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Spiced Apple Cheesecake - Outside The Box

Spiced Apple Cheesecake

Spiced Apple Cheesecake

Spiced with ginger and cinnamon, this not too sweet apple cheesecake is reminiscent of a warm cup of apple cider.

Spiced Apple Cheesecake
Serves: 1 cheesecake
  • ½ cup of graham crumbs
  • ½ cup of ginger snap crumbs
  • ½ cup of brown sugar
  • ¼ cup of melted butter or margarine
  • 3 packages of cream cheese
  • ½ cup of granulated sugar
  • ½ cup of apple juice
  • ½ teaspoon of salt
  • 1 teaspoon of vanilla
  • 3 large eggs
Apple Topping:
  • 3 apples sliced into ¼ inch thick slices
  • 1 cup of apple juice
  • ¼ cup of granulated sugar
  • ¼ teaspoon of cinnamon
  • 1 tablespoon of butter
  1. Preheat oven to 350.
  2. In a small bowl mix together the graham and ginger snap crumbs.
  3. Add the melted butter and brown sugar and mix well.
  4. Spray a 9 inch spring form pan with cooking spray.
  5. Pour the crumb mixture into the pan and press into the bottom firmly.
  6. Bake for 10 minutes.
  7. Remove from oven and set aside to cool.
  8. In a large bowl, or a stand mixer, beat the cream cheese until smooth.
  9. Add the sugar and beat until well mixed.
  10. Add the apple juice, salt and vanilla and beat again until well combined.
  11. Add the eggs, one at a time and beat until just incorporated.
  12. Pour the mixture into the pan with the crust.
  13. Wrap the pan tightly in tin foil and set in a larger pan or roaster.
  14. Add hot tap water to the larger pan until it reached about half way up the cheesecake pan.
  15. Move to the oven and set your timer for 40 minutes.
  16. While the cheesecake is cooking make the apple topping.
  17. Toss the apple slices with the granulated sugar.
  18. Pour the apple juice into a pan and heat over medium high heat.
  19. Once the juice is boiling add the apples to the pan.
  20. Cook until most of the liquid has cooked off and the apples are just tender.
  21. Add the cinnamon and butter and continue to cook, stirring often, until caramelized and there is no liquid remaining.
  22. Remove from heat and set aside to cool.
  23. Once the cheesecake has baked for 40 minutes it's time to add the apple topping. Check and make sure your cheesecake is mostly set and will support the apples (if it;'s too soft let it cook another 10 minutes and check again.)
  24. Carefully scoop the apple filling onto the cheesecake.
  25. Sprinkle with the brown sugar and return to the oven and cook for an additional 15 minutes.
  26. Turn off the oven and slightly open the door - I prop mine open with a wooden spoon.
  27. Leave the cheesecake to sit in the water bath for 1 hour.
  28. Remove the cake from the oven.
  29. Gently run a knife or metal spatula around the outer edge of the cheesecake to loosen it from the sides of the pan - Do not remove from the pan yet!
  30. Allow the cheesecake to cool for at least two hours before removing from the pan.
  31. Cover and chill in the fridge for at least 4 hours before cutting and serving.

Apple Cheesecake


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