Brown Sugar Apple Cheesecake with Maple Cinnamon Apple Compote
This brown sugar cheesecake is studded with caramelized brown butter apples and topped with a maple cinnamon apple compote.
Yield: 16 servings
For the crust
  • 30 gingersnaps
  • 2 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • 4 tbsp butter, melted
For the apple filling
  • ½ stick unsalted butter
  • 3 large honeycrisp or pink lady apples, peeled, cored, and cut into eighths
  • 2 tbsp packed brown sugar
For the cream cheese filling
  • 1½ lb cream cheese, room temperature
  • ¾ cup packed brown sugar
  • 6 tbsp sugar
  • 3 tbsp apple cider
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 3 large eggs
  • ¾ cup sour cream
  • ⅓ cup heavy cream
For the apple topping
  • 2 honeycrisp or pink lady apples, peeled, cored, and cut into ½-inch cubes
  • 2 tbsp butter
  • 3 tbsp maple syrup
  • ¼ tsp cinnamon
  • salt, to taste
For the crust
  1. Grease the bottom and sides of a 10-inch springform pan. Set aside.
  2. Place the gingersnaps in the bowl of a food processor and pulse until they are broken down into crumbs. Add in the sugar and cinnamon. Pulse just to combine. Pour in the melted butter and pulse again until the crumbs are moistened. Pour into the springform pan and press into the bottom and up the sides in an even layer. Place in the freezer to chill while oven preheats.
  3. Heat oven to 350F. Wrap the bottom of the springform pain in aluminum foil. Place on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Allow to cool while you prepare the filling.
For the apple filling
  1. Melt 2 tbsp of the butter in a large nonstick skillet over medium-high heat. Once melted, add half of the apple slices to the skillet. Cook until golden, turning once halfway through, about 3 minutes. Sprinkle with 1 tbsp of the sugar and cook until coated, turning once, for another minute. Scrape onto a plate, wipe out the skillet, and repeat with the remaining apples. Set aside to cool while you prepare the cream cheese filling.
For the filling
  1. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes, or until smooth. Scrape down the bowl and add the sugars. Beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Add in the eggs, one at a time, beating for 1 minute after each addition. Beat in the sour cream and heavy cream, mixing until just smooth.
  2. Pour a third of the batter into the prepared crust. Top with the apples, draining them with a slotted spoon before spooning them into the pan. Cover with the remaining batter.
  3. Bake the cheesecake for 1 hour. Turn the oven off and stick a wooden spoon in the door to prop it open, leaving the cheesecake inside. Allow it to cool like this for another hour. Remove from the oven and place on a wire rack to cool completely. Refrigerate for at least 6 hours or overnight.
For the apple topping
  1. Heat the butter, maple syrup, and cinnamon in a medium nonstick skillet over medium heat until the butter is melted. Add the apples to the pan along with a pinch of salt. Cook until apples are tender and maple sauce has thickened, about 5-7 minutes. Allow to cool completely.
  2. When ready to serve the cheesecake, run a knife around the edges of the cheesecake pan to loosen it. Release the pan's latch and remove the sides. Top with the maple apple compote and serve immediately.
Recipe by Joanne Eats Well With Others at