When I was brainstorming new recipe ideas for Thanksgiving, I sought inspiration from two of my favorite desserts— cheesecake and apple pie— so I thought it would be fun to do a combo. This apple pie cheesecake has a crunchy Biscoff cookie base with walnuts for some extra texture and a lovely, creamy cheesecake filling kissed with cinnamon and vanilla. Enveloped in the velvety cheesecake and spooned on top is a juicy apple pie filling that is so easy to make from scratch, but is beyond delicious.
To top it all off is a crunchy streusel sprinkle. This is optional, but streusel toppings are so easy to make, and this one is made with brown sugar, walnuts, and a little bit of cinnamon, which just seals the deal on this dessert. You get a ton of different textures with every bite— creamy, crunchy, crisp, and juicy.
Please don’t be intimidated by cheesecakes! As long as you remember to turn the oven temperature down during baking so you don’t scorch them, my cheesecake recipes are basically foolproof (and such crowd pleasers). There is no need for a water bath either, making this recipe very achievable without the risk of a soggy crust. (Keep reading to learn why you don’t need one!)
