and let it cool on the counter for 20 minutes.
5. Gently run a greased butter knife around the edges of the cheesecake to loosen it. Cool completely, then refrigerate for at least 4 hours (or overnight).

5. Add the Topping and Serve:

1. Before serving, spread the apple pie filling evenly over the cheesecake.
2. Sprinkle toffee crunch pieces on top just before serving to retain their crunch.

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Notes

• Make Ahead: The apple pie filling can be made 1–2 days in advance and stored in the refrigerator. Assemble the cheesecake the day before serving to allow time for proper chilling.
• Toffee Crunch Tips: Add the toffee topping right before serving to prevent it from softening.
• Storage: Store leftover cheesecake in the refrigerator for up to 5 days.

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Nutrition (Per Serving, 10 Servings):

• Calories: 789 kcal
• Carbohydrates: 87g
• Protein: 7g
• Fat: 47g
  • Saturated Fat: 27g
• Sugar: 69g
• Fiber: 3g
• Vitamin A: 1780 IU
• Vitamin C: 5.5mg