Apple Pie Cheesecake
Apple Pie Cheesecake
Ingredients
For the cheesecake filling
- 16 ounces cream cheese, room temperature
- 4 red apples, cored, peeled and diced
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 cup brown sugar, lightly packed
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon flour
For the crust
- 1 1/2 cups graham cracker crumbs, (about 24 squares)
- 1/4 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform cake pan with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1/4 teaspoon cinnamon. Pour in the melted unsalted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Set aside.
⏱️ 10 min
- 3
In a large saucepan, combine the diced apples, 1 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon allspice. Cook over medium heat, covered, for 15 minutes until the apples have softened.
⏱️ 15 min
- 4
Remove the lid from the saucepan and continue to cook the apple mixture over medium heat, stirring frequently, until most of the moisture has evaporated and the mixture is completely reduced. This should take approximately 10-15 minutes.
⏱️ 15 min
- 5
In a large mixing bowl, combine the softened cream cheese, cooked apple mixture, eggs, vanilla extract, heavy cream, and flour. Blend until the mixture is smooth and well combined.
⏱️ 10 min
- 6
Pour the cheesecake filling into the prepared springform pan over the crust.
⏱️ 2 min
- 7
Place a baking pan with about 1 inch of water on the bottom rack of your preheated oven. Carefully place the springform pan with the cheesecake on the middle rack, above the water bath.
⏱️ 3 min•🌡️ 350
- 8
Bake for 40 minutes. The cheesecake will still be jiggly in the center, which is normal.
⏱️ 40 min•🌡️ 350
- 9
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool down gradually. Then, remove from the oven and cool completely at room temperature.
⏱️ 60 min
- 10
Once completely cooled, refrigerate the cheesecake for at least 6 hours (or preferably overnight) before unmolding and slicing.
⏱️ 360 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Pie Cheesecake
For the cheesecake filling
- 16 ounces cream cheese, room temperature
- 4 red apples, cored, peeled and diced
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 cup brown sugar, lightly packed
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon flour
For the crust
- 1 1/2 cups graham cracker crumbs, (about 24 squares)
- 1/4 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform cake pan with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1/4 teaspoon cinnamon. Pour in the melted unsalted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Set aside.
⏱️ 10 min - 3
In a large saucepan, combine the diced apples, 1 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon allspice. Cook over medium heat, covered, for 15 minutes until the apples have softened.
⏱️ 15 min - 4
Remove the lid from the saucepan and continue to cook the apple mixture over medium heat, stirring frequently, until most of the moisture has evaporated and the mixture is completely reduced. This should take approximately 10-15 minutes.
⏱️ 15 min - 5
In a large mixing bowl, combine the softened cream cheese, cooked apple mixture, eggs, vanilla extract, heavy cream, and flour. Blend until the mixture is smooth and well combined.
⏱️ 10 min - 6
Pour the cheesecake filling into the prepared springform pan over the crust.
⏱️ 2 min - 7
Place a baking pan with about 1 inch of water on the bottom rack of your preheated oven. Carefully place the springform pan with the cheesecake on the middle rack, above the water bath.
⏱️ 3 min•🌡️ 350 - 8
Bake for 40 minutes. The cheesecake will still be jiggly in the center, which is normal.
⏱️ 40 min•🌡️ 350 - 9
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool down gradually. Then, remove from the oven and cool completely at room temperature.
⏱️ 60 min - 10
Once completely cooled, refrigerate the cheesecake for at least 6 hours (or preferably overnight) before unmolding and slicing.
⏱️ 360 min