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
- Sour cream: 1/2 cup
- Apple pie filling: 21 ounces
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Step 3: Pour the cream cheese mixture over the graham cracker crust. Spoon apple pie filling evenly over the cheesecake batter.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Step 6: Remove from the oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- For a delightful warm treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.
- To avoid a lumpy cheesecake, ensure your cream cheese is fully softened to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American