Save A luscious, creamy cheesecake layered with spiced apples and a hint of bourbon, all atop a crisp graham cracker crust—perfect for festive gatherings or a cozy dessert.
I first made this cheesecake for a fall family gathering and it quickly became the star of the night. Everyone loved the comforting layers and the irresistible aroma of cinnamon and apples.
Ingredients
- Graham cracker crumbs: 200 g (2 cups)
- Unsalted butter, melted: 80 g (6 tbsp)
- Granulated sugar: 2 tbsp
- Ground cinnamon (crust): 1/2 tsp
- Apples, peeled, cored, and diced: 3 medium
- Unsalted butter (spiced apples): 2 tbsp
- Brown sugar: 3 tbsp
- Ground cinnamon (spiced apples): 1 tsp
- Ground nutmeg: 1/4 tsp
- Salt (pinch): as needed
- Bourbon (spiced apples): 2 tbsp
- Cream cheese, softened: 900 g (32 oz)
- Granulated sugar (filling): 200 g (1 cup)
- Eggs: 3 large
- Sour cream: 180 ml (3/4 cup)
- All-purpose flour: 2 tbsp
- Vanilla extract: 2 tsp
- Bourbon (filling): 2 tbsp
- Reserved spiced apples (topping): as needed
- Optional toppings: whipped cream, caramel sauce
Instructions
- Prep Pan:
- Preheat oven to 175°C (350°F). Line bottom of a 23 cm (9-inch) springform pan with parchment paper and lightly grease the sides.
- Crust:
- Mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon until combined. Press firmly into bottom of prepared pan. Bake for 10 minutes. Remove and set aside.
- Spiced Apples:
- In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes until apples are softened. Add bourbon, cook 1 minute more. Remove from heat and let cool. Reserve 1/3 of apples for topping.
- Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each. Blend in sour cream, flour, vanilla, and bourbon until just combined.
- Combine:
- Gently fold in the remaining 2/3 spiced apples into cheesecake batter. Pour filling over crust and smooth top.
- Bake:
- Bake for 55–60 minutes, or until edges are set and center is slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Chill:
- Remove from oven, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Finish:
- Before serving, top with reserved spiced apples and, if desired, whipped cream or a drizzle of caramel sauce.
Save This dessert brings our family together every autumn. Slices are even better shared by the fire on a chilly evening.
Required Tools
Springform pan, electric or stand mixer, mixing bowls, skillet, spatula
Allergen Information
Contains dairy (cream cheese, butter, sour cream), eggs, gluten in the crust, and bourbon. Double-check all packaged ingredients for traces of nuts or gluten if allergies are a concern.
Nutritional Information
Per serving: calories: 370, total fat: 23 g, carbohydrates: 34 g, protein: 6 g
Save Serve with extra apples on top and a light drizzle of caramel for a show-stopping final touch. Your guests will ask for the recipe again and again.
Recipe FAQ Section
- → Can I make this without bourbon?
Yes, you can use apple juice instead for an alcohol-free version that preserves fruity flavor.
- → Which apples are best for this dessert?
Firm varieties like Granny Smith, Honeycrisp, or Gala hold their shape and balance sweetness with tartness.
- → Should the cream cheese be at room temperature?
Yes, softened cream cheese blends more smoothly, preventing lumps in the batter.
- → Can I prepare this dessert a day ahead?
Absolutely! Chill overnight for best texture and easiest slicing the next day.
- → Is there a gluten-free option for the crust?
Use gluten-free graham-style crackers or cookies to make the crust suitable for gluten sensitivities.
- → What can I serve alongside it?
Try with spiced chai tea, coffee, or a small glass of bourbon for a harmonious pairing.