Apple Cheesecake
Experience the luscious harmony of creamy decadence and autumnal sweetness with this irresistible Apple Cheesecake. Built on a buttery graham cracker crust, this dessert boasts a velvety cream cheese filling perfectly complemented by a vibrant topping of cinnamon-spiced apple slices. Baked to perfection and glazed with a glossy apple jelly finish, this cheesecake captures the essence of fall with every bite. Impressively elegant yet accessible for home bakers, it’s perfect for special occasions, holiday gatherings, or anytime you crave a sophisticated blend of texture and flavor. Keywords: "Apple Cheesecake," "cinnamon-spiced apple topping," "fall dessert recipe," "homemade cheesecake," "holiday dessert idea."
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 3 medium apples, peeled, cored, and thinly sliced
- 1 tablespoon brown sugar
- 0.5 teaspoon ground cinnamon
- 0.25 cup apple jelly, melted
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form a crust. Set aside.
In a large mixing bowl, beat the cream cheese on medium speed with an electric mixer until smooth.
Gradually add 1 cup sugar, beating well until combined.
Mix in the vanilla extract and eggs, one at a time, beating well after each addition.
Add the sour cream and flour, and continue mixing until the batter is smooth.
Pour the cream cheese mixture over the prepared crust in the springform pan.
In a medium bowl, toss the apple slices with lemon juice, 1 tablespoon brown sugar, and 1/2 teaspoon cinnamon until coated.
Arrange the apple slices over the cheesecake batter.
Bake in the preheated oven for approximately 75 minutes or until the center is set and the top is lightly browned.
Remove the cheesecake from the oven and allow it to cool for about 10 minutes.
Carefully run a knife around the edge of the pan to loosen the edges, then cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to firm up.
Before serving, melt the apple jelly in a small saucepan over low heat.
Brush the melted apple jelly over the apple slices on top of the cheesecake for a glossy finish.
Remove the sides of the springform pan, slice, and serve.
Nutrition Facts
Calories |
6137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.8 g | 531% | |
| Saturated Fat | 244.1 g | 1220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 565.7 g | 206% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 403.5 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1269 mg | 98% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
