This Cinnamon Apple Cheesecake is a warm hug in dessert form! Creamy cheesecake pairs perfectly with sweet apples and a sprinkle of cinnamon, making it a cozy delight.
The real star here? That cinnamon swirl on top—it’s like autumn on a plate. I love serving it with a dollop of whipped cream and a smile. Who can resist a slice of this goodness? 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: They create the perfect crumbly base for your cheesecake. If you don’t have them, try using crushed digestive biscuits or vanilla wafer cookies for a different flavor.
Cream Cheese: This is the heart of your cheesecake! Neufchâtel cheese can be used for a lighter option. Just make sure it’s softened for easy mixing.
Sour Cream: It adds creaminess and a slight tang. If you’re avoiding dairy, consider using a dairy-free yogurt or silken tofu as a substitute.
Apples: Fuji and Gala apples are sweet and great for cooking, but you can use Granny Smith for a tart contrast. Mix and match according to your taste!
How Can I Avoid Cracks in My Cheesecake?
Preventing cracks in your cheesecake can be tricky, but there are some helpful tips to keep in mind. First, avoid overmixing the batter, as too much air can create cracks during baking.
- Bake the cheesecake at a lower temperature (325°F) for even cooking.
- Leave the oven door ajar for the last hour of baking to reduce temperature shock.
- Let the cheesecake cool gradually in the oven to prevent sudden temperature changes.
These steps help ensure a smooth, beautiful cheesecake that will impress everyone!
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:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
For the Cinnamon Apple Topping:
- 3 large apples (such as Fuji or Gala), peeled, cored, and sliced
- 2 tbsp unsalted butter
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup water
- 1 tsp cornstarch (optional, for thickening)
How Much Time Will You Need?
This delicious Cinnamon Apple Cheesecake will take about 20 minutes to prepare and then about 1 hour to bake. Be sure to allow an additional 4 hours (or overnight) for chilling. In total, plan for about 5 hours from prep to serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (165°C). While that’s warming up, grease a 9-inch springform pan and wrap the bottom with foil to prevent any leaks.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of your prepared pan, and then pop it into the oven to bake for about 10 minutes. Once it’s done, set it aside to cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar and vanilla extract, mixing until everything is well combined. Add the eggs one at a time, mixing just until combined—don’t overmix! Finally, fold in the sour cream until the mixture is smooth.
4. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust and smooth the top. Bake in the preheated oven for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This step helps prevent cracks!
5. Cool and Chill:
After the hour, take the cheesecake out and allow it to cool completely on a wire rack. Once cooled, cover it and refrigerate for at least 4 hours, or even overnight for best results.
6. Make the Cinnamon Apple Topping:
In a large skillet, melt the butter over medium heat. Add in the sliced apples, brown sugar, cinnamon, and water. Cook, stirring occasionally, until the apples become soft and the sauce thickens—this should take about 10 minutes. If desired, you can dissolve the cornstarch in a little cold water and add it for extra thickness.
7. Finish the Cheesecake:
Allow the apple mixture to cool slightly before spooning it generously over the cheesecake. When you’re ready to serve, slice it up and enjoy the cozy flavors of your warm Cinnamon Apple Cheesecake!
There you have it—a creamy, rich cheesecake with a buttery graham crust, topped with luscious cinnamon-spiced apples. Perfect for celebrations or a cozy night in!
Can I Use a Different Type of Apple?
Absolutely! While Fuji and Gala apples are sweet and great for baking, you can also use Granny Smith apples for a tart contrast. Mixing different apple varieties can add depth to the flavor!
How Do I Store the Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To keep the crust from getting soggy, it’s best to store the apple topping separately and add it just before serving.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To thaw, transfer it to the refrigerator overnight before serving.
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks during baking, don’t worry! This can happen even to the best of us. A topping of cinnamon apples can easily hide any cracks. To prevent this in the future, be sure not to overmix your batter and let it cool slowly in the oven after baking.
