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!
You may additionally love my gooey pecan pie cheesecake, caramel Instantaneous Pot cheesecake, and basic pumpkin cheesecake, that are additionally nice for fall baking.
Right now’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 understand 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 home made cheesecake with a sweet-tart cinnamon apple topping that tastes identical to the filling in apple pie.Â
- Fuss-free. The apple layer means you don’t have to fret about cracks within the cheesecake! There’s no water tub wanted, no fussing with a pastry crust, and the cheesecake batter comes collectively in a single bowl.
- Excellent 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 an awesome dessert to make forward because it wants time to sit back.
Collect Your Cheesecake Substances
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 submit for the printable recipe with the complete 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 may 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 type that is available in tubs.Â
- Sugar – I exploit granulated sugar, however gentle brown sugar will 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’ll be able to skip them as a garnish when you’re making this recipe nut-free.
Tips on how to Make Apple Cheesecake
I’ve lined the steps beneath 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 simple to arrange:
- 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!
- 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 edges of the bowl. Unfold the filling into your ready crust.Â
- 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 instantly, 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 sit back for 4 hours, or in a single day.Â
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 Ideas
- Cool the cheesecake steadily. Enable 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 may chill within the fridge in a single day.
- Substitute store-bought apple pie filling. When you’re quick on time, substitute the home made apple topping with a can of apple pie filling.Â
- 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 also be an awesome potential stand-in for pecans when you’re leaving out the nuts.
Caramel Apple Cheesecake FAQs
Not this time! Since baking in a water tub is designed to stop cracks in a cheesecake, it isn’t needed for this recipe. The apple topping covers any potential cracks.
Comply with the baking instructions for my caramel apple cheesecake bars to make this recipe as squares as a substitute. It’s a good way to adapt this dessert for potlucks and events.
Tips on how to Retailer
- Refrigerate. Retailer your caramel apple cheesecake lined within the fridge for as much as 4 days.
- Freeze. When you’d prefer to make this cheesecake forward and freeze it, permit it to sit back totally 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.
Description
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 massive 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 flippantly 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 velocity till clean. Add the eggs, separately, mixing after every addition and eventually vanilla, mixing till clean, scraping the edges of the bowl as needed 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.
