Description
A decadent fusion of creamy cheesecake and classic apple pie, this recipe features a buttery graham cracker crust, a smooth, rich cheesecake filling, and a spiced apple topping. Perfect for holidays or any special occasion!
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- For the Apple Topping:
- 4 medium apples (such as Honeycrisp or Gala), peeled, cored, and diced
- 1/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Pour in melted butter and stir until well combined. Press mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and 1 1/4 cups granulated sugar with an electric mixer until smooth. Beat in sour cream and vanilla extract. Add eggs one at a time, beating just until combined after each addition.
- Pour the cheesecake filling over the cooled crust.
- Prepare the Apple Topping: In a medium saucepan, combine diced apples, brown sugar, flour, 1 teaspoon cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until apples are tender and the sauce has thickened, about 8-10 minutes. Stir in 2 tablespoons butter until melted.
- Spoon the apple topping evenly over the cheesecake filling.
- Bake the Cheesecake: Cover the edges of the springform pan with aluminum foil to prevent over-browning. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- For an even smoother cheesecake, ensure cream cheese and eggs are at room temperature.
- To prevent cracking, avoid over-beating the eggs and use the water bath method (wrap the springform pan in foil and place it in a larger pan filled with hot water).
- Serve chilled, garnished with whipped cream or a drizzle of caramel sauce if desired.
- Prep Time: PT30M
- Cook Time: PT1H10M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg