Apples, cinnamon and cheesecake…sounds like a wonderful combination to me. You can make a day of it with your family by going apple picking and then baking up this delectable dessert when you get home. The oven will warm up the house after a chili day of picking apples on the farm. The scent of apples and cinnamon as it bakes in the over will fill the air and your hearts with warmth. And what is better than creating memories together as a family? Not much!
As your crust is baking in the over, place the cream cheese boxes on top. This will allow them to come to room temperature quickly. Be sure that the cheese is at room temperature before you start to beat it. If it is still too cold, it may cause the cake to be lumpy after it is baked. You can top this cheesecake with whipped topping and drizzle caramel ice cream topping over the top of that!
Apple Cinnamon Cheesecake
3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tsp. ground cinnamon
3-4 apples, peeled and chopped
1/3 cup sugar
1-2 tsp. ground cinnamon
Pre-heat oven to 325*.
Line 9×13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined. Pour over crust.
Combine sugar and cinnamon in a bowl.
Toss cinnamon sugar with apples to coat.
Spoon the apple mixture over filling.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)