Apple Pie Cheesecake

Filed Under: Cakes, cheesecake, Fall, fall recipe, Recipes
Published On: September 9, 2025

It’s Fall at The Peach Kitchen! 🍂 Yes, we may not technically have Fall here in the Philippines, but that doesn’t mean we can’t soak in the Fall vibes at home — especially with a dessert that screams comfort: Apple Pie Cheesecake.

I say we dasurv a delicious treat like this because, whew, what a week it has been. The weather has been so topsy-turvy —one minute it’s bright and sunny like summer, the next it’s gloomy with heavy rains. Bongga ng weather! Half-day summer, half-day rainy season. And with that, everyone here at home has been catching colds. Daddydoodledoo was down with a cold two weeks ago, then Twinkle the following week, and this week, ako naman. I’m also dealing with my Silent Reflux acting up again, which probably doesn’t help. I really hope I start feeling better soon, and maybe switch back to decaf coffee and a reflux-friendly diet.

But you know what? Sickness or no sickness, a comforting dessert like Apple Pie Cheesecake really lifts the spirit. Imagine this: a buttery graham crust as the base, a rich and creamy cheesecake filling, and then topped with warm apple pie filling that’s spiced with cinnamon, nutmeg, and just the right hint of sweetness. It’s like the best of both worlds — apple pie meets cheesecake in one heavenly bite.

The apple topping itself deserves a moment of its own. I cooked the apples until they were tender but not mushy, letting them soak up the cozy flavors of brown sugar, butter, and cinnamon. When spooned on top of the cool, creamy cheesecake, the contrast is just magical. Sweet, spiced apples + silky cheesecake = happiness in forkfuls.

And the best part? The apple pie topping isn’t just for cheesecake — you can use it to top pancakes, waffles, oatmeal, or even plain vanilla ice cream. Pero syempre, pairing it with cheesecake makes it feel extra special, parang pang-holiday dessert talaga.

This Apple Pie Cheesecake is the kind of dessert that makes you want to sit down with a warm blanket, a cup of tea, and just enjoy every bite. It’s indulgent, cozy, and perfect for sharing with the family, even if it’s just to brighten up a random rainy day.

Apple Pie Cheesecake

Print Recipe

Author: Peachy Adarne

Ingredients

Scale

Apple Pie Topping

2 large apples, cored, peeled, and sliced
6 tbsp brown sugar
1 cup water
2 tbsp calamansi or lemon juice
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tbsp cornstarch dissolved in 1 tbsp water

Crust

1 1/2 cup of graham cracker crumbs
1/3 cup of unsalted butter, melted
2 tbsp sugar

Cheesecake

2 (8 ounce) packages of cream cheese, softened
1 300ml can of condensed milk
1/2 cup all purpose cream
3 eggs
2 tsp of vanilla extract
2 tsp lemon extract

Instructions

For the Apple Pie Topping:

In a saucepan, combine all the topping ingredients and mix well.
Bring to a gentle boil, then reduce the heat to low. Simmer for 10–15 minutes, or until the apples are soft and cooked through.
Stir in the cornstarch slurry to thicken the sauce. Add more slurry if you want it thicker.
Set aside to cool. This will be your apple pie filling. (Tip: You can also use this to top ice cream, pancakes, or any dessert for that warm apple pie flavor!)

For the Crust:

Preheat oven to 350ºF.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until the texture resembles wet sand.
Pour the mixture into an 8-inch springform pan and press it firmly onto the bottom.
Bake for 10 minutes, or until set. Remove from the oven and place on a cooling rack.
Keep the oven on, but lower the temperature to 325ºF.

For the Cheesecake Filling:

Using a stand or hand mixer, beat the cream cheese and condensed milk together until smooth and creamy.
Add in the eggs, one at a time, beating after each addition.
Mix in the vanilla extract and lemon extract, continuing to beat until everything is well combined.
Pour the filling over the cooled crust, spreading it evenly with a spatula.

Baking the Cheesecake:

Wrap the outside of your springform pan in foil and place it in a bain-marie (a larger baking pan filled with hot water). This helps prevent cracking and keeps the cheesecake moist.
Bake for about 1 hour, or until the filling is set but the center still jiggles slightly.
Remove from the oven and let it cool to room temperature for 1 hour.
Refrigerate for at least 3 hours or overnight to firm up.

To Serve: