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, covered, for 15 minutes until softened. Remove lid and cook until reduced, stirring frequently.

Blend apples with the rest of your cake ingredients and pour mixture into prepared springform pan.

Preheat oven to 350 degrees F. Place a baking pan into the bottom rack of the oven with 1 inch of water.

Place cheesecake pan in the middle of the oven.

Bake for 40 minutes. The middle of the cheesecake will be jiggly.

Cool completely at room temperature and then refrigerate overnight before unmolding and slicing.