Prepare to embark on a culinary journey that transforms the classic cheesecake into a mind-blowing dessert sensation! Our Apple Sauce Cheesecake isn't just another ordinary dessert—it's a creamy, tangy, and irresistibly smooth experience that will make your taste buds dance with joy. Imagine a velvety cream cheese base infused with the subtle sweetness of apple sauce, nestled on a perfectly crisp graham cracker crust. This isn't just a recipe; it's a slice of pure indulgence that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups apple sauce
- 2 cups cream cheese
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or cooking spray.
- In a medium bowl, combine graham cracker crumbs with melted butter, mixing until the crumbs are evenly coated and appear like wet sand.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even base layer. Use the back of a spoon or flat measuring cup to compact the crust.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed for about 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition, ensuring no lumps remain in the batter.
- Stir in the vanilla extract and apple sauce, blending until the mixture is completely smooth.
- Sift the all-purpose flour into the cheesecake batter, folding gently to prevent overmixing.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.
- Slice into 10 equal portions and serve chilled, optionally garnishing with additional apple sauce or cinnamon.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother, lump-free batter.
- Don't Overmix: Gently fold ingredients to maintain the cheesecake's light and airy texture. Overmixing can lead to a dense, tough dessert.
- Water Bath Technique: For an extra-smooth cheesecake, consider using a water bath (placing the springform pan in a larger pan filled with hot water) to prevent cracking.
- Cooling is Key: Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent surface cracks.
- Crust Perfection: Press the graham cracker crust firmly and evenly to create a solid base that won't crumble when serving.
- Garnish Creatively: Enhance the presentation with a drizzle of caramel, a sprinkle of cinnamon, or fresh apple slices.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
