Preheat oven to 325 degrees. Line one spring form pan with parchment paper and little spray with nonstick spray. Cover one cookie sheet with tin foil.
2 cups Cinnamon graham crackers, crushed
2 Tbsp sugar
1/2 cup butter, melted
In a small bowl combined graham cracker crumbs, sugar and melted butter. Press into bottom and 1/4 inch up sides of prepared spring form pan, set in the FREEZER will you prepare your filling.
32 ounces cream cheese, softened to room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/4 tsp allspice
1 Tbsp vanilla
3 eggs, room temperature
1 cup sour cream
In bowl of mixer place cream cheese and beat on medium speed(4) until fluffy. Add sugar, cornstarch, cinnamon, nutmeg, cardamom, allspice and vanilla beat on medium speed(4) until combined and smooth. Turn mixer down to lowest speed(stir) and add eggs one at time stirring just until egg is combined before adding next egg.
By hand gently with a rubber spatula add sour cream just until combined you don’t want to over stir and add too much air to your filling.
Remove crust from freezer, pour filling into your crust and set spring form pan on prepared cookie sheet. Bake at 325 degrees for 75-80 minutes or until cheesecake is set but still slightly jiggly in center of cheesecake. Remove from oven set on cooling rack and let cool 15 minutes after 15 minutes run knife around edge of pan and then continue to cool for another 45 minutes. Next, place cheesecake in fridge for at least 6 hours but overnight is best, do NOT remove spring form outer ring until after your cheesecake has set in fridge.
Once your cheesecake has set in the fridge for at least 6 hours you are ready to make your apple topping.
1 red apple, cored peeled and sliced thin
1 granny smith apple, cored peeled and sliced thin
2 tsp lemon juice
1 tsp cinnamon
1/4 cup brown sugar
1 Tbsp or so Spiced Rum
1 Tbsp butter
In a medium bowl combine apples, lemon juice, nutmeg, cinnamon, brown sugar, and rum toss to coat. Place apples in a skillet, add butter and cook on medium high about 15-20 minutes or until your apples get to desired softness. once cooked let cool to room temperature.
Remove cheesecake from spring form pan and place on serving plate, top with your apples and ENJOY. Store in fridge until you are ready to serve.