Next, I place the softened cream cheese in a large mixing bowl and beat it until completely smooth and creamy. I don’t want any lumps remaining before adding the other ingredients.
Then I slowly add the sweetened condensed milk and mix until it is fully incorporated into the cream cheese. The mixture should become smooth, rich, and creamy.
Next, I add the blended apple pie filling. I gently mix it into the cheesecake batter until the apple mixture is evenly distributed and the batter has a beautiful apple-cinnamon aroma.
Once everything is combined, I pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
I bake the cheesecake for about 35 to 40 minutes, or until the edges are set while the center still has a slight jiggle. I avoid overbaking because the cheesecake will continue to set as it cools.
After baking, I let the cheesecake cool completely at room temperature. Once cooled, I transfer it to the refrigerator and chill it for at least 2 to 4 hours before slicing.
When I’m ready to serve it, I slice the cheesecake while chilled. The result is a creamy, smooth dessert with sweet apple and warm cinnamon flavor in every bite.
Pro Tips for Best Results
I always recommend using full-fat cream cheese for the richest and creamiest texture.
Make sure the cream cheese is softened before mixing. Cold cream cheese can leave lumps in the batter.
Use smooth, well-blended apple pie filling so the apple flavor is evenly distributed throughout the cheesecake.
Don’t overbake the cheesecake. A slightly jiggly center is a good sign because it will firm up during chilling.
For the best texture, give the cheesecake enough time to chill before slicing. Overnight chilling can make it even easier to cut clean slices.
Common Mistakes to Avoid
One common mistake is using cream cheese straight from the refrigerator. It can be difficult to mix smoothly and may leave lumps in the cheesecake. (See the next page below to continue…)
