Cinnamon Apple Cheesecake

Whenever I make this, I love to serve it warm. It’s a perfect treat for chilly days or just when you need a little pick-me-up. Trust me, it’s a crowd-pleaser!

Key Ingredients & Substitutions

Graham Cracker Crumbs: These form the base of the crust. If you don’t have them, you can use crushed cookies like digestive biscuits or vanilla wafer cookies for a different flavor.

Cream Cheese: It’s the main ingredient in the cheesecake filling. Make sure it’s at room temperature for a smooth texture. For a lighter option, consider using mascarpone cheese or Greek yogurt.

Apples: I prefer using Granny Smith apples for their tartness that balances the sweetness of the cheesecake. You can also use Honeycrisp or Fuji apples for a sweeter taste.

Sour Cream: This adds richness and tang. If you need a dairy-free option, you can substitute with coconut cream or a non-dairy yogurt.

Caramel Sauce: Store-bought is fine for convenience, but homemade caramel sauce brings a personal touch. If you’re short on time, a drizzle of store-bought chocolate sauce could be a nice change!

What’s the Best Way to Bake a Cheesecake Without Cracks?

Preventing cracks in a cheesecake can be tricky but following these tips will help:

• Use the water bath technique. This keeps the cheesecake moist by creating steam in the oven.
• Don’t overbeat the filling. Mix just until smooth to avoid incorporating too much air, which can expand and cause cracks.
• After baking, turn off the oven and let the cheesecake sit inside for an hour to cool gradually.
• Refrigerate your cheesecake for at least 4 hours. This helps it set evenly and reduces the chance of cracking.

Cinnamon Apple Cheesecake Recipe

Ingredients You’ll Need:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon ground cinnamon

For the Topping:

• 2 large apples, peeled, cored, and sliced thinly
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon

For the Caramel Sauce:

• 1 cup sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream, warmed
• A pinch of salt

Garnish:

• A small mint leaf or additional cinnamon for dusting (optional)

How Much Time Will You Need?

This delicious Cinnamon Apple Cheesecake requires about 30 minutes of active prep time. Plus, you’ll need approximately 1 hour for baking and 4 hours of chilling time in the fridge (or overnight is even better)! So, set aside some time to enjoy the magic of creating this dessert!

Step-by-Step Instructions:

1. Prepare the Crust:

First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until everything is moistened and resembles wet sand. Now, press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar, then mix in the vanilla extract and ground cinnamon. Now, add the eggs one at a time, beating on low speed just until combined after each egg. Finally, stir in the sour cream until it’s nice and smooth.

3. Bake the Cheesecake:

Pour the cream cheese filling over the cooled crust in your springform pan. To prevent cracks, place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it’s halfway up the side of the springform pan (this creates a water bath). Bake for about 50-60 minutes, until the center is almost set but still slightly jiggly. After baking, turn off the oven and let the cheesecake sit inside for 1 hour. Then, remove it from the oven and the water bath, allow it to cool to room temperature, and refrigerate for at least 4 hours or overnight.

4. Prepare the Cinnamon Apples Topping:

In a skillet over medium heat, melt 2 tablespoons of butter. Add the brown sugar and ground cinnamon, stirring to combine. Then, add the apple slices with lemon juice and cook for about 5-7 minutes, stirring occasionally, until the apples are tender yet still hold their shape. Remove the skillet from heat and let the apples cool.

5. Make the Caramel Sauce:

In a medium saucepan over medium heat, add the sugar and stir constantly until it melts and turns a golden amber color. Carefully add the butter and continue whisking until melted. Slowly drizzle in the warm heavy cream while whisking continuously. Let the caramel boil for about 1 minute, then remove it from heat, adding a pinch of salt. Allow it to cool to room temperature; it will thicken as it cools.

6. Assemble:

Once the cheesecake has chilled and the apples are cool, carefully remove the cheesecake from the springform pan and place it on a serving plate. Arrange the cooked apple slices on top of the cheesecake beautifully. Drizzle the caramel sauce generously over the apples and the edges of the cheesecake, letting it spill over the sides. If you desire, you can lightly dust some cinnamon over the apples for an extra touch and garnish with a mint leaf.

7. Serve:

Keep the cheesecake in the refrigerator until you’re ready to serve it. It’s best enjoyed chilled or at room temperature. Dig in and enjoy your delightful Cinnamon Apple Cheesecake!

Can I Use Different Types of Apples for the Topping?

Absolutely! While Granny Smith apples are great for their tartness, you can use any apple variety you prefer. Honeycrisp, Fuji, or Gala apples also work wonderfully and can provide different flavors and sweetness levels.

How Should I Store Leftover Cheesecake?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and aluminum foil before freezing.

Can I Make This Cheesecake Ahead of Time?

Yes! This cheesecake is perfect for making ahead. You can prepare it a day or two in advance, letting it chill in the refrigerator. Just add the apple topping and caramel sauce when you’re ready to serve for the best texture and flavor.

How Do I Prevent Cracks in My Cheesecake?

To avoid cracks, be careful not to overmix the filling and use a water bath while baking. Gradually cooling your cheesecake in the oven also helps to prevent sudden temperature changes that can lead to cracks.