This creamy Cinnamon Apple Cheesecake is a warm hug in dessert form! It features a dreamy mix of cream cheese, sweet apples, and a sprinkle of cinnamon, all on a crunchy crust.
Is it a cheesecake or a cozy pie? Who cares! I love how the apples add a tasty twist. Serve it warm with a dollop of whipped cream for a sweet treat any day!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This makes a great base for cheesecake. If you’re looking for a gluten-free option, use crushed gluten-free cookies or almond flour instead!
Cream Cheese: The star of the show! You can swap it for mascarpone or Neufchâtel for a lighter version. Just keep an eye on the texture!
Apples: I love using Granny Smith for their tartness, but any firm apples like Fuji or Honeycrisp would work perfectly. You could even try pears for a twist!
Brown Sugar: If you’re out, you can replace it with regular granulated sugar. Adding a touch of molasses can mimic the flavor perfectly.
How to Prevent Cracks in Your Cheesecake?
Cracks can be frustrating, but there are ways to avoid them while baking. Here are some helpful tips:
- Make sure your cream cheese is soft before mixing, as this helps create a smooth batter.
- Don’t overmix the batter once the eggs are added; mix just until combined.
- Bake the cheesecake in a water bath. Wrap the springform pan in aluminum foil to keep water from leaking in.
- Turn off the oven and let your cheesecake cool slowly with the door ajar. This helps avoid sudden temperature changes.
Following these tips can lead to a beautiful, crack-free cheesecake every time!
How to Make Cinnamon Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Apple Topping:
- 2 large apples (such as Granny Smith or Fuji), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon (for apples)
Optional:
- 1/4 cup caramel sauce (for drizzling)
How Much Time Will You Need?
This Cinnamon Apple Cheesecake requires about 20 minutes of prep time and roughly 60-70 minutes of baking time. Plus, don’t forget to account for at least 4 hours of chilling time in the refrigerator before serving! It’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
First off, preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to make it easier to remove the cheesecake later. In a medium bowl, mix your graham cracker crumbs, 1/4 cup of sugar, and the melted butter until everything is well combined. Next, press this mixture firmly into the bottom of your springform pan to create a solid crust. Bake it for 10 minutes, then take it out of the oven and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until it’s smooth and creamy. Next, add in your eggs one at a time, mixing well after each addition to incorporate them fully. Stir in the vanilla extract and 1 teaspoon of ground cinnamon until everything is well blended.
3. Bake the Cheesecake:
Pour that delicious cream cheese mixture over your cooled graham cracker crust, and smooth the top with a spatula. Now, pop it in the preheated oven and bake for about 50 to 60 minutes, or until the center is almost set but still slightly jiggly. This will ensure a creamy texture!
4. Prepare the Apple Topping:
While the cheesecake is baking, grab a skillet and melt 2 tablespoons of butter over medium heat. Add in the sliced apples, along with the brown sugar and 1/2 teaspoon of cinnamon. Cook these for about 5 to 7 minutes, stirring occasionally, until the apples become tender and lovely caramelized. Once cooked, let them cool slightly.
5. Cool and Chill the Cheesecake:
When your cheesecake is done baking, turn the oven off but leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps it cool gradually. After an hour, take the cheesecake out and refrigerate it for at least 4 hours—or overnight for best results—until it’s fully set.
6. Finish and Serve:
Before serving, arrange those cinnamon-spiced sautéed apples on top of the chilled cheesecake. If you’re feeling a bit decadent, drizzle some caramel sauce over it too! Slice up your masterpiece and serve it chilled or at room temperature, enjoying the cozy flavors.
Enjoy your delicious Cinnamon Apple Cheesecake!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples provide a nice tartness, you can also use Fuji, Honeycrisp, or even a mixture of different apples for added flavor and texture.
How Can I Prevent My Cheesecake From Cracking?
To reduce the chance of cracks, ensure that your cream cheese is fully softened before mixing, avoid overmixing once the eggs are added, and consider baking the cheesecake in a water bath. A slow cooling in the oven can also help!
Can I Make This Cheesecake Ahead of Time?
Sure! This cheesecake is great for making ahead. You can prepare it up to two days in advance and keep it covered in the refrigerator. Just add the apple topping and caramel sauce right before serving for the best texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, wrap slices tightly in plastic wrap and then foil before placing them in the freezer, where they can last for about a month.
