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Cinnamon Apple Cheesecake is incredibly delicious and unbelievably easy-to-whip-up making it the perfect fall dessert. This velvety cheesecake pairs slightly sweet graham crackers with freshly cooked apples and cinnamon to bring autumn flavors bursting into your kitchen. It’s an easy make ahead recipe.
You might be thinking – cheesecakes are notorious for being complicated and time-consuming. This Cinnamon Apple Cheesecake recipe is as easy as a cheesecake gets! With only about 20 minutes of hands-on work, you’ll be able to create a cheesecake that looks and tastes like it came straight from a bakery.
If you love cheesecakes, try my Mini Key Lime Cheesecake or Mini Strawberry Cheesecakes.
Why l Love This Recipe
- It’s easy to make. This creamy cheesecake with apple topping is surprisingly easy to make despite its elegant appearance, and perfect for both beginners and experienced bakers.
- It’s make-ahead. Apple cinnamon cheesecake can be made in advance, allowing you to focus on what’s really important.
- It’s aroma. Your kitchen will be filled with the comforting, nostalgic aroma of cinnamon and apples while it bakes. Bring on the fall!!
Ingredients You’ll Need
For the Crust
- Graham cracker crumbs: Finely crushed graham crackers form the base of your cheesecake crust.
- Unsalted butter: Melted butter is mixed with the graham cracker crumbs to bind them together and add a rich, buttery flavor to the crust.
- Sugar: Granulated sugar adds sweetness to the crust and richness to the filling.
- Ground cinnamon: Ground cinnamon equals fall flavor.
For the Cheesecake Filling
- Cream cheese: Cream cheese is the star of cheesecake, providing its signature creamy, tangy flavor and smooth texture. Make sure you use full fat cream cheese to ensure the cheesecake sets properly.
- Sugar: Granulated sugar adds sweetness to the filling.
- Eggs: Eggs bind and set the cheesecake while providing structure and creaminess.
- Sour cream: Sour cream adds richness and a slight tang to the cheesecake, and also enhances its creaminess.
- Flour: Flour helps stabilize the cheesecake and prevent cracking while giving it a silky texture. All-purpose works best.
- Vanilla: Vanilla extract adds a delightful aroma and enhances the overall flavor profile of your apple cheesecake.
- Salt: A small amount of salt is necessary to balance the sweetness and enhance the flavors in the cheesecake.
For the Topping
- Apples: Fresh apples are chopped into small pieces. I like using Fuji, Gala or Honey Crisp.
- Brown sugar: Brown sugar combines with the apples to create a caramelized, sweet layer on top of the cheesecake.
- Lemon juice: Lemon juice adds a zesty and tangy element to the apple topping, balancing the sweetness.
- Caramel sauce: This is an optional, but delightful addition that seals the deal in terms of fall flavor. Caramel sauce is drizzled over the finished cheesecake for extra sweetness and a beautiful presentation.
How To Make Cinnamon Apple Cheesecake
Step 1: Prepare the equipment. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and set it aside. Gather your mixing bowls.
Step 2: Prepare the crust. In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix with a fork until the mixture resembles a sandy texture. Transfer the crumb mixture to the prepared springform pan and press it firmly into the bottom. Bake the crust for 8-10 minutes at 350 degrees F. Once done, allow the crust to cool while you begin preparing the filling.
Step 3: Prepare the filling. In a large bowl, use a hand mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time to the cheesecake mixture, beating well after each addition, until the mixture is smooth and creamy, about 4-5 minutes. Add the sour cream, vanilla, salt, cinnamon, and flour to the mixture and beat until everything is well combined. Pour the cheesecake mixture into the springform pan over the baked crust layer.
Step 4: Bake and chill. Bake the cheesecake at 350 degrees F for 55-60 minutes, or until the center of the cheesecake is no longer jiggly when gently shaken. Allow the cheesecake to cool at room temperature for about 4 hours, and then transfer it to the refrigerator to chill overnight.
Step 5: Prepare the apple topping. While the cheesecake is cooling, prepare the topping by combining chopped apples, brown sugar, lemon juice, and cinnamon in a saucepan. Bring the mixture to a boil and cook the apples until they are tender, about 7-8 minutes. Allow the apple topping to cool. Once the cheesecake has chilled and set, spread the apple topping over the top of the cheesecake.
Step 6: Serve and enjoy! Slice the cheesecake and serve it chilled, optionally drizzling caramel sauce on top for added flavor.
Recipe Tips
- Use room temperature ingredients: Ensure that your cream cheese, eggs, and sour cream are all at room temperature before you start. This helps prevent lumps and results in a smoother batter.
- Don’t overmix: Mix the ingredients until they are just combined. Overmixing can put too much air into the batter, causing cracks on the surface of your cheesecake.
- Prepare the pan: Use a springform pan lined with parchment paper on the bottom. This makes it easier to remove the cheesecake without it sticking to the pan. You could use a different dish, but it’s not highly recommended.
- Don’t overbake: Keep a close eye on the cheesecake towards the end baking. It should be slightly jiggly in the center when you take it out. It will continue to set as it cools.
- Cool gradually: After baking, allow the cheesecake to cool in the turned-off oven for an hour with the door ajar. Then, refrigerate it for several hours or overnight. This gradual cooling process helps prevent cracks.
- Chill before serving: Cheesecake tastes best when it’s well-chilled so make sure to account for that extra time when preparing. Refrigerate it for at least 4 hours, or overnight, before serving.
Storage and Topping Suggestions
Storage: Store any leftover cheesecake in the refrigerator in an airtight container for up to 5 days. Though it tastes best the first 3 days.
Freezing: You can freeze any left over cheesecake by wrapping them in single portions with saran wrap and then foil wrap. Place them in an air tight container for more protection or freezer bag. I recommend that you freeze the cheesecake without the topping and make a fresh batch of topping when you are ready to serve.
Toppings: If you like to add more toppings, you can add some candied pecans or candies walnuts, add some whipped, caramel sauce, or some chocolate shavings if you like chocolate.
Frequently Asked Questions
For the best results, it’s recommended to use full-fat cream cheese and sour cream. If you must use lower fat content, opt for low fat of one and full fat of the other. If for any reason you don’t have sour cream, you can substitute it with Greek yogurt. Just keep in mind the texture and flavor profile may be slightly different.
The cheesecake is done when the edges are set, but the center is slightly jiggly.
To prevent cracks and ensure even baking, you can use the water bath method. Wrap the pan in heavy-duty aluminum foil to prevent water from seeping into the cheesecake. Place the wrapped pan in a larger baking dish, and add hot water to the larger dish until it comes about halfway up the sides of the springform pan.
You can also use the lower temperature baking method. Bake your cheesecake at a low temperature (usually around 325°F ) for a longer time. This gentle baking method helps prevent cracking and ensures a creamy texture.
The best substitution for graham cracker would be digestive biscuits.
I personally like to use apples that are more on the sweeter side rather than tarte. My suggestions would be Gala, Honey Crips, and Fuji Apple.
More Cheesecake Recipes
If you love Cheesecake recipes, you may want to try some of my other cheesecake recipes.
- Lotus Biscoff Cheesecake
- Pecan Pie Cheesecake Recipe
- Mini Pumpkin Cheesecakes
- Pumpkin Pie Cheesecake Bars
- Crème Brûlée Cheesecake Bars
The Cinnamon Apple Cheesecake is a delightful way to celebrate the holiday season with friends and family. Whether you serve it as dessert for a holiday feast or as a sweet treat during a cozy evening at home, this dessert is bound to impress everyone.
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Cinnamon Apple Cheesecake
Equipment
- 1 9 x 3 inch Spring Foam Pan
Ingredients
For the crust
- 2 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
For the cheesecake
- 3 8 ounces full fat cream cheese blocks, soften to room temperature
- 1 cup sugar
- 3 whole eggs, at room temperature
- ½ cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
For the topping
- 1 ½ cups chopped apple
- ½ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- Caramel sauce, for serving
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and set it aside.
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix with a fork until the mixture resembles a sandy texture.
- Transfer the crumb mixture to the prepared springform pan and press it firmly into the bottom. Bake the crust for 8-10 minutes at 350 degrees F. Once done, allow the crust to cool while you begin preparing the filling.
- In a large bowl, use a hand mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time to the cheesecake mixture, beating well after each addition, until the mixture is smooth and creamy, about 4-5 minutes.
- Add the sour cream, vanilla, salt, cinnamon, and flour to the mixture and beat until everything is well combined.
- Pour the cheesecake mixture into the springform pan over the baked crust layer.
- Bake the cheesecake at 350 degrees F for 55-60 minutes, or until the center of the cheesecake is no longer jiggly when gently shaken.
- Allow the cheesecake to cool at room temperature for about 4 hours, and then transfer it to the refrigerator to chill overnight.
- While the cheesecake is cooling, prepare the topping by combining chopped apples, brown sugar, lemon juice, and cinnamon in a saucepan. Bring the mixture to a boil and cook the apples until they are tender, about 7-8 minutes. Allow the apple topping to cool.
- Once the cheesecake has chilled and set, spread the apple topping over the top of the cheesecake.
- Slice the cheesecake and serve it chilled, optionally drizzling caramel sauce on top for added flavor.
Notes
- Use room temperature ingredients: Ensure that your cream cheese, eggs, and sour cream are all at room temperature before you start. This helps prevent lumps and results in a smoother batter.
- Don’t overmix: Mix the ingredients until they are just combined. Overmixing can put too much air into the batter, causing cracks on the surface of your cheesecake.
- Cool gradually: After baking, allow the cheesecake to cool in the turned-off oven for an hour with the door ajar. Then, refrigerate it for several hours or overnight. This gradual cooling process helps prevent cracks.
- Chill before serving: Cheesecake tastes best when it’s well-chilled so make sure to account for that extra time when preparing. Refrigerate it for at least 4 hours, or overnight, before serving.
- Storage: Store any leftover cheesecake in the refrigerator in an airtight container for up to 5 days. Though it tastes best the first 3 days.
