Dutch Apple Cheesecake Recipe

Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

In a medium bowl combine graham cracker crumbs, 2 tablespoons granulated sugar, ground cinnamon and salt. Pour in melted butter and mix until evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 8 minutes to set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 300°F (150°C) if you want a gentler bake for the cheesecake (optional).

While crust cools, make the apple compote. In a medium skillet over medium heat melt 2 tablespoons butter.

Add diced apples, 3 tablespoons brown sugar, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon and 1 teaspoon lemon juice. Cook, stirring occasionally, until apples are tender but not mushy, about 6–8 minutes.

In a small bowl whisk cornstarch with 1 tablespoon water until smooth, then stir into the skillet and cook 1 minute more until compote thickens slightly. Remove from heat and stir in raisins and toasted walnuts. Let cool to room temperature.

Reduce any drafts in your kitchen and ensure cream cheese is fully at room temperature for a lump-free filling.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat until incorporated and mixture is smooth, about 1–2 minutes.

Beat in the sour cream, vanilla extract and lemon zest until combined.

Add the eggs one at a time, beating on low speed after each addition just until blended. Do not overmix — stop as soon as the yellow from the yolks disappears.

With the mixer on low, add the 2 tablespoons flour and 1/4 teaspoon salt and mix just until incorporated.

Fold about two-thirds of the cooled apple compote (reserve one-third for swirling/topping) into the batter with a rubber spatula so the filling has small apple pieces distributed through it.

Pour the batter over the prepared crust and smooth the top with an offset spatula. Dollop the reserved apple compote over the surface in spoonfuls and gently swirl with a knife to create a marbled effect.

Place the filled springform pan on a baking sheet. Bake in the preheated oven set to 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when tapped. Avoid overbaking to prevent cracking.

Turn off the oven, crack the oven door and let the cheesecake cool inside for 45 minutes to an hour to reduce temperature shock (this helps prevent cracks).

Remove cheesecake from the oven and run a thin knife around the edge to loosen it from the pan. Let cool to room temperature on a wire rack, then cover and refrigerate for at least 6 hours or overnight for best texture.

Before serving, remove the springform ring and transfer cheesecake to a serving plate if desired. Sprinkle the top with a light dusting of powdered sugar and a pinch of ground cinnamon (about 2 tablespoons powdered sugar and 1/4 teaspoon cinnamon) evenly.

If you like, spoon any remaining warmed apple compote around the base or on each slice and garnish with a few extra chopped toasted walnuts and a few raisins.

Slice with a hot, dry knife (wipe between cuts) for clean slices. Serve chilled or at cool room temperature.