Description
This classic baked apple cheesecake is a showstopper! A buttery graham cracker crust holds a rich, creamy cheesecake filling, all crowned with a warm, spiced apple topping. It’s the perfect blend of tangy, sweet, and comforting flavors.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the Apple Topping:
- 3 medium apples (such as Honeycrisp or Fuji), peeled, cored, and sliced
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Instructions
- Preheat oven and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Prepare the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
- Assemble and bake the cheesecake: Pour the cream cheese filling over the prepared crust. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Prepare the apple topping: While the cheesecake is cooling, combine the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice in a medium saucepan. Add the butter. Cook over medium heat, stirring occasionally, until the apples are tender and the sauce has thickened, about 10-15 minutes.
- Add topping and chill: Once the cheesecake has cooled in the oven, carefully spread the warm apple topping over the surface. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For an extra smooth filling, ensure your cream cheese is at room temperature.
- If you don’t have a springform pan, you can use a regular 9-inch round cake pan, but be mindful that removing it will be more challenging.
- Feel free to add a pinch of ground cloves to the apple topping for extra spice.
- Serve chilled or at room temperature. A dollop of whipped cream is a delicious addition!
- Prep Time: PT30M
- Cook Time: PT1H15M
- Category: Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Protein: 7g