Get the Recipe:
Apple Cheesecake
This creamy apple cheesecake features a lightly spiced filling, a brown sugar graham cracker crust, and a generous topping of buttery cinnamon apples. It's an impressive yet approachable fall dessert that's perfect for making ahead.
Ingredients
For the crust:
- 2 cups (200 g) graham cracker crumbs, 12-13 sheets
- ¼ cup (50 g) firmly packed light brown sugar
- pinch salt
- 6 tablespoons (85 g) unsalted butter, melted
For the cheesecake filling:
- 32 ounces (907 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113 g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
For the topping:
- 5 to 6 medium apples (a mix of sweet and tart, like Honeycrisp and Granny Smith), 2 to 2 1/4 pounds before peeling and coring
- 3 tablespoons (42 g) unsalted butter
- ⅓ cup (67 g) firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch salt
- 2 tablespoons (30 ml) apple cider
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- caramel sauce, optional for serving
- whipped cream, optional for serving
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan.
- Combine the cookie crumbs, brown sugar, and salt. Stir in the melted butter until evenly moistened.
- Press into the bottom and about an inch up the sides of the pan.
- Bake for 10 minutes, then set aside to cool slightly.
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add both sugars, cinnamon, nutmeg, and salt, and mix until combined.
- Mix in the sour cream and vanilla.
- Add the eggs one at a time, mixing just until combined after each addition.
- Pour the batter over the cooled crust and spread evenly.
- Bake for 15 minutes.
- Reduce the oven temperature to 200°F (95°C). Continue baking for 2 hours to 2 hours 10 minutes, or until the center is just set and no longer looks wet.
- Remove the cheesecake from the oven, and gently run a thin knife around the edges.
- Return the cheesecake to the oven, turn off the oven, and leave inside for 2 hours.
- Refrigerate the cheesecake overnight.
I recommend placing the pan on a lined, rimmed baking sheet to catch any leaks and to make it easier to get it in and out of the oven.
To make the topping:
- Peel the apples and cut into roughly 1/2-inch cubes.
- Melt the butter in a large skillet over medium heat. Add the apples and cook until lightly glossy and just beginning to soften, about 3 to 4 minutes.
- Stir in the brown sugar, cinnamon, nutmeg, and salt. Cook for 2 minutes, stirring occasionally.
- Stir in the apple cider. Cook until the apples are tender and the juices have reduced to a glossy syrup that coats the apples, 4 to 6 minutes.
- Remove the pan from the heat. Stir in the lemon juice and vanilla.
- Cool completely.
When you drag a spoon through the pan, there shouldn’t be watery liquid left behind. The glaze should cling to the apples, and individual apple pieces should still be distinct.
To assemble:
- Once the cheesecake is thoroughly chilled, pile the cooled apple topping over the cheesecake. Spread almost to the edge, leaving about a 1/2-inch border of cheesecake visible.
- If desired, serve with whipped cream and a drizzle of caramel sauce.
Notes
- Apples: A combination of Honeycrisp and Granny Smith apples provides a nice balance of sweetness and tartness. Choose apples that hold their shape when cooked.
- Baking: The cheesecake is done when the center is just set and no longer looks wet. It will continue to firm up as it cools and chills.
- Make ahead: Prepare the cheesecake and apple topping separately up to a day in advance. The refrigerated topping will firm up, so gently rewarm it before serving, adding a teaspoon or two of apple cider if needed. Let it cool before adding it to the cheesecake.
- Serving: For the best texture, add the apple topping just before serving. You can top the whole cheesecake or spoon the apples over individual slices. Caramel sauce and whipped cream are optional.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 4 days. For the best texture, refrigerate any unused apple topping separately and gently rewarm it before serving.
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