Carmel Apple Cheesecake with Ginger Snap Crust

I think I just stumbled upon a new fall tradition! I had apples, ginger snaps, & carmel to use up. I took components of 3 different cheesecake recipes and created a new one.

 

Caramel Apple Cheesecake

 

Crust:

2 cups ginger snap crumbs

1/3 cup melted butter.

 

Combine & press into the bottom of a 9″ springform pan. Bake at 350 for 10 minutes.

While the crust bakes, mix the filling.

 

Filling:

24 oz. cream cheese, softened

2/3 cup sugar

2 tablespoons flour

3 eggs

1/2 teaspoon vanilla

1/2 cup plain yogurt or sour cream

3 small apples, peeled & chopped (I used Granny Smith.)

1 teaspoon cinnamon

carmel ice cream topping

 

Combine cream cheese, sugar, & flour until well blended.

Add eggs, one at a time, mixing well after each addition. I scrape down the sides of the mixing bowl after adding the second egg.

Blend in vanilla & yogurt or sour cream.

Fold in apples & cinnamon.

Pour over crust & spread evenly.

Drizzle with carmel sauce. I did not measure this. I would say 1/4-1/3 cup. Use a knife to swirl.

Place springform on a cookie sheet that has been lined with foil. Bake at 350 for 1 hour, 10 minutes.

Remove from oven & cool completely. Chill for several hours before serving.

Serve with additional carmel syrup, if desired.

 

 

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