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, excellent for the upcoming holidays!
Right this moment’s apple cheesecake recipe is about to unite the cheesecake and apple pie lovers in your loved ones! This apple cheesecake seems to be unbelievable 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 comprehend it’s going to make the proper centerpiece at our Thanksgiving dessert desk!
All About My Favourite Apple Cheesecake Recipe
Two desserts in a single. This dessert combines creamy selfmade cheesecake with a sweet-tart cinnamon apple topping that tastes similar 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 be an excellent dessert to make forward because it wants time to relax.
Collect Your Cheesecake Components
The cheesecake base is your traditional cheesecake baked in a graham cracker crust. The components are tremendous easy! Scroll to the recipe card on the backside of the publish for the printable recipe with the complete quantities.
Crust – I make a model of my selfmade 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 variety that is available in tubs.
Sugar – I exploit granulated sugar, however mild brown sugar may even work.
Eggs and Vanilla – The eggs may 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 when you’d like.
Pecans – Just like the pecans within the crust, you may skip them as a garnish when you’re making this recipe nut-free.
Make Apple Cheesecake
I’ve lined the steps beneath so that you’ll have an concept of what to anticipate when assembling your apple cheesecake. There are a couple of layers concerned, however each is simple to arrange:
Mix the components.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. Depart the oven on after you are 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. Bear in mind to scrape down the edges 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 prime of your cheesecake. Sprinkle pecans over prime.
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 straight away, however gently loosen the sides with a knife. Depart the cheesecake to chill on the counter for about 1 hour. Afterward, transfer it to the fridge to relax for 4 hours, or in a single day.
When it’s time to serve, launch the springform pan. High 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 regularly. Permit the cheesecake to chill at room temperature, after which chill it for 4-6 hours. I normally put together this cheesecake the day earlier than serving, so it may well chill within the fridge in a single day.
Substitute store-bought apple pie filling. In case you’re quick on time, substitute the selfmade 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 severe Dutch apple pie vibes. Crunchy streusel can be an excellent potential stand-in for pecans when you’re leaving out the nuts.
Caramel Apple Cheesecake FAQs
Do I have to bake in a water bathtub?
Not this time! Since baking in a water bathtub is designed to stop cracks in a cheesecake, it isn’t obligatory for this recipe. The apple topping covers any potential cracks.
Can I make cheesecake bars as a substitute?
Comply with the baking instructions for my caramel apple cheesecake bars to make this recipe as squares as a substitute. It’s an effective way to adapt this dessert for potlucks and events.
Retailer
Refrigerate. Retailer your caramel apple cheesecake lined within the fridge for as much as 4 days.
Freeze. In case you’d prefer to make this cheesecake forward and freeze it, enable it to relax 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 greatest 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 similar 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 effectively mixed.
Press the graham cracker combination into the underside of a 9-inch springform pan. Bake for 10 minutes till calmly golden. Put aside when you prep the subsequent 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 clean. Add the eggs, one after the other, mixing after every addition and at last vanilla, mixing till clean, scraping the edges of the bowl as obligatory 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 prime of the cheesecake filling, and sprinkle the pecans over prime.
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 prime with whipped cream.
