Apple Pie Cheesecake

5 from 6 reviews



For the crust:

  • 1 cup of graham cracker crumbs
  • ¼ cup of unsalted butter, melted


  • 2 (8 ounce) packages of cream cheese, softened
  • 1 300ml can of condensed milk
  • 2 large eggs
  • 2 tsp of vanilla extract
  • 1 tsp lemon extract

Apple Pie Topping


  1. Preheat the oven to 350 º F.
  2. In a medium bowl, combine graham cracker crumbs and melted butter.
  3. Use a fork to mix everything together and then pour the mixture into the baking pan.
  4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
  5. Remove from the oven to a cooling rack. Do not turn off the oven.
  6. Meanwhile, using a stand or electric mixer, beat cream cheese and condensed milk until smooth.
  7. Then add in eggs, vanilla extract, and lemon extract.
  8. Continue to beat until creamy and combined.
  9. Pour filling over the crust and spread evenly with a spatula.
  10. Place a pan under the baking rack. Pour hot water into the pan. This will prevent the cheesecake from being dry and cracking during baking.
  11. Return pan to the oven and bake for 25 minutes or until filling is set but still shaky in the center.
  12. Cool into room temperature for an hour then refrigerate until completely chilled.
  13. Meanwhile, while cheesecake is cooling, make the Apple Pie Topping
  14. Cool the Apple Pie Topping into room temperature and top over cheesecake
  15. Serve chilled.


I used the 23cm Springform Pan for this recipe