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Cinnamon Apple Cheesecake

Love the flavor of fall with simple and easy to find ingredients? Then you need to whip up this Cinnamon Apple Cheesecake, creamy, flavorful and absolutely delicious.
Prep Time20 mins
Cook Time1 hr 15 mins
Cooling:8 hrs
Course: Dessert
Cuisine: Asian
Servings: 12
Calories: 605kcal


For the Cheesecake:

  • 1 bag 1lb 1.5oz snickerdoodle cookie mix
  • 1 cup graham cracker crumbs
  • 1 cup 2 sticks of butter, melted
  • 3 8 oz packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 large eggs

For the Cinnamon Apple Topping:

  • 3 pounds apples sliced and peeled
  • 2 Tbs cornstarch
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp cinnamon
  • 4 Tbs butter melted
  • 2 tsp lemon juice
  • 1 tsp vanilla extract


  • Heat the oven to 375 degrees Fahrenheit
  • In a large bowl combine the snickerdoodle cookie mix, the cinnamon sugar topping (included in the cookie mix), and the graham cracker crumbs.
  • Stir in the melted butter until a soft dough is formed.
  • Press the dough into 10" springform pan, set aside.
  • Meanwhile In a large bowl, beat the cream cheese, granulated sugar, and sour cream until smooth and creamy.
  • Add the vanilla extract and continue mixing, adding eggs one at a time until combined.
  • Pour the cheesecake mixture over the snickerdoodle crust.
  • Bake for 75 minutes, until center is almost set. Then remove from oven.
  • Allow to cool to room temperature before moving to the refrigerator to set for 6-8 hours or overnight.
  • While the cheesecake is cooling, prep the cinnamon apples.
  • Slice and peel the apples and place in the bottom of a crockpot.
  • Add the cornstarch and turn the apples to make sure all of them are coated.
  • Add the brown sugar, granulated sugar, and cinnamon, stirring making sure to combine the ingredients well.
  • Add the butter, lemon juice, and vanilla extract and mix again.
  • Cook on low for 2 hours, until the apples are soft.
  • Once the cheesecake has set, spoon the cinnamon apples and the sauce over the top of the cheesecake.


  1. Make sure to beat your cream cheese well, this is important for making sure you have no lumps in your cheesecake.
  2. Adding in eggs one by one ensures that they are evenly distributed.
  3. Make sure you scrape down the sides when mixing, this will also help with keeping lumps out of your cheesecake recipe.
  4. Normally we do a water bath, but for this recipe recipe we opted not to because we changed the ingredients slightly.
  5. Make sure to cool your cheesecake on the counter before placing in the refrigerator, this is an important step.
  6. To cut the perfect slice, heat a knife under hot water and wipe dry before slicing.
  7. You can substitute the cookie crust for a graham cracker crust if you'd like.
  8. This can be frozen, please see my tips above on how to freeze this Apple Cheesecake.


Calories: 605kcal | Carbohydrates: 82g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 116mg | Sodium: 163mg | Potassium: 215mg | Fiber: 4g | Sugar: 62g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg