Preparation Steps

• Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
• Bake the crust for 8-10 minutes, then set aside to cool.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
• Reduce oven temperature to 300°F (148°C).
• To make the cheesecake filling, add the cream cheese, sugar, and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Scrape down the sides of the bowl.
• Add the sour cream, vanilla extract, and cinnamon. Beat on low speed until well combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.
• To make the cinnamon apple filling, combine the brown sugar, cinnamon, nutmeg, and flour in a medium-sized bowl. Stir in melted butter until well combined.
• Add about 1/3 of the cheesecake filling to the crust, creating an even layer.
• Sprinkle about 1/2 of the cinnamon filling over the bottom of the crust, then spread about 1/2 of the chopped apples for the filling over the cinnamon mixture.
• Add another 1/3 of the cheesecake filling over the cinnamon apple layer.
• Repeat another layer of the cinnamon filling and apples, then top the cheesecake with the remaining cheesecake filling.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
• Bake for 1 hour and 20 minutes. The center should be set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
• Remove the cheesecake from the oven and water bath, set aside to cool to room temperature, then refrigerate until firm, 4-5 hours or overnight.
• To make the cinnamon apples for the topping, add the apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter to a pan. Stir together until apples are well coated.
• Cook apples over medium heat until tender, about 10 minutes.
• Remove cheesecake from springform pan and place on serving plate. Add apples to the top of the cheesecake and drizzle remaining sauce from pan over cheesecake. Serve.
• Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days.