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

Apple Pie Cheesecake Lightened-Up


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! 


  • Crust:
  • 2 cups cinnamon graham cracker crumbs (about 12-14 crackers)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp milk
  • Apples:
  • 2 medium apples, cored, peeled and diced small
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter
  • 1 tsp cinnamon
  • Filling:
  • 2-8oz packages of Neufchatel cream cheese (1/3 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 tsp natural vanilla extract
  • Crumble topping
  • 6 tbsp brown sugar
  • 6 tbsp all purpose flour
  • 3 tbsp unsalted butter


  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


  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


  • 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

Keywords: shavuot, kosher, cheesecake, fall,

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