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.
- 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.
- 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.