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Spiced Apple Cheesecake
We're not going to lie; classic baked cheesecakes can be finicky, and making a perfect one without cracks is not the easiest thing in the world. Sure, there are things you can do, like adding a bit of cornstarch to the batter, not overbeating the eggs, and using a water bath to protect the delicate custard from the direct heat of the oven, but sometimes, even after following every precaution, your cheesecake splits. But have no fear! All is well! That’s what the spiced apple topping is for. Just pile it on, and no one will be any the wiser.
YIELDS
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Ingredients
Cheesecake
- 7 oz crispy spice cookies, such as Biscoff or gingersnaps
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 6 tablespoons melted butter
- 1 1/4 cups sugar, divided
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 3 cups brick-style cream cheese
- 3 eggs
- 2 teaspoons vanilla extract
- 2/3 cup 35% whipping cream
Filling
- 4 green apples, peeled and cored
- 1/2 lemon
- 1 tablespoon butter
- 1 tablespoon apple brandy, optional
- 1/4 cup packed brown sugar
- 1–2 teaspoons cinnamon
- 1/4 teaspoon kosher salt
Directions
- Preheat your oven to 350°F, grease a nine-inch springform pan with nonstick cooking spray, and wrap the outside of the pan with aluminum foil. Set inside a larger baking pan and put a kettle on to boil.
Cheesecake
- In a food processor, blitz the cookies into fine crumbs. Add the flour, salt, and melted butter and pulse to combine. Press into the bottom of the prepared pan and bake for eight minutes.
- Remove from the oven and allow the crust to cool.
Filling
- Meanwhile, whisk together half a cup of sugar with the cornstarch and cinnamon in a large bowl or the bowl of a stand mixer. Add one cup of cream cheese and beat on medium speed until well combined, about one minute. Add the remaining cream cheese and sugar and beat on medium speed until creamy, one to two minutes. Scrape down the bowl and beat in the eggs on medium speed, one at a time, followed by the vanilla. Add the cream and continue to beat just until completely smooth, one to two minutes, scraping the bowl as needed.
- Pour the filling onto the cooled crust. Pour the hot boiled water into the larger pan until it comes about halfway up the side of the springform pan to create a water bath. Carefully transfer to the oven and bake for one hour to one hour 15 minutes or until the edge of the cheesecake is set, but the center still has a wobble.
Assemble
- Remove the cheesecake from the water bath and allow it to cool completely to room temperature. Cover and transfer to the fridge to chill for at least four hours or up to four days.
- For the topping, slice the apples into thin wedges and squeeze the lemon juice over them, tossing to coat. Melt the butter in a large sauté pan or skillet over medium heat, then add the apples. Cook, stirring frequently, until slightly softened, two to four minutes. Deglaze the pan with the brandy, and allow it to simmer for 30 seconds to one minute until almost all the liquid has evaporated. Add the sugar, cinnamon, and salt and continue to cook until sticky and the apples are pretty soft but still holding their shape, one to two minutes. Remove from the heat to cool slightly.
- The topping can be served warm on top of slices of chilled cheesecake or cooled to room temperature, spooned over the whole cheesecake, and relaxed in the fridge until ready to serve.
- When cutting a dense dessert like a cream pie, fudgy brownies, or cheesecake, warm your knife under hot water, dry it before slicing, and wipe the blade between each cut. This ensures clean and even edges on each slice. Enjoy!
Excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
