Preheat your oven to 350ºF. This sets the stage for a perfectly baked cheesecake.
Tightly wrap the bottom of a 9-inch springform pan in heavy-duty foil. This crucial step prevents any leaks from the water bath, which helps your cheesecake bake evenly. I like to take it a step further and place the foil-wrapped pan inside an oven bag for extra protection—though that’s optional.
Lightly spray the springform pan with nonstick cooking spray. This ensures the cheesecake releases beautifully after baking.
In a medium bowl, stir together the crushed gingersnap cookies and melted butter until thoroughly combined. You want a crumbly mixture that holds together when pressed.
Press the crumbs into the bottom and about an inch up the sides of the prepared springform pan. It should feel firm and compact.
Place the crust in the preheated oven and bake for about 8 minutes. Watch for it to become lightly golden, then remove it from the oven and allow it to cool completely.
While the crust cools, take out your stand mixer and beat the cream cheese until smooth in the bowl fitted with the paddle attachment. Make sure there are no lumps—this ensures a creamy filling.
Add in the light brown sugar and mix until combined. The mixture will become lighter in color and smooth.
Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Scraping down the sides of the bowl between each addition is key to a uniform batter.
Now it’s time to add in the apple pie spice, vanilla, flour, and a pinch of sea salt. Beat these together until fully incorporated and smooth. The aroma will be heavenly!
Pour the batter into the prepared crust, smoothing out the top with a spatula.
Take a larger pan (like a roasting pan) and place your springform pan inside it. Pour boiling water into the larger pan until it is halfway up the sides of the springform pan. This water bath technique prevents the cheesecake from cracking.
Bake the cheesecake for about 60 minutes. The edges will appear set, while the center will still jiggle slightly. This is perfect!
Once baked, turn off the oven and crack the door open. Allow the cheesecake to rest in the cooling oven for one hour. This gentle cooling helps it set without sudden temperature changes.
After an hour, carefully remove the cheesecake from the water bath and place it on a cooling rack. Let it cool completely before refrigerating it for at least 8 hours or overnight. This step is crucial for flavor development!
Before serving, melt butter in a large skillet over medium heat. Add in the sliced Honeycrisp apples and sprinkle them with brown sugar and apple pie spice. Sauté for a few minutes, just until the apples start to soften but still hold some texture.
Once the apples are cooked to your liking, remove them from heat and let them cool completely. This will be the topping for your cheesecake!
Top the cheesecake slices with sautéed apples and a drizzle of salted caramel sauce just before serving. This adds a delightful sweetness that complements the tart apples.
