Apple Cinnamon Cheesecake





This is a recipe I made over the weekend. I have to be honest…if you have tasted the Pecan Pie or Pumpkin Cheesecakes, this is good…but it doesn’t even compare. I cut the recipe in half, and made 2 mini cheesecakes. I loved the gingersnap crust, and the spices in the cheesecake. Stay posted…I am baking up a storm this week. I am sending some baked goodies with my dad to take on his hunting trip up to Wisconsin. I also baked some bread to store in the freezer, so I will post that next time I get a chance!



Apple Cinnamon Cheesecake


p.p1 {margin: 0.0px 0.0px 22.0px 0.0px; line-height: 22.0px; font: 14.0px Georgia; color: #101010}

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 ¼ cup granulated 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

¾ cup apple cider

1/4 cup white sugar

1/4 cup packed brown sugar

1 teaspoon cinnamon

½ teaspoon pure vanilla extract

Juice of ½ lemon

2 Granny Smith apples – peeled, cored and sliced

Directions

1. Preheat oven to 350 degrees F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath.

2. 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 ½ inches up the sides. Bake for 7 minutes and cool completely on a wire rack.

3. Begin to boil a large pot of water for the water bath.

4. 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.

5. 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.

6. 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.

7. Three hours before serving, prepare the apple topping.

8. Mix together the sugar, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of ½ lemon and toss.

9. 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.

10. 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s