1/3 Photos of Brown Sugar Apple Cheesecake
8 hrs 40 mins
I found this on a food blog. The blogger credits "Baking: From My Home to Yours" by Dorie Greenspan.
My Private Note
Units: US | Metric
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)
- 1To Make the Crust:
- 2Butter the bottom and sides of a 10-inch springform pan.
- 3Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.
- 4Pulse in the sugar and cinnamon, if you're using it, then pour in the melted butter and pulse until the crumbs are moistened.
- 5Turn 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.
- 6Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.).
- 7Center a rack in the oven and preheat the oven to 350 degrees F.
- 8Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.
- 9Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.
- 10Transfer to a rack to cool while you make the apples and the filling.
- 11Leave the oven at 350 degrees F.
- 12To Make the Apples:
- 13Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.
- 14When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.
- 15Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.
- 16Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.
- 17Let the apples cool while you make the filling.
- 18Getting Ready to Bake:.
- 19Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
- 20To Make the Filling:
- 21Working 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.
- 22Add the sugars and beat for another 2 minutes.
- 23Beat in the cider, vanilla, and cinnamon.
- 24Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes inches
- 25Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
- 26Pour about one third of the batter into the baked crust.
- 27Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.
- 28Cover with the remaining batter and, if needed, jiggle the pan to even the top.
- 29Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
- 30Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.
- 31The 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.
- 32Gently 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.
- 33Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.
- 34If 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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Nutritional Facts for Brown Sugar Apple Cheesecake
Serving Size: 1 (245 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 641.5
- Calories from Fat 388
- Total Fat 43.1 g
- Saturated Fat 25.8 g
- Cholesterol 181.1 mg
- Sodium 382.5 mg
- Total Carbohydrate 57.2 g
- Dietary Fiber 2.2 g
- Sugars 39.9 g
- Protein 9.1 g