Poison Apple Cheesecake

Why You’ll Love This Recipe

This cheesecake is rich, creamy, and bursting with fall flavors. It combines the comforting taste of apple pie with a luscious cheesecake base, all topped with a striking red glaze that makes it visually stunning. Easy to make and perfect for parties, it’s a crowd-pleaser that’s both fun and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 cup apple pie filling
3 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/4 cup caramel sauce
Red candy glaze or icing for decoration

Directions

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

2. In a bowl, mix graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the pan to form the crust.

3. In a large bowl, beat together the cream cheese, sugar, apple pie filling, cinnamon, and vanilla extract until smooth.

4. Add the eggs one at a time, mixing until fully incorporated.

5. Pour the cheesecake batter over the crust and smooth the top.

6. Bake for 50–55 minutes until the edges are set and the center is slightly jiggly.

7. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours.

8. Drizzle red candy glaze or icing over the top to create the poison apple effect.

9. Slice and serve this spooktacular fall dessert.

Servings and timing

Servings: 12
Prep time: 20 minutes
Cook time: 50–55 minutes
Chill time: 4 hours
Total time: Approximately 5 hours 15 minutes

Variations

• Add a layer of crushed caramel candies between the crust and cheesecake for extra sweetness.

• Use cinnamon graham crackers for a spicier crust.

• Top with chopped nuts for added texture.

• Substitute apple pie filling with pear or pumpkin for a different fall flavor twist.

• Swirl caramel sauce into the cheesecake batter before baking for a marbled effect.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days.

• For best flavor and texture, serve chilled.

• Cheesecake can also be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

Can I use a different crust?

Yes, a gingersnap or shortbread crust works well for a spiced variation.

Can I make this cheesecake ahead of time?

Absolutely. Bake the cheesecake a day ahead, refrigerate overnight, and add the red glaze before serving.

Can I substitute the apple pie filling?

Yes, pear or pumpkin pie filling works as a creative alternative.

Do I have to use a springform pan?

A springform pan is recommended for easy removal, but a regular 9-inch cake pan can be used with careful slicing.

Can I make it vegan?

You could try using vegan cream cheese and a plant-based egg substitute, but baking times may vary.

Can I adjust the sweetness?

Yes, reduce sugar slightly if you prefer a less sweet cheesecake.

How do I make the red glaze?

Red candy melts, store-bought icing, or a simple mixture of powdered sugar, milk, and red food coloring works well.

Can I add spices to the cheesecake?

Yes, additional spices like nutmeg or cloves enhance the autumn flavor.

Can I double the recipe?

Yes, double the ingredients and bake in a larger pan, adjusting baking time as needed.

How do I prevent cracks on top?

Bake at a low temperature, avoid overmixing, and let the cheesecake cool slowly to reduce cracking.

Conclusion

Poison Apple Cheesecake is a show-stopping dessert that’s perfect for fall and Halloween festivities. Creamy, spiced, and adorned with a striking red glaze, it combines the best of caramel apple flavors with rich cheesecake decadence. Easy to prepare ahead of time and sure to impress, this dessert is both festive and delicious.