Apple Pie Cheesecake

When I was originally developing this recipe, I tried adding the pieces of cooked apple into the cheesecake, but that made it almost impossible to get a clean slice.

I also found that some people, for reasons I'm unable to explain, don't like apples, so putting them on the top allows these weirdos to not eat apple pieces.

These caramel sauce from the apple topping is not thick like a caramel sauce, it is much more fluid.

Ingredients

Apple topping

• 1 ½ lbs Granny Smith apples, peeled, cored, and diced into 1/2” pieces
• 1 cup brown sugar
• 5 tbsp butter
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla

Crust

• 1 1/2 cups graham cracker crumbs
• 2 tbsp sugar
• 1 tbsp brown sugar
• 8 tbsp butter, melted
• 1/3 cup finely chopped walnuts

Cheesecake filling

• 5 (8 oz) packages cream cheese, room temperature
• 1 1/2 cups sugar
• 1/2 cup sour cream, room temperature
• 2 tsp lemon juice
• 1 tbsp vanilla
• 1 large egg yolks, room temperature
• 5 large eggs, room temperature
• 1 tbsp vanilla
• 1/2 cup caramel sauce from the apple topping
• 1 tbsp flour
• 1/2 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp cloves

Steps

Apple topping

• In a large saucepan over medium heat, melt butter, then add brown sugar and combine. Once combined, add apples and spices, and cook until apples are tender, stirring frequently.
• Once the apples are tender, remove from heat and place a colander over a bowl, then pour apple mixture in the colander.
• Collect 1/2 cup of the brown sugar caramel mixture, then put apples and remaining brown sugar caramel mixture into a bowl.
• Stir vanilla into apple/caramel mixture and set aside.

Crust

• Preheat oven to 350.
• In a mixing bowl, mix graham cracker crumbs, both sugars, walnuts, then stir in melted butter. Stir until thoroughly mixed and the mixture is crumbly.
• Spray springform pan with cooking spray. Pour the graham cracker crumb mixture into the springform pan and press the crumb mixture firmly and evenly across the bottom and half way up the sides of the pan. Bake for 12 minutes, or until just barely lightly toasted.
• Remove from the oven and place on a wire cooling rack to cool.

Cream Cheese Filling

• Reduce heat to 325.
• Bring a large pot of water to boil to use for the water bath.
• In a stand mixer bowl, add the cream cheese and sugar; mix on medium low speed until smooth and creamy, 1-2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
• Add the sour cream, lemon juice, spices, and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute.
• Lightly mix egg yolk plus one egg in a small bowl, then add and beat until combined, about 1 minute. Repeat, 2 eggs at a time, with the remaining eggs. Mix the cheesecake only until the eggs are barely combined.
• Pour the cheesecake filling into the graham cracker crust.

Bake

• Place the springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come at least halfway up the sides of the springform pan, and close the oven door.
• Bake for 90-120 minutes, until an instant read thermometer reads 155 degrees when inserted in the middle.
• Remove from the oven, remove the springform pan from the water bath, and place on a wire rack to cool to room temperature, 4-6 hours.
• Once cooled to room temperature, wrap in plastic wrap and refrigerate at least 6 hours, preferably overnight.

Serve

When ready to serve, remove cheesecake from the pan, top with the apple/caramel mixture, and enjoy!