Ingredients
Crust
- 14 full sheets honey Graham crackers (about 2 scant cups crumbs)
- 3 tablespoons granulated sugar
- 8 tablespoons butter, melted (salted or unsalted)
Cheesecake Filling
- 4 (8 oz.) packages full fat cream cheese, very soft (32 oz. total)
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup sour cream, at room temperature
- Zest from 1 lemon
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 1 large egg yolk, at room temperature
Apple Topping
- 6 Granny Smith apples (about 42 ounces), peeled, cored and chopped into 1/3 inch thick pieces
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter (or salted butter, omit salt below)
- 2/3 cup chopped pecans (optional but recommended)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
Additional
- 1/3 cup caramel sauce, homemade or store-bought
- Whipped cream or ice cream (optional, for serving)
Instructions
- Prep: Preheat your oven to 325°F. Begin boiling about 4 quarts of water for the water bath. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the entire inside of the pan with nonstick cooking spray to aid in removal later.
- Make the Crust: Crush the graham crackers into fine crumbs using a food processor or by crushing in a bag with a rolling pin. Mix the crumbs with melted butter and sugar until combined, then firmly press this mixture into the bottom of the prepared springform pan to form an even layer. Bake the crust for 10 minutes at 325°F. Allow it to cool completely on a wire rack before filling.
- Waterproof the Pan: Place two large sheets of aluminum foil underneath the pan in a cross shape and fold the sides snugly up around the springform to prevent leaks. Next, place the foil-wrapped pan into a slow cooker liner or oven roasting bag and secure the opening tightly at the top to keep water out during baking.
- Prepare Cheesecake Filling: Using an electric mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until light and fluffy, about 4 minutes. Add sugar, cinnamon, ginger, nutmeg, allspice, and salt; continue beating for another 4 minutes. Add sour cream, lemon zest, and vanilla extract, beating just until blended.
- Add Eggs: With the mixer on medium-low, add eggs one at a time, followed by the egg yolk, mixing just until combined after each addition to prevent overmixing and cracking during baking.
- Assemble and Drop: Pour the filling onto the cooled crust. Tap the pan firmly on the counter a few times to release any trapped air bubbles.
- Water Bath Setup: Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan, ensuring gentle water placement to avoid splashing into the cheesecake.
- Bake: Bake at 325°F for 75 to 90 minutes, or until the edges are set but the center wobbles slightly when jolted. Do not open the oven before 70 minutes to prevent cracking. Baking times may vary due to temperature and ingredient differences.
- Cool in Oven: Turn off the oven and crack the door open about one inch. Let the cheesecake cool inside the oven for 1 hour.
- Cool on Rack: Remove the cheesecake from the oven. After 10 minutes, run a hot knife around the edges to loosen from the pan and prevent cracking. Allow it to cool further for 2-3 hours on a wire rack or until fully cooled.
- Chill Overnight: Cover the cheesecake with plastic wrap (still in the pan) or transfer to a cake carrier, and refrigerate overnight (ideally 24 hours) for the best texture and flavor.
- Make Apple Topping: Whisk cornstarch and lemon juice together and set aside. In a nonstick skillet, melt butter over medium heat. Add apples, lemon juice mixture, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, and pecans (if using), except vanilla. Cook for 5 minutes stirring constantly, then reduce heat and cook an additional 3-5 minutes until apples are tender. Remove from heat and stir in vanilla extract. Let cool slightly.
- Serve: Spoon warm apple topping over the chilled cheesecake and drizzle with caramel sauce. Optional: Pipe whipped cream around the apple topping or serve with ice cream. For clean slices, use a knife dipped in hot water and wipe between cuts.
Notes
- The apple topping ingredients are doubled compared to previous versions for extra deliciousness.
- Make caramel sauce ahead of time if using homemade; reheat and thin as needed before serving.
- The cheesecake is best served with warm caramel and apples while still chilled—apple topping can be warmed just before serving.
- Using a water bath helps to prevent cracks and results in a creamy texture.
- Running a hot knife around the edges after baking helps avoid cracks during cooling.
- Use room temperature eggs and cream cheese to ensure smooth batter and reduce cracking.
- Do not open the oven before 70 minutes to avoid temperature shock and cracking.
- Optional pecans add a nice texture contrast in the apple topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American