Spiced Apple Cheesecake with a Crunchy Walnut Crust

Every year, I take a trip to the orchard to go apple picking with my friends. No fall season is complete without it. 

We’re always looking for new apple recipes. This year, Spiced Apple Cheesecake was the winner—and the crunchy walnut crust makes it so good!

Why You’ll Love This Spiced Apple Cheesecake

• Perfect Use for Orchard Apples: This fall dessert recipe is the perfect way to use up all those orchard apples.
• No Soggy Apples: If you’re not a fan of soggy baked apples, you’ll love this. The apples keep their texture, and after the sugar caramelizes, they become crunchy on the outside.
• Flavorful Walnut Crust: The roasted walnut crust adds a rich, nutty flavor that goes really well with the baked brown sugar apples!

What is Spiced Apple Cheesecake?

Spiced Apple Cheesecake brings together the warm flavors of apples and pumpkin pie spice.

The apples are tossed with brown sugar and piled high on a raw cheesecake layer, then baked until they become perfectly crispy.

There are so many possible cheesecake crusts—but I think I’ve chosen the best: Graham crackers and ground walnuts!

Pair a slice with some Honeybush tea for a cozy fall moment. ??

Could it be the perfect fall dessert?

What You’ll Need to Make Spiced Apple Cheesecake 

Ingredients

• Graham cracker crumbs: Crush in a food processor or ziploc bag, or buy ready-made Graham cracker crumbs.
• Walnuts: Grind some for the crust and chop the rest for the topping.
• Pumpkin pie spice: Buy the spice pre-mixed, like McCormick’s Pumpkin Pie Spice, or make your own.
• Tart apples: 2-3 medium apples that are firm and tart. I used Crimson Crisp with Fuji for a sweet-tart mix, but any apples from your local orchard will work.
• Baking Staples: White sugar, brown sugar, unsalted butter, cream cheese, eggs, and vanilla extract.

Tools

• Electric mixer fitted with a paddle attachment
• Food processor, such as the Cuisinart Mini-prep
• Large bowl
• Rubber spatula
• 9-in round springform pan

How to Make Spiced Apple Cheesecake

Here’s a quick overview of the recipe. You can find the full details at the bottom of the page.

1. Mix graham cracker crumbs, ground walnuts, sugar, pumpkin pie spice, and melted butter. Press this mixture into the bottom of a springform pan and bake for a few minutes.
2. Next, beat softened cream cheese with sugar until smooth. Add the eggs, mixing well, then stir in the vanilla. Pour this mixture into the baked crust.
3. Toss sliced apples with brown sugar and pumpkin pie spice, then spoon them over the cheesecake filling. Sprinkle with chopped walnuts.
4. Bake until the edges are golden brown, then let the cheesecake chill overnight.

Chef’s Tips

• Sliced Apples: Don’t use too many apples, or you’ll have to bake your cheesecake longer!
• Chill overnight: Trust me, I’ve been tempted to dig in too soon. Let the cheesecake rest overnight, or you’ll end up with a crumbly mess (still tasty, though!).
• Don’t overmix: Add the eggs one at a time, mixing until just combined. Overmixing can make the cheesecake dense, and nobody wants that.
• Use room temperature ingredients: From experience, using softened cream cheese and room temperature eggs makes the filling smooth and lump-free.

Pumpkin Pie Book Recommendation

I adapted this recipe from The Pumpkin Pie Spice Cookbook by Stephanie Pedersen.

The book has all kinds of recipes that use  pumpkin pie spice in surprising ways—not just desserts!

You’ll find recipes for pumpkin pie spice cocktails, teas, stews, meat dishes, veggie sides, and more.

I’m excited to try other recipes from this book, like the Pumpkin Spice Chai Latte or the Spicy Pumpkin Coconut Bisque!

Other Fall Posts

• Pumpkin Bread – my bake box makes this classic so easy!
• Fall Baking Mixes – I rank the best baking mixes for fall
• Cozy Fall Books – books to curl up with for when the weather turns
• Simple Butter Pie Crust – the perfect start for your fall pie recipes