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Apple Cinnamon Cheesecake
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Author: Jackie
Cinnamon Cheesecake
  • 2 cups finely crushed ginger snap cookies
  • 1 stick 8 tablespoons butter, melted
  • 24 ounces cream cheese room temperature
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
Apple Topping
  • 2 cups peeled and diced apples
  • 4 teaspoons butter
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • Caramel sauce for drizzle
  1. Preheat your oven to 300 degrees if using a dark springform pan and 325 degrees if using a light colored springform pan.
  2. Place rack in the middle of the oven.
  3. Generously spray springform pan with non-stick cooking spray.
  4. Combine gingersnap crumbs and melted butter and press into bottom and sides of pan.
  5. Place in freezer while preparing the cheesecake filling.
  6. Beat together cream cheese, sugar, and vanilla until smooth.
  7. Add eggs, one at a time, and mix until combined.
  8. Stir in cinnamon and vanilla.
  9. Remove crust from freezer.
  10. Pour cheesecake filling into crust.
  11. Place cheesecake in center of the oven and bake for 1 hour or until the center is only slightly jiggly.
  12. Once room temperature, chill for at least 4 hours before serving.
  13. While cheesecake is chilling, make apples.
  14. In a medium sized saucepan set on medium heat, melt butter.
  15. Add apples, brown sugar, and cinnamon and cook until the apples are soft, stirring often, for about 5-7 minutes.
  16. Remove from heat and allow to cool completely.
  17. Top cheesecake with apples and drizzle with caramel sauce if desired.
  18. Cheesecake and apples can be made 1 day ahead of time if stored separately in the fridge.