Ingredients
Cinnamon Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp fine salt
Cheesecake Filling
- 24 oz (680 g) full-fat cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- ½ cup full-fat sour cream
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 3 large eggs, room temperature
Cinnamon Apple Layer
- 3 large Honeycrisp apples, peeled and diced
- 2 tbsp unsalted butter
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 tbsp water
Crunch Crumble
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- pinch salt
- ½ cup cold butter, cubed
Decoration
- warm caramel sauce
- whipped cream
- toasted pecans
- thin apple slices
- cinnamon
- fresh mint
Instructions
Step 1
Preheat oven to 325°F (165°C).
Lightly grease a 9-inch springform pan.
Line the bottom with parchment paper.
Wrap the outside of the pan with aluminum foil if using a water bath.
Step 2
Mix
- graham cracker crumbs
- melted butter
- sugars
- cinnamon
- salt
until evenly moistened.
Press firmly into the bottom and slightly up the sides.
Bake for 10 minutes.
Cool completely.
Step 3
Meanwhile prepare the apples.
Cook butter, apples, brown sugar, cinnamon, nutmeg and vanilla over medium heat for 6–8 minutes.
Mix cornstarch with water.
Add during the final minute.
Allow apples to cool completely.
Step 4
Beat softened cream cheese until smooth.
Mix in sugar.
Add flour.
Add sour cream.
Mix vanilla.
Add lemon juice.
Add eggs one at a time.
Mix only until incorporated.
Step 5
Pour half the cheesecake filling onto the crust.
Spread cooled apples evenly.
Cover with remaining cheesecake batter.
Tap gently to remove air bubbles.
Step 6
Combine
- oats
- flour
- brown sugar
- cinnamon
- salt
Cut in cold butter until coarse crumbs form.
Sprinkle evenly over cheesecake.
Step 7
Bake 45–50 minutes.
Edges should be set.
Center should jiggle slightly.
Turn oven off.
Leave cheesecake inside 1 hour with door cracked open.
Step 8
Cool completely.
Refrigerate at least 5 hours.
Overnight is recommended.
Step 9
Decorate with
- caramel
- whipped cream
- apple slices
- toasted pecans
- cinnamon
- mint
Slice with a hot clean knife.
Serve chilled.
Notes
✔ Bring all dairy ingredients to room temperature before mixing.
✔ Do not overbeat after adding eggs.
✔ Cool apples before layering.
✔ Chill overnight for the cleanest slices.
✔ Honeycrisp, Granny Smith, Pink Lady and Fuji apples all work well.
✔ Store refrigerated up to 5 days.
✔ Freeze up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian