Caramelized Apple Cheesecake

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A cheesecake with a cookie crumb crust served with caramelized apples.

Recipe By: Pastry Chef Nicole Plue
  • PrepN/A |
  • TotalN/A |
  • Serves eight


    • 1/2 cup Ginger snap cookie crumbs
    • 1/4 cup Shortbread cookie crumbs
    • 2 Tbls Chopped toasted walnuts
    • 1 Tbl Sugar
    • 1-1/2 Tbls Sweet butter - melted
    • 1/2 cup Sugar
    • 1/2 cup Sweet butter
    • 1/4 tsp Grated fresh ginger
    • 1 cup Granny Smith apples - peeled, core removed and diced 1/4" cubes
    • 1 lb Natural cream cheese (no stabilizers)
    • 3/4 c + 2 T. Sugar
    • 1/2 tsp Lemon juice
    • 1/2 tsp Vanilla extract
    • pinch Salt
    • 2 each Large eggs


* Adjust a rack one third up from the bottom of the oven and preheat the oven to 325 degrees F.
1. Combine the cookie crumbs, nuts and sugar in the bowl of a food processor fitted with the metal chopping blade and process until it becomes a uniformly fine crumb. Add the melted butter and process to moisten the crumbs evenly. (The ingredients will not hold together).

2. With your fingertips, distribute the crumbs evenly all over the bottom of an unbuttered 9" x 3" spring form pan. Press them down firmly to make a compact layer on the bottom only.

3. Bake the crust at 350 F. for 15 minutes. Allow to cool to room temperature or place in the freezer to chill.

4. In a medium saute pan, melt the 1/2 cup of butter with the 1/2 cup sugar and cook until it becomes a light brown caramel. Add the apples and ginger and saute until very tender and golden brown. Pour the caramelized apples and caramel over the baked crust in the spring form pan and distribute evenly. Chill again.

5. Butter the sides of the pan carefully using a pastry brush and melted butter (using additional butter to that called for).

6. Combine the cream cheese and sugar in the bowl of your mixer and beat with the paddle until smooth. Add the lemon juice, vanilla and salt and mix in. Finally, add the eggs, one at a time, and mix in well, scraping the sides of the bowl well after each egg. After adding the eggs, beat as little as possible.

7. Turn the mixture into the prepared pan, pouring it over the apples and crust. It will fill the pan almost to the top. Gently tilt the cake pan from side to side to level the batter. To be sure that no water from the water bath seeps into the cake pan, it should be wrapped carefully in a double layer of heavy duty aluminum foil. Take care not to make any holes in the foil and trim excess from around the edges then place the cake pan into another pan that is larger but not much deeper.

8. Add 1" of hot water to the larger pan and bake in the oven for 45 minutes or until the cake does one solid jiggle when bumped. Remove from the water bath and remove the foil wrapping.

9. Let the cake stand at room temperature for several hours to become completely cool and set. With a sharp knife, cut around the sides all the way to the bottom to release from the pan. Remove the spring form sides and refrigerate overnight.

10. Serve with caramel sauce and caramelized apple slices.
Recipes From - The Gourmet Food And Cooking Resource