Fresh Apple Spice Cheesecake With Gingersnap Crust

Out of the need to make use of an abundant harvest of Granny Smith apples from our tree and also because I think apples get a bum rap once pumpkin comes on the scene, I decided to come up with a cheesecake recipe where I could incorporate apples and a Gingersnap crust. Primarily the Gingersnap crust. Oh, and I inherited my grandmother’s mixer, which very well could be the very first mixer known to mankind. Hence, the cheesecake.

Other than being a very productive and efficient recipe, this cheesecake is also bomb. The urban dictionary defines bomb as something cool/good. As in “that’s some bomb ass spice cheesecake with fresh apples and Gingersnap crust.” I think pumpkin pie and pumpkin anything better watch their back because this is the Channing Tatum of desserts. And Lord knows, ain’t nobody gonna throw him out of bed for eating crackers.

2 Cups Gingersnaps, finely crushed
3 Tablespoons melted butter

2 8 oz. packages cream cheese
2 eggs
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon pumpkin spice

4 Granny Smith apples, peeled, cored and chopped roughly
1/2 cup orange juice
1 cup brown sugar
1 tablespoon cinnamon

Before you start on the cheesecake, peel,core, and roughly chop the apples and put them in a crockpot on low with the orange juice, brown sugar, and cinnamon. This way, they can do their thing for about 2 hours while you bake the cheesecake and let it cool.

Once the topping is hanging out in the crockpot, preheat your oven to 350 degrees. Finely crush the Gingersnaps (almost a full package) and melted butter in a food processor or the very handy and versatile Nutri Bullet. Press into a sprayed springform pan. I must caution you: do not try to make this cheesecake in anything other than a springform pan. This isn’t one of those ghetto Jello box cheesecakes you can do in a pie tin.

In a mixer or large bowl, beat the cream cheese, eggs, sugar, vanilla and lemon juice until smooth. My grandmother’s antique mixer worked like a boss, by the way. Add the pumpkin spice and stir by hand.

Pour the cream cheese mixture over the crust and bake on a cookie sheet in the middle of the oven for 40 minutes. Cool the cake before adding the topping. Spoon the cooled apples over the cake and chill in the refrigerator overnight or at least 2 hours. Be prepared for the Magic Mike reaction 😉




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Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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