Lemon Apple Cheesecake
Indulge in the tangy-sweet perfection of this Lemon Apple Cheesecake, a dessert that combines classic creamy cheesecake with the bright zest of lemon and the warm sweetness of spiced apples. Built on a buttery graham cracker crust, this show-stopping dessert features a velvety cream cheese filling infused with lemon zest and juice for a refreshing citrus kick. Topping it all off are tender, cinnamon-kissed apple slices arranged in a stunning pattern—baked to golden perfection. Perfect for dinner parties, holidays, or an elevated treat for any special occasion, this cheesecake strikes the perfect balance between rich, fruity, and comforting flavors. With easy-to-follow instructions and elegant presentation, the Lemon Apple Cheesecake is sure to impress your guests and satisfy your dessert cravings!
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter
- 450 grams cream cheese
- 150 grams granulated sugar
- 120 milliliters sour cream
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 apples (peeled, cored, and thinly sliced)
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Crush the graham crackers into fine crumbs using a food processor or a rolling pin. In a medium bowl, mix the crumbs with melted butter until evenly combined.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Place the crust in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the sour cream, eggs (one at a time), lemon zest, lemon juice, and vanilla extract to the bowl. Mix until the batter is smooth and well combined.
Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
In a separate medium bowl, toss the apple slices with ground cinnamon and brown sugar until evenly coated.
Arrange the apple slices on top of the cheesecake batter in a decorative pattern.
Bake the cheesecake in the preheated oven for about 75 minutes, or until the center is set but still slightly jiggly. If the edges begin to brown too much, you can cover them with aluminum foil halfway through baking.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight.
Before serving, carefully remove the cheesecake from the springform pan. Slice and enjoy your Lemon Apple Cheesecake!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 38.0 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 154 mg | 3% | |
*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.
