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Preheat your oven to 300 degrees if using a dark springform pan and 325 degrees if using a light colored springform pan.
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Place rack in the middle of the oven.
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Generously spray springform pan with non-stick cooking spray.
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Combine gingersnap crumbs and melted butter and press into bottom and sides of pan.
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Place in freezer while preparing the cheesecake filling.
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Beat together cream cheese, sugar, and vanilla until smooth.
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Add eggs, one at a time, and mix until combined.
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Stir in cinnamon and vanilla.
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Remove crust from freezer.
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Pour cheesecake filling into crust.
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Place cheesecake in center of the oven and bake for 1 hour or until the center is only slightly jiggly.
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Once room temperature, chill for at least 4 hours before serving.
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While cheesecake is chilling, make apples.
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In a medium sized saucepan set on medium heat, melt butter.
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Add apples, brown sugar, and cinnamon and cook until the apples are soft, stirring often, for about 5-7 minutes.
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Remove from heat and allow to cool completely.
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Top cheesecake with apples and drizzle with caramel sauce if desired.
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Cheesecake and apples can be made 1 day ahead of time if stored separately in the fridge.