Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 0.5 tsp (2g) ground cinnamon
  • 1 tbsp (12g) granulated sugar
  • 3 large (500g) Granny Smith apples, peeled and finely diced
  • 0.25 cup (50g) light brown sugar, packed
  • 1 tsp (3g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (14g) unsalted butter
  • 24 oz (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 0.5 cup (120g) sour cream, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 3 large eggs, room temperature

Instructions:

  1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
  2. Bake the crust at 350°F (175°C) for 8 minutes to set, then allow it to cool.
  3. In a skillet over medium heat, melt butter and sauté diced apples with brown sugar, cinnamon, and lemon juice for 5-7 minutes until tender and liquid is reduced to a glaze. Spread evenly over the pre-baked crust.
  4. Beat softened cream cheese and sugar on medium-low speed until completely smooth.
  5. Fold in the sour cream and vanilla extract. Add eggs one at a time, mixing on the lowest speed only until combined.
  6. Pour the cheesecake batter over the apple layer. Wrap the outside of the springform pan tightly in double-layered aluminum foil.
  7. Place the pan in a larger roasting pan and fill with hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-65 minutes until the edges are puffed and the center has a slight jiggle.
  8. Turn off the oven and prop the door open slightly. Let the cake sit inside for 60 minutes for a gradual temperature drop.
  9. Remove from oven, cool completely on a wire rack, then refrigerate for at least 6 hours before serving.