Apple Crisp Cheesecake
A graham crust, silky cream cheese filling, and caramelized cinnamon apples baked in a springform pan.
Equipment
- Springform pan
- Large skillet
- Electric mixer
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs plus 1/2 cup more
- 5 tbsp unsalted butter melted, for the crust
- ¼ cup granulated sugar for the crust
- 16 oz cream cheese softened
- ½ cup granulated sugar for the filling
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 large apples peeled, cored, and thinly sliced
- 2 tbsp unsalted butter for the apples
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
Cooking
- Crust. Mix the crumbs, melted butter, and sugar, press into a springform pan, and bake at 350 F for 10 minutes.
- Filling. Beat the cream cheese and sugar until smooth, then mix in the eggs and vanilla.
- Bake. Pour the filling over the crust and bake for about 35 minutes until the edges are set.
- Apples. Cook the apples in butter with brown sugar, cinnamon, and nutmeg until tender, then spoon over the cooled cake.
- Chill. Refrigerate for at least 4 hours before slicing.
Notes
Substitutions: Use firm pears in place of apples.
Tips: Bring the cream cheese and eggs to room temperature for a smooth filling.
Storage: Refrigerate covered for up to 4 days or freeze slices for up to 3 months.
Nutrition is calculated for one of eight slices.