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Using a food processor or mini-chopper, pulse the gingersnaps until finely ground. In a medium bowl, combine the gingersnap crumbs, brown sugar and melted butter. Stir until fully combined.
Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
Bake crust at 350°F for 10 minutes. Remove from oven and let cool.
Using a medium sauté pan, melt the butter over medium-high heat. Once melted, add the sliced apples and stir until well combined. Cook for 4-5 minutes, or until apples begin to soften slightly.
Add the brown sugar, stir and cook for 1 more minute. Set aside to cool.
Place the sugar in a heavy-bottomed saucepan over medium heat. Whisk the sugar constantly as it begins to melt. (Tip: Use a larger saucepan than you might think because the mixture will bubble up when the other ingredients are added!)
Once the sugar has fully melted and turns light caramel in color, remove pan from heat and add the butter. Stir until butter has fully melted. (Note: The mixture will bubble up rapidly once the butter is added, so use caution.)
Slowly whisk in the heavy cream. (Tip: If the caramel seizes up when you add the liquid, you can place it back over low temperature and whisk constantly until it turns into a thick sauce.)
Let cool at room temperature for at least 20 minutes.
Cover and store in the refrigerator.
Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).
Add the sugar and mix well. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
Add flour and mix well.
Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.
Add the sour cream, vanilla, apple cider and cinnamon. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
Pour about ¼ of the Cheesecake filling on top of the cooled Gingersnap Crust.
Next spread the cooked Apples evenly across the top of the filling.
Pour the remaining Cheesecake filling on top of the Apples.
Finally, drop the apple butter on top of the filling in 2 Tbsp spoonfuls. Using a blunt knife, carefully swirl the apple butter into the filling. (Note: Take care not to disturb the layer of Apples at the bottom of the cheesecake.)
Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill baking pan with 3/4” of water. Bake at 325° until center of cake is just barely set (about 90-100 minutes). (Tip: Pull the cheesecake out of the oven when there is ~1" ring of "looser" filling left in the center of the cake.)
Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
Garnish cheesecake with Caramel Sauce before serving.