Separately, apple pie and cheesecake are classic, beloved desserts, but combined, they’re heavenly. For our Apple Pie Cheesecake, we’ve taken a classic cheesecake but made it creamier and richer, mostly thanks to the use of brown sugar, and added cinnamon to the crust. Those same notes are reciprocated in the apple pie topping, and paired with sweet, buttery caramel sauce, you’ve got one irresistible dessert. If you’re not feeling apples, though, this classic cheesecake recipe stands up to any desired topping. One more thing: Don’t fear the water bath, because it’s a foolproof method. Baking the cheesecake in a water bath allows the custard to set a little more gently, with even cooking temperatures all around. Letting the cheesecake cool in the oven for about an hour before taking it out allows the temperature to come down slowly and prevent cracking.