Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Medium mixing bowls
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Large roasting pan (for the water bath)
Step-by-Step Instructions
We start by setting the stage with the crust. Preheat your oven to 325°F (160°C). Line the bottom of your springform pan with a round of parchment paper—this is my secret for guaranteeing no sticking disasters later. Mix the graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press it firmly and evenly into the bottom of the pan and about halfway up the sides. I use the bottom of a measuring cup to really tamp it down; a solid crust is the foundation of a great cheesecake. Pop this in the oven for just 10 minutes to set, then let it cool on a rack while you work on the stars of the show: the apples and the filling.
While the crust cools, let’s make the apple layer. In your saucepan, melt the butter over medium heat and add your diced apples, brown sugar, and cinnamon. Cook, stirring often, for about 6-8 minutes until the apples have softened slightly but still retain a bit of bite. They should be glossy and fragrant. Stir in the vanilla, then spread them out on a plate to cool completely. This step is crucial—if you add hot apples to the cheesecake batter, you’ll start cooking the eggs. I learned this the hard way with a slightly curdled batch once. Patience here is key.
Now, for the creamy heart of the dessert: the cheesecake filling. In your stand mixer bowl with the paddle attachment, beat the softened cream cheese on medium-low speed for a full minute until it’s completely smooth and creamy. Scrape down the bowl. Add the sugar and beat again until combined. Next, blend in the sour cream and vanilla. Finally, add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Over-beating the eggs incorporates too much air, which can lead to cracks. The batter should be silky, smooth, and lump-free. Gently fold in your completely cooled apple mixture, leaving a little swirl rather than fully mixing it in.
Here comes the most important technique for a perfect cheesecake: the water bath. Wrap the bottom and sides of your springform pan tightly with heavy-duty aluminum foil to prevent water seeping in. Pour the batter over the cooled crust. Place the pan inside a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform. This gentle, steamy heat is the secret to even cooking and a crack-free top. Carefully transfer it to the oven and bake for 55-65 minutes. The edges will be set, but the center should still have a slight, gentle jiggle. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool slowly inside for one hour. This gradual cooldown is your best defense against sinking or cracking.(See the next page below to continue…)