Brown Sugar-Apple Cheesecake!

Well the holiday bug has officially bitten me! This weekend the boy and I stayed super busy at the house.  I did my lady duties and cleaned the inside….and I may or may not have already wrapped a Christmas present. Bobby was outside for the entire day both Saturday and Sunday! I swear he never ever relaxes.

We also took out the Christmas lights 🙂 we are going to hang them next weekend while the weather is still nice. I am super excited about that because last year since we had just moved into the house we didn’t really decorate for the holidays…it was such a bummer since this is our favorite time of the year.

So on to what deliciousness I made this weekend. I am a lover of all things cheese, and cheesecake is at the top of my list of favorite things to bake, even though it really is one of the most time consuming. The Brown Sugar-Apple Cheesecake I found on pinterest looked fab, so I knew I had to make it. The original recipe can be found here.


For the Crust

  • 1 package of gingersnaps
  • 2 TBSP light brown sugar
  • 1/2 TBSP ground cinnamon
  • 1/2 stick unsalted butter, melted

For the Apples

  • 1/2 stick (4 TBSP) unsalted butter
  • 2 large Golden Delicious
  • 2 TBSP (packed) light brown sugar

For the Filling

  • 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
  • 3/4 cup (packed) light brown sugar
  • 6 TBSP sugar
  • 3 TBSP apple cider
  • 2 tsp. pure vanilla extract
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/3 cup heavy cream
  • Caramel Sauce for Drizzling


To Make the Crust:

  1. Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.
  2. Add in the sugar and cinnamon, then pour over the melted butter and mix until the crumbs are moistened.
  3. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll go. Put the pan in the freezer while you preheat the oven.
  4. Center a rack in the oven and preheat the oven to 350 degrees F.
  5. Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.

To Make the Apples:

  1. Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.
  2. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.

To Make the Filling:

  1. With a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.
  2. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon.
  3. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in.
  4. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
  5. Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.
  6. Cover with the remaining batter and, if needed, jiggle the pan to even the top.
  7. Bake the cheesecake for 1 hour and 30, covering the cake loosely with foil at the 30-minute mark.
  8. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
  9. Run a butter knife around the edges of the pan to loosen the crust, open the pan’s latch and release and remove the sides.
  10. Drizzle with caramel!
  11. Last but not least…ENJOY.

This was the perfect fall dessert to have after our ham dinner last night. Clearly we didn’t refrigerate overnight but that just means it will taste even better tonight. If you try this at home let me know what you think!

Until Next Time,



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