Spiced Apple Cheesecake
This cheesecake tastes like autumn. It tastes like pumpkin carving, and bonfires, and that color palette that only looks good on redheads. Be light-handed on the nutmeg and allspice or this cheesecake will also taste like potpourri and not in a good way. You can double the apple mix and use it to top your finished cheesecake, if you'd like. 16 oz cream cheese, room temperature 4 red apples, cored, peeled, and diced 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1 cup brown sugar, lightly packed 3 eggs 1 TB vanilla extract 1/2 cup heavy cream 1 TB flour For crust: 1 1/2 cups graham cracker crumbs, crushed 1/4 tsp ground cinnamon 4 TB unsalted butter, melted Mix the graham cracker crumbs, cinnamon, and melted butter until combined. Pour into a 7-inch springform cake pan lined with parchment paper and press the crust lightly into the bottom and slightly up the sides. Set aside. In a medium saucepan over medium heat, cook apples with sugar and spices,...
