Description
This Apple Cinnamon Cheesecake is a luscious dessert combining a buttery graham cracker crust, spiced apple topping, and a creamy, smooth cheesecake filling. Featuring the warm flavors of cinnamon and nutmeg, it’s perfect for autumn gatherings or any special occasion.
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
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until all crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while preparing the filling.
- Cook the apples: In a skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and caramelized, about 8-10 minutes. Remove from heat and let cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until fully incorporated and smooth. Add the eggs one at a time, beating gently after each addition. Mix in the vanilla extract until combined.
- Assemble the cheesecake: Pour half of the cheesecake filling over the chilled crust. Spread half of the cooked apple mixture evenly over the filling. Pour the remaining cheesecake filling on top and smooth the surface with a spatula. Finally, gently spoon the remaining apple mixture over the top.
- Bake the cheesecake: Preheat your oven to 325°F (163°C). Place the springform pan onto a baking sheet and bake the cheesecake for about 55-65 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to ensure a creamy texture.
- Cool and chill: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely and develop flavors.
- Serve: Before serving, run a knife around the edges of the springform pan to loosen the cake. Release the sides of the pan and remove gently. Slice the cheesecake and serve chilled.
Notes
- Use room temperature cream cheese for a smoother filling without lumps.
- To prevent cracking, avoid overmixing the batter and bake at a low temperature.
- If desired, add a drizzle of caramel sauce over each slice for extra sweetness.
- Store leftover cheesecake in the fridge, covered, for up to 4 days.
- You can substitute the apples with pears or peaches for different fruit variations.
Keywords: apple cinnamon cheesecake, fall dessert, cream cheese cheesecake, baked cheesecake, spiced apple dessert