Baked Apple Cinnamon Cheesecake Recipe

Introduction

This Baked Apple Cinnamon Cheesecake combines a creamy, spiced cheesecake filling with a buttery graham cracker crust and a sweet, cinnamon-spiced apple topping. It’s a perfect dessert for fall or any time you crave a comforting, fruity treat with rich textures.

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• For the Cheesecake Filling:
• 16 ounces cream cheese (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup sour cream
• For the Apple Topping:
• 2 medium apples (peeled, cored, and thinly sliced)
• 1 tablespoon lemon juice
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter (melted)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Step 2: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove from the oven to cool.
3. Step 3: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ground cinnamon, and salt. Finally, add the sour cream and mix until smooth.
4. Step 4: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
5. Step 5: In a bowl, toss the sliced apples with lemon juice, brown sugar, ground cinnamon, and melted butter until evenly coated. Arrange the apple mixture evenly over the cheesecake filling.
6. Step 6: Bake the cheesecake for 60-70 minutes, or until the center is set but slightly jiggly. The edges should be firm and the top may have a light golden color. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then remove and let cool to room temperature.
7. Step 7: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Remove the sides of the springform pan carefully before slicing and serving. Optionally garnish with whipped cream or caramel sauce.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the sweet topping.
• For extra spice, add a pinch of nutmeg or allspice to the cheesecake filling.
• Substitute sour cream with Greek yogurt for a tangier, lighter texture.
• Try adding chopped toasted walnuts or pecans on top for crunch.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 15-20 minutes or enjoy it cold. This cheesecake is best served chilled and does not freeze well due to the apple topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust for this cheesecake?

Yes, you can substitute the graham cracker crust with a crushed digestive biscuit crust or even a nut-based crust for a different flavor and texture.

How can I tell when the cheesecake is done baking?

The cheesecake is done when the edges are set and firm while the center still jiggles slightly when you gently shake the pan. It will continue to set as it cools.

Baked Apple Cinnamon Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

This Baked Apple Cinnamon Cheesecake is a delightful dessert featuring a crumbly graham cracker crust, a rich and creamy cinnamon-infused cheesecake filling, and a sweet, spiced apple topping. Perfectly baked to achieve a smooth texture with a touch of autumnal flavor, this cheesecake is an ideal treat for gatherings or cozy nights in.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours (including chilling and cooling)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

• 16 ounces cream cheese (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup sour cream

For the Apple Topping:

• 2 medium apples (peeled, cored, and thinly sliced)
• 1 tablespoon lemon juice
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter (melted)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cheesecake.
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the greased springform pan. Bake the crust for 10 minutes to set it, then remove it from the oven and allow it to cool.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy with no lumps. Gradually add the granulated sugar and continue to mix well. Add eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract, ground cinnamon, and salt until combined. Finally, add the sour cream and mix until the filling is smooth and uniform.
4. Assemble the Cheesecake: Pour the prepared cheesecake filling evenly over the cooled crust in the springform pan. Use a spatula to smooth the top surface for an even layer.
5. Prepare the Apple Topping: In a bowl, toss the thinly sliced apples with lemon juice to prevent browning. Add brown sugar, ground cinnamon, and melted butter, tossing until the apples are evenly coated with the mixture. Arrange the coated apple slices evenly over the cheesecake filling.
6. Bake: Place the assembled cheesecake in the preheated oven and bake for 60 to 70 minutes. The cheesecake is done when the edges are firm and slightly golden, and the center jiggles gently when moved. After baking, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually and prevent cracking. Then remove it and allow it to come to room temperature.
7. Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to set completely. When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, optionally garnished with whipped cream or a drizzle of caramel sauce for added indulgence.

Notes

• For best results, ensure all dairy ingredients are at room temperature before mixing.
• Use a water bath during baking to prevent cracking for an even smoother texture (optional).
• Substitute apples with pears or peaches for a different seasonal twist.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.
• Allow the cheesecake to chill fully for optimal flavor and texture.

Keywords: Apple Cinnamon Cheesecake, Baked Cheesecake, Autumn Dessert, Graham Cracker Crust, Cream Cheese Cake