Brown Sugar Apple Cheesecake
Indulge in the decadent fusion of cozy fall flavors and creamy elegance with this Brown Sugar Apple Cheesecake. This show-stopping dessert features a buttery graham cracker crust, a velvety cream cheese filling sweetened with brown sugar, and a crown of tender, cinnamon-spiced apple slices. Baked to perfection in a water bath for a silky, crack-free finish, this cheesecake is layered with warmth and sophistication. The caramelized apple topping adds a luscious touch, making it an irresistible centerpiece for holidays, dinner parties, or any special occasion. With its blend of rich flavors and textures, this apple cheesecake is a must-try for lovers of autumn desserts. Perfect for sharing and easy to prepare ahead, it’s the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 0.75 cups brown sugar
- 0.25 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 medium apple, peeled, cored, and thinly sliced
- 0.5 cups brown sugar (for topping)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 tablespoons unsalted butter (for topping)
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool completely.
In a large mixing bowl, beat the cream cheese, brown sugar, granulated sugar, and flour together until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition. Fold in the sour cream until fully combined.
Pour the cheesecake batter over the cooled crust and smooth the top. Place the pan in a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
Bake the cheesecake for 60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
While the cheesecake is cooling, prepare the apple topping. In a large skillet over medium heat, melt 2 tablespoons of butter and stir in the apples, 0.5 cups of brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes until the apples are tender and the sauce is bubbly.
Let the cooked apples cool slightly, then arrange them on top of the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
To serve, release the cheesecake from the springform pan and slice into wedges. Enjoy your Brown Sugar Apple Cheesecake!
Nutrition Facts
Calories |
5842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.3 g | 498% | |
| Saturated Fat | 228.2 g | 1141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1618 mg | 539% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 543.6 g | 198% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 409.3 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1375 mg | 106% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1772 mg | 38% | |
*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.
