Caramelized Apple Brown Sugar Cheesecake
Indulge in our Caramelized Apple Brown Sugar Cheesecake, a delightful fusion of creamy cheesecake and sweet, caramelized apples. Inspired by Dorie Greenspan's 'Baking: From My Home to Yours,' this dessert is a stunning centerpiece for any occasion. With a buttery gingersnap crust, luscious cream cheese filling, and perfectly glazed apple topping, this cheesecake balances rich flavors and textures that will leave everyone wanting more. Each slice captures the essence of fall, making it perfect for holidays and gatherings.
10
Servings
N/A
Calories
17
Ingredients
Ingredients
Gingersnaps or Graham Cracker Crumbs
30 (crushed)
Light Brown Sugar
2 tablespoons
Ground Cinnamon
1/2 teaspoon (optional)
Unsalted Butter
8 tablespoons (4 melted, 4 for greasing)
Golden Delicious or Fuji Apples
3 large (peeled, cored, and cut into eighths)
Light Brown Sugar for Apples
2 tablespoons
Cream Cheese
24 ounces (at room temperature)
Packed Light Brown Sugar
3/4 cup
Sugar
6 tablespoons
Apple Cider
3 tablespoons
Pure Vanilla Extract
2 teaspoons
Ground Cinnamon for Filling
2 teaspoons
Large Eggs
3
Sour Cream
3/4 cup
Heavy Cream
1/3 cup
Apple Jelly
(for glazing (optional))
Confectioners' Sugar
(for dusting (optional))
Instructions
1
Start by greasing the bottom and sides of a 10-inch springform pan with unsalted butter to prevent sticking.
2
In a food processor, crush the gingersnaps (or graham cracker crumbs) until fine to create a base for your crust. Mix in 2 tablespoons of light brown sugar and cinnamon if desired.
3
Add 4 tablespoons of melted unsalted butter to the crumb mixture and pulse until combined. Firmly press this mixture evenly across the bottom and up the sides of the springform pan.
4
Place the crust in the freezer while preheating the oven to 350°F (175°C). This allows it to set firmly.
5
Once preheated, take the pan out of the freezer, wrap the bottom tightly in aluminum foil, and place it on a baking sheet. Bake the crust for about 10 minutes until set and lightly browned. Remove and cool on a rack.
6
For the filling, melt 2 tablespoons of unsalted butter in a nonstick skillet over medium-high heat. Once bubbling, add half of the apple slices and sauté until golden brown, stirring once. Sprinkle with 1 tablespoon of light brown sugar and cook for an additional minute. Transfer to a plate and repeat with remaining apples.
7
While the apples cool, prepare the cheesecake filling. In a stand mixer, beat the cream cheese on medium speed for about 4 minutes until smooth. Gradually add in the remaining sugars and beat for another 2 minutes.
8
Mix in the apple cider, vanilla extract, and ground cinnamon. Lower the mixer speed and add the eggs one at a time, mixing for a minute after each addition. Finally, incorporate the sour cream and heavy cream, mixing just until the batter is smooth.
9
Spoon about one-third of the cheesecake batter into the baked crust. Gently place the sautéed apple slices on top, then pour the remaining batter over to cover the apples.
10
Place the springform pan in a large roasting pan and fill with boiling water halfway up the sides of the springform pan to create a water bath.
11
Bake for 1 hour and 30 to 45 minutes, loosely covering with foil at the 45-minute mark. The cake should rise and may crack slightly around the edges, with a jiggle in the center indicating it's still slightly underbaked.
12
Remove from the oven and cool at room temperature in the springform pan. Once cooled, refrigerate for at least 6 hours, preferably overnight.
13
To serve, run a blunt knife around the edge of the pan to loosen, then remove the sides of the springform. Glaze the top with melted apple jelly or dust with confectioners' sugar if using, and enjoy your delicious cheesecake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Caramelized Apple Brown Sugar Cheesecake.
What inspired this cheesecake recipe?
This dessert is inspired by Dorie Greenspan's 'Baking: From My Home to Yours'.
What type of crust does this cheesecake have?
It features a buttery gingersnap or graham cracker crust.
How many large apples are required?
The recipe requires 3 large Golden Delicious or Fuji apples.
What size springform pan should be used?
A 10-inch springform pan is recommended for this recipe.
How should the apples be prepared?
The apples should be peeled, cored, and cut into eighths.
Why is the crust placed in the freezer?
Freezing the crust for a short time allows it to set firmly before baking.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the crust bake?
The crust should bake for about 10 minutes until it is set and lightly browned.
How are the apples caramelized?
The apples are sautéed in butter and light brown sugar in a nonstick skillet until golden brown.
What is the key to a smooth cheesecake filling?
Beating the cream cheese for about 4 minutes until smooth and using room temperature ingredients.
When should the eggs be added to the batter?
Eggs should be added one at a time, mixing for a minute after each addition on a lower speed.
What liquid ingredients are included in the filling?
The filling includes apple cider, vanilla extract, sour cream, and heavy cream.
How do you layer the apples in the cheesecake?
Spoon one-third of the batter into the crust, place the sautéed apples on top, then cover with the remaining batter.
What is the purpose of a water bath?
A water bath provides gentle, even heat and moisture, which helps prevent the cheesecake from cracking.
How long does the cheesecake need to bake?
It needs to bake for a total of 1 hour and 30 to 45 minutes.
Why cover the cheesecake with foil halfway through baking?
Loosely covering it with foil at the 45-minute mark prevents the top from over-browning.
How do you know when the cheesecake is finished baking?
The cake should rise and have a slight jiggle in the center, indicating it is perfectly cooked.
How long should the cheesecake chill before serving?
It should be refrigerated for at least 6 hours, though overnight is preferred for the best texture.
How many people does this recipe serve?
This recipe is designed to provide 10 servings.
What can be used to glaze the top of the cheesecake?
You can use melted apple jelly as a glaze or simply dust the top with confectioners' sugar.
What spices are used in this recipe?
The recipe uses ground cinnamon in both the crust and the cream cheese filling.
How much cream cheese is needed?
The recipe calls for 24 ounces of room temperature cream cheese.
Can I use different types of sugar?
The recipe specifically calls for light brown sugar and regular granulated sugar for specific textures and flavors.
How do you remove the cheesecake from the springform pan?
Run a blunt knife around the edge of the pan to loosen the cake before removing the sides.
Is this a seasonal dessert?
While it can be enjoyed year-round, its apple and cinnamon flavors make it especially popular for fall and holidays.
What preparation is needed for the crust ingredients?
The gingersnaps or graham crackers should be crushed until fine using a food processor.
Is the aluminum foil necessary?
Yes, wrapping the bottom of the pan in foil is essential to prevent water from the water bath from leaking in.
What type of vanilla extract is recommended?
The recipe specifies using pure vanilla extract for the best flavor.
What is the texture of the finished cheesecake?
It is a luscious, creamy cheesecake balanced by a firm crust and soft, sweet caramelized apples.