Apple Pie Filling Cheesecake: Creamy

Instructions:

1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes and let cool.
2. Beat softened cream cheese and sugar on medium-low speed until smooth. Mix in sour cream, vanilla extract, and salt.
3. Add eggs one at a time, mixing on the lowest speed just until combined.
4. In a saucepan over medium heat, combine sliced apples, brown sugar, cinnamon, and lemon juice. Simmer for 5–7 minutes. Stir in cornstarch slurry and cook for 1 more minute until thickened.
5. Pour half of the cheesecake batter over the cooled crust. Spoon apple filling over the batter, swirling gently. Top with the remaining cheesecake batter.
6. Wrap the springform pan in two layers of heavy-duty aluminum foil. Place in a roasting pan filled halfway with boiling water (water bath).
7. Bake for 40–45 minutes until edges are set but the center jiggles. Turn off oven and leave the cheesecake inside with the door slightly cracked for 30 minutes.
8. Chill in the refrigerator for 6 hours before serving.