One of my favorite desserts to both make and eat, is cheesecake. When I was in Culinary School, we made a few different cheesecakes that really cemented my love for them, and helped me draw inspiration for this cheesecake. I love making new recipes in the fall because the dominating fall spices are so warming and inviting! Today’s recipe is very quick and easy, requires little equipment, and for a cheesecake, not too much time either! Cheesecake is best served when it is fully cold, so it is important to allow it to sit for several hours, or if you can manage it, overnight to ensure the best quality and taste.
YOU WILL NEED:
1 9-inch springform pan
1 large bowl
Hand held beater or large mixer
FOR THE BASE:
1 box gluten free graham crackers (I used these ones)
3/4 stick butter, melted
FOR THE CHEESECAKE:
4 8-ounce packages cream cheese, softened
2 eggs, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
FOR THE APPLE TOPPING:
4 medium apples, peeled and diced
1/4 cup water
3/4 stick unsalted butter
2 Tablespoons cornstarch or gluten-free flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1.) Preheat oven to 350ºF and lightly grease the springform pan.
2.) In the food processor, blitz the graham crackers until there are no large pieces. Add in the melted butter and mix until combined. Press into the bottom of the springform pan.
3.) In a large bowl, cream together the cream cheese until there are no lumps, then add in the sugar and vanilla. Add in the eggs, beating thoroughly after each addition, until the mixture forms a batter. Pour over the prepared graham cracker base. Bake for 50 minutes, or until the top is golden brown, and just slightly jiggles in the center when touched.
4.) While the cheesecake is cooling, prepare the apple topping. Melt the butter in a medium saucepan, then add in the apples and water. Then, add in the cornstarch, cinnamon, and nutmeg. Bring to a boil, and stir until thick. Set aside to cool slightly.
5.) When the cheesecake is fully cooled, slice, and top with apple caramel sauce. If you need to reheat your apple caramel sauce, just place in a medium saucepan with 1/4 cup water and bring back to a low boil.