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Spiced Apple Cheesecake


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  • 1 2/3 c crushed gingersnap cookies (about 45 cookies)
  • 1/4 c butter, melted
  • 3 pkg (8oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 2 T flour
  • 2 t vanilla extract
  • 4 eggs, lightly beaten
  • 4 c chopped green tart apples
  • 1/2 c sugar
  • 2 t cinnamon
  • 1 t nutmeg
  • 1/2 c water
  • 2 T red hot candies
  • 1 T lemon juice
  • 2 t cornstarch



Step 1

In a smallbowl, combine cookie crumbs and butter. Press onto bottom of greased 9in springform pan. Place pan on a baking sheet. Bake at 350* for 10min. Cool on a wire rack.
In a large bowl, beat cream cheese until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed until combined. Pour over crust. In a large bowl, combine apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet.
Bake at 350* 60-70min or until center is almost set. Cool on wire rack for 10min.
Loosen edges of cheesecake with knife. Cool 1hour in refrigerator.
In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir 2min until thickened, cool completely.
Remove rim from pan. Drizzle sauce over cheesecake.


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