| Level: | Intermediate |
| Total: | 5 hr 10 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 15 graham crackers (or 2 cups crushed graham cracker crumbs)
- 3 tablespoons packed light brown sugar
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, melted and cooled
- 1 tart apple, peeled, cored and diced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch kosher salt
- Three 8-ounce packages cream cheese, at room temperature
- 1 cup sour cream
- 3 large eggs plus 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- Store-bought caramel sauce, for serving
Instructions
- For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.
- Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.
- For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.
- For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.
- Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 826 |
| Total Fat | 50 g |
| Saturated Fat | 26 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 11 g |
| Cholesterol | 201 mg |
| Sodium | 564 mg |
Reviews
I made this cheesecake for Christmas, and everyone asked what did I put in the cake! I will made this again!!! Thanks Ms Brown!!!
Made this cheesecake for the 2nd time this past Thanksgiving. It was a hit “again”. My son called a couple of days later to say, “Mom I don’t want a cake for my birthday anymore. I want you to make the cheesecake from now on. Today is his 40th birthday. I’m in the kitchen making his birthday present.
I did not think the cheesecake part tasted like cheesecake.
Great tasting and great to look at, definitely going to make for Thanksgiving. Everyone loved
It tastes delicious. The middle sank a bit which hasn’t happened with other cheesecakes I’ve made…maybe the topping? But overall it tastes great and is perfect for a little fall flavor. I also used about 3/4 of the topping because it seemed like too much. I think next time I’ll make less of the flour mixture and more of the apple.
I made this cheesecake just as a recipe call for it did have a slight cheesecake flavor but that was all the Apple crest top was really crunchy and the cheesecake filling was far from being good I’m used to eat New York cheesecake and this is nowhere near it your best bet is to find another one regardless of what some of these other comments are some people gave it a five store without putting the comment to it I wonder why
Miss Brown, First I would like to say I loved this cheesecake recipe. It was a hit at a cookout! Thank You for sharing. I also want you to know I love your show. Thank You for being you…☮️
Have made this cheese cake three times! It is my favorite for sure!
Made this delicious, amazing cheesecake. Was gone in no time. Love this recipe so much. A real family favorite.
I agree with RhodieBG and MaryM. Why 1 star?? I like to read reviews before I make a recipe. Maybe another cook has a good idea or suggestion for the recipe. Leave a comment.