A sumptuous Christmas treat is spiced brown sugar cheesecake with cooked apples and salted caramel sauce. Everyone will want this caramel apple cheesecake recipe!
Ingredient
-8 ounces gingersnap cookies about 25 cookies, crushed
-4 tablespoons unsalted butter melted
For the cheesecake filling:
-32 ounces cream cheese room temperature
-1 cup lightly packed light brown sugar
-4 large eggs room temperature
-2 teaspoons apple pie spice
-2 teaspoons vanilla extract or vanilla bean paste
-2 tablespoons all-purpose flour
-pinch of sea salt
Ingredient
For the apple topping:-3 large Honeycrisp apples peeled cored and sliced into ¼-inch slices-1 ½ tablespoons unsalted butter-2 tablespoons lightly packed light brown sugar-½ teaspoon apple pie spice-salted caramel sauce
Instruction
Preheat oven to 350ºF.
Thickly foil a 9-inch springform pan bottom. Stop water bath leaks. To bake the foil-wrapped spring form pan, use an oven bag. Spray nonstick springform pan. Set aside.
1
Mix melted butter and crushed gingersnap cookies in a medium bowl. Crumble the crumbs into the springform pan's bottom and 1 inch up.
2
Pre-heat oven and bake gingersnap crust 8 minutes. Remove and cool oven pan.Stand mixer paddle beat cream cheese. Add sugar. Mix each egg before adding. Between eggs, scrape bowl
3
Combine apple pie spice, vanilla, flour, and salt. Pour batter on crust.Pour boiling water halfway up a springform pan in a roasting pan. Baking 60 minutes sets sides but jiggles center
4
Cool the cheesecake in the oven for an hour after turning it off with the door open.After an hour, carefully remove the cheesecake from the water bath and cool on a rack
5
Warm butter in a large skillet on medium before serving. Apples with brown sugar and pie spice. Medium heat softens apples without breaking.
6
A few minutes works. Cool cooked apples completely.Before serving, add apples and caramel sauce to cheesecake.