Description
A delicious twist on the classic apple pie, this cheesecake features a creamy filling topped with a warm, spiced apple pie filling and a buttery graham cracker crust. Perfect for fall, family gatherings, or any special occasion!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Apple Pie Filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup water
- For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp cinnamon (optional, for swirling)
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the pan. Bake for 8-10 minutes and let it cool.
- Prepare the Apple Pie Filling:
- In a saucepan, combine apples, sugars, cinnamon, nutmeg, cornstarch, lemon juice, and water. Cook over medium heat for 8-10 minutes until softened and thickened. Let it cool.
- Prepare the Cheesecake Filling:
- Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- (Optional) Mix 1/2 teaspoon of cinnamon into the batter for a swirl effect.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust. Spoon half of the apple pie filling on top.
- Add the remaining cheesecake batter, then spoon the rest of the apple pie filling on top. Swirl with a knife if desired.
- Bake:
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the cheesecake in a roasting pan and add hot water halfway up the sides. Bake for 60-70 minutes or until the center is slightly jiggly.
- Turn off the oven and leave the cheesecake for 1 hour. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve:
- Slice and enjoy!
Notes
- Be sure to allow the cheesecake to cool in the oven to avoid cracks.
- This cheesecake pairs wonderfully with a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg