Yield: 9″ apple pecan pie cheesecake // Total Time: 2 hr. 30 min. + 9 hr. chilling time // Disclaimer: This post includes affiliate links. //

Say hello to the BEST fall cheesecake.

apple pecan pie cheesecake

Hello hello! Today we’re combining three fall classics into one: apple pie, pecan pie, and cheesecake. This is the perfect cheesecake for this Thanksgiving and fall in general. First of all, it has a *super* rich and creamy cheesecake base. Baked inside is a spiced apple pie filling, and on top is a crunchy pecan pie topping. It’s rich, creamy, sweet, salty, crunchy dessert perfection.

There are quite a few steps to this cheesecake but the great news is it’s the perfect make-ahead dessert since you’ll have to chill the cheesecake for at least 8 hours before serving. Below you’ll find some tips and tricks that (I hope) are helpful for getting the perfect cheesecake. Happy baking!

recipe tips

weigh your ingredients

Weighing your ingredients is important for getting the recipe perfect and getting consistent results. I do provide cup measurements but please note that I test all my recipes in grams and can not guarantee that your bake will turn out like mine. This kitchen scale is super cheap and a great starter scale!

room temperature ingredients

While it’s almost always important to have room temperature ingredients so all your ingredients come together, it’s ESPECIALLY important when it comes to cheesecake. Be sure to take out your cream cheese, heavy cream, and eggs at least 1 hour, and up to 2 hours before starting the recipe.

how to avoid cracks in a cheesecake

Here are my 3 best tips for avoiding cracks in your cheesecake –

1. mix the batter carefully

After adding in the eggs, you’ll want to make sure to only mix the batter until the eggs are fully incorporated. This will make sure we don’t add too much air into the batter, which will help keep the batter dense and avoid cracks forming on top.

2. bake your cheesecake in a water bath

It’s really the best way to ensure you get an evenly cooked cheesecake, and no cracks on top. To make a water bath, you’ll just place your cheesecake pan in a larger pan, and fill that pan with hot water right before baking the cheesecake. If you’re worried about the integrity of your springform pan and any leaking, wrap aluminium foil around the sides of your cheesecake pan (keeping the top of the pan exposed) before placing it in the larger pan. A lasagna pan (15×10) is the perfect size to use for a water bath for a 9″ cheesecake – I picked up just a simple $7 one from Walmart for this cheesecake!

3. cool the cheesecake in the oven

Once your cheesecake is done baking, turn off the oven and leave the door of the oven just *slightly* ajar. Let the cheesecake sit like that for one hour before transferring it to the fridge. This process allows your cheesecake to slowly come down to room temperature rather than quickly going from 350F to room temperature, which makes it less likely that the top will crack.

how to tell when a cheesecake is done baking

Cheesecake is done baking when it’s only slightly wobbly in the center. I like to temp my cheesecake as a more accurate way to tell when it’s done. A thermometer stuck into the middle of the cheesecake should read 170 fahrenheit / 76 celsius.

the cheesecake needs to set for a while

The most unfortunate thing about cheesecake is that it needs to set. Ideally you’ll want to bake the cheesecake at night to be served the next day, because it will need to set in the fridge for at least 8 hours.

ingredients and substitutions

For the shortbread crust:

Unsalted butter: salted or your favorite non-dairy butter stick will work perfectly here as well.

Light brown sugar: for flavor and sweetness. Dark brown sugar will work perfectly as well.

All purpose flour: for structure.

Pecan flour: for a little bit of pecan flavor in the crust! You can omit this and replace it with all purpose flour, or make your own pecan flour by grinding up pecans in a food processor.

Salt & apple pie spice: for flavor.

For the apple pie filling:

Apples: use your favorite baking apple here! I used a combination of granny smith and honeycrisp. You can also use fuji, gala, jonathan, or braeburn!

Lemon juice: fresh or bottled will work here. Helps to prevent browning and brings out the flavor of the apples.

Light brown sugar: for sweetness and a bit of flavor.

Apple pie spice: use a blend of apple pie spice to really get those classic warm apple pie spices in the filling. You can also make your own blend, or use more cinnamon.

Cornstarch & water: a little corn starch slurry helps thicken up the apple pie filling.

For the cheesecake:

Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.

Eggs: binds the batter together.

Granulated sugar: for sweetness and helps lock in moisture.

Corn starch: for thickening up the cheesecake. You can substitute in 2 tbsp. of flour in its place if needed.

Heavy whipping cream: for moisture and richness. You could use sour cream in its place as well.

Vanilla: for flavor.

For the pecan pie topping:

Crushed pecans: the star of any pecan pie!

Unsalted butter & heavy whipping cream: for thickening the mixture and for richness. You can use salted butter, just be sure to omit the extra salt from this part.

Light brown sugar: for sweetness and flavor.

Salt: for flavor.

how to make apple pecan pie cheesecake

Here are some shots of the process of making this apple pecan pie cheesecake. You can find the full recipe at the end of this blog post!

• Wash, peel, and dice up your apples into small cubes.
• Cook the apples with the sugar, apple pie spice, and lemon juice until softened, then whisk in the cornstarch slurry until the mixture is thickened. Set aside to cool while you make the crust and filling.

• Combine all of the pecan shortbread crust ingredients in a small mixing bowl.
• Pat the crust down into a springform pan and bake for 10 minutes.

• Beat together the cream cheese, sugar, and cornstarch until light and fluffy.
• Beat in the eggs and vanilla until just combined.

• Beat in the heavy cream until just combined.
• Pour 1/2 of the cheesecake batter over the baked crust, then top with the apple pie filling. Top with the remaining cheesecake batter, then bake.

apple pecan pie cheesecake q&a

what size cake pan do I need?

You’ll need a 9″ springform pan for this cheesecake. You can use a 10″ springform, just note that your cheesecake will be thinner and will require a little less bake time. I wouldn’t recommend using a non-springform pan because it will be more difficult to get the cheesecake out of the pan, but if you’re okay with just serving the cheesecake from the pan, then a non-springform pan will work.

how should I store this cake?

This cheesecake needs to be stored in the fridge. I would recommend serving it no more than 2-3 days after baking, but it will keep for a week.

a note on oven temperature

Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!