CRUST Cinnamon Graham Cracker Crumb Unsalted Butter FILLING Cream Cheese | White Sugar Eggs | Vanilla Extract | Apples TOPPING Apples | Sugar | Cinnamon GARNISHES Whipped Cream | Caramel Sauce Pecans
Mix the melted butter and graham cracker crumbs and press into a springform pan. Place the cheesecake crust into the freezer to firm up until ready to fill. Beat the softened cream cheese in a large bowl with a hand held mixer until creamy and lump free. Beat in the sugar and vanilla extract.
Add the eggs and beat for 1 minute. Scrape down the sides of the bowl. Fold into the diced apple pieces cheesecake filling. Pour the apple cheesecake filling into the prepared 9-inch springform crust. If baking the cheesecake in a Bain Marie prepare the pan. Set aside to make the topping.
Mix the sliced apples, sugar and ground cinnamon in a small bowl. Pour the cinnamon apple topping over the top of the filling. Bake the cheesecake at 350 °F for 80 minutes. Once the baking time is up turn off the oven and crack to oven door open. Leave the cheesecake in the oven for 60 minutes so it can slowly cool down.
Remove cheesecake to a wire rack and allow it to cool completely. Cover the cheesecake tightly and refrigerate. Remove the cheesecake from the pan and place the cheesecake on a serving platter. Garnish each serving with whip cream, caramel sauce and crushed pecans.