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Apple Cinnamon Cheesecake Recipe

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★★★★★

4.6 from 101 reviews

This Apple Cinnamon Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced sweetness of thinly sliced apples. A crunchy graham cracker crust seasoned with cinnamon and nutmeg pairs beautifully with the smooth cream cheese filling, making it a perfect dessert for fall or any time you crave a comforting treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar

Apple Topping

  • 2 cups thinly sliced apples (Granny Smith or Honeycrisp)
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp butter

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Make the apple topping: In a skillet over medium heat, melt 2 tablespoons of butter. Add the thinly sliced apples, 1/2 cup brown sugar, cinnamon, and nutmeg. Cook the apples gently for about 5-7 minutes until they are tender but still hold their shape. Set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy using an electric mixer. Add the eggs one at a time, mixing well after each addition. Incorporate vanilla extract and mix until just combined, avoiding overmixing to prevent cracks.
  4. Assemble the cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan. Carefully spoon the cooked apple mixture evenly over the top of the cheesecake filling.
  5. Bake the cheesecake: Place the springform pan in the preheated oven. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracking.
  6. Chill the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  7. Serve: Once chilled, remove the sides of the springform pan. Slice the cheesecake and serve chilled for the best texture and taste.

Notes

  • Use cream cheese at room temperature to ensure a smooth, lump-free batter.
  • Do not overmix the batter to avoid cracking during baking.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
  • Granny Smith apples provide tartness, while Honeycrisp offers sweetness; choose based on your preference.
  • This cheesecake can be stored in the refrigerator for up to 3 days.

Keywords: apple cinnamon cheesecake, cheesecake recipe, baked cheesecake, apple dessert, fall dessert, creamy cheesecake

Find it online: https://busyrecipe.com/apple-cinnamon-cheesecake-recipe/