Ingredients
For the Gingersnap Crust:
30-35 gingersnaps (enough for 2 cups of crumbs)
2 Tbsp light brown sugar
4 Tbsp (2 oz) unsalted butter, melted
For the Apples:
2 Tbsp (1 oz) unsalted butter
2 Granny Smith or Fuji apples, peeled and sliced into thin wedges
1 Tbsp light brown sugar
For the Cheesecake:
32 ounces cream cheese, room temperature
1 ¼ cups granulated sugar
2.5 Tbsp all-purpose flour
4 large eggs
2 egg yolks
¼ cup sour cream
½ Tbsp vanilla extract
¼ cup apple cider
½ Tbsp cinnamon
¾ cup apple butter
For the Caramel Sauce:
1 cup sugar
4 Tbsp (2 oz) unsalted butter
2/3 cup heavy cream
Preparation
