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. A perfect Fall, Thanksgiving or Christmas cheesecake.
Equipment
Ingredients
Apple Cheesecake Crust
- 1 ¾ cups cinnamon graham cracker crumbs
- 5 tablespoons melted unsalted butter
Apple Cheesecake Filling
- 16 oz softened cream cheese
- ½ cup granulated white sugar
- 2 large eggs ( room temp)
- ½ teaspoon pure vanilla extract
- 1 cup diced apples
Apple Cheesecake Topping
- 4 cups sliced apples
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
Optional Garnishes
- Whip Cream
- Caramel Sauce
- Chopped Pecans
Instructions
Prep
- Lightly butter a 8 or 9-inch springform pan. Line the bottom with a round piece of parchment paper.
- Make a 8 or 9-inch cinnamon graham cracker cheesecake crust following the directions below before starting the cheesecake filling.
- Peel, and core the apples. Slice four cups and dice one cup.
Cheesecake Crust
- On high using a food processor crush the cookies into fine crumbs or place the cookies in a plastic bag, seal the top and pound the cookies into fine crumbs.
- Pour the melted butter over the crumbs and pulse the food processor until the crumbs are evenly moistened. If using a bag pour the melted butter in, zip it closed and squeeze and work the butter into the graham cracker crumbs.
- Dump the moistened cookie crumbs into the prepared springform pan and press the crumbs slightly up the sides of the pan and down into the bottom.
- Place the cheesecake crust into the freezer to firm up until ready to fill.
Apple Cheesecake Filling
- Preheat the oven to 350 °F
- Beat the softened cream cheese in a large bowl with a hand held mixer until creamy and lump free. Do not skip this step.
- Add the sugar and vanilla extract to the bowl. Beat for 2 minutes to combine.
- Add the eggs to the bowl and beat for 1 minute then scrape the sides of the bowl down so all of the cream cheese gets evenly blended.
- Add the diced apple pieces to the bowl with the cheesecake filling. Using a spatula fold the apple pieces in until they are evenly distributed through out the 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.
Apple Cheesecake Topping
- Mix the sliced apples, sugar and ground cinnamon n a small bowl until the sugar has mostly dissolved.
- Pour the cinnamon apple cheesecake topping over the top of the apple cheesecake filling. If you like you can arrange the apple slices in a pretty spiral pattern over the top of the cheesecake.
- Bake the cheesecake in the 350 °F preheated oven 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. After the cheesecake has slowly cooled in the oven remove it to the counter and allow it to cool on a wire cooling rack until it has reached room temperature.
- Tightly cover the apple cheesecake still in the pan with plastic wrap and refrigerate at least 4 hours. Overnight chilling is recommended.
- Remove the cheesecake from the refrigerator. Open the clasp on the side of the springform pan. Carefully lift the pan up and over the cheesecake. Place the cheesecake on a dessert stand or serving platter.
- Using a thin sharp knife to slice the cheesecake into individual servings. Wipe and rinse the knife clean between slices.
- Makes 16 servings.
- Garnish each serving with whip cream, caramel sauce and crushed pecans.
Nutrition
Serving: 1ServingCalories: 242kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 61mgSodium: 191mgPotassium: 107mgFiber: 1gSugar: 18gVitamin A: 545IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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