Apple Cinnamon Cheesecake

Fruit-topped cheesecakes are a favorite dessert, and this Apple Cinnamon Cheesecake makes a perfect autumn centerpiece for Thanksgiving or any seasonal gathering. Created by Jamie Lothridge of My Baking Addiction, this recipe pairs a buttery gingersnap crust with a pumpkin-spiced cheesecake filling and a spiced apple topping for a rich, cozy fall flavor.

Hello—I’m Jamie from My Baking Addiction. I’m thrilled to share this Apple Cinnamon Cheesecake as a guest post for Savory Sweet Life. Growing up in Ohio, fall arrives with crisp air, turning leaves, and an abundance of apples. After a recent trip to the orchard and a pantry find of gingersnap cookies, I combined those flavors into a cheesecake that tastes of apple pie and pumpkin spice in every bite.

This cheesecake works well for a relaxed weekend dessert but is polished enough to serve at holiday dinners and dinner parties. The gingersnap crust gives a warm, slightly spicy base; the creamy cheesecake filling is scented with pumpkin pie spice; and the apple topping provides a lightly caramelized finish with a touch of lemon to balance the sweetness.

Ingredients

Gingersnap Crust
2 cups gingersnap cookie crumbs (about a 14-ounce package)
2 tablespoons brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

Spiced Cheesecake Filling
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups granulated sugar
4 large eggs, room temperature
3/4 cup heavy cream
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract

Apple Topping
1/4 cup unsalted butter
2 tablespoons all-purpose flour
3/4 cup apple cider
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
Juice of 1/2 lemon
2 Granny Smith apples, peeled, cored, and sliced

Directions

1. Preheat the oven to 350°F (175°C). Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks during a water bath. For extra protection, you can place the foil-wrapped pan inside an oven bag while baking.
2. Combine the gingersnap crumbs, brown sugar, salt, and melted butter. Press the mixture into the bottom of the springform pan and about 1 1/2 inches up the sides. Bake for 7 minutes, then cool completely on a wire rack.
3. Start boiling a large pot of water for the water bath.
4. In a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar until smooth (about 2 minutes). Add the eggs one at a time, fully incorporating each egg before adding the next and scraping down the bowl as needed.
5. Mix in the heavy cream, pumpkin pie spice, and vanilla until the batter is smooth and well combined.
6. Pour the cheesecake batter into the prepared crust. Set the springform pan inside a larger roasting pan and carefully pour the boiling water into the larger pan until it reaches halfway up the side of the cheesecake pan.
7. Bake 45 to 55 minutes. The edges should be set while the center remains slightly jiggly. Turn the oven off, close the door, and let the cheesecake rest in the oven for at least one hour and up to three hours. After resting, remove the cheesecake from the water bath and cool completely on a rack. Once cooled, refrigerate for at least 5 hours (preferably overnight) to fully set.
8. About three hours before serving, prepare the apple topping.
9. In a small bowl, mix the granulated sugar, brown sugar, and cinnamon. In another bowl, toss the sliced apples with the lemon juice to prevent browning.
10. In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for about one minute. Gradually whisk in the apple cider, then stir in the sugar and spice mixture.
11. Add the apples to the pan and cook, stirring constantly, until the apples are slightly tender (about 5–7 minutes) and the sauce has thickened. Remove from heat and stir in the vanilla extract. Let the apple topping cool completely before using.
12. Arrange the cooled apple mixture over the chilled cheesecake. Chill the assembled cheesecake at least one hour before serving to allow the topping to set.

Notes

1. If you prefer, substitute graham cracker crumbs for the gingersnap crust for a milder base.
2. If you don’t have pumpkin pie spice, combine 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground cloves to approximate the spice blend.
3. For a visual guide to making cheesecake and using a water bath, look for how-to videos from experienced bakers.

Storage

Store the cheesecake covered and refrigerated for up to three days. For best texture and flavor, serve chilled or at a slightly cool room temperature.