Description
A creamy cheesecake with a spiced apple topping and a buttery graham cracker crust. This dessert combines two favorites into one rich treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced apples (about 2 medium apples)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom of a 9-inch springform pan. Bake 10 minutes. Cool.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating after each. Mix in vanilla and sour cream. Pour over crust.
- Bake 50-60 minutes until center is almost set. Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours.
- For apple topping: In a saucepan, combine apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat until apples soften, about 5 minutes. Stir in cornstarch mixture. Cook 1 minute until thickened. Cool.
- Spread apple topping over chilled cheesecake before serving.
Notes
- Use a water bath to prevent cracks. Wrap pan in foil and place in a larger pan with hot water.
- Let cheesecake cool gradually to avoid cracking.
- Refrigerate leftovers up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg