Apple Cheesecake
This scrumptious Apple Cheesecake's buttery graham cracker crust is layered with creamy cheesecake, spiced sugary apples and pure indulgent bliss from drizzled sea salt caramel. This is a fall must make!
Equipment
- small microwaveable mixing bowl
- measuring cups and measuring spoons
- 9 inch ceramic or glass pie plate (deep is best)
- large mixing bowl
- hand or stand mixer
- rubber scraping spatula
- apple peeler/slicer/corer OR fruit peeler, cutting board, and pairing knife
- medium mixing bowl
- wire cooling rack
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Ingredients
For the crust:
- 3 tablespoon butter
- 1 cup graham cracker crumbs
- 2 tablespoon sugar
- 1 teaspoon cinnamon
For the cheesecake:
- 2 (8 oz.) bars full fat cream cheese softened to room temperature
- ½ cup sugar
- 2 eggs at room temperature
- 1 teaspoon pure vanilla extract
For the apple topping:
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 3 cups peeled, thin apple slices about 2 lbs
- sea salt caramel sauce for drizzling on top just before serving
Instructions
- Preheat oven to 350℉.
- To make the crust, melt butter in microwaveable bowl; mix in graham cracker crumbs, 2 T. sugar, and 1 t. cinnamon.
- Press crust mixture into bottom and sides of 9 inch pie plate. Bake for 10 minutes.
- Using an electric mixer, beat softened cream cheese and ½ cup sugar on lowest speed until well blended. Scrape the sides of the bowl as needed with a rubber spatula.
- Add eggs, one at a time, beating on low after each addition.
- Blend in vanilla; stir with a rubber spatula to fully incorporate.
- Pour cheesecake mixture into slightly warm crust.
- In a medium mixing bowl, combine ⅓ cup sugar and 1 t. cinnamon. Add prepared apples and mix until thoroughly coated.
- Arrange coated apples over cheesecake mixture. Cover the entire surface of the cheesecake mixture, with no more than 2 apple pieces overlapping each other.
- Bake 60-70 minutes until set; loosely cover with foil halfway through baking to avoid browning.
- Cool on wire rack for 1 hour; then cover and chill in fridge for a minimum of 2 hours before slicing and serving.
- Drizzle with caramel sauce just before serving and enjoy!
Notes
Cover and store apple cheesecake in the refrigerator for 3-4 days.
The key to knowing when a cheesecake is done is all about timing and evaluating the top. When you take the pie plate out of the oven, you want to see the top wiggle slightly. Keep in mind the cheesecake will firm up more as it cools and chills in the fridge (minimum of 2 hours).
Tried this recipe?Let us know how it was!