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Cider by the Fire

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Course Dessert

Equipment

  • 1 9-inch or 10-inch Springform or Removable Bottom Pan

Ingredients
  

Crust:

  • 1.5 Cups Ground Ginger Snap Cookies
  • ¼ Cup Granulated Sugar
  • 3 Tbsp Melted Unsalted Butter

Batter:

  • 2 lbs Softened Cream Cheese
  • 1 ¼ Cups Granulated Sugar
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Allspice
  • ⅙ tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • 1 Tbsp Apple Liqueur
  • 4 Eggs at Room Temperature
  • 2 tsp Caramel Sauce Recipe Below. The caramel sauce is swirled into the cheesecake batter once poured into the prepared pan.

Topping:

  • Caramel Sauce Recipe Below
  • 1 Cut Honey Crisp or Granny Smith Apple Any tart apple will do
  • 1 Tbsp Graham Cracker Crumbs

Caramel Sauce:

  • 1 Cup Granulated Sugar
  • ¼ Cup Filtered Water
  • 6 Tbsp Unsalted Butter
  • ½ Cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  • Pinch Salt

Instructions
 

Crust:

  • Combine ground ginger snap cookies, butter and sugar. Mix with hand until combined.
    Press firmly onto the bottom of the springform or removable bottom pan. Use your hand or the bottom of a glass or measuring cup. Bake for 10 minutes at 350 degrees, remove and let cool for 5-10 minutes before filling with batter.

Batter:

  • Mix cream cheese on medium in stand mixer or with hand mixer until smooth. Add granulated sugar and mix until well incorporated. Add nutmeg, allspice, ginger, cinnamon and apple liqueur. Scrape down sides of bowl and then add eggs one at a time. Mix until well incorporated. Scrape down and add mixture to the prepared crust in pan. Swirl caramel sauce into the prepared pan. Bake at 350° for 50-60 minutes, until set, but a little wobbly. Cool on wire rack until cool and refrigerate for at least 6 hours or over night.

Caramel Sauce:

  • Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer. Warm pan over medium heat and cook until the sugar dissolves and turns clear and starts to bubble. This takes about 3-5 minutes.
    Allow to bubble, swirl the saucepan occasionally and scrape down the sides of the pan to prevent crystallization.
    The sugar will form clumps, but continue to swirl and cook until mixture thickens and turns a deep amber color (like honey). This can take anywhere from 8-12 minutes. Keep an eye on the mixture to ensure it doesn't burn.
    Carefully add the butter and whisk until completely melted. The caramel will bubble rapidly, so pay attention and be careful that it doesn't boil over. Keep whisking!
    Remove the saucepan from the heat and slowly pour in the heavy cream, whisking continuously until all the cream is incorporated.
    Whisk in the vanilla and salt.
    Set aside and cool in the saucepan for 10 minutes.
    Pour the caramel into a lidded glass (canning) jar and allow to completely cool. It will thicken as it cools.

Topping:

  • Once the cheesecake is cooked and cooled and you are close to serving, wash and cut the apple into wedges. Soak the wedges in apple liqueur for at least 30 minutes. Dip 1/3 of the apple wedge in the caramel sauce, then dip into the graham cracker crumbs and place on the top of the cooled cheesecake. Drizzle remainder of caramel sauce over top of cheesecake and apples. Serve.

Notes

Seasonal Adaptation: Harvest Time Treat 
No need to change anything, just enjoy during prime apple harvest!