Are you ready to experience the ultimate fall dessert? This Apple Cinnamon Cheesecake recipe combines the comforting warmth of cinnamon apples with the creamy richness of classic cheesecake. It's easier to make than you think, and the result is a show-stopping dessert that will impress your family and friends. This recipe is perfect for those chilly evenings, offering a delightful balance of sweet and spicy flavors. Whether you're a seasoned baker or a kitchen novice, this recipe is your ticket to homemade deliciousness. Get ready to bake up some autumn magic!
Ingredients
This recipe yields a 9-inch cheesecake.
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and thinly sliced apples (Granny Smith or Honeycrisp recommended)
Instructions
Get started with the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
Now for the creamy filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A stand mixer or hand mixer works best for this step.
- Beat in the flour, cinnamon, nutmeg, and cloves until just combined.
- Add the sour cream, eggs, and vanilla extract. Beat until well blended, but be careful not to overmix.
- Gently fold in the sliced apples.
- Pour the filling over the cooled crust.
Baking and Cooling:
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Don't overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.
Serving and Enjoying:
Carefully release the cheesecake from the springform pan. Slice and serve chilled. Garnish with a sprinkle of cinnamon or a dollop of whipped cream, if desired.
Tips for Success
- Use room temperature cream cheese for a smoother, easier-to-blend batter.
- Don’t overmix the batter, as this can lead to a tough cheesecake.
- The water bath helps to create a creamy, smooth texture and prevents cracking.
- Let the cheesecake cool completely before refrigerating to avoid condensation.
Variations
- Spiced Pecan Crust: Replace some of the graham cracker crumbs with chopped pecans for added crunch and flavor.
- Different Apple Variety: Experiment with different apple varieties for a unique taste experience. A mix of apples can also be delicious.
- Caramel Drizzle: Add a drizzle of caramel sauce for extra sweetness.
Nutritional Information (per serving, approximate)
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 6-8g
- Carbohydrates: Approximately 40-45g
Enjoy this delightful Apple Cinnamon Cheesecake! It’s a perfect dessert for any occasion, offering a delightful combination of flavors and textures. It's a guaranteed crowd-pleaser, and a recipe you'll want to make again and again.