Brown Sugar Apple Cheesecake

Recipe from the What Lauren Eats blog.

INGREDIENTS:

Crust

  • 2 cups gingersnap cookie crumbs (about 30 whole cookies, depending on size)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 4 tablespoons unsalted butter, melted

Apples

  • 4 tablespoons unsalted butter, divided
  • 3 large Golden Delicious apples, peeled, cored and cut into eighths, divided
  • 2 tablespoons brown sugar

Filling

  • 24 ounces cream cheese, softened
  • 3/4 cup packed brown sugar
  • 6 tablespoons granulated sugar
  • 3 tablespoons apple cider
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/3 cup heavy cream

DIRECTIONS:

Crust

Combine cookie crumbs, brown sugar, cinnamon, and salt in 10″ springform pan. Drizzle with melted butter and firmly press crumbs to form crust. Place in freezer while oven preheats to 350 degrees (we skipped this step), then bake for about 10 minutes or until lightly brown.

Apples

Saute apple slices in butter until they are golden, turning only once, about 3-5 minutes. Sprinkle brown sugar, cook for another minute, then  Stir in half of the apples and cook, turning once, until they are golden, about 3 to 5 minutes. Scatter the apples with 1 tablespoon sugar and cook, tossing to coat, for 1 minute.

To prepare the filling

In a large mixing bowl, beat cream cheese until smooth. Add brown sugar and granulated sugar and beat until combined. Mix in the cider, cinnamon and vanilla. Beat in the eggs, one at a time, mixing just until combined after each. Mix in sour cream and heavy cream just until mixture is smooth.

Scoop about one-third of the batter into the baked gingersnap crust. Using a slotted spoon to let the excess juices drain away, lift apples off the plate and arrange them on top of the batter in the pan, then pour remaining batter.

Bake cheesecake at 350 until it looks mostly set, but about a 2 to 3″ ring in the center is still a bit jiggly, about 1 hour and 30 to 45 minutes. After 45 minutes, cover the cake loosely with foil to prevent over-browning. Gently remove pan from the oven and place it on a wire rack to cool completely. Place pan into the refrigerator and let chill before serving.

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