Caramel Apple Cheesecake with Ginger Snap Crust

Autumn is in the air! Time to break out fall baking favorites like Caramel Apple Cheesecake with Gingersnap Crust! A dense, decadent cheesecake loaded with apples and cinnamon and swirled with caramel.

A few years back, I needed a Fall dessert for a ladies meeting. I stood staring into my pantry assessing what I had on hand that I could use when inspiration struck! Gingersnaps and caramel in the pantry. Apples and cream cheese in the refrigerator. Sounded like a festive, fall cheesecake was about to emerge.

At my meeting, Caramel Apple Cheesecake with Gingersnap Crust was a huge hit and everyone was asking for the recipe.

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Baking Tips

If gingersnap crust just isn’t your thing, do not despair! Simply switch graham crackers or even crispy oatmeal cookies for the gingersnaps.

If you are a gingersnap fan, but prefer them homemade, try this recipe from the nibble.com. Added bonus: The Nibble gives a brief history of the gingersnap.

Caramel Apple Cheesecake with Gingersnap Crust Recipe

Ingredients

  • 2 cups ginger snap crumbs
  • 1/3 cup melted butter
  • 24 oz. cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon vanilla
  • 3 eggs
  • 1/2 cup plain yogurt or sour cream
  • 3 small apples, peeled & chopped (I used Granny Smith.)
  • 1/2 tablespoon cinnamon
  • caramel ice cream topping

Directions

Preheat oven to 350°F.

To Make Crust:

Combine gingersnap crumbs & melted butter. Press the mixture into the bottom of a 9″ springform pan. Bake at 350°F for 10 minutes.

While the crust bakes, mix the filling.

To Make Filling:

  1. Combine cream cheese, sugar, & flour until well blended.
  2. 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.
  3. Blend in vanilla & yogurt or sour cream.
  4. Fold in apples & cinnamon.
  5. Pour over crust & spread evenly.
  6. Drizzle with carmel sauce. I did not measure this. My recommendation is to use 1/4-1/3 cup. Use a knife to swirl.
  7. Place springform on a cookie sheet that has been lined with foil. Bake at 350°F for 1 hour, 10 minutes.
  8. Remove from oven & cool completely. Chill for several hours before serving.
  9. Garnish with additional caramel syrup, apple slices, & nuts, if desired.

If garnishing with raw apple slices is not appealing, place the slices in a pan and toss with a spoonful of sugar. Heat over medium heat until apples are soft a caramelized. Stir often and do not let the apples burn.

Still have apples screaming to be made into a dessert that will leave ’em asking for more? Try my Apple Dumpling recipe!

Originally published Sept 17, 2014.

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