Ingredients
Method
- Preheat your oven to 350ºF.
- Wrap the bottom of a 9-inch springform pan tightly with heavy-duty foil to prevent leaks from the water bath. Optionally, place the wrapped pan inside an oven bag. Lightly spray the pan with nonstick cooking spray. Set aside.
- In a medium bowl, combine the crushed gingersnap cookies and melted butter. Press the mixture into the bottom and about 1 inch up the sides of the prepared pan.
- Bake the crust in the preheated oven for 8 minutes. Remove from the oven and let it cool completely.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the brown sugar and mix until well-combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl between additions. Stir in the apple pie spice, vanilla, flour, and salt, mixing until smooth. Pour the batter into the prepared crust.
- Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan, filling it halfway up the side of the springform pan. Bake the cheesecake for 60 minutes, until the edges are set, but the center still jiggles slightly. Turn off the oven and leave the door cracked. Let the cheesecake rest in the cooling oven for 1 hour.
- Carefully remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Once cooled, refrigerate for at least 8 hours or overnight.
- To prepare the apple topping, melt the butter in a large skillet over medium heat. Add the apples, brown sugar, and apple pie spice. Sauté until the apples are softened but still firm. Remove from heat and allow them to cool completely.
- Top each slice of cheesecake with the apple topping and drizzle with caramel sauce before serving.
Nutrition
Notes
This cheesecake has a perfect balance of sweet, spiced, and creamy flavors. Make sure to let it chill for at least 8 hours for the best texture. Don't forget the caramel sauce topping—it makes everything better!