A luscious cheesecake topped with tender cinnamon-spiced apples and a buttery pecan crust, this dessert brings together the best of two worlds: creamy cheesecake and warm apple pie. Perfect for holidays, gatherings, or when you crave a comforting yet elegant treat.

Why You Will Love This Recipe

This apple cheesecake combines rich creaminess with the freshness of spiced apples, creating a dessert that feels both indulgent and balanced. It’s easier to make than it looks, with a simple crust, a smooth cream cheese filling, and a topping that bakes into golden perfection. Family-friendly and versatile, this recipe works as a centerpiece for any dessert table.

Apple Cheesecake

Cheesecake has long been a favorite in American kitchens, admired for its rich, creamy filling and endless variations. When apples enter the picture, the dessert takes on a new personality—warm, cozy, and reminiscent of fall gatherings and festive dinners. The pairing of apples and cheesecake is truly inspired, with the crispness of fruit balancing the richness of cream cheese.

The crust is where the story begins. A classic graham cracker base gets an upgrade with chopped pecans and a hint of cinnamon. This small twist gives the crust a nutty depth of flavor and just enough spice to make every bite more interesting. As the base bakes, it sets into a sturdy yet tender foundation that perfectly supports the filling.

The filling itself is delightfully straightforward. Softened cream cheese blends smoothly with sugar, eggs, and vanilla, creating a silky mixture that bakes into a light but rich custard. Unlike some cheesecakes that can feel heavy, this one strikes a balance between indulgent and approachable.

What really makes this recipe shine is the topping. Fresh apples, peeled and sliced thin, are tossed with sugar and cinnamon before being arranged over the creamy filling. As the cheesecake bakes, the apples soften and release their juices, creating a topping that’s tender, fragrant, and full of flavor. A final sprinkle of pecans adds crunch and warmth.

One of the joys of this cheesecake is how it bridges seasons. In the fall, it feels right at home at a Thanksgiving table. In the winter, it adds coziness to holiday gatherings. And in spring or summer, it offers a fresh twist on classic cheesecake, especially if you use apples that are crisp and bright.

This dessert also travels well, making it a great option if you need to bring something to a potluck or family dinner. Once chilled, the cheesecake slices beautifully, holding its shape while still being wonderfully creamy.

If you’re looking for a dessert that feels both familiar and special, this apple cheesecake is it. With its comforting flavors and elegant presentation, it’s bound to become a recipe you return to again and again.

Servings

12 slices

Time

• Prep: 25 minutes

• Cook: 70 minutes

• Chill: 4+ hours

• Total: About 6 hours

Ingredients

For the crust

• 1 cup graham cracker crumbs

• ½ cup finely chopped pecans

• ¼ cup unsalted butter, melted

• 3 tablespoons white sugar

• ½ teaspoon ground cinnamon

For the filling

• 16 oz (two 8-oz packages) cream cheese, softened

• ½ cup white sugar

• 2 large eggs

• ½ teaspoon vanilla extract

For the topping

• 4 cups apples, peeled, cored, and thinly sliced

• ⅓ cup white sugar

• ½ teaspoon ground cinnamon

• ¼ cup chopped pecans

Instructions

1. Preheat the oven to 350°F.

2. Combine crust ingredients in a bowl until evenly moistened. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Leave the oven on.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each, then beat in vanilla. Pour into the baked crust.

4. Toss sliced apples with sugar and cinnamon. Arrange on top of the filling, then sprinkle with pecans.

5. Bake for 60–70 minutes, until edges are puffed and the center is just set.

6. Cool on a rack for 1 hour, then refrigerate at least 4 hours or overnight before slicing.

Tips

• Use tart apples like Granny Smith for a nice balance against the creamy filling.

• For cleaner slices, dip a sharp knife in hot water and wipe it dry between cuts.

• Cheesecake can be made up to two days ahead and stored in the refrigerator.