This Apple Spice Cheesecake features an airy New York Style Cheesecake with a cardamom-kissed graham cracker crust smothered in saucy apples spiked with calvados.
½ cup + 2 tbspunsalted buttermelted and cooled slightly
Cheesecake Filling
4(250g) packagescreamcheesesoftened
½cupGreek yogurtroom temperature
2tspvanilla extract
¼tspsalt
1 ¼cupsgranulated sugar
5eggsroom temperature
Calvados Apple Topping
¼cupunsalted butter
5apples (I used Russets)peeled, cored and cut into wedges
2ozCalvados*or regular brandy
½. cup +1tbspwaterdivided
¼cup granulated sugar
½tspcinnamon
2tspcornstarch
Instructions
Fill a large roasting pan with 2” of water. Make sure a 9” springform pan will fit comfortably in the center. Place the pan in the middle of the oven and begin preheating the oven to 450°F.
Wrap the base of a springform pan with tin foil and click it back into place. Grease the side of the pan with butter and set aside.
For the Crust
Place the crumbs, ginger, cinnamon, cardamom, mace, and salt in a large bowl. Whisk to combine. Pour the melted butter over top and mix until the mixture resembles wet sand.
Press the mixture into the base and up the sides of the prepared springform pan and set aside.
For the Filling
Place the softened cream cheese in a stand mixer fitted with a paddle attachment. Add the Greek yogurt, vanilla, and salt. Beat on medium until no lumps remain, scraping down the sides of the bowl occasionally. When the cream cheese mixture is smooth, add the granulated sugar and beat until well-integrated.
Take the mixing bowl off of the mixer and place a fine-mesh strainer over top. Crack the eggs into the strainer and whisk until only the membranes remain in the strainer. Discard.
Return the bowl to the mixer and beat the eggs into the cream cheese mixture until well integrated. Pour the finished batter into the graham cracker crumb crust and break any air bubbles that form on the surface with a toothpick.
Place the cheesecake in the center of the water bath and bake for 20 minutes. Once the 20 minutes have passed, turn the oven off and leave the oven door ajar for 10 minutes.
Close the door and turn the oven on to 300°F. Bake the cake for 50-60 minutes or until the internal temperature in the center reaches 155°F.
Transfer the cake to a cooling rack and let cool in the pan for 1 hour. Then remove the outer ring and let the cake cool at room temperature for 4 hours before transferring it to the fridge and chilling it overnight.
For the Apples
Melt the butter in a large skillet. Add the apples and briefly saute over medium heat - you’re more or less coating them in the butter. Pour in the calvados, a ½ cup of the water, sugar, and cinnamon. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 10 minutes or until the apples are tender and liquid is reduced.
Whisk to combine the cornstarch and the remaining water to form a slurry. Take the lid off of the apples and pour the cornstarch mixture over top. Stir until the liquid thickens and becomes glossy.
Take the apples off of the heat and transfer to a bowl. Let cool for 30 minutes before spooning the apples on top of the cheese cake. Serve immediately.
Notes
* Calvados is an apple brandy from Normandy.
Keyword apple pie, cardamom, cheesecake, cream cheese, graham crackers