Apple Cinnamon Cheesecake

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This Apple Cinnamon Cheesecake has pieces of apple and pockets of cinnamon filling layered into it. The incredible combination of smooth cheesecake, cinnamon, and lightly crunchy apples is something you won’t want to miss!

Why You’ll Love Apple Cinnamon Cheesecake

I don’t know about you, but I am really starting to get excited for fall. Baking with apples always seems to get me in the mood for all things fall. Enter this Apple Cinnamon Cheesecake with all the flavors of pure fall heaven.

• Easy to make. Making the cheesecake takes some time, but it really is easy to put together. That’s one of the great things about cheesecakes. Once it’s baked, you’re pretty much done. No fuss, just put it in the fridge to cool and top it with something tasty – cinnamon apples in this case!
• Amazing flavor. If you’ve had my cinnamon roll cheesecake, the filling is very similar but with apples mixed in and on top. The combination of layered cinnamon and cinnamon apples can’t be beat.
• Thick and creamy. This cheesecake is thick and super creamy and just melts in your mouth. There’s a slight crunch from the apples and it’s pure perfection.
• Perfect for fall. This really is the perfect dessert for fall with it’s cozy flavors. It also serves a crowd, so it’s great for holidays like Thanksgiving, intimate family gatherings or any celebration that needs a classy and delicious dessert!

Ingredients and Substitutions

Get going in the right direction. Check out these notes on what you’ll need to make this amazing apple cinnamon cheesecake. Scroll down to the recipe card below for exact measurements.

Crust

• Graham cracker crumbs. I find that freshly ground crumbs have better flavor than the ready-made crumbs you can buy, but either will work. You could even use vanilla wafer crumbs.
• Light brown sugar. To add sweetness and a touch of flavor to the crust.
• Ground cinnamon. For even more fall flavor.
• Unsalted butter. This binds the crust together. I used unsalted butter for the crust. If you don’t have any, salted butter will also work.

Cheesecake Filling

• Cream cheese. When baking cheesecake, you’ll need brick-style, full-fat cream cheese. Avoid tubs, low-fat and whipped varieties of cream cheese. It’s also important to bring the cream cheese to room temperature.
• Sugar. You’ll need regular granulated sugar.
• All-purpose flour. Although you don’t need much, flour is a key ingredient for baking a creamy cheesecake that is less likely to crack. For a gluten free alternative, try cornstarch. You’ll need half the amount.
• Sour cream. Use full-fat sour cream for added richness and creamy texture.
• Vanilla extract.
• Ground cinnamon. For extra cinnamon flavor in the filling.
• Eggs. Make sure to use large, room temperature eggs for this recipe. Avoid medium and extra large eggs.

Cinnamon Apple Filling and Topping

Most of the same ingredients are shared between the two. Here’s what you need to know.

• Light brown sugar. Don’t forget to pack it tightly when measuring.
• Spices. Use ground cinnamon and ground nutmeg to add warmth to the spiced filling and topping.
• All-purpose flour. Used in the cinnamon filling layers, this keeps them from melting into the cheesecake, so that it maintains as a separate layer.
• Unsalted butter. Helps to bind the cinnamon filling together and add flavor to the apple topping.
• Chopped apples. You’ll need 4-5 large apples to make enough roughly chopped apples for the filling and topping. Use baking apples such as Granny Smith, Pink Lady or Honey Crisp that have a firm texture and sweet-tart flavor.
• Lemon juice. Adds a little bit of tartness to balance the sweet flavors in the topping. It also helps to prevent the apples from browning.

How to Make Apple Cinnamon Cheesecake

Here’s an overview of how to make this irresistible cheesecake. Scroll down to the recipe card below for the printable version of the instructions.

Make the Crust

• Prep pan and oven. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan.
• Make the crust. Combine the crust ingredients in a bowl. Press the mixture into the pan and bake for 8-10 minutes.
• Prepare the pan for water bath. Cover the outsides of the pan with aluminum foil (or see how I prepare my pan for a water bath).

Make the Cheesecake and Cinnamon Apple Filling

• Turn oven down. Reduce oven temperature to 300°F (148°C).
• Make cheesecake filling. Add the cream cheese, sugar and flour to a large mixing bowl and mix until smooth. Add the sour cream, vanilla extract and cinnamon. Finally, add the eggs one at a time.
• Prep cinnamon filling. Combine the brown sugar, cinnamon, nutmeg and flour in a medium sized bowl. Stir in melted butter until the mixture is crumbly.

Assemble, Bake and Cool Cheesecake

• Layer cheesecake filling. Add about 1/3 of the cheesecake filling to the crust. Sprinkle about 1/2 of the cinnamon filling and about 1/2 of the chopped apple filling on top. Repeat the layers with another 1/3 of the cheesecake filling over the cinnamon apple layer, then another layer of the cinnamon filling and apple filling. Drizzle the remaining cheesecake filling over the top.
• Bake. Place the cheesecake in a water bath and bake for 1 hour and 20 minutes until the center is set, but still jiggly. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
• Cool and refrigerate. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. Remove the cheesecake from the oven and let it cool to about room temperature. Refrigerate until firm, 4-5 hours or overnight.

Make Topping and Finish the Cheesecake

• Make cinnamon apple topping. Add the apples, brown sugar, cinnamon, nutmeg, lemon juice and butter to a pan. Cook apples until at desired tenderness, about 10 minutes. Set aside to cool a bit.
• Finish cheesecake. Remove cheesecake from springform pan and place on serving plate. Add apples to the top of the cheesecake and drizzle remaining sauce from pan over cheesecake.
• Enjoy! Serve or store in the fridge until ready to serve.

Tips for Success

Make an incredible Apple Cinnamon Cheesecake by following these pro tips and tricks. I’d also encourage you to check out my post on How to Make the Perfect Cheesecake for even more information.

• Room temperature ingredients. The cream cheese, sour cream, and eggs in the filling should be at room temperature, otherwise they may not blend smoothly into the batter, which can lead to over-mixing (see below).
• Mix slowly to avoid over-mixing. Be sure to use low speed to reduce the amount of air added to the batter. Over-mixing your cheesecake batter or mixing at high speed can introduce excess air into the filling and ultimately cause your cheesecake to crack.
• Eliminate air bubbles. The crumbly cinnamon filling and chopped apples in this cheesecake can create air pockets in the batter. I suggest that you gently tap the filled pan on the countertop a few times before baking to dislodge any trapped air bubbles and, thus, prevent cracks in the cheesecake.
• Use a springform pan. Trust me on this one! Trying to remove a cheesecake from a standard cake pan is a royal pain. The removable sides of a springform pan make things so much easier when it’s time to finish and serve your cake.
• Use a water bath. While it might be a bit of a hassle, using a water bath is crucial. It will help the cheesecake cook evenly as well as keep the center from falling and cracks from forming at the surface. Check out my post on How to Bake Cheesecake in a Water Bath to learn how to do it right.
• Cool gradually. To prevent cracks, allow the cheesecake to cool gradually in the oven (30 minutes with the oven off and the door closed and 30 minutes with the door cracked). Then move it to the counter before chilling in the fridge. During this process, the filling will continue to cook and set.

How Can I Tell When My Cheesecake is Done?

I typically use the jiggle test. Use gloves and gently shake the cheesecake pan to get it to jiggle. You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that’s jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it’s not done it. If it’s just set and still jiggly, it should be good. The next step is to slowly cool the cheesecake, which gives it a chance to finish cooking and firm up more, while also starting to cool slowly and avoid cracks. For more ways to test doneness, check out my post on how to tell when your cheesecake is done baking.

Storage Information

• Refrigerator. Seal any leftover cheesecake in an airtight cake carrier or wrap it in plastic wrap. You can use toothpicks to create some space between the plastic and the topping. If you’ve already sliced it, just arrange the slices in a single layer in an airtight container. This cheesecake tastes best if eaten within 4-5 days.
• Freezer. Allow your cheesecake to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. You can also freeze slices arranged in a single layer in an airtight container. Store it in the freezer for up to 3 months and thaw it in the fridge before serving. I’d recommend freezing without the topping if prepping ahead. The apple topping won’t look as fresh after freezing.

Want to know more, check out my post on How To Store Cheesecake!

More Fall Cheesecake Recipes

• Caramel Apple Blondie Cheesecake
• Browned Butter Pecan Cheesecake
• Mini Caramel Apple Cheesecakes
• Pecan Praline Cheesecake
• Caramel Apple Cheesecake
• Salted Caramel Cheesecake

Watch How To Make It

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Recipe update 9/10/2024. The recipe hasn’t changed much, but for the old version, download the recipe PDF.

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