• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Desserts

Apple Pie Cheesecake

Sep 18, 2021 -May contain affiliate links

651 shares
  • 25
Jump to Recipe·Print Recipe·Leave a Review
A closer view of apple pie cheesecake with a triangle slice taken
a full view of apple pie cheesecake with a triangle slice taken out
A closer view of apple pie cheesecake with a triangle slice taken

What happens when two of our favorite desserts combine? This Apple Pie Cheesecake! It’s a fluffy, decadent cheesecake filled with apple pie flavors.

A whole Apple Pie Cheesecake with a bowl with apples stacked up behind it

We used low-fat cream cheese and yogurt instead of full-fat cream cheese and sour cream for a lightened-up version of this apple dessert. We cooked apples folded them into the batter rather than just placed them on top. A crumb topping finishes it all off with the perfect bite! The result is an amazing combination of cheesecake and apple pie all wrapped in one wonderful fall dessert. You may also want to try Mini Apple Pies and Knafeh.

The best thing about this Apple Pie Cheesecake is that it feels special enough for a holiday or celebration, but it’s quick easy to make, so it’s also a great option for a weekday treat. Just give it enough time to set in the fridge. It’s an all-around wonderful apple recipe to have on hand and we just know you’ll love it!

A closer view of apple pie cheesecake with a triangle slice taken

Make Apple Pie Cheesecake Ahead of Time

Plan on making this cheesecake one day ahead of time so it has plenty of time (at least 4-5 hours) to cool and set in the refrigerator. This isn’t a traditional cheesecake, so it doesn’t need to be cooked in a water bath! It’s a great recipe if you’re intimidated by cheesecake.

Overhead view of ingredients; greek yogurt, cream cheese, an apple, graham crackers, four eggs, sugar, and vanilla

How to Make Apple Pie Cheesecake

Start by making the graham cracker crust and pressing it into a 10-inch springform pan. We like to let the crust come up on the sides a little bit! 

Prepare the cooked apples by placing apples, cinnamon, and sugar in a small pan over medium heat. They’re done when they become fork-tender!

Use a food processor to combine the filling ingredients. Pour it into a bowl and carefully fold in the cooked apples. Now it’s starting to look like an apple pie cheesecake! Pop it in the oven and focus on the crumble topping for a minute.

This is a traditional apple pie crumble topping, made from flour, sugar, and butter. Once the cheesecake is done in the oven sprinkle the crumble topping on and bake it for another 10 minutes to let everything set up!

Let the Apple Pie Cheesecake cool completely to room temperature on the counter before placing it in the refrigerator for 4-5 hours or, ideally, overnight. Serve it cold and enjoy it immensely! 

  • Overhead view of graham cracker crust mixture in a food processor
  • overhead view of pressed crust in circular pan
  • an overhead view of diced apples with cinnamon sugar mixture
  • an overhead view of cream cheese and yogurt mixture in a food processor
  • overhead view of baked cheesecake filling mixture
  • overhead view of crumble mixture prepared in a bowl
  • Overhead view of completed apple pie cheesecake

Apple Pie Cheesecake with Fewer Calories

While we do occasionally (or more than occasionally…) indulge in a totally decadent dessert, we’re usually pretty mindful of ingredients and love creating lightened-up versions of our favorites! For the cheesecake filling of this dessert, we used Neufchatel (cream) cheese with ⅓ less fat and fat-free or low-fat Greek yogurt.  

A slice of apple pie cheesecake on a plate

More Apple Desserts

  • Apples & Honey Semolina Cake
  • Sea Salt Caramel Apple Vegan Cupcakes
  • Apple Oat Bars
  • Easy Baked Apples with Oat Crisp
  • Apple Cinnamon Baked Vegan Donuts
  • Vegan Shortbread Spiced Apple Butter

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A closer view of apple pie cheesecake with a triangle slice taken

Apple Pie Cheesecake Lightened-Up


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour 20 mins
  • Yield: 12 slices
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

What happens when two of our favorite desserts combine? This Apple Pie Cheesecake! It’s a fluffy, decadent cheesecake filled with apple pie flavors. We used low-fat cream cheese and yogurt instead of full fat cream cheese and sour cream for a lightened-up dessert with cooked apples folded in rather than just placed on top. A crumb topping finishes it all off with the perfect bite! 


Ingredients

  • Crust:
  • 2 cups cinnamon graham cracker crumbs (about 12-14 crackers)
  • 3 tablespoon unsalted butter, melted
  • 2 tablespoon milk
  • Apples:
  • 2 medium apples, cored, peeled and diced small
  • 2 tablespoon brown sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon cinnamon
  • Filling:
  • 2-8oz packages of Neufchatel cream cheese (⅓ less fat cream cheese), at room temperature (see note #2)
  • 2-5.3 oz containers of low fat vanilla Greek yogurt (see note #2)
  • ¾ cup sugar
  • 4 eggs
  • 1 teaspoon natural vanilla extract
  • Crumble topping
  • 6 tablespoon brown sugar
  • 6 tablespoon all purpose flour
  • 3 tablespoon unsalted butter


Instructions

  1. To prepare the crust, combine the graham cracker crumbs, melted butter, and milk in a food processor. Pulse a few times until well combined
  2. Press the mixture into a 10-inch springform mold to make an even layer, so it slightly comes up the sides. Set aside
  3. Preheat the oven to 350F
  4. In a small pan, cook the apples, sugar, butter, and cinnamon over medium heat until tender, about 5-7 minutes. Set aside to cool
  5. Combine the cream cheese and sugar in a food processor and process until smooth. Add the yogurt and vanilla extract and pulse a more few times
  6. Add the eggs, one at a time, making sure each one is well incorporated before adding the next
  7. Pour the cream cheese mixture into a bowl and fold in the cooked apples
  8. Pour the filling into the prepared crust and bake at 350F for 45 minutes
  9. In the meantime, prepare the crumble topping. Combine the flour and sugar in a small bowl. Work  in butter using a fork or your fingers
  10. Remove the cheesecake from the oven and let it rest for about 10 minutes. Increase oven temperature to 400F. Sprinkle the crumb topping evenly over the cheesecake and bake for an additional 15 minutes 
  11. Let it cool completely,  and refrigerate overnight

Notes

  1. THIS RECIPE NEEDS AT LEAST 4 HOURS OF REFRIGERATION, BUT PREFERABLY OVERNIGHT.
  2. For a Dairy Free option replace the cream cheese with non-dairy cream cheese and the yogurt for a plant-based one.
  3. This post was originally published on October 24, 2012 - The recipe has remained the same, we have updated some images and added more information. 
  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 394
  • Sugar: 31.6
  • Sodium: 361.9
  • Fat: 18.6
  • Saturated Fat: 10.2
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 47.1
  • Fiber: 2.1
  • Protein: 10.6
  • Cholesterol: 113

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.





More Desserts

  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding
  • a small white bowl holding several pieces of chopped date bark
    Chocolate Date Bark - A 5-Ingredient Recipe
  • Date balls in two stacked tea cups
    Date Balls with Superfoods
  • close up of a plate of Halva Stuffed Dates Dipped in Chocolate
    Dates Stuffed with Tahini Dipped in Chocolate

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Linda Rosenblatt

    October 24, 2012 at 5:18 pm

    maybe I'm just not seeing it, but when do you incoroporate the apples back in (after they've cooled)? this recipe looks amazing!

    Reply
    • mayihavethatrecipe

      October 24, 2012 at 5:52 pm

      So sorry! Looks like we missed the step! It's fixed now. Thanks for letting us know! 🙂

      Reply
  2. Valentina Kenney (@cookingweekends)

    October 25, 2012 at 1:11 am

    wow, this looks delicious! and I love that colorful, vibrant cloth napkin in the pretty photos! 🙂

    Reply
    • mayihavethatrecipe

      October 25, 2012 at 8:56 am

      Thank you very much! It taste delicious too! We got that napkin last year at Home Goods.

      Reply
  3. Jenny @ BAKE

    October 25, 2012 at 7:56 am

    this looks SOOOO good! the crust at the top just looks incredible! everything is moderation - though I'm not to good at that!

    Reply
    • mayihavethatrecipe

      October 25, 2012 at 9:02 am

      The crust in definitely my favorite part! Your comment reminds me of a quote I found on Pinterest. Check it out!
      http://pinterest.com/pin/157696424422276410/

      Reply
  4. juliasalbum

    October 26, 2012 at 4:07 am

    The combination of apple pie and cheesecake sounds wonderful! Beautiful photography!

    Reply
    • mayihavethatrecipe

      October 26, 2012 at 6:37 am

      Thank you!! What better than two desserts in one? 🙂

      Reply
  5. Spesh

    October 27, 2012 at 9:21 pm

    Hi. I am definitely going to try this cheesecake. Trivia question: How do I get a "smaller" version of your recipes that won't print up in a humungous size. The last recipe I printed up cameout on 10 pages. Thanks. Love your recipes.

    Reply
    • mayihavethatrecipe

      October 27, 2012 at 9:57 pm

      Thank you for visiting our site, we are so glad that you will try our apple pie cheesecake. We are in the process of re-designing our site and we will have a print this recipe option. Now, your best option is to copy and paste, or highlight the recipe and then print only the selected text. We are sorry about that

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

Seasonal

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+