This apple cheesecake has a buttery graham cracker crust layered with creamy cheesecake and a wealthy, caramelized cinnamon apple topping. It’s a enjoyable fall twist on my favourite baked cheesecake, good for the upcoming holidays!
In the present day’s apple cheesecake recipe is about to unite the cheesecake and apple pie lovers in your loved ones! This apple cheesecake appears unimaginable as soon as it’s baked. Shiny, caramelized apples, with a thick layer of the creamiest cheesecake set in a buttery graham cracker crust…I already realize it’s going to make the right centerpiece at our Thanksgiving dessert desk!
All About My Favourite Apple Cheesecake Recipe
Two desserts in a single. This dessert combines creamy home made cheesecake with a sweet-tart cinnamon apple topping that tastes identical to the filling in apple pie.
Fuss-free. The apple layer means you don’t have to fret about cracks within the cheesecake! There’s no water bathtub wanted, no fussing with a pastry crust, and the cheesecake batter comes collectively in a single bowl.
Good for a fall. There’s no higher time for apple cheesecake than apple season! Use a mixture of baking apples when making the topping for much more layers of taste. This cheesecake can also be a terrific dessert to make forward because it wants time to sit back.
Collect Your Cheesecake Elements
The cheesecake base is your basic cheesecake baked in a graham cracker crust. The elements are tremendous easy! Scroll to the recipe card on the backside of the publish for the printable recipe with the total quantities.
Crust – I make a model of my home made graham cracker crust from graham cracker crumbs blended with pecans, melted butter, sugar, and cinnamon. You possibly can substitute graham cracker crumbs with crushed Nilla wafers or gingersnap cookies. Be happy to omit the pecans for a nut-free crust.
Cream Cheese – Dropped at room temperature. Use bricks of full-fat cream cheese and never the spreadable form that is available in tubs.
Sugar – I take advantage of granulated sugar, however mild brown sugar can even work.
Eggs and Vanilla – The eggs will also be at room temperature for even mixing.
Caramel Apple Topping
Apples – Because you’ll bake this cheesecake, select an apple for the topping that’s good for baking, like Granny Smith, Cortland, or Honeycrisp. Peel and slice the apples thinly.
Cinnamon and Sugar – You’ll mix granulated sugar (or brown sugar) with cinnamon to taste the apples. Substitute the cinnamon with nutmeg or apple pie spice if you happen to’d like.
Pecans – Just like the pecans within the crust, you may skip them as a garnish if you happen to’re making this recipe nut-free.
Learn how to Make Apple Cheesecake
I’ve lined the steps under so that you’ll have an thought of what to anticipate when assembling your apple cheesecake. There are a number of layers concerned, however each is straightforward to organize:
Mix the elements.Press the crust into the pan.
Make the crust. Combine the graham cracker crumbs, pecans, melted butter, sugar, and cinnamon, and press the combination right into a springform pan. Blind bake the crust at 350ºF for 10 minutes. Go away the oven on after you’re taking it out, because you’ll bake your cheesecake quickly sufficient!
Combine the cheesecake filling.Fill the crust.
Make the cheesecake filling. In your stand mixer’s bowl, beat cream cheese with sugar. Then, add the eggs, mixing in between every addition, and add the vanilla. Keep in mind to scrape down the perimeters of the bowl. Unfold the filling into your ready crust.
Put together the apple topping.Add the apples and bake!
Put together the apple topping. Toss sliced apples with cinnamon sugar, and unfold the apples on high of your cheesecake. Sprinkle pecans over high.
Bake. Bake the cheesecake within the 350ºF oven for 60-70 minutes, till it’s simply set within the center.
Cooling and Serving
After your cheesecake bakes, don’t take away it from the pan immediately, however gently loosen the sides with a knife. Go away the cheesecake to chill on the counter for about 1 hour. Afterward, transfer it to the fridge to sit back for 4 hours, or in a single day.
When it’s time to serve, launch the springform pan. Prime your apple cheesecake with caramel sauce or whipped cream, and revel in. I feel a drizzle of apple cider caramel sauce would even be scrumptious!
Fast Suggestions
Cool the cheesecake progressively. Permit the cheesecake to chill at room temperature, after which chill it for 4-6 hours. I often put together this cheesecake the day earlier than serving, so it could possibly chill within the fridge in a single day.
Substitute store-bought apple pie filling. When you’re brief on time, change the home made apple topping with a can of apple pie filling.
Take it excessive with a streusel! For much more taste and crunch, add a crumbly streusel topping over the apple layer. It’ll give this apple cheesecake some critical Dutch apple pie vibes. Crunchy streusel can also be a terrific potential stand-in for pecans if you happen to’re leaving out the nuts.
Caramel Apple Cheesecake FAQs
Do I must bake in a water bathtub?
Not this time! Since baking in a water bathtub is designed to forestall cracks in a cheesecake, it isn’t essential for this recipe. The apple topping covers any potential cracks.
Can I make cheesecake bars as an alternative?
Observe the baking instructions for my caramel apple cheesecake bars to make this recipe as squares as an alternative. It’s an effective way to adapt this dessert for potlucks and events.
Learn how to Retailer
Refrigerate. Retailer your caramel apple cheesecake lined within the fridge for as much as 4 days.
Freeze. When you’d wish to make this cheesecake forward and freeze it, enable it to sit back absolutely within the fridge beforehand. Double-wrap the cheesecake tightly (first in plastic wrap, then in foil) and freeze it contained in the pan for finest outcomes. Thaw within the fridge earlier than serving.
This apple cheesecake has a buttery graham cracker crust layered with creamy cheesecake and a gooey caramel apple topping that tastes identical to the filling in apple pie!
Crust:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup butter, melted
3 tablespoons granulated sugar
1 teaspoon floor cinnamon
Cheesecake:
2 (8-ounce) packages cream cheese, room temperature
1/2 cup granulated sugar
2 giant eggs
1 teaspoon vanilla extract
Topping:
4 cups apples – peeled, cored, and thinly sliced
1/3 cup granulated sugar
1 teaspoon floor cinnamon
1/4 cup chopped pecans
Preheat the oven to 350°F.
Crust: In a big bowl, combine the graham cracker crumbs, pecans, melted butter, sugar, and cinnamon till nicely mixed.
Press the graham cracker combination into the underside of a 9-inch springform pan. Bake for 10 minutes till evenly golden. Put aside when you prep the following steps, leaving the oven on.
Cheesecake: Within the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar on medium pace till easy. Add the eggs, separately, mixing after every addition and at last vanilla, mixing till easy, scraping the perimeters of the bowl as essential to make sure no lumps. Pour the filling into the baked crust.
Topping: Place the apples in a big bowl. Stir the sugar and cinnamon collectively in a smaller bowl and sprinkle over the apples and toss to coat evenly. Unfold the apples evenly on high of the cheesecake filling, and sprinkle the pecans over high.
Bake: Bake the cheesecake for 60 – 70 minutes, till the middle is simply set. Run the tip of a desk knife across the edges of the pan, set the pan on a wire rack, and permit the cheesecake to chill at room temperature, about 1 hour. Refrigerate till fully chilled, 4 hours to in a single day.
Drizzle with caramel to serve or high with whipped cream.
