Name: Brown Sugar Apple Cheesecake
Cuisine: International
Ingredients: For the Crust; 30 gingersnaps (or a 2 cups graham cracker crumbs); 2 tablespoons light brown sugar; 1/2 teaspoon ground cinnamon (optional); 4 tablespoons unsalted butter, melted; For the Apples; 4 tablespoons unsalted butter; 3 large golden delicious apples or 3 large fuji apples, peeled, cored and cut into eighths; 2 tablespoons packed light brown sugar; For the Filling; 3 (8 ounce) packages cream cheese, at room temperature; 3/4 cup packed light brown sugar; 6 tablespoons sugar; 3 tablespoons apple cider; 2 teaspoons pure vanilla extract; 2 teaspoons ground cinnamon; 3 large eggs; 3/4 cup sour cream; 1/3 cup heavy cream; apple jelly, for glazing (optional); confectioners' sugar, for dusting (optional)

Ingredients

For the Crust

30 gingersnaps (or a 2 cups graham cracker crumbs)

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon (optional)

4 tablespoons unsalted butter, melted

For the Apples

4 tablespoons unsalted butter

3 large golden delicious apples or 3 large fuji apples, peeled, cored and cut into eighths

2 tablespoons packed light brown sugar

For the Filling

Method

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1.
To Make the Crust: Butter the bottom and sides of a 10-inch springform pan. Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. Pulse in the sugar and cinnamon, if you're using it, then pour in the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.). Center a rack in the oven and preheat the oven to 350 degrees F. Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F. To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling. Getting Ready to Bake:. Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil. To Make the Filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes

Brown Sugar Apple Cheesecake

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