This cheesecake is so decadent!
Ingredients:
For the Crust
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30
gingersnaps(or a scant 2 cups graham cracker crumbs)
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2
tbsplight brown sugar
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1/2
tspground cinnamon(optional)
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1/2
stickunsalted butter, melted((4 tbsp))
For the Apples
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1/2
stickunsalted butter((4 tbsp))
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3
large Golden Delicious or Fuji apples(peeled, cored and cut into eighths)
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2
tbsppacked light brown sugar
For the Filling
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1 1/2
poundscream cheese, at room temperature((24 ounces))
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3/4
cuppacked light brown sugar
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6
tbspsugar
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3
tbspapple cider
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2
tsppure vanilla extract
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2
tspground cinnamon
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3
large eggs
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3/4
cupsour cream
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1/3
cupheavy cream
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Apple jelly(for glazing, or confectioner's sugar, for dusting (optional))
Directions:
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1. To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.
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2. Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you're using it, then pour over 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.)
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3. Center a rack in the oven and preheat the oven to 350 degrees F.
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4. 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.
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5. 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.
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6. 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.
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7. 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 in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
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8. 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.
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9. 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.
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10. 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.
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This is my plan is to make this and I am going to double up on the apples. But I was wondering if I topped with caramel instead of apple jelly. My thought is like a caramel apple cheesecake what do you think or does the apple jelly really make this cheesecake? or do you happen to know of a great caramel apple cheesecake?
Hi Misty, You could definitely do the caramel in place of the apple jelly – delicious twist!
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Thanks brown eyed baker! I made this for my housewarming party, and it was worth the effort! Everyone LOVED it! Even some of the people who said they didnt like cheesecake! Thanks for the recipe!
What a fantastic cheesecake..!! i just cant wait, i am already drooling.. i am going to make it right now.. thanx :)
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Michelle, I made this yesterday and it was divine!! Simply amazing! Thank you so much for suggesting this recipe and helping me out. I baked it without the water bath and it turned out just fine. Thanks once again!
Alanna – thanks! :)
Jerri – sure thing, I’m glad you enjoyed perusing :)
i love cheesecake, but i’ve never had apple cheesecake. it looks great. thanks for posting.
Look at that cheesecake! looks awesome!
funny dog! at least you liked what you were able to try!
Cakelaw – I know what you mean – I love having a picture of what something is “supposed” to look like!
Hi Michelle, I want a slice of this right now! Luckily for me I bought Dorie’s book after reading Brilynn’s many Dorie posts, so I can try this at home (if I ever get time in between blogging events!!). I now also have the advantage of having a picture of this cheesecake, even though Dorie doesn’t have one ;)
Peabody – that he does :)
Your dog has good taste! :)
i’m glad that your entire family (dog included) enjoyed my recipe pick ;) it looks beautiful! so perfectly smooth and creamy!
No lie, I’ve ended up accidentally shutting that cat in the pantry several times last week. Little pain in the hind end!
Engineering totally has its applications in the kitchen! Unfortunately, it appears that dogs do too… I’m sure that it would have been amazing with the remainder drizzled on top, and it looks beautiful too!
Doh! Baking it longer when using a 9inch pan… I never even thought about that! My apples got a little crispified until I turned down the heat, too. I should really take notes while doing these so I can do an accurate post. Everytime I read someone’s post, I remember something else that went wrong/different.
Dogs — gotta love ’em! Yours, apparently, has good taste. Luckily, the only people-food mine likes is meat-related, although I didn’t give her a choice with the cheesecake. Lovely cheesecake, by the way!
Kate – haha it FELT chaotic! Definitely not the world’s most difficult cheesecake, but we had our obstacles ;-)
lemontartlet – Thank you! And darn those animals, helping themselves!
Darn cat is every bit as bad. If something sits out for more than a few minutes, Pi is into it with all four paws! Yours looks delicious, problems or not, and I love how smooth and creamy it looks. Yum!
The story sounds chaotic – like this was the world’s most difficult cheesecake. However, all those foiled attempts and mishaps always make the end result taste better if you ask me.
Thank you CB!
All you TWDers are making me drooool! Lovely cheesecake :)
Thanks nikki! Oh yeah if my dog had spring loaded feet, that would be a whole new host of problems ;-)
Well it looks beautiful despite all your problems.
Don’t you just love baking with dogs around? Actually my cat is just as bad, which is far more dangerous because he can get everywhere.
Mary – glad I could impart some knowledge on this dreary snowy day :)
well, i just learned something…..i didn’t realize the foil was supposed to stay around the bottom of the pan the ENTIRE time, i took mine off after i baked the crust….funny! your cheesecake looks fantastic and is a beautiful color..i can learn something from you about taking it out at the right time.
Shawnda – “drama queen dish” is hysterical! And seemingly true!
It looks great! Cheesecakes are the “drama queen dish” of my house – something weird almost *always* happens :)
Marie – your topping sounds great! And you are definitely lucky that your dog waits to get his people food – mine is a scavenger ;-)
Your cheesecake looks delicious. I topped mine with some additional cooked apples. They were really, really good! I’m quite lucky in that my dog waits to be invited before partaking of any human food. I did let her lick my plate after, and am happy to report that she enjoyed it too!
Dianne – Thank you! I agree – aside from having to bake it a little longer I didn’t have any problems using my 9″.
Laurie – Haha I guess it’s impossible to dog-proof and kid-proof the baked goods! And yes, Nick totally bailed me out – he did an awesome job with the apples!
Amber – Thanks! Oh yeah, Einy helps himself to whatever he can reach ;-)
It looks great! I think the 9 inch springform pan worked out wonderfully.
It looks wonderfully delicious!
I can’t believe Einy helped himself to the cheesecake, LOL that is to funny.
Gorgeous dah-ling! The dog aspect cracks me up. Last week, Brody decided to help himself to one side of my cake cooling in the fridge. I was lucky enough to find him before his fingers went all the way around. I hid that section in the back. lol
You did a fab job babe! WTG Nick for coming to the rescue, too.
Thanks April! The wonders of an oven thermometer!
Girl! Just look at that cheesecake! Beautiful! Not even the least bit browned on top!
Katie – Thank you!
Erin – Thanks, Nick said the smooth top and beige color made it look like a wheel of cheese haha. I think the brown sugar/butter mixture would be great drizzled on top!
Elizabeth – You’re right – Einstein thinks his fair share includes everything he can find ;-)
gorgeous!
Einstein just wanted his share, and who can blame him? This recipe was wonderful!
Your cheesecake looks so pretty! The top of yours came out great- nice color and very smooth. I think drizzling it with the apple-brown sugar mixture would be a great idea. Maybe next time you make this you can try it =)
What a beautifully colored cheesecake! Nicely done!