Oh man......this is just as good as it sound. The worst thing about this is, and I guess cheesecake in general, is that you have to wait to eat it once it's cooked. It also doesn't photograph well (clearly)....but this is more than made up for with taste.
One of the best things about this is that there's lots of cream cheese, which is good for you. It's totally full of calcium. There's also apples, another thing that's good for you. And you know what they say, an apple a day keeps the doctor away. This cake if practically the most nutritious thing you'll ever eat.
Taken from Dorie Greenspan's "Baking: From my Home to Yours"
For the Crust:
30 gingersnap cookies (these will be ground up in a food processor - you should have about 2 cups)
2 tbs brown sugar
1/2 tsp cinnamon
4 tbs melted butter
For the apples (I used honeycrisp):
4 tbs butter
4 apples, cut into eighths
2 tbs brown sugar
For the filling:
3 8-ounce packages of cream cheese at room temperature
3/4 cup brown sugar
6 tbs sugar
3 tbs apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream
1) To make the crust, either bash the heck out of the cookies, or use a food processor to grind these up. Mix in the spices and melted butter. Butter a 10-inch springform plan. Dump the crumbs and butter in the pan and use your hands to press the crumbs down and up the sides of the pan. But the pan in the freezer for about 5 minutes while the oven preheats to 350 degrees. Once the oven is preheated, bake the crust for 15 minutes, once cool, wrap the pan in aluminum foil and place aside.
2) For the apples, melt butter in a nonstick skillet over medium heat, toss in the apples and sprinkle with brown sugar. Cook the apples until they are golden brown (about three minutes). You may want to do this in batches.
3) Using a stand mixer, beat the cream cheese until it's smooth. Add in the sugars and mix until combined. Add in the other ingredients.
4) Pour in about 1/3 of the batter into the pan, add in the apples and then the rest of the cake batter.
5) Place the pan into a roasting dish, add boiling water to the pan until it reaches about half-way up the cake. Bake for 45 minutes at 350 degrees, then place a aluminum foil tent over the cake and bake for another 45 minutes to an hour. Bake until the cake is firm, if the centre of the cake still moves a bit, that's ok. Refrigerate for at least 6 hours - these will be longest 6 hours of your life.