Brown Sugar Apple Cheesecake
photo by Sharon123
- Ready In:
- 8hrs 40mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
-
For the Crust
- 30 gingersnaps (or a 2 cups graham cracker crumbs)
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon ground cinnamon (optional)
- 4 tablespoons unsalted butter, melted
-
For the Apples
- 4 tablespoons unsalted butter
- 3 large golden delicious apples or 3 large fuji apples, peeled, cored and cut into eighths
- 2 tablespoons packed light brown sugar
-
For the Filling
- 3 (8 ounce) packages cream cheese, at room temperature
- 3⁄4 cup packed light brown sugar
- 6 tablespoons sugar
- 3 tablespoons apple cider
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 3 large eggs
- 3⁄4 cup sour cream
- 1⁄3 cup heavy cream
- apple jelly, for glazing (optional)
- confectioners' sugar, for dusting (optional)
directions
-
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.
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Reviews
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I am so happy I saw this as the recipe of the day for the Comfort Cafe. I have been waiting to tag this yummy dessert since I saw it last year! It was worth the wait. I loved this cake so much. Yes I know it is apples and cheese, but wow is this good! I used the gingersnaps, which made this crust wonderful. I also used Pink Lady apples for this. The filling was light and smooth. I don't think it even needed a glaze. This makes a lot. I used my biggest springform pan and it was just enough. Made and Reviewed for Comfort Cafe - Thanks! :)
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I used gingersnaps and they were hard to crush but worth it. I added cinnamon to the apples and cooked in a pam coated pan didn`t miss the butter. I used 43 liquor in place of the cider, because I didn`t have any. Used 1 cup sour cream and no heavy cream. Directions are easy to follow. Just keep an eye one it. I baked for 70 minutes. Topped with whipped cream. Made for Comfort Cafe. Thanks
Tweaks
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I used gingersnaps and they were hard to crush but worth it. I added cinnamon to the apples and cooked in a pam coated pan didn`t miss the butter. I used 43 liquor in place of the cider, because I didn`t have any. Used 1 cup sour cream and no heavy cream. Directions are easy to follow. Just keep an eye one it. I baked for 70 minutes. Topped with whipped cream. Made for Comfort Cafe. Thanks
RECIPE SUBMITTED BY
nonnie4sj
United States