Apple Butter Cheesecake

Ingredients -

Crust

2 (8.8 Oz) packages Lotus Biscoff cookies (finely ground)

3 tbsp sugar

Pinch of kosher salt

1 1/2 stick sweet cream butter (melted)

Filling

32 ounces cream cheese, softened

1 cup  packed brown sugar

3 tbsp flour (All purpose)

1/2 cup apple butter 

1/2 cup sour cream

3 eggs 

Apple Rosette & Sauce  

2 large pink lady apples (sliced)

1/2 stick butter 

1/2 tsp ground cinnamon

1/2 cup brown sugar

Method -

Preheat oven to 300°. 

Grease the bottom and sides of a 10 inch springform pan. Line the bottom of the pan with parchment paper and grease the top of the paper as well. Set aside. 

In a mixing bowl combine crushed cookies, sugar, salt and melted butter. Stir until evenly moistened. Add mixture to prepared springform pan and press it firmly up the sides and then into the bottom of the pan. 

Bake the crust for approximately 10-12 minutes. Set aside and allow to cool. Prepare filling. 

Add cream cheese, brown sugar and flour to your stand mixer. Mix on LOW until smooth. Stop and scrape the sides and bottom of the bowl.  Next, with the mixer on low add the apple butter and sour cream. Mix until evenly incorporated. With the mixer still on low add in each egg one at a time. Mix until smooth, but be careful not to over mix.

Before pouring batter into your pan you will need to prepare the pan for a water bath by wrapping the bottom sides with aluminum foil. Next sit the pan on a sheet pan with a tall lip. Pour the batter in the prepared pan and place in the center of the oven. Carefully pour enough water to thinly cover the bottom of the sheet pan.

Bake for approximately 70-75 minutes. The edges will look set but the center will still have a little jiggle. Make sure to keep an eye on the water bath throughout adding more as needed. 

Turn the oven off and crack door about 2 inches. Allow cheesecake to sit 1 hour in overly before transferring to fridge to set up over night.  

Once cheesecake has set up in the fridge overnight you can begin working on the apple topping. 

In a large sauce pan melt the butter over medium low heat. Add cinnamon, sugar and salt to the melted butter and stir to incorporate. Add sliced apples and cook covered until apples have slightly softened. Stir occasionally. Once apples have softened remove them from the sauce and set them aside to cool. Continue to cook sauce until thickened (about 5 minutes) remove from heat. 

Use the cooked apples slices to create the rosettes on the cheesecake. Start from the crust making a circle. Overlap each apple as you add it. Work your way toward the center overlapping each row slightly until you reach the middle. Tightly roll three of the thinnest apple slices for the center of the rosette. Carefully remove the cheesecake from the springform pan and transfer it to your serving dish. Pour sauce over rosette and enjoy!