Apple Cheesecake Recipe

Adjust the oven rack to the lower-middle position and preheat oven to 325°.

Pulse crackers in a food processor until fine crumbs are formed.

In a large bowl thoroughly combine graham cracker crumbs, melted butter, cinnamon and pinch of salt.

Evenly press graham cracker mixture into a lightly greased 10-inch non-stick springform pan, pressing slightly up the edges of pan.

Pre-bake for 8 minutes.

Remove from the oven and place the hot pan on a large piece of aluminum foil.

While the crust is baking you can start the filling. A

dd the cream cheese to a large bowl and beat until soft and smooth.

Add sugar and continue to beat on high for about two minutes.

You should see no lumps.

Add sour cream, eggs, vanilla bean, orange zest and cinnamon and combine until smooth, approximately 2 more minutes.

Wrap the foil completely around the outside of the Springform pan and pour mixture evenly over crust.

To create a water bath, fill a large baking dish with 1/2 inch of water and carefully set cheesecake into it.

Place on rack in oven and bake for 60 minutes.

Once done baking, turn off oven and open oven door leaving cheesecake to cool for an additional 30 minutes.

Transfer cheesecake to refrigerator for a minimum of 4 hours, preferably overnight, to chill.

To make caramel sauce, reduce apple cider in a small saucepan on medium heat for 10-15 minutes gently whisking (apple cider should reduce down to about 1/3 cup).

Add sugar, cream, and butter and bring to a boil.

Continue to whisk until thick, approximately 5-10 minutes.

When ready to serve, pour apple caramel sauce generously over cheesecake and allow to set.