Ingredients

The following ingredients have 12 Servings
  • FOR CRUST
  • 2 cup(s) graham cracker crumbs or gingersnap crumbs
  • 6 tablespoon(s) melted butter
  • FOR CHEESECAKE
  • 24 ounce(s) cream cheese, softened (3 bricks)
  • 1 cup(s) sugar (white)
  • 2 - eggs, whole
  • 1 - egg yolk
  • 1/2 cup(s) heavy cream
  • 1/2 cup(s) plus 2 tablespoons all-purpose flour
  • 1 teaspoon(s) vanilla extract
  • APPLE PIE LAYER
  • 3 - apples, peeled and sliced
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • FOR TOPPING
  • 1/2 cup(s) brown sugar
  • 1/4 cup(s) melted butter
  • 2 tablespoon(s) optional: caramel sauce

Instruction

  • Preheat oven to 350.
  • Spray 9-inch springform pan with cooking spray.
  • In a bowl mix crumbs with 6 tbsp melted butter.
  • Press firmly into springform pan, allowing it to go about 1/2 inch up the side of pan to create a nice crust.
  • Wrap the outside of the pan with foil and bake 10 minutes. Set aside.
  • While crust is cooking, beat cream cheese and sugar until smooth.
  • Beat in eggs, egg yolk, flour, cream, and vanilla until well blended.
  • In a separate bowl, toss apples with 1 tbsp brown sugar, cinnamon, and nutmeg until coated.
  • Pour half the cream cheese mixture over crust.
  • Arrange apples over the cream cheese mixture.
  • Then pour remaining mixture over apples.
  • Bake 40 minutes at 350.
  • While cheesecake is baking, prepare the topping. In a small bowl stir together 1/2 c brown sugar and 1/4 c melted butter.
  • After cheesecake has baked 40 minutes, drop topping mixture over cheesecake.
  • Put back in oven and cook another 30 minutes until top is golden brown and edges have begun to pull away from sides of springform pan.
  • Cool on wire rack to room temperature.
  • Once the cheesecake has come to room temperature, wrap tightly in plastic and refrigerate overnight which will allow it to set properly. Optional: Drizzle caramel sauce over top before serving.