Ingredients

The following ingredients have 4 Servings
  • 3 cups apple cider
  • 1 cup packed light brown sugar
  • 1 stick cinnamon
  • 2 8-ounce blocks cream cheese, softened to room temperature ((be sure to use block cream cheese, not the kind in a tub))
  • 2 large eggs
  • 1/3 cup caramel syrup, store-bought or homemade ((optional))
  • 2 cups gingersnap cookie crumbs ((200 grams; see note))
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted

Instruction

  • Preheat the oven to 350 F.
  • In a small saucepan, boil cider, sugar, and cinnamon stick until the mixture is thick and syrupy and reduces to about 3/4 cup. This should take about 10 minutes. Let the syrup cool completely. Remove and discard the cinnamon stick.
  • While the syrup cools, line an 8x8 baking pan with parchment and lightly spray it with nonstick cooking spray.
  • In a food processor, pulse together the
  • Stir together the cookie crumbs, ground cinnamon, and salt. Fold in the melted butter. Gently press the crumb crust the bottom of the pan.
  • In the bowl of a food processor combine the cream cheese and cider syrup. Blend until smooth. Add the eggs and blend just until evenly combined and smooth.
  • Pour the filling over the crust.
  • Bake until the top is golden brown and the filling is set, 20-25 minutes.
  • Allow to cool completely before slicing and serving. Drizzle with some caramel syrup right before serving.