Apple Crisp Cheesecake says fall to me. And it did to many of my customers too. At the first hint of cool air, the orders would start coming in. I particularly like this cheesecake because it doesn’t need a water bath as so many of ours did. I just taught this at the Kitchen Conservatory and my class loved it.
Although looking at the recipes, it seems to have a lot of parts, they are all so easy and the reward so great, there is really no reason to make this. It is perfect for Thanksgiving. It can be frozen and thawed for several days in the refrigerator, or for a day at room temperature with no harm.
I do recommend a cheesecake pan with its solid side and removable bottom over a springform pan. I found the sides of the springform pan can become warped or smashed and the spring can become lose resulting in a pan that is not completely sealed. They also have a tendency to be shorter than the 9×3 inch pans we used for many other things than cheesecakes. Continue reading