Description
Ingredients
Scale
- For the Crust:
- 1 1/2 cups of graham cracker crumbs – This forms the base and provides a buttery flavor.
- 1/4 cup of sugar – Adds sweetness to balance the richness of the cheesecake.
- 5 tbsp of melted butter – Binds the crust ingredients together and enhances flavor.
- For the Filling:
- 24 oz of cream cheese (softened) – The star of the dish, giving it a creamy texture.
- 1 cup of sugar – Sweetens the filling perfectly without overpowering it.
- 3 large eggs – Provides structure and stability to the cheesecake.
- 1/2 cup of sour cream – Adds moisture and a slight tanginess.
- 1/4 cup of fresh orange juice – Brightens the flavor with a citrus note.
- 1 tsp of vanilla extract – Introduces warmth and depth of flavor.
- 1/2 tsp of ground cinnamon – Enhances the overall depth and introduces warmth.
- For the Topping:
- 1 cup of sliced apples – Bring a crisp texture and sweetness.
- 1 cup of sliced peaches – Add a juicy and fragrant element.
- 1/2 cup of pitted cherries – Provide tartness and color.
- 2 tbsp of brown sugar – Caramelizes the fruit and enhances its natural sweetness.
- 1 tbsp of butter – Used to sauté the fruit for added richness.
- 1/2 tsp of cinnamon – Compliments the fruit’s sweetness and adds a cozy flavor.
- 1/4 tsp of nutmeg – Gives an aromatic spice reminiscent of the fall.
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). While the oven heats, lightly grease a 9-inch springform pan to ensure easy release of the cheesecake.
- Prepare the Crust: In a bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 5 tbsp of melted butter. Mix until the crumbs are fully coated. Press this mixture firmly into the bottom of the prepared springform pan to form an even layer.
- Create the Filling: In a large mixing bowl, beat 24 oz of softened cream cheese and 1 cup of sugar until smooth and creamy. Add the 3 large eggs one at a time, mixing well after each addition. Then, gently fold in 1/2 cup of sour cream, 1/4 cup of fresh orange juice, 1 tsp of vanilla extract, and 1/2 tsp of ground cinnamon. Ensure the mixture is smooth and well combined.
- Combine and Bake: Pour the cream cheese filling over the prepared crust, spreading it evenly. Bake in the preheated oven for about 55-65 minutes or until the center of the cheesecake is set but slightly jiggly. After baking, turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- Refrigerate the Cheesecake: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to firm up.
- Prepare the Topping: In a skillet, melt 1 tbsp of butter over medium heat. Add 1 cup of sliced apples, 1 cup of sliced peaches, and 1/2 cup of pitted cherries. Cook them until soft, about 5-7 minutes. Stir in 2 tbsp of brown sugar, 1/2 tsp of cinnamon, and 1/4 tsp of nutmeg. Cook for another 2-3 minutes until the fruit is well coated and the sugars have melted. Allow the mixture to cool slightly.
- Top and Serve: Once chilled, remove the cheesecake from the springform pan. Top it with the sautéed fruit mixture before serving, arranging the fruit beautifully on top.