Ingredients
For the cookie crumb crust
1⅓ cups graham cracker crumbs
3 tbsp sugar
⅓ cup melted butter
For the cheesecake batter
3 eight ounce packages ounces cream cheese, 3 cups
1 cup sugar
3 eggs
3 tsp vanilla extract, or, even better, the seeds from one large vanilla pod
1 cup whipping cream
For the Maple Apple Topping
6 – 8 large Granny Smith Apples, peeled, cored and diced
3 tbsp butter
1/ 2 cup maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
Instructions
To prepare the cookie crumb crust
In a small bowl combine the graham cracker crumbs, sugar and melted butter.
Press the crumb mixture into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.
Maple Apple Cheesecake. So lusciously creamy!
To prepare the cheesecake batter
- Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract (or vanilla pod seeds. If using a vanilla pod, scrape all the seeds out and stir them very well into the whipping cream in the next step. This will help to break up the sticky vanilla pod paste and make sure the tint black seeds are evenly distributed throughout the cheesecake.)
- Finally blend in the whipping cream well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.
- Pour over the prepared base and bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
- Don’t be an compulsive oven door opener! Don’t open it at all in the first hour.
- The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
To prepare the Maple Apple Topping
- Sauté the apples and butter together in a large non, stick pan, until the apples are fully hot and just begin to soften.
- Remove from the heat and allow to cool almost to room temperature. The apples will release some of their juice as they cool.
