Apple Cheesecake
Indulge in a luscious apple cheesecake that combines velvety cream cheese with spiced cinnamon apples, all nestled in a crumbly graham cracker crust. Topped with a delightful crumble and drizzled with rich caramel sauce, this dessert is a cozy treat that will have everyone coming back for seconds!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3 large Granny Smith apples, peeled & sliced
- 2 tbsp water (30 ml)
🥛Dairy & Eggs(7)
- 3 tbsp butter (42 g)
- ¾ cup melted butter (170 g)
- 3 tbsp frozen butter (42 g)
- 3 (8 oz) cream cheese, softened (85.1 g)
- 3 large eggs
- 1 tbsp heavy whipping cream (15 ml)
- ½ cup sour cream (120 ml)
🫙Pantry Staples(7)
- ½ cup light brown sugar (100 g)
- 1 tbsp cornstarch + 2 tbsp water (15 ml)
- ⅓ cup flour (41.6 g)
- 3 cups graham cracker crumbs (720 ml)
- ⅞ cup sugar (175 g)
- 2 tbsp sugar (30 ml)
- 1 tbsp vanilla (15 ml)
🧂Spices & Seasonings(1)
- 1 tbsp cinnamon (15 ml)
Nutrition (per serving)
Calories
620
Protein
9g
Carbs
47g
Fat
45g
👨🍳 Instructions
- 1
Cook apples, butter, brown sugar, and cinnamon over medium-high heat for 3–4 minutes.
- 2
Mix cornstarch with water, stir into apples until thickened, then cool.
- 3
Preheat oven to 350°F.
- 4
Mix graham cracker crumbs with melted butter and press firmly into a lightly greased 9-inch springform pan.
- 5
Bake for 7–8 minutes.
- 6
Beat cream cheese, sugar, and vanilla until smooth.
- 7
Mix in sour cream and heavy cream.
- 8
Lightly beat eggs separately, then slowly mix them into the cheesecake batter.
- 9
Pour half the batter over the crust, layer with apples, then add remaining batter.
- 10
Sprinkle crumble on top.
- 11
Reduce oven to 300°F and bake for about 1 hour.
- 12
Cool in the pan for 1 hour, then refrigerate 8–24 hours before serving.
- 13
Drizzle with caramel sauce and enjoy!
💡 Pro Tips
- ✓Cook apples over medium-high heat for exactly 3-4 minutes, then add cornstarch slurry—pectin begins setting around 220°F and over-cooking breaks down cell walls, turning apples to mush instead of maintaining distinct chunks.timing3-4 minutes at medium-high heat; pectin sets at 220°F
- ✓Soften cream cheese to 68-70°F (room temperature for 1-2 hours) before beating because cold cream cheese won't fully emulsify with other ingredients, creating lumps that remain even after baking and reducing smoothness by up to 30%.ingredient68-70°F; 1-2 hours at room temperature
- ✓Mix eggs into batter at the very end by slowly drizzling lightly beaten eggs (not whole eggs) while stirring gently—this prevents over-incorporation of air which causes excessive browning and cracking on top during the 50-60 minute bake.techniqueAdd beaten eggs slowly at end; prevents air over-incorporation
- ✓Bake the crust at 350°F for exactly 7-8 minutes before adding filling—this pre-bake sets the butter and prevents a soggy bottom by evaporating moisture from graham cracker crumbs and creating a 1-2mm moisture barrier.timing350°F for 7-8 minutes pre-bake
- ✓Cool apple filling to below 100°F before layering into batter because filling hotter than 100°F will cause bottom layer to over-bake (curdling occurs above 150°F internal temp) while top sets, creating a rubbery texture.timingBelow 100°F before adding to batter; curdling at 150°F+
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Apple Cheesecake
Indulge in a luscious apple cheesecake that combines velvety cream cheese with spiced cinnamon apples, all nestled in a crumbly graham cracker crust. Topped with a delightful crumble and drizzled with rich caramel sauce, this dessert is a cozy treat that will have everyone coming back for seconds!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3 large Granny Smith apples, peeled & sliced
- 2 tbsp water (30 ml)
🥛Dairy & Eggs(7)
- 3 tbsp butter (42 g)
- ¾ cup melted butter (170 g)
- 3 tbsp frozen butter (42 g)
- 3 (8 oz) cream cheese, softened (85.1 g)
- 3 large eggs
- 1 tbsp heavy whipping cream (15 ml)
- ½ cup sour cream (120 ml)
🫙Pantry Staples(7)
- ½ cup light brown sugar (100 g)
- 1 tbsp cornstarch + 2 tbsp water (15 ml)
- ⅓ cup flour (41.6 g)
- 3 cups graham cracker crumbs (720 ml)
- ⅞ cup sugar (175 g)
- 2 tbsp sugar (30 ml)
- 1 tbsp vanilla (15 ml)
🧂Spices & Seasonings(1)
- 1 tbsp cinnamon (15 ml)
Nutrition (per serving)
Calories
620
Protein
9g
Carbs
47g
Fat
45g
👨🍳 Instructions
- 1
Cook apples, butter, brown sugar, and cinnamon over medium-high heat for 3–4 minutes.
- 2
Mix cornstarch with water, stir into apples until thickened, then cool.
- 3
Preheat oven to 350°F.
- 4
Mix graham cracker crumbs with melted butter and press firmly into a lightly greased 9-inch springform pan.
- 5
Bake for 7–8 minutes.
- 6
Beat cream cheese, sugar, and vanilla until smooth.
- 7
Mix in sour cream and heavy cream.
- 8
Lightly beat eggs separately, then slowly mix them into the cheesecake batter.
- 9
Pour half the batter over the crust, layer with apples, then add remaining batter.
- 10
Sprinkle crumble on top.
- 11
Reduce oven to 300°F and bake for about 1 hour.
- 12
Cool in the pan for 1 hour, then refrigerate 8–24 hours before serving.
- 13
Drizzle with caramel sauce and enjoy!
💡 Pro Tips
- ✓Cook apples over medium-high heat for exactly 3-4 minutes, then add cornstarch slurry—pectin begins setting around 220°F and over-cooking breaks down cell walls, turning apples to mush instead of maintaining distinct chunks.timing3-4 minutes at medium-high heat; pectin sets at 220°F
- ✓Soften cream cheese to 68-70°F (room temperature for 1-2 hours) before beating because cold cream cheese won't fully emulsify with other ingredients, creating lumps that remain even after baking and reducing smoothness by up to 30%.ingredient68-70°F; 1-2 hours at room temperature
- ✓Mix eggs into batter at the very end by slowly drizzling lightly beaten eggs (not whole eggs) while stirring gently—this prevents over-incorporation of air which causes excessive browning and cracking on top during the 50-60 minute bake.techniqueAdd beaten eggs slowly at end; prevents air over-incorporation
- ✓Bake the crust at 350°F for exactly 7-8 minutes before adding filling—this pre-bake sets the butter and prevents a soggy bottom by evaporating moisture from graham cracker crumbs and creating a 1-2mm moisture barrier.timing350°F for 7-8 minutes pre-bake
- ✓Cool apple filling to below 100°F before layering into batter because filling hotter than 100°F will cause bottom layer to over-bake (curdling occurs above 150°F internal temp) while top sets, creating a rubbery texture.timingBelow 100°F before adding to batter; curdling at 150°F+