Cinnamon Apple Bourbon Cheesecake (Print Version)
Rich, creamy cheesecake with cinnamon apples and bourbon, nestled on a graham cracker base.
# Components:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon
→ Spiced Apples
05 - 3 medium apples, peeled, cored, and diced
06 - 2 tablespoons unsalted butter
07 - 3 tablespoons brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Pinch of salt
11 - 2 tablespoons bourbon
→ Cheesecake Filling
12 - 32 ounces cream cheese, softened
13 - 1 cup granulated sugar
14 - 3 large eggs
15 - 3/4 cup sour cream
16 - 2 tablespoons all-purpose flour
17 - 2 teaspoons vanilla extract
18 - 2 tablespoons bourbon
→ Topping
19 - Reserved spiced apples from preparation
20 - Optional whipped cream
21 - Optional caramel sauce
# Method:
01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a mixing bowl, blend graham cracker crumbs, melted butter, granulated sugar, and cinnamon until evenly combined. Press mixture firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a skillet over medium heat, melt butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 5 to 7 minutes until apples are softened. Pour in bourbon and cook for 1 additional minute. Remove skillet from heat and let apples cool. Reserve one-third of apples for topping.
04 - In a large bowl using an electric or stand mixer, beat softened cream cheese with granulated sugar until smooth. Incorporate eggs one at a time, mixing after each addition. Blend in sour cream, flour, vanilla extract, and bourbon just until combined.
05 - Gently fold the remaining two-thirds of cooled spiced apples into the cheesecake batter. Pour mixture over the baked crust, smoothing the top evenly.
06 - Bake cheesecake at 350°F for 55 to 60 minutes, until edges are firm and center remains slightly jiggly. Turn off the oven, crack the door, and let cheesecake rest for 1 hour inside.
07 - Transfer cheesecake to room temperature and allow it to cool completely. Refrigerate the cooled cheesecake for at least 4 hours or overnight to set.
08 - Before serving, top cheesecake with reserved spiced apples and, if desired, garnish with whipped cream or drizzle with caramel sauce.
# Expert Advice:
01 -
- Creamy and indulgent texture with warm spiced apple flavor
- Bourbon adds subtle depth for an elegant twist
02 -
- Contains dairy, eggs, gluten, and alcohol
- Crust can be made gluten-free with substitution, and apple juice can replace bourbon
03 -
- Use room temperature cream cheese for a smooth filling
- Let cheesecake chill overnight for best texture and flavor