Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Apple pie filling: 21 ounces
- Ground cinnamon: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: Spread half of the cream cheese mixture over the prepared crust. Spoon half of the apple pie filling over the cream cheese layer. Repeat the layers with the remaining cream cheese mixture and apple pie filling.
- Step 4: Sprinkle the top with ground cinnamon.
- Step 5: Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Step 6: Let the cheesecake cool completely in the oven with the door ajar. Then, refrigerate for at least 4 hours before serving.
Notes
- To prevent cracking, let the cheesecake cool gradually in the oven as instructed – patience is key!
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- A dollop of whipped cream and a sprinkle of extra cinnamon elevate each slice beautifully.
- For easier slicing, run a long, thin knife under hot water between each cut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American