Description
Homemade Apple Cheesecake delivers pure comfort straight from a warm kitchen to your plate. Sweet apple slices nestled in creamy cheesecake create a delightful dessert perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 2 medium apples, peeled and thinly sliced
- 1 ½ cups (150 grams) graham cracker crumbs
Supporting Ingredients:
- 1 cup (200 grams) granulated sugar
- ¾ cup (180 grams) sour cream
- 6 tablespoons (85 grams) unsalted butter, melted
Spices and Extras:
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup (50 grams) granulated sugar
- Optional: Pinch of salt
- Optional: Squeeze of lemon juice
Instructions
- Crush 1 ½ cups graham crackers into fine crumbs. Blend with ¼ cup sugar and 6 tablespoons melted butter until mixture resembles wet sand.
- Press crumb mixture firmly into bottom of 9-inch springform pan. Compress with the back of a measuring cup to create an even layer.
- Bake crust at 325°F (160°C) for 9 minutes until edges turn golden. Remove and allow to cool completely at room temperature.
- Whip 24 ounces cream cheese in a stand mixer until completely smooth, scraping sides of bowl frequently.
- Add 1 cup sugar and 1 teaspoon vanilla. Mix on medium speed until mixture becomes light and fluffy, approximately 3 minutes.
- Incorporate 3 large eggs one at a time, mixing thoroughly after each addition. Blend in ¾ cup sour cream and 1 tablespoon flour.
- Pour cheesecake batter over cooled crust. Smooth top with a silicone spatula to eliminate air bubbles.
- Wrap pan exterior with aluminum foil. Place in water bath and bake at 325°F (160°C) for 60 minutes until center is slightly jiggly.
- Turn off oven. Leave cheesecake inside with door cracked for 45 minutes to prevent cracking.
- Refrigerate cheesecake for minimum 5 hours or overnight before topping.
- Melt 2 tablespoons butter in saucepan over medium heat. Add 2 sliced apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
- Sauté apple mixture for 7 minutes until tender but not mushy. Allow topping to cool completely.
- Spread cooled apple topping evenly across chilled cheesecake. Slice with knife dipped in hot water for clean cuts.
Notes
- Always use room temperature ingredients to ensure a smooth, crack-free cheesecake texture and prevent lumpy batter.
- A water bath helps create even, gentle heat and prevents the cheesecake from developing unsightly cracks during baking.
- When preparing the apple topping, choose firm baking apples like Granny Smith or Honeycrisp for the best balance of sweetness and texture.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs, and use cornstarch instead of flour in the filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 385 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 110 mg