A cinnamon graham crust and a creamy filling packed with tart and crunchy apples make this apple cheesecake over-the-top delicious. Drizzle with caramel sauce for extra decadence!
I’m actually considering starting a support group for others like me who can’t go more than a few days without gobbling some creamy cheesecake-y goodness. Any joiners?
I’ll bring this apple cheesecake to our first meeting. (Because in my mind, Cheesecake-aholics Anonymous meetings are just excuses to eat dessert.)
This cheesecake is perfect for fall because it’s FULL of apples (sautéed in butter!) so each bite gives you a little creamy cheesecake and a whole lot of sweet-tart apples. It’s sooooo good!
And the crust. OMG. It’s a graham cracker crust with cinnamon added and adds the perfect little spicy crunch to complement the buttery apples. Long story short: you need to try this ASAP!
Apple cheesecake crust
Combine melted butter, brown sugar, cinnamon , graham cracker crumbs, and salt in a mixing bowl. Stir until all the crumbs are evenly saturated with butter, then press into a greased 9-inch springform pan. And that’s it! One tasty crust ready to go.
Apple cheesecake filling
For the apple cheesecake filling, you’ll start by peeling, coring, and slicing 3 apples. I used Granny Smith because I love their tartness; you can substitute Braeburns, Jonagolds, or Cortlands depending on what your grocery store has in stock.
Melt unsalted butter in a sauté pan and add half of the apples. Cook over medium heat for about 5 minutes, just until the apples are softened a bit and starting to turn golden. Arrange those apples over the crust.
Repeat with the remaining sliced apples, and set those apples aside for later.
Combine eggs, sugar, vanilla, and cream cheese in a bowl and beat with a mixer until smooth. Add some heavy cream, beat again, and you’re done!
Pour the cream cheese mixture over the apples in the crust. Arrange the apples you set aside earlier on top of the cream cheese mixture, then press down to submerge them. Sprinkle the top of the cheesecake with cinnamon and the cheesecake is ready for the oven.
Once your cheesecake is baked, cool it to room temp and refrigerate overnight. When you’re ready to serve the cheesecake, top it with some whipped cream and a little caramel sauce (if you want), then dig in. And swoon.
Note: You’ll notice my pan is wrapped in aluminum foil. That’s because this apple cheesecake bakes in a water bath. Don’t fear the water bath! A water bath makes a cheesecake more creamy and also helps prevent cracks.
The key thing to remember is to wrap your pan (before you add the crust) in 3 or 4 layers of foil so the water doesn’t leak into the cheesecake.
Fill a large roasting pan (or any baking pan that will fit your springform pan easily inside it) with a half-inch of water and when you’re ready, carefully transfer your water bath to the oven. Set the cheesecake into the water and bake as directed. That’s it!
Baker’s tip: The water bath will be heavy so be careful when you take it out of the oven. I always leave the water bath in the oven until it’s fully cooled so I don’t spill hot water on myself.
Now how’s that for a fall treat? A slice of apple cheesecake drizzled in caramel sauce is pretty much perfection don’t you think?
More cheesecake recipes (in case you’re hungry)
Did you make this apple cheesecake? Fantastic! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see your creations!
This apple cheesecake features a sweet, creamy filling and is bursting with tart, crunchy apples. It's delicious!
- 2 cups graham cracker crumbs
- 1/3 cup packed light brown sugar
- 1/2 cup unsalted butter melted
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 3 medium Granny Smith apples peeled, cored and quartered*
- 3 tablespoons unsalted butter
- 2 8-ounce packages full-fat cream cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- caramel sauce and whipped cream for serving if desired
- Preheat the oven to 450 degrees. Wrap a 9-inch springform pan in three layers of aluminum foil. Lightly spray the pan with cooking spray.
- Combine the graham cracker crumbs, brown sugar, melted butter, ground cinnamon, and salt in a large mixing bowl and mix until all of the crumbs are thoroughly saturated in butter. Press into the bottom and about 1 inch up the sides of the prepared pan. Set aside.
- Melt half of the butter in a large frying pan and add half of the sliced apples. Sauté apples over medium heat for 4 or 5 minutes, until apples have softened slightly and are just beginning to turn golden. Arrange the sautéed apples into an even layer on top of the crust.
- Sauté the remaining apples in the remaining butter, again until the apples soften a bit. Set apples aside.
- Combine the cream cheese, eggs, sugar, and vanilla in a large mixing bowl. Beat with an electric mixer set to medium-low speed until very smooth, scraping down the sides and bottom of the bowl several times. Add the heavy cream and beat on low until thoroughly incorporated.
- Pour mixture over the apples in the prepared pan. Top the cheesecake filling with the remaining apples and press down lightly to submerge. Sprinkle the cinnamon over the top of the cheesecake.
- Fill a roasting pan** with a half-inch of water and put the pan in the oven. Set the cheesecake inside the pan and bake for 10 minutes. Reduce the oven temperature to 300 and bake an additional 65 to 75 minutes, until just the center of the cheesecake jiggles when you tap the edge of the pan.
- Remove cheesecake from the oven and cool on a wire baking rack for 2 hours, then loosely cover with plastic wrap and refrigerate overnight. Serve with whipped cream and caramel sauce if desired.
- *Braeburns, Jonagolds, and Cortlands work as well if you can’t find Granny Smith.
- **Or use any pan with sides that is large enough to fit your springform pan inside of it.
- The water bath will be heavy so be careful when you take it out of the oven. I always leave the water bath in the oven until it’s fully cooled so I don’t spill hot water on myself.
Adapted from Savor the Flavor of Oregon