Cool to room temperature. Instructions. Add the eggs and mix well. This delicious Apple Pie Cheesecake is a merger of two excellent desserts. Make topping In a large skillet over medium high heat, bring apple cider, brown sugar, and cinnamon to a boil. In a large skillet, combine 1/4 cup brown sugar and butter. Pour this over the pie filling. Cook over medium-high heat until sugar is dissolved, stirring occasionally. Pie Crust: just to reiterate the instructions in the recipe, you will want to have an unbaked pie crust fitted into a 9-inch pie plate for this recipe.Keep it lightly covered with plastic wrap in the refrigerator until ready to use. Preheat oven to 375 degrees. In a mixing bowl, beat the cream cheese and sugar until creamy. Add the egg and beat again. The apple pie filling sits on top of a vanilla cheesecake surrounded by a crunchy graham cracker crust. For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Heat oven to 325°F. of the remaining sugar; press onto bottom of 9-inch springform pan. Directions. Combine graham crumbs, oats, butter, remaining cinnamon and 2 Tbsp. Roll out the pie crust according to the package directions. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Apples: you can really use any type of apple you prefer here.Honeycrisp are delicious in this pie as well as Jonagold, Fuji or Gala. Bake for 30-35 minutes, or until the center of the cake is set. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.