This Apple Cream Cheese Cake is a moist, tender apple dessert with cinnamon, pecans, and creamy cream cheese. Perfect for fall gatherings, brunch, or a cozy treat with coffee. Love apple desserts? Don't miss my Apple Cheesecake Bars too!
Apple Cream Cheese Cake is a cake recipe my family adds into our monthly rotation when the fall season hits. Not only is it easy to make, but it's a great way to use up any apples you may have on hand from the orchard or grocery store. The cream cheese adds an incredible level of moistness in every bite and the cinnamon apple flavor screams all things fall! Whether you pair it with your morning coffee, serve it as dessert, or enjoy alongside a cozy Pumpkin Spice Mudslide, this crumb cake is a must try!
Quick Look: Apple Cream Cheese Cake Recipe
- ⏱️ Prep Time: 10 minutes
- 🔥 Cooking Time: 45 minutes
- 🕒 Total Time: 55 minutes
- 🍰 Servings: 16
- 🥄 Calories: 253 calories per serving (may vary)
- ☕ Serving Suggestions: Perfect for brunch, dessert, or paired with coffee
- 🍏 Flavor Profile: Sweet, spiced, moist
- 🍎 Best Apples to Use: Granny Smith, Honeycrisp, Braeburn
- ✅ Difficulty: Easy
Jump to:
Why This Recipe Works
- Fall flavors in every bite - fresh apples, cinnamon, and cream cheese create a warm and comforting dessert.
- Simple pantry staples - no complicated ingredients, just basics you may already have on hand.
- Quick & easy - this easy apple cake recipe comes together in about an hour from start to finish.
- Moist & tender - thanks to the cream cheese, this cake has the perfect texture that stays soft for days.
- Perfect for any occasion - enjoy this cake at Fall parties, potlucks, brunch, or even as a sweet breakfast treat.
👉 Love apple? Also check out my Apple Fritter Bread and Soft Apple Spice Cookies too!
Ingredients Notes
See printable recipe card below for exact measurements and instructions.
- Apples - Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn for the best results in this moist apple cake recipe.
- Cream Cheese - adds richness and creates a soft, tender crumb.
- Brown Sugar & Cinnamon - bring warmth and that classic Fall flavor.
- Pecans - optional, but adds a crispy texture to this fall dessert.
How to Make Apple Cream Cheese Cake
Step 1. Preheat oven to 350°F and grease a 9×13 baking pan. In a small bowl, toss diced apples with lemon juice and set aside.
Step 2. In a large bowl, combine sugar, butter, and cream cheese until smooth. Add eggs one at a time, then stir in vanilla extract.
Step 3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly add to the wet mixture and mix until just combined.
Step 4. Gently fold the diced apples into the batter for an evenly distributed, moist apple cake.
Step 5. In a small bowl, mix brown sugar, cinnamon, and chopped pecans. Sprinkle evenly over the top of the batter. Pour batter into the greased pan, then bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Let the cake cool for at least 10 minutes before slicing. Enjoy as a dessert, brunch treat, or with your favorite fall drink!
Baking Tips
- Use firm baking apples - Granny Smith, Honeycrisp, Braeburn, or Fuji hold up best for a moist apple cream cheese cake.
- Soften cream cheese - Room-temperature cream cheese blends smoothly for tender, fluffy cake.
- Check freshness - Fresh baking powder helps your cake rise perfectly.
- Mix gently - Fold ingredients until just combined to avoid a dense cake.
- Cool before slicing - Let the cake rest 10 minutes so slices hold their shape.
Serving & Storing
- This cake recipe is perfect as a dessert, brunch treat, or cozy snack with spiced cinnamon eggnog coffee, milk, or apple cider.
- Storing: Let the cake cool completely, then store in an airtight container in the fridge for up to 5 days. You can also freeze it in a freezer-safe container for up to 3 months; thaw before serving.
- Reheating: Warm slices in the microwave in 30-second increments until heated through for a soft, moist cream cheese apple cake experience every time.
Apple Cream Cheese Cake Recipe FAQs
Firm, baking-friendly apples like Granny Smith, Honeycrisp, Braeburn, or Fuji work best. Combining a tart apple with a sweeter variety creates the perfect balance of flavor and texture in your moist apple cake.
The cream cheese keeps the cake tender, rich, and moist, giving every bite of this cream cheese apple cake a soft, creamy texture.
Yes. Because of the cream cheese, store the cake in the fridge until ready to serve to keep it fresh and safe.
Absolutely! For extra sweetness, top your cake with cream cheese frosting. You can even use the frosting from my Pumpkin Cookies with Cream Cheese Frosting for a fall-inspired twist.
More Apple Recipes You’ll Love
Warm, tender, and full of cinnamon Fall flavor, this Apple Cream Cheese Cake is the ultimate fall treat. Easy to make and always a crowd-pleaser, it's a cake you'll want on repeat!
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Apple Cinnamon Cream Cheese Cake
Ingredients
- 2 apples peeled/cored/diced
- 1 tablespoon lemon juice
- 1 cup sugar
- ½ cup unsalted butter
- 8 oz cream cheese softened
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups all purpose flour
- 2 teaspoon baking power
- ¼ teaspoon salt
- ⅓ cup brown sugar
- 3 teaspoon ground cinnamon
- ½ cup pecans chopped
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan. Toss apples with lemon juice; set aside.
- In a large bowl, beat sugar, butter, and cream cheese until smooth. Add eggs one at a time, then vanilla.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients; mix until just combined.
- Fold in apples. Pour batter into prepared pan.
- Combine brown sugar, cinnamon, and pecans; sprinkle over batter.
- Bake 45-55 minutes, until a toothpick comes out clean. Cool 10 minutes before slicing.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture.
- Cake can be stored in the fridge up to 5 days or frozen up to 3 months.
- Optional: Top with cream cheese frosting for extra sweetness.
Alice M. says
The cake is very good, however 3 teaspoons cinnamon for the topping is a bit too much. It overwhelms the taste of the cake. I would use 1 or 1/2 tsp.
Kristin says
Glad you enjoyed the cake! Good tip on the topping!!
Randy says
Which are the best apples for this recipe?
Kristin says
Any type works, however, I really prefer the granny smith apples when baking!
Randy says
Can this be frozen for later?
Kristin says
Once baked or before? It freezes perfectly once baked!! If you meant before, I am not sure as I haven’t tried it and don’t know how the apple would do!