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- 24 gingersnap cookies
- 1 tbsp dark brown sugar
- 1/8 tsp salt
- 4 tbsp unsalted butter, melted
- Four 8 ounce packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1 cup heavy cream
- 1/3 cup sour cream
- 3 apples, peeled, cored and sliced thinly
- 1 Piñata® apple, peeled, cored and sliced thinly
- 2 tbsp unsalted butter
- 3/4 cup granulated sugar
- 2 tbsp water
- 1/4 tsp lemon juice
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
Preheat your oven to 350 degrees. Prepare a 10” springform pan by buttering the bottom and sides and lining the bottom with a circle of parchment paper. Wrap the bottom of the pan with heavy duty aluminum foil.
In a food processor, pulse the gingersnap cookies into a fine crumb. Add the dark brown sugar, salt and butter. Process until combined.
Pour the mixture into the bottom of the prepared springform pan, spreading evenly. Press down slightly.
Bake for 10 minutes. Remove and set aside to cool while you prepare the filling. Reduce the oven temperature to 325 degrees.
In a large mixing bowl, beat the cream cheese, sugar, salt and vanilla until smooth. Scrape down the sides and bottom of the bowl to make sure you don’t have any lumps of cream cheese. Add the eggs, one at a time and continue beating as each egg is incorporated. Add the heavy cream and sour cream and beat for 30 seconds.
Place the foil wrapped springform pan into a larger roasting pan. Pour the batter into the springform pan. Using your hottest tap water, fill the roaster pan with hot water until it reaches just about half way up the springform pan.
Carefully put the pan in the oven and bake at 325 degrees for 1 hour and 25 minutes. Turn off the heat of the oven. Using a wooden spoon, prop the oven door open. Leave the cake to cool slowly in the oven for one hour. After one hour, remove the cheesecake and carefully remove the outer foil. Cool completely on a wire rack.
Wrap the pan in plastic wrap and refrigerate overnight.
The following day, prepare the apples by sautéing them with butter in a 12 inch skillet over medium heat. Continue to cook until the apples become softened, but not mushy. This will take about 10 to 15 minutes. Remove from the heat and cover while you prepare the caramel.
In a large saucepan, combine the sugar, water and lemon juice. Cook over medium heat stirring just a couple of time to dissolve the sugar. Bring to a boil and reduce the heat to continue boiling gently for 8 to 10 minutes. Avoid stirring the mixture to prevent it crystalizing. Swirl the pan carefully every so often. Using a pastry brush dipped in water, brush down sides of the pan. Cook until the mixture turns a medium amber. If it becomes too dark, it will taste burnt and that can happen quickly, so be sure to watch it carefully. Immediately add the heavy cream. The mixture will bubble up (this is why you need a large pan). Stir the caramel to combine the cream. Simmer for just a minute. Remove from the heat and stir in the vanilla extract and the salt. Set aside to cool a bit.
Run a sharp knife around the perimeter of the cheesecake to release it from the pan. Unlock the springform ring and remove it. Place the cake on a serving dish. Arrange the semi-cooled apple slices on the top, working from the outer edge in and overlapping each slice until you reach the center. Drizzle the top with the caramel sauce just before serving.
Calories: 468, Fat Content: 30 g, Protein Content: 7 g, Carbohydrate Content: 43 g, Sugar Content: 35 g.