This Cinnamon Apple Cheesecake combines creamy cheesecake with sweet apples and a sprinkle of cinnamon. It’s the perfect fall treat that fills your kitchen with delightful aromas!
Honestly, who can resist a slice of this tasty goodness? I love to enjoy it with a dollop of whipped cream on top. Trust me, it makes everything better! 🍏🍰
Key Ingredients & Substitutions
Graham cracker crumbs: They form the base of your crust. If you’re out of them, crushed cookies like digestive biscuits or even vanilla wafers work great.
Cream cheese: This gives your cheesecake its rich texture. Low-fat cream cheese can be used for a lighter version, or Greek yogurt can substitute for a creamier filling!
Apples: Granny Smith apples add nice tartness, but you can swap in Fuji or Gala apples for a sweeter flavor. Just make sure they’re firm and not too mushy.
Sour cream: It adds extra creaminess and tang. If you don’t have sour cream, plain yogurt can work in a pinch.
How Do I Ensure My Cheesecake Sets Perfectly?
Getting that perfect, creamy cheesecake takes a bit of care, especially in baking. Here’s how to do it:
- Start baking at the right temperature. 325°F is ideal for preventing cracks.
- Watch the timing; when the center is set but slightly jiggly, it’s ready!
- Let it cool gradually in the oven for an hour with the door cracked. This helps prevent cracking.
- Chill it properly! Refrigerating for at least 4 hours (or overnight) makes it firm and easier to slice.
These tips should help you achieve a beautifully smooth cheesecake. Enjoy making it! 🍏🍰
Cinnamon Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Cinnamon Apple Topping:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 3 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp lemon juice
For Garnish:
- Ground cinnamon, for dusting
- Caramel sauce (optional)
How Much Time Will You Need?
You’ll need about 20 minutes of prep time and 60-70 minutes of baking time, plus cooling and chilling time of at least 4 hours or overnight. So set aside a good part of the day to make this delicious cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan to prevent sticking. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until everything is combined. Now, press this mixture firmly into the bottom and slightly up the sides of your springform pan. Bake the crust for 10 minutes and then set it aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Next, add the eggs one at a time, making sure to mix until just combined after each addition. Finally, mix in the vanilla extract and sour cream until the filling is fully combined and creamy.
3. Bake the Cheesecake:
Pour the cheesecake filling onto the baked crust and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until the center is nearly set but still has a slight jiggle in the middle. Once done, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
4. Chill the Cheesecake:
After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or overnight, until it is completely chilled and firm.
5. Prepare the Cinnamon Apple Topping:
While your cheesecake is chilling, prepare the apple topping. Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, ground cinnamon, ground nutmeg (if using), and lemon juice. Cook while stirring occasionally until the apples are tender and the mixture is syrupy, about 8-10 minutes. Remove from heat and allow to cool.
6. Assemble and Serve:
When the cheesecake is well chilled, carefully remove the springform pan rim. Spoon the cinnamon apple topping generously over the cheesecake. Dust the top lightly with ground cinnamon and drizzle with caramel sauce, if desired. Slice the cheesecake and serve chilled. Enjoy this delightful mix of creamy cheesecake and warm cinnamon apples!
This recipe results in a rich and creamy cheesecake with a buttery graham cracker crust, topped with delicious, warm cinnamon-spiced apples. It’s sure to impress!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use an Oreo cookie crust or a traditional pie crust instead of a graham cracker crust. Just make sure to press the crust tightly into the pan before baking.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can use mascarpone cheese or a mixture of ricotta and Greek yogurt for a different flavor profile. Just keep in mind that the texture may vary slightly.
How Do I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge before serving!
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or any gluten-free cookie to make the crust. Just check the labels to ensure all ingredients are gluten-free.
