Name: Caramel Apple Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 1/2 c. crushed gingersnaps -; 1/4 c. granulated sugar -; 4 tbsp. melted butter -; 1/2 tsp. kosher salt -; 4 (8-oz.) blocks cream cheese, softened -; 3/4 c. granulated sugar -; 1/2 c. lightly packed brown sugar -; 3 large eggs -; 1/4 c. sour cream -; 2 tbsp. all-purpose flour -; 1 tbsp. pure vanilla extract -; 1/2 tsp. kosher salt -; 3/4 c. apple cider -; 1/3 c. brown sugar -; 1/4 tsp. ground cinnamon -; 1 tbsp. cold butter -; 2 apples, peeled and thinly sliced -; Pinch salt -; Chopped pecans, toasted -; Caramel sauce, for drizzling -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Apple Cheesecake

1. 1 1/2 c. crushed gingersnaps -

2. 1/4 c. granulated sugar -

3. 4 tbsp. melted butter -

4. 1/2 tsp. kosher salt -

5. 4 (8-oz.) blocks cream cheese, softened -

6. 3/4 c. granulated sugar -

7. 1/2 c. lightly packed brown sugar -

8. 3 large eggs -

9. 1/4 c. sour cream -

10. 2 tbsp. all-purpose flour -

11. 1 tbsp. pure vanilla extract -

12. 1/2 tsp. kosher salt -

13. 3/4 c. apple cider -

14. 1/3 c. brown sugar -

15. 1/4 tsp. ground cinnamon -

16. 1 tbsp. cold butter -

17. 2 apples, peeled and thinly sliced -

18. Pinch salt -

19. Chopped pecans, toasted -

20. Caramel sauce, for drizzling -

How to cook deliciously - Caramel Apple Cheesecake

1. Stage

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.

2. Stage

Press mixture into prepared pan and ⅓ up sides, packing tightly.

3. Stage

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.

4. Stage

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.

5. Stage

Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

6. Stage

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.

7. Stage

Spoon apple mixture over cooled cheesecake then drizzle caramel on top and sprinkle with chopped pecans.