Ingredients
Equipment
Method
- Preheat your oven to 325 degrees Fahrenheit. Begin boiling a large pot of water (about 4 quarts) for the water bath—this is crucial for keeping your cheesecake creamy.
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the inside with nonstick cooking spray. This will help with removing your cheesecake later.
- Add the Graham crackers to a food processor and pulse until finely ground. Alternatively, you can crush them in a bag with a rolling pin. Add the butter and 3 tablespoons of sugar, and pulse until thoroughly combined.
- Transfer the crumb mixture to the prepared springform pan, pressing it firmly into the bottom using the bottom of a small bowl or measuring cup to create an even layer.
- Bake the crust in the preheated oven for 10 minutes, then allow it to cool completely on a wire rack before adding the filling.
- To create a waterproof barrier, place two large pieces of aluminum foil on a flat surface, forming a plus shape. Gently fold the foil up around the sides of the springform pan to avoid any leaks.
- Place the foil-lined springform pan inside a slow cooker liner or oven roasting bag, ensuring it fits snugly. Gather the excess bag up to the top of the pan and tie it in a tight knot to secure.
- In a large mixing bowl, add the cream cheese and beat on medium speed until light and fluffy, about 4 minutes. Then, add the granulated sugar, cinnamon, and other spices. Beat for an additional 4 minutes.
- Add the sour cream, lemon zest, and vanilla extract, mixing until well combined.
- With the mixer on medium-low, add the eggs, one at a time, mixing just until combined after each addition to avoid overbeating.
- Pour the cheesecake filling over the cooled crust, gently tapping the pan on the counter to eliminate air bubbles.
- Place the cheesecake in a large roasting pan. Carefully pour the boiling water into the pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for 75 to 90 minutes, or until the edges are firm and the center has a slight wobble. Be patient—resist the urge to open the oven before 70 minutes.
- Once baked, turn off the oven and crack the door open about 1 inch, allowing the cheesecake to cool gradually for about 60 minutes.
- After cooling, remove it from the oven and let it cool on a wire rack for 10 minutes. Use a hot knife to run along the edges to loosen the cheesecake from the pan.
- Let it cool in the pan for 2 to 3 hours or until completely cooled. Cover it with plastic wrap or transfer to a cake caddy, chilling in the refrigerator overnight for the best flavor.
- For the apple topping, whisk together the cornstarch and lemon juice in a bowl and set aside.
- Melt the butter in a nonstick skillet over medium heat. Add all the apple filling ingredients except the vanilla extract and cook for 5 minutes, stirring constantly.
- Reduce the heat to low, continuing to cook until the apples are tender—about 3 to 5 more minutes. Stir in the vanilla extract and remove from heat.
- Allow the apple topping to cool slightly before spooning it over the chilled cheesecake. Drizzle with caramel sauce just before serving, and enjoy!
Notes
Storage: Store leftovers in the refrigerator for up to 7 days without the apples; with apples, consume within 3 days for the best taste.
Freezing: This cheesecake can be frozen for up to 3 months. Wrap tightly to prevent freezer burn.
Make Ahead: The cheesecake can be made 48 hours in advance and stored in the refrigerator. It often tastes better after resting.
Caramel Sauce: Homemade caramel sauce can be stored in an airtight container for up to three weeks, reheating gently before use.
Serving: Serve warm caramel and apple topping over the cheesecake for an enhanced experience.