Caramel Apple Cheesecake
Rating
The crust is unbelievable.
Ingredients
- FOR THE CRUST
- 1½ c. crushed gingersnaps
- ¼ c. granulated sugar
- 4 tbsp. melted butter
- ½ tsp. kosher salt
- FOR THE CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened
- ¾ c. granulated sugar
- ½ c. lightly packed brown sugar
- 3 large eggs
- ¼ c. sour cream
- 2 tbsp. all-purpose flour
- 1 tbsp. pure vanilla extract
- ½ tsp. kosher salt
- FOR THE TOPPING
- ¾ c. apple cider
- ⅓ c. brown sugar
- ¼ tsp. ground cinnamon
- 1 tbsp. cold butter
- 2 apples, peeled and thinly sliced
- Pinch salt
- Toasted pecans, chopped
- Caramel sauce, for drizzling
Instructions
- MAKE CRUST
- Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. In a large bowl, mix together gingersnaps, sugar, butter, and salt.
- Press mixture into prepared pan and ⅓ up sides, packing tightly.
- MAKE CHEESECAKE
- In a large bowl using a hand mixer beat cream cheese and sugars until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour and salt and beat until just combined, then pour mixture over crust.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Place in oven then pour boiling water in roasting pan about halfway up sides of springform pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
- MAKE TOPPING
- In a large skillet over medium high heat, bring apple cider, brown sugar, and cinnamon to a boil. Cook until slightly thickened and reduced by almost half. Stir in butter, then add apples and salt cook, stirring occasionally, until soft and syrupy, about 5 minutes. Let cool slightly.
- Spoon apple mixture over cooled cheesecake then drizzle caramel on top and sprinkle with chopped pecans.
