📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This will make removal a breeze later on!
2. **Make the Crust:** In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and 6 tablespoons (3 ounces) of melted unsalted butter. Stir until evenly moistened. The mixture should resemble wet sand. If it seems too dry, add a teaspoon of butter at a time. If it's too wet, add a tablespoon of crumbs.
3. Press the crust mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely. This step is crucial to prevent a soggy crust!
4. **Prepare the Apple Filling:** In a large bowl, combine 3 cups peeled, cored, and diced apples (about 3 medium apples – Granny Smith or Honeycrisp work well!), ¼ cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Gently toss to coat the apples evenly. Make sure those apples are well drained; excess moisture can lead to disaster!
5. **Make the Cheesecake Filling:** In a separate large bowl, beat 16 ounces of cream cheese (softened to room temperature – this is key!) with a handheld or stand mixer until smooth and creamy. Gradually add 1 cup of granulated sugar, beating until well combined. Then, beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Beat until just combined. Don't overmix!
6. Gently fold in 1 cup of sour cream until just combined. Be sure to use a rubber spatula for this so you don’t deflate all that lovely air you’ve just whipped in. Trust me on this!
7. **Assemble and Bake:** Spread half of the apple filling evenly over the cooled crust. Pour half of the cheesecake filling over the apples. Repeat with the remaining apple filling and then the remaining cheesecake filling. Smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. It might look like a small earthquake happened in there – that’s ok! Just don’t overbake it or you’ll end up with a dry, sad cheesecake.
9. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another 30 minutes. This allows it to cool gradually and helps prevent cracking. Sounds weird, I know, but it works!
10. Once completely cool, refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to fully set.
11. Once chilled, run a knife around the edges of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan and then slice into 12-16 equal portions. Dust with powdered sugar, if desired. Enjoy!