This Cinnamon Apple Cheesecake is a cozy treat with creamy cheesecake layers and sweet, spiced apples on top. It’s like a warm hug on a plate!
I love how the cinnamon makes it smell incredible while baking. Serving it warm with whipped cream is the best way to enjoy it! Yum!
Key Ingredients & Substitutions
Graham Crackers: These make a tasty base for the crust. If you don’t have graham crackers, try using digestive biscuits or vanilla wafer cookies for a similar effect.
Cream Cheese: It’s best to use full-fat cream cheese for a rich flavor and smooth texture. If you want a lighter option, you can use low-fat cream cheese, but the texture may be slightly different.
Apples: Granny Smith or Honeycrisp apples work well for their balance of sweet and tart. If those aren’t available, any crisp apple like Fuji or Gala would be a nice alternative.
Sour Cream: This adds a creamy tanginess. If you don’t have sour cream, use Greek yogurt as a substitute for a similar flavor and texture.
How Do I Make Sure My Cheesecake Doesn’t Crack?
Preventing cracks in a cheesecake can be tricky, but using a water bath is a great technique. Here’s how to do it:
- Wrap the outside of the springform pan in aluminum foil to stop water from seeping in.
- Place the wrapped pan in a larger roasting pan.
- Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan. This consistent moisture helps cook the cheesecake evenly.
Also, avoid overmixing your filling, and let the cheesecake cool in the oven with the door slightly open after baking to reduce sudden temperature changes that could lead to cracks.
How to Make Cinnamon Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Cinnamon Apple Topping:
- 3 medium apples (preferably Granny Smith or Honeycrisp), peeled and thinly sliced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- Caramel sauce (for drizzling, optional)
How Much Time Will You Need?
This delicious Cinnamon Apple Cheesecake takes about 30 minutes of prep time plus about 60-70 minutes of baking. After baking, it will need to chill for at least 4 hours (or overnight) to set properly. So, plan for around 5 hours or more from start to finish, allowing plenty of time to cool in the fridge. It’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s heating, take a 9-inch springform pan and grease it well. To avoid any leaks while baking, wrap the outside of the pan with aluminum foil.
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Mix well, then stir in the melted butter until everything is moistened and resembles wet sand. Firmly press the mixture evenly into the bottom and about 1 inch up the sides of your pan. Set this aside while you prepare the filling.
3. Make the Cheesecake Filling:
In a large bowl, use a hand mixer to beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. Add the vanilla extract, then beat in the eggs one at a time, making sure not to overmix. Next, add the sour cream and all-purpose flour, mixing just until everything is combined and smooth.
4. Bake the Cheesecake:
Pour the cheesecake filling over your prepared crust in the springform pan. Place this pan inside a larger baking or roasting pan. Then, pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath to help prevent cracks. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center jiggles slightly.
5. Cool the Cheesecake:
Once baked, turn off the oven and crack the oven door open (this will help gradually cool the cheesecake). Leave it in the oven for an additional hour. After that, remove the pan from the water bath and let the cheesecake cool completely on a wire rack. After cooling, refrigerate for at least 4 hours or overnight.
6. Prepare the Cinnamon Apple Topping:
When you’re ready to serve, melt butter in a skillet over medium heat. Add the sliced apples, brown sugar, ground cinnamon, vanilla extract, and lemon juice. Stir everything together and cook for about 8-10 minutes until the apples are tender but still hold their shape. Remove from heat and let cool slightly.
7. Assemble the Cheesecake:
Carefully unwrap the springform pan and remove the sides. Arrange the cinnamon-spiced apple slices beautifully on top of the chilled cheesecake. If you like, drizzle with caramel sauce for an extra sweet touch.
8. Serve:
Slice your cheesecake and serve it chilled or at room temperature. You can also add a dollop of whipped cream for an extra special treat!
Enjoy your delightful Cinnamon Apple Cheesecake, filled with warm, spiced flavors and a creamy texture that everyone will love!
Can I Use Different Types of Apples in This Recipe?
Absolutely! While Granny Smith and Honeycrisp are great choices for their balance of sweet and tart flavors, you can also use Fuji, Gala, or any crisp apples you enjoy.
How Can I Prevent My Cheesecake from Cracking?
To avoid cracks, bake your cheesecake in a water bath. This provides a gentle cooking environment. Additionally, allow the cheesecake to cool slowly in the oven with the door slightly ajar after baking to prevent sudden temperature changes.
Can I Make This Cheesecake in Advance?
Yes! You can make the cheesecake a day or two ahead of time. Just ensure it is tightly wrapped in plastic wrap and refrigerated. The flavors often improve as it sits!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To enjoy, simply slice and serve cold, or warm it slightly in the microwave if you prefer it that way.
