Ingredients:
CRUST:
14 full sheets honey Graham crackers (2 scant cups crumbs)
3 tablespoons granulated sugar
8 tablespoons butter, melted (salted or unsalted)
CHEESECAKE FILLING:
4 (8 oz.) pkgs. full-fat cream cheese, very soft
1 ¼ cups granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon EACH ground ginger, ground nutmeg, allspice
1/4 teaspoon salt
1 cup sour cream at room temperature
Zest from 1 lemon
1 tablespoon vanilla extract
4 large eggs at room temperature
1 large egg yolk at room temperature
APPLE TOPPING:
3 Granny Smith apples, peeled, cored, and chopped into 1/3″ thick pieces
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1/3 cup chopped pecans (optional but recommended)
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon EACH ground ginger, ground nutmeg, salt
1 ½ teaspoons vanilla extract
Directions:
Prep: Preheat oven to 325°F. Line a 9″ springform pan with parchment and grease with nonstick spray.
CRUST: Process Graham crackers, butter, and sugar until combined. Press into pan; bake 10 minutes.
CHEESECAKE FILLING: Beat cream cheese, sugar, spices, sour cream, lemon zest, and vanilla. Add eggs
one at a time, then pour onto crust.
BAKE: Place in water bath; bake 75-90 minutes at 325°F. Cool in oven with door cracked, then chill
overnight.
APPLE TOPPING: Cook apples with sugars, spices, and cornstarch. Cool slightly, then top cheesecake
along with caramel sauce.
Prep Time: 45 minutes | Cooking Time: 1 hour 25 minutes | Total Time: 14 hours 10 minutes | Servings: 12
slices