Go Back
+ servings

Apple Cinnamon Cheesecake

Apple cinnamon cheesecake is a delicious and decadent dessert that's perfect for fall or any time of year. The combination of sweet apples and warm cinnamon with creamy cheesecake is a match made in heaven, and your family and friends are sure to love it.
No ratings yet
Print Pin
Course: Cake, Dessert, Snack
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Servings: 12

Ingredients

For the crust:

  • 2 cup of cinnamon graham cracker crumbs (or crushed cinnamon cookies)
  • ¼ cup of granulated sugar
  • ½ cup of unsalted butter, melted

For the filling:

  • 24 oz of cream cheese, softened
  • ¾ cup of granulated sugar
  • 3 large eggs
  • 1 tsp of vanilla extract
  • ½ cup of apple butter (or 2 medium apples, peeled and grated)
  • 1 tsp of cinnamon
  • ¼ tsp of nutmeg

For the topping:

  • 2 medium apples, thinly sliced
  • 2 tsp of unsalted butter
  • 1 tsp of cinnamon
  • ¼ tsp of nutmeg

Instructions

  • Preheat the oven to 325°F. Grease a 9-inch springform pan with butter or cooking spray.
  • To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the mixture is evenly moistened.
  • Press the mixture into the bottom of the prepared pan, using a flat-bottomed glass to press it down and create an even layer. Bake the crust for 10 minutes, then remove from the oven and let cool.
  • To make the filling, beat the cream cheese and sugar together in a large bowl until smooth and creamy. Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract, apple butter (or grated apples), cinnamon, and nutmeg until well combined.
  • Pour the filling into the cooled crust and smooth the top with a spatula.
  • To make the topping, melt the butter in a large skillet over medium heat. Add the sliced apples, cinnamon, and nutmeg and sauté for 5-7 minutes, until the apples are slightly softened.
  • Arrange the sautéed apples on top of the cheesecake filling, covering the entire surface.
  • Bake the cheesecake for 50-60 minutes, or until the center is just set. The cheesecake will still jiggle a bit in the center but will firm up as it cools.
  • Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow it to firm up.
  • To serve, remove the cheesecake from the pan and slice into pieces. You can serve it with a dollop of whipped cream or a drizzle of caramel sauce, or enjoy it as is.
Tried this recipe?Mention @Look my recipes or tag #Look my recipes
PIN IT... TO Save It For Later!