Brown Sugar Apple Cheesecake

Recipe by nonnie4sj
READY IN: 8hrs 40mins




  • To Make the Crust:
  • Butter the bottom and sides of a 10-inch springform pan.
  • Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.
  • Pulse in the sugar and cinnamon, if you're using it, then pour in the melted butter and pulse until the crumbs are moistened.
  • Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go.
  • Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.).
  • Center a rack in the oven and preheat the oven to 350 degrees F.
  • Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.
  • Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.
  • Transfer to a rack to cool while you make the apples and the filling.
  • Leave the oven at 350 degrees F.
  • To Make the Apples:
  • Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.
  • When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.
  • Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.
  • Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.
  • Let the apples cool while you make the filling.
  • Getting Ready to Bake:.
  • Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
  • To Make the Filling:
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.
  • Add the sugars and beat for another 2 minutes.
  • Beat in the cider, vanilla, and cinnamon.
  • Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes inches
  • Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
  • Pour about one third of the batter into the baked crust.
  • Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.
  • Cover with the remaining batter and, if needed, jiggle the pan to even the top.
  • Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
  • Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.
  • The cake will rise evenly and crack around the edges and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine.
  • Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
  • Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.
  • If desired, melt a small amount of apple jelly in the microwave and glaze the cake, or dust with confectioner's sugar.