Creamy, spiced, and bursting with cozy apple flavor, this Apple Cheesecake is a stunning dessert that tastes like fall in every bite. It features a buttery graham cracker crust, smooth vanilla cheesecake, and a luscious cinnamon-apple topping that adds sweetness, texture, and a touch of nostalgia. Whether you’re hosting a holiday or just want something indulgent and delicious, this cheesecake delivers comfort and elegance all in one slice.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ teaspoon salt
For the apple topping:
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
- 2 tablespoons butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water
How to Make Apple Cheesecake
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Beat in the eggs one at a time, scraping the bowl between additions. Stir in sour cream and salt until just combined.
Step 3: Bake the Cheesecake
Pour the filling over the crust. Wrap the bottom of the pan with foil and place in a larger pan with about 1 inch of hot water (water bath). Bake for 55–65 minutes, until the center is set but slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Step 4: Chill
Remove from oven and refrigerate at least 4 hours or overnight.
Step 5: Make the Apple Topping
In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until apples are soft and syrupy. If you prefer a thicker sauce, mix cornstarch with water and stir in during the last minute.
Step 6: Assemble and Serve
Spoon the cooled apple topping over the chilled cheesecake just before serving. Garnish with extra cinnamon or a dollop of whipped cream if desired.
Helpful Tips
- Room temperature cream cheese blends more smoothly.
- Use a water bath to prevent cracking.
- Let it chill fully before slicing for the cleanest cuts.
Substitutions and Variations
- Crust: Use gingersnap or vanilla wafer crumbs for extra flavor.
- Topping twist: Add chopped pecans or drizzle with caramel sauce.
- Mini Cheesecakes: Use muffin tins for bite-sized versions.
Frequently Asked Questions
Can I use apple pie filling instead?
Yes! You can skip the homemade topping and use 1 cup of canned apple pie filling for a shortcut.
How do I prevent cracks?
Use a water bath, don’t overmix, and cool slowly.
Can I freeze it?
Yes. Wrap the cooled cheesecake tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Storage Instructions
- Refrigerator: Store tightly covered for up to 5 days.
- Freezer: Wrap slices or the whole cake and freeze for up to 2 months.
More Recipes to Try
- Strawberry Cheesecake Cookies – Fruity, creamy cookie version of a favorite.
- Banana-Strawberry Cheesecake Fantasy – A no-bake layered twist.
- Apple Cinnamon Cottage Cheese Snack Bites – A lighter, protein-rich apple treat.
- Cinnamon-Sugar Crescent Roll Pizza – Sweet and simple cinnamon dessert.
This Apple Cheesecake is the perfect blend of creamy, spiced, and sweet—just the right balance between classic dessert and seasonal indulgence. Serve it chilled and topped with warm apples for a dessert that’s guaranteed to impress!