When the leaves turn and the oven’s calling, Dutch Apple Cheesecake steals the show. This creamy cheesecake meets warm cinnamon apples and a buttery streusel—so it tastes like apple pie and classic cheesecake had the dreamiest fall dessert baby. Because Dutch Apple Cheesecake layers familiar flavors with a smooth, bakery-style bite, it’s the best Thanksgiving dessert recipe to wow a crowd without fussy steps or hard-to-find ingredients. And yes, it slices clean, holds its shape, and still melts in your mouth. You’re going to love it.
At a Glance
Table of Contents
- Servings: 12 slices
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Total Time: 6–8 hours (includes chilling)
- Difficulty: Moderate
- Estimated Cost: $12–$18
Ingredients
What You’ll Need for Dutch Apple Cheesecake
Graham Cracker Crust
- Graham cracker crumbs: 1 1/2 cups (150g)
- Granulated sugar: 2 tbsp (25g)
- Ground cinnamon: 1/2 tsp
- Unsalted butter, melted: 6 tbsp (85g)
Cheesecake Filling - Cream cheese, full-fat blocks, softened: 24 oz (680g)
- Granulated sugar: 3/4 cup (150g)
- Sour cream, room temp: 1/2 cup (120g)
- Large eggs, room temp: 3
- Vanilla extract: 2 tsp
- Lemon juice (brightens flavor): 1 tbsp
- Cornstarch (prevents cracks): 1 tbsp
Dutch Apple Topping (Streusel + Apples) - Apples, peeled, cored, thinly sliced (Granny Smith + Honeycrisp mix): 3 medium (about 1 lb / 450g)
- Unsalted butter: 2 tbsp (28g)
- Light brown sugar: 1/4 cup (50g)
- Cinnamon: 1 tsp
- Nutmeg: 1/8 tsp
- Pinch of salt
- Lemon juice: 1 tsp
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water), optional to thicken
Streusel Crumb - All-purpose flour: 1/2 cup (60g)
- Old-fashioned oats (optional but very “Dutch”): 1/3 cup (30g)
- Light brown sugar: 1/3 cup (65g)
- Cinnamon: 1/2 tsp
- Fine salt: 1/4 tsp
- Cold unsalted butter, cubed: 4 tbsp (56g)
- Chopped pecans (optional): 1/2 cup
Garnish (optional) - Salted caramel sauce, whipped cream, extra cinnamon
Ingredient Swaps & Notes (Apple Pie Cheesecake Style)
| Ingredient | Easy Swap | Why/Note |
|---|---|---|
| Graham crackers | Gluten-free cookies or almond flour (1 1/2 cups / 150g) + 2 tbsp sugar + 4 tbsp butter | Makes it gluten-free without losing crunch |
| Sour cream | Plain Greek yogurt (1/2 cup / 120g) | Same tang, slightly higher protein |
| Cornstarch | 2 tsp all-purpose flour | Helps set the filling |
| Pecans | Walnuts or skip | Nut-free? Just omit |
| Apples | All Granny Smith or all Honeycrisp | Tart vs. sweet; mix for balance |
| Butter | Plant-based buttery sticks | For dairy-light variations |
Step-by-Step Instructions
- Prep the pan & crust: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment; lightly grease the sides. For fewer leaks, wrap the outside of the pan in a double layer of heavy foil. Stir graham crumbs, sugar, and cinnamon, then mix in melted butter until the crumbs feel like damp sand. Press firmly into the pan bottom. Par-bake 8 minutes; cool on a rack. For a gentle “steam bath,” place a roasting pan with 1 inch of hot water on the lower rack.
- Make the creamy filling: On low speed, beat cream cheese until smooth and satiny, about 1 minute. Add sugar and cornstarch; mix just until combined. Blend in sour cream, vanilla, and lemon juice. Add eggs one at a time on low, mixing only until incorporated and scraping the bowl. Pour filling over the cooled crust and tap the pan gently to release air bubbles. This creates that classic Dutch Apple Cheesecake base.
- Cook the apples & build the streusel: In a skillet over medium heat, melt butter; add apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook 3–4 minutes until apples start to soften; if juicy, stir in the cornstarch slurry and simmer 30 seconds to thicken. Cool slightly. For the streusel, whisk flour, oats, brown sugar, cinnamon, and salt; cut in cold butter with a fork until clumpy. Stir in nuts if using.
- Bake the Dutch Apple Cheesecake: Set the cheesecake on the middle rack (with the water pan below if using). Bake 35–40 minutes, until edges are set and the center still has a wide wobble. Working quickly, pull out the rack; spoon the apples evenly over the center, then sprinkle on the streusel. Bake 15–20 minutes more, until the top is golden and the center jiggles like Jell-O in a 2–3 inch circle. Turn off oven, crack the door, and let it cool inside for 45–60 minutes to prevent cracks.
- Chill, slice & finish: Move the pan to a rack and cool to room temp. Run a thin knife around the edge, then cover and chill at least 4 hours (overnight is best). Release the ring, slice with a hot, wiped knife, and drizzle with warm caramel. Serve this Dutch Apple Cheesecake cold for clean slices or slightly cool for softer, pie-like vibes.
Pro Tips & Variations
- Room-temp dairy wins: Cold cream cheese makes lumps, so plan ahead.
- Low and slow mixing: Use low speed and stop once combined. Overmixing adds air, which can cause cracks.
- Steam bath, not stress: A pan of hot water on the lower rack adds moisture without juggling a full water bath.
- Don’t skip the knife trick: Run a knife around the edge after baking to release the cheesecake from the sides as it cools.
- Apple choices: For a plant-based twist, swap butter with dairy-free sticks and use a vegan cream cheese, though texture will vary slightly.
- Caramel swirl option: Drag 1/4 cup warm caramel through the batter before baking for an apple pie cheesecake swirl.
- Mini cheesecakes: Press crust into a lined muffin pan, bake 5 minutes, fill, top, and bake 15–18 minutes. Cute for parties.
- Gluten-free crust: Use gluten-free cookies or almond flour as noted above; the crumb still bakes up crisp.
- No-oat streusel: Skip oats and add 2 more tbsp flour for a classic crumble.
- Nut-free: Leave out nuts and add a pinch more cinnamon for body.
Serving Suggestions
- The classic: A big slice with warm caramel sauce and a puff of cinnamon whipped cream.
- A la mode: Add a scoop of vanilla bean ice cream; the cold-smooth-hot-caramel combo sings.
- Holiday platter: Pair small wedges with pumpkin pie bars and pecan tassies for a fall dessert board.
- Drink pairings: Try hot apple cider, chai, or coffee with a splash of cream.
- Garnish ideas: Extra toasted crumbs, paper-thin apple fan, or a light dusting of cinnamon sugar.
Storage & Reheating
- Fridge: Cover and refrigerate Dutch Apple Cheesecake for up to 4 days. Keep toppings covered to prevent drying.
- Freeze: Freeze whole or by the slice for up to 2 months. Wrap in plastic, then foil, and tuck into a freezer bag.
- Thaw: Overnight in the fridge is best. For a quicker serve, thaw slices sealed at room temp 30–45 minutes.
- Warming the topping: Briefly warm caramel separately; drizzle right before serving for that glossy, bakery look.
Troubleshooting
- Cracks on top: Usually from overbaking or overmixing. Next time, bake until the center still wobbles and mix on low. A little crack? Hide it with apples and streusel.
- Soggy crust: Press crust firmly and par-bake. Also, cool the crust before filling. If using a true water bath, wrap the pan well.
- Grainy texture: Cream cheese wasn’t fully softened or batter was overmixed. Beat just until smooth and use room-temp dairy.
- Topping sank: Add apples and streusel partway through baking (as directed) so the filling has set around the edges first.
- Runny center: It should jiggle, not slosh. If needed, add 5–10 minutes bake time; then cool slowly with the door cracked.
- Over-browned streusel: Tent loosely with foil for the final minutes.
Helpful Baking Timeline (Quick Reference)
| Step | Time | Cue |
|---|---|---|
| Par-bake crust | 8 min | Smells toasty |
| First bake (no topping) | 35–40 min | Edges set, wide wobble |
| Second bake (with topping) | 15–20 min | Golden crumb, 2–3″ jiggle |
| Cool in cracked oven | 45–60 min | No sweating or sinking |
| Chill | 4+ hours | Clean slice lines |