Go Back
Apple Cinnamon Cheesecake

Apple Cinnamon Cheesecake

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.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 minutes
Total Time 13 hours 15 minutes
Servings: 12 slices
Course: Cheesecake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/3 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
For the Cheesecake Filling
  • 3 (8-ounce) packages cream cheese softened, full-fat
  • 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
  • 3 large eggs at room temperature
For the Apple Topping
  • 3 medium apples peeled, cored, and diced (e.g., Honeycrisp, Granny Smith, Fuji)
  • 2 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 1/4 cup water or apple cider
  • 1 tablespoon cornstarch

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large Roasting Pan (for water bath)
  • Medium Bowl
  • Large skillet
  • Wire rack
  • Aluminum Foil

Method
 

  1. Preheat oven to 350°F (175°C).
  2. 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
  3. 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).
  4. 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
  5. 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
  6. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
    3 large eggs
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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
  12. 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
  13. 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
  14. 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.

Notes

For an extra touch of indulgence, consider adding a sprinkle of toasted pecans or walnuts over the apple topping before serving.
QR Code linking back to recipe