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Gingersnap Apple Cheesecake

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Course Dessert
Servings 12

Ingredients
  

Crust

  • 12 ounces gingersnap cookies crushed
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter melted

Filling

  • 2 8-ounce packages cream cheese softened
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups apple pie filling ** see note

Crumb Topping

  • Reserved gingersnap crumbs
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter softened

Instructions
 

  • Preheat oven to 375 degrees.
  • In the bowl of a food processor, process gingersnaps until finely crushed. (Alternatively, break up the cookies in a large ziploc bag.) Add the melted butter and sugar and process until the crumbs are like wet sand. (Alternatively, mix the crumbs, butter and sugar in a large bowl.)
  • Reserve about 1/3 or the crumb mixture.
  • Take the remaining 2/3 of the crumb mixture and press firmly into a 9-inch pie plate, covering the sides and bottom. You can use the bottom of a glass to make sure they get patted down firmly and evenly.
  • Bake at 375 degrees for 8-10 minutes or until lightly golden brown. Set aside to cool slightly.
  • Reduce oven to 350 degrees.
  • While crust is baking, in a large mixing bowl, beat cream cheese and sugar until smooth, about 2-3 minutes. Add in the flour, vanilla and egg and beat an additional 2-3 minutes. Pour cheesecake mixture into pie crust. Top with apple pie filling.
  • Take reserved gingersnap crumbs and, using a fork, mix together with flour and softened butter until large clumps begin to form. Evenly distribute crumbs over top of pie.
  • Bake at 350 for 50-55 minutes. Begin to check pie around 45 minute mark to make sure the top is not browning too quickly. If the top seems to be getting too brown, loosely cover with foil. Pie will be a bit jiggly in the center when it comes out, but it will firm up as it cools.
  • Chill at least four hours prior to serving.

Notes

** Note: You can use canned apple pie filling, but to make your own, simply combine 4 granny smith apples that have been peeled, cored and sliced with 2 1/2 cups water in a large pot. Whisk together 1 cup sugar, 3 tablespoons cornstarch, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg and a pinch of salt and add to the apples. Bring to a boil and simmer for 8-10 minutes. Reserve any leftovers to use as an ice cream topping. :)