If you’re searching for a dessert that perfectly encapsulates the cozy, comforting flavors of autumn, look no further than this Apple Cinnamon Cheesecake. This recipe elevates the classic cheesecake with warm, spiced apples and a buttery graham cracker crust, creating a truly irresistible treat that’s ideal for Thanksgiving, holiday gatherings, or simply a cozy evening in. This Apple Cinnamon Cheesecake is a delightful dessert combining creamy cheesecake with spiced apple topping and a crunchy crust.
Key Ingredients for Apple Cinnamon Cheesecake
To create this delectable Apple Cinnamon Cheesecake, gather the following ingredients:
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs: Finely crushed for a smooth base.
- ⅓ cup (75g) unsalted butter, melted: Binds the crumbs together.
- ¼ cup (50g) granulated sugar: Adds a touch of sweetness.
- ½ teaspoon ground cinnamon: Enhances the warm, autumnal flavor.
For the Cheesecake Filling:
- 3 (8-ounce) packages (680g) cream cheese, softened: Full-fat is recommended for the creamiest texture.
- 1 cup (200g) granulated sugar: For sweetness.
- ¼ cup (60ml) sour cream: Adds moisture and a slight tang, preventing cracks.
- 2 tablespoons (30ml) all-purpose flour: Helps stabilize the cheesecake.
- 1 teaspoon vanilla extract: Pure vanilla for best flavor.
- ½ teaspoon ground cinnamon: A must for that warm, autumnal taste.
- ⅛ teaspoon ground nutmeg: A pinch for extra spice depth.
- 3 large eggs, at room temperature: Incorporate one at a time for a smooth batter.
For the Apple Topping:
- 3 medium apples (e.g., Honeycrisp, Granny Smith, or Fuji), peeled, cored, and diced: A mix of sweet and tart is excellent.
- 2 tablespoons (30g) unsalted butter: For sautéing the apples.
- ¼ cup (50g) granulated sugar: Sweetens the apples.
- 1 teaspoon ground cinnamon: Essential for apple pie flavor.
- ¼ teaspoon ground nutmeg: Complements the cinnamon.
- ⅛ teaspoon ground cloves: Adds a deeper, complex spice note.
- 1 tablespoon (15ml) lemon juice: Prevents browning and brightens flavor.
- ¼ cup (60ml) water or apple cider: Creates a light sauce.
- 1 tablespoon cornstarch: Thickens the apple sauce.
How to Make Apple Cinnamon Cheesecake
This Apple Cinnamon Cheesecake recipe is surprisingly easy to follow, delicious, and incredibly satisfying. Its simplicity lies in clear, step-by-step instructions that guide you through creating a rich, creamy cheesecake layer and a tender, spiced apple topping. The harmony of textures—the crunchy crust, silky filling, and tender fruit—makes every bite a delight. Expect this autumn indulgence to take approximately 45-50 minutes for preparation and about 60-70 minutes for baking, plus chilling time.
Step-by-Step Instructions:
Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and ½ teaspoon cinnamon. Mix until well combined and the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass for a more even press.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).
Make the Cheesecake Filling:
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the granulated sugar, sour cream, flour, vanilla extract, ½ teaspoon cinnamon, and nutmeg. Beat on low speed until just combined, being careful not to overmix.
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix once the eggs are added, as this can introduce too much air and lead to cracks.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Create a water bath (bain-marie) by wrapping the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake the Cheesecake:
- Carefully transfer the roasting pan with the cheesecake to the preheated oven (325°F/160°C).
- Bake for 60-70 minutes, or until the edges are set but the center still Jiggles slightly when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
- Remove the cheesecake from the water bath and the oven. Let it cool completely on a wire rack at room temperature.
- Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for the best texture and flavor.
Prepare the Apple Topping:
- In a large skillet over medium heat, melt the 2 tablespoons of butter.
- Add the diced apples and cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Stir in the ¼ cup sugar, 1 teaspoon cinnamon, nutmeg, cloves, and lemon juice. Cook for another 2-3 minutes.
- In a small bowl, whisk together the water (or apple cider) and cornstarch until smooth.
- Pour the cornstarch mixture into the skillet with the apples. Bring to a simmer, stirring constantly, and cook until the sauce thickens and coats the apples, about 1-2 minutes.
- Remove from heat and let the apple topping cool completely.
Assemble and Serve:
- Once the cheesecake is thoroughly chilled and the apple topping is cool, carefully remove the sides of the springform pan.
- Spoon the cooled apple topping evenly over the top of the cheesecake.
- Slice and serve immediately. Enjoy!
Why You’ll Love This Apple Cinnamon Cheesecake
You’re going to absolutely adore this Apple Cinnamon Cheesecake – it’s the epitome of autumn indulgence! The main highlight is its perfect harmony of creamy, velvety cheesecake with a sweet, tender, and warmly spiced apple topping, all resting on a crunchy graham cracker crust. It’s a sophisticated yet comforting dessert that tastes like a hug on a crisp fall day. Making this at home is not only incredibly rewarding but also a significant cost-saver compared to buying a gourmet cheesecake from a bakery, allowing you to enjoy premium quality without the hefty price tag.
The flavorful toppings are what truly elevate this recipe: the cinnamon, nutmeg, and a hint of cloves in the apples create an aromatic experience that is simply irresistible. This cheesecake offers a delightful contrast to a simple apple pie, providing a richer, creamier base that perfectly complements the fruit. So, why wait for a special occasion? Embrace the flavors of the season and try making this magnificent Apple Cinnamon Cheesecake at home. You’ll be amazed at how simple it is to create such a show-stopping dessert, and your taste buds (and your wallet) will thank you!
What to Serve Apple Cinnamon Cheesecake With
This rich and flavorful Apple Cinnamon Cheesecake is fantastic on its own, but here are a few ideas to enhance the experience:
- A scoop of vanilla bean ice cream: The cold, creamy ice cream perfectly contrasts the warm spices and rich cheesecake.
- A dollop of freshly whipped cream: Light, airy whipped cream adds a touch of simple elegance.
- A drizzle of caramel sauce: For an extra layer of sweetness and a beautiful presentation.
- A cup of hot coffee or spiced chai latte: The warm beverages complement the dessert’s cozy flavors.
- A glass of hard cider or a sweet dessert wine: These can beautifully enhance the apple notes.
Top Tips for Perfecting Apple Cinnamon Cheesecake
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature. This helps them mix smoothly and prevents lumps, resulting in a perfectly creamy cheesecake.
- Do Not Overmix: Once you add the eggs, mix on low speed until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up during baking and then crack as it cools.
- Water Bath IS Key: The water bath creates a moist, even heat environment, ensuring the cheesecake bakes gently and evenly, preventing cracks and yielding a super creamy texture. Don’t skip this step!
- Prevent Cracks with Slow Cooling: After baking, leave the cheesecake in the turned-off oven with the door slightly ajar for an hour. This gradual cooling prevents sudden temperature changes that can cause cracks.
- Thorough Chilling: Refrigerate the cheesecake for at least 6 hours, or preferably overnight. This is crucial for the cheesecake to firm up, set properly, and develop its full flavor.
- High-Quality Apples: Use a mix of apples for the topping. Granny Smiths offer tartness, while Honeycrisp or Fuji add sweetness and good texture.
- Adjust Spices to Taste: Feel free to slightly increase or decrease the cinnamon, nutmeg, or cloves in both the cheesecake and the apple topping based on your preference.
- Scrape Down the Bowl: Regularly scrape down the sides of your mixing bowl when making the filling to ensure all ingredients are evenly incorporated.
Storing and Reheating Tips
To keep your Apple Cinnamon Cheesecake tasting fresh and delicious:
- Refrigeration: Store leftover cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4-5 days. Ensure the apple topping is cooled before covering.
- Freezing (Cheesecake Only): If you plan to freeze, do so before adding the apple topping for best results. Once the cheesecake is completely chilled and firm, remove it from the springform pan base. Wrap the entire cheesecake tightly in several layers of plastic wrap, then an additional layer of aluminum foil. You can freeze it for up to 1-2 months.
- Thawing Frozen Cheesecake: To thaw, unwrap the frozen cheesecake and place it in the refrigerator overnight. Add the freshly made apple topping just before serving.
- Reheating Apple Topping (if separate): If you have leftover apple topping that was stored separately, you can gently warm it in a saucepan over low heat or in the microwave for a few seconds if desired, but it’s delicious cold too. The cheesecake itself is typically served chilled and does not require reheating.
Final Thoughts
This Apple Cinnamon Cheesecake isn’t just a dessert; it’s an experience. It’s the taste of autumn, a culinary hug that warms the soul and delights the senses. Whether you’re gathering with loved ones or simply treating yourself, this recipe promises to deliver pure bliss with every creamy, spiced bite. It’s a testament to how simple ingredients, when combined with care, can create something truly extraordinary. So, go ahead, embrace the cozy flavors of fall, and bake a masterpiece that will have everyone asking for the recipe. Happy baking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Apple Cinnamon Cheesecake FAQs
Q1: Can I use a different type of crust?
A1: Yes, you can. While graham cracker is traditional, a shortbread cookie crust or even a digestive biscuit crust would work wonderfully. Just ensure the quantity remains similar.
Q2: My cheesecake cracked! What went wrong?
A2: Cracking is usually due to overmixing the batter (incorporating too much air), or a sudden change in temperature during cooling. Ensure ingredients are at room temp, don’t overmix, and always use a water bath and slow-cool the cheesecake in the oven.
Q3: Can I make the apple topping ahead of time?
A3: Absolutely! You can prepare the apple topping up to 2-3 days in advance and store it in an airtight container in the refrigerator. Just ensure it’s completely cooled before applying it to the chilled cheesecake.
Q4: How important is the water bath?
A4: The water bath is highly recommended as it provides a moist, even cooking environment, helping the cheesecake bake slowly and preventing cracks. It contributes significantly to the cheesecake’s smooth and creamy texture.
Q5: Can I reduce the amount of sugar in the recipe?
A5: You can slightly reduce the sugar, especially in the apple topping, if you prefer less sweetness. Be mindful that sugar contributes to the cheesecake’s texture, so don’t reduce it too drastically in the filling.
Q6: What kinds of apples are best for the topping?
A6: A mix of apples works best. Granny Smith apples offer a nice tartness that balances the sweetness, while Honeycrisp, Fuji, or Gala provide sweetness and a good texture that holds up well during cooking.
Q7: How do I know when the cheesecake is done baking?
A7: The cheesecake is done when the edges are set and slightly puffed, but the center (about 2-3 inches in diameter) still jiggles slightly like firm gelatin when you gently shake the pan. It will continue to set as it cools.
Apple Cinnamon Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and ½ teaspoon cinnamon. Mix until well combined and the crumbs resemble wet sand.1 1/2 cups graham cracker crumbs, 1/3 cup unsalted butter, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely. Reduce oven temperature to 325°F (160°C).
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.3 (8-ounce) packages cream cheese
- Add the granulated sugar, sour cream, flour, vanilla extract, ½ teaspoon cinnamon, and nutmeg. Beat on low speed until just combined.1 cup granulated sugar, 1/4 cup sour cream, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.3 large eggs
- Pour the cheesecake filling over the cooled crust in the springform pan. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil for a water bath.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Carefully transfer to the preheated oven (325°F/160°C). Bake for 60-70 minutes, or until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door open, and let cool in the oven for 1 hour.
- Remove from water bath and oven. Let cool completely on a wire rack. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples and cook for 5-7 minutes until they start to soften.3 medium apples, 2 tablespoons unsalted butter
- Stir in ¼ cup sugar, 1 teaspoon cinnamon, nutmeg, cloves, and lemon juice. Cook for another 2-3 minutes.1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1 tablespoon lemon juice
- In a small bowl, whisk together water (or apple cider) and cornstarch until smooth. Pour into the skillet with the apples. Bring to a simmer, stirring constantly, and cook until the sauce thickens, about 1-2 minutes. Remove from heat and let cool completely.1/4 cup water or apple cider, 1 tablespoon cornstarch
- Once the cheesecake is thoroughly chilled and the apple topping is cool, carefully remove the sides of the springform pan. Spoon the cooled apple topping evenly over the top of the cheesecake. Slice and serve.