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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Gingersnap Crust
2 cups gingersnap cookie crumbs {about a 14 ounce package of cookies}
2 tablespoons brown sugar
pinch of salt
6 tablespoons unsalted butter; melted
Spiced Cheesecake Filling
4 {8 ounce} packages of cream cheese; room temperature
1 1/4 cup sugar
4 large eggs; room temperature
3/4 cup heavy cream
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
Apple Topping
1/4 cup unsalted butter
2 tablespoons all-purpose flour
3/4 cup apple cider
1/4 cup white sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
2 Granny Smith apples – peeled, cored and sliced
Preheat oven to 350. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.
Mix together the crust ingredients {gingersnap cookie crumbs, brown sugar, salt and melted butter} and press into the bottom of the pan and about 1 1/2 inches up the sides. Bake for 7 minutes and cool completely on a wire rack.
Begin to boil a large pot of water for the water bath.
In the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar; mix until smooth {about 2 minutes}. Add eggs, one at a time,
fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, pumpkin pie spice and vanilla; combine until
thoroughly incorporated and smooth in texture.
Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let the cheesecake rest in the oven for at least one hour, but up to 3 hours. After the recommended cooling time has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
Three hours before serving, prepare the apple topping.
Mix together the sugar, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of ½ lemon and toss.
Melt butter over medium heat; whisk in flour and stir for about one minute. Slowly whisk in the apple cider followed by the sugar and spice mixture made in the previous step.
Add in the apples and cook until slightly tender {about 5-7 minutes} stirring constantly. Once apples have reached a desired texture and the sauce has thickened, remove pan from heat and stir in vanilla extract. Allow apple topping to cool completely before topping the cheesecake. Arrange apples on cheesecake and chill for at least one hour before serving.
Notes:
Not a fan of gingersnaps? Simply substitute graham cracker crumbs.
No pumpkin pie spice available? Substitute 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice and 1/2 teaspoon cloves (all ground spices).
Storage: Cheesecake will store covered and refrigerated for up to three days.
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APPLE CINNAMON CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Gingersnap Crust
2 cups gingersnap cookie crumbs {about a 14 ounce package of cookies}
2 tablespoons brown sugar
pinch of salt
6 tablespoons unsalted butter; melted
Spiced Cheesecake Filling
4 {8 ounce} packages of cream cheese; room temperature
1 1/4 cup sugar
4 large eggs; room temperature
3/4 cup heavy cream
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
Apple Topping
1/4 cup unsalted butter
2 tablespoons all-purpose flour
3/4 cup apple cider
1/4 cup white sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
2 Granny Smith apples – peeled, cored and sliced
Preheat oven to 350. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.
Mix together the crust ingredients {gingersnap cookie crumbs, brown sugar, salt and melted butter} and press into the bottom of the pan and about 1 1/2 inches up the sides. Bake for 7 minutes and cool completely on a wire rack.
Begin to boil a large pot of water for the water bath.
In the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar; mix until smooth {about 2 minutes}. Add eggs, one at a time,
fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, pumpkin pie spice and vanilla; combine until
thoroughly incorporated and smooth in texture.
Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let the cheesecake rest in the oven for at least one hour, but up to 3 hours. After the recommended cooling time has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
Three hours before serving, prepare the apple topping.
Mix together the sugar, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of ½ lemon and toss.
Melt butter over medium heat; whisk in flour and stir for about one minute. Slowly whisk in the apple cider followed by the sugar and spice mixture made in the previous step.
Add in the apples and cook until slightly tender {about 5-7 minutes} stirring constantly. Once apples have reached a desired texture and the sauce has thickened, remove pan from heat and stir in vanilla extract. Allow apple topping to cool completely before topping the cheesecake. Arrange apples on cheesecake and chill for at least one hour before serving.
Notes:
Not a fan of gingersnaps? Simply substitute graham cracker crumbs.
No pumpkin pie spice available? Substitute 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice and 1/2 teaspoon cloves (all ground spices).
Storage: Cheesecake will store covered and refrigerated for up to three days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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