Carmel Apple Cheesecake with Ginger Snap Crust

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

If you don’t care for ginger snap, do not despair! Simply switch graham crackers for the ginger snaps.

 

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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
  • caramel 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.

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.

 

 

Originally published Sept 17, 2014.

 

 

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