Caramel Apple Vanilla Bean Cheesecake with Streusel Topping

• Vegetarian

• Produce

  • 3 tsp Ginger
  • 3 Granny smith apples

• Refrigerated

  • 4 Eggs

• Breakfast Foods

  • 3/4 cup Rolled oats

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 1/4 cup Brown sugar, packed
  • 2 2/3 tbsp Cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 3 Vanilla beans

• Snacks

  • 10 oz Graham cracker crumbs

• Dairy

  • 2 1/2 stick Butter, unsalted
  • 5 8-ounce packages Cream cheese

Found on goodiegodmother.com

Ingredients

• 10 ounces graham cracker crumbs
• 1 stick unsalted butter
• ½ tsp kosher salt
• 1 tsp ginger
• 1 tbsp cinnamon
• 5 8-ounce packages cream cheese
• 1 tsp ginger
• 1 ½ cups sugar
• 3 vanilla beans, scraped
• 4 eggs
• 2 tbsp fresh lemon juice
• ¾ cup brown sugar, packed
• ½ cup all-purpose flour
• ¾ cup rolled oats
• 2 tsp cinnamon
• 1 tsp ginger
• ½ tsp salt
• 1 stick unsalted butter, melted
• 3 Granny Smith Apples
• ½ stick unsalted butter
• 2 tbsp lemon juice (approx the juice of ½ a lemon)
• ½ cup brown sugar, packed
• 1 tbsp cinnamon

Directions

• Preheat your oven to 425 F.
• Mix the crust ingredients* and press into a 9 springform pan, going up the sides. Wrap the outside of the pan with aluminum foil. Set crust aside while you make the filling.
• Beat the cream cheese, sugar, ginger, flour and vanilla beans in a stand mixer fitted with the paddle attachment. Add eggs one at a time, scraping bowl after each addition, then slowly add the lemon juice and mix until smooth.
• Pour the filling into the prepared pie crust and place into a water bath. Basically, fill a larger pan with water about halfway up the sides of the cheesecake pan. Then, carefully place the whole thing in the oven and shut the door.
• Bake for 15 minutes at 425, then - without opening the oven door - reduce the heat to 350 and bake an additional 50-60 minutes until the cheesecake is set on top but still jiggles slightly. Dont over bake.
• Turn off the oven, crack the door open and leave the cheesecake be for 30 minutes, then remove from the water bath and place on a wire rack to cool for an additional 30, then place in the refrigerator to chill for at least 2 hours. You want to bring the temperature down slowly to prevent cracking on your cheesecakes surface. This wont matter so much if you choose to top the cheesecake with the apples, streusel and caramel, but if you leave all parts of the cheesecake separate to be added to individual slices as preferred by those enjoying, youll want a pretty cheesecake.
• Peel and slice the apples while you melt the butter in a large skillet.
• Mix the apples with the sugar, lemon juice, and spices
• Add to skillet and stir occasionally until apples are tender.
• Set aside and use to top cheesecake just before serving. I like to serve the topping warm.
• Preheat the oven to 375 F
• Mix all streusel ingredients in a bowl and arrange in a thin layer on a cookie sheet lined with parchment paper
• Bake 20-30 minutes until crunchy, stirring and checking at the 10 minute, 20 minute, and 25 minute marks to prevent burning.
• Top with your favorite caramel sauce or make your own usingthis recipe.