Heavenly Apple Cheesecake

Indulge in the perfect fall dessert with this easy Apple Cheesecake! A rich and creamy cheesecake filling is dotted with diced apples and topped with a sweet and tart cinnamon apple topping.

INGREDIENTS

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Lightly butter and line a springform pan with parchment. Crush cinnamon graham crackers into fine crumbs, mix with melted butter, and press into the pan. Freeze the crust until firm. Peel, core, and prep the apples.

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Beat softened cream cheese until smooth, then add sugar and vanilla. Mix in eggs, scraping the bowl after. Fold in diced apples, pour the filling into the crust, and prepare for baking.

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Combine sliced apples with sugar and cinnamon, then spread evenly over the cheesecake. Bake for 80 minutes. Turn off the oven and let the cheesecake cool inside for 1 hour before removing it to a wire rack to finish cooling.

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Cover and refrigerate the cheesecake at least 4 hours or overnight. Remove from the pan, slice with a clean knife between cuts, and serve topped with whipped cream, caramel sauce, and crushed pecans. Makes 16 servings.

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CHEESECAKE RECIPES

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Heavenly Apple Cheesecake

Indulge in the perfect fall dessert with this easy Apple Cheesecake! A rich and creamy cheesecake filling is dotted with diced apples and topped with a sweet and tart cinnamon apple topping.

INGREDIENTS

Cinnamon Graham Crackers Unsalted Butter Cream Cheese | White Sugar Eggs | Pure Vanilla Extract Apples | Ground Cinnamon OPTIONAL Whipped Cream Caramel Sauce | Pecans

Lightly butter and line a springform pan with parchment. Crush cinnamon graham crackers into fine crumbs, mix with melted butter, and press into the pan. Freeze the crust until firm. Peel, core, and prep the apples.

CRUST

Beat softened cream cheese until smooth, then add sugar and vanilla. Mix in eggs, scraping the bowl after. Fold in diced apples, pour the filling into the crust, and prepare for baking.

FILLING

Combine sliced apples with sugar and cinnamon, then spread evenly over the cheesecake. Bake for 80 minutes. Turn off the oven and let the cheesecake cool inside for 1 hour before removing it to a wire rack to finish cooling.

BAKE

Cover and refrigerate the cheesecake at least 4 hours or overnight. Remove from the pan, slice with a clean knife between cuts, and serve topped with whipped cream, caramel sauce, and crushed pecans. Makes 16 servings.

CHILL & SERVE

CHEESECAKE RECIPES

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