This cheesecake takes on Fall flair with the addition of caramelized apples, cinnamon, and nutmeg.  The brulee topping dresses it up and makes it a perfect choice for Autumn entertaining.

Apple Cheesecake Brulee

Apple Layer
3 medium Granny Smith apples
2 tablespoons freshly squeezed lemon juice
3 tablespoons butter
3 tablespoons granulated sugar

Cinnamon Graham Cracker Crust
1 1/4 cups cinnamon graham cracker crumbs
3 tablespoons granulate sugar
4 tablespoons butter, melted

Cream Cheese Filling
1 1/2 pounds cream cheese, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream, at room temperature
1 tablespoon cornstarch
4 eggs, at room temperature

Brulee Topping
3 tablespoons granulated sugar

Calvados Spiked Whipped Cream
1 cup very cold whipping cream
2 teaspoons Calvados (or any apple flavored liquor)
2 teaspoons granulated sugar

Position a rack in the center of the oven and preheat the oven to 350˚.  Grease the bottom and sides of a 9 x 3-inch springform pan.  Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan.

Apple Layer:
Peel and core the apples and slice them in half.  Cut them into 1/3-inch thick slices and place them in a bowl with the lemon juice, tossing the slices so that they are evenly coated.

Melt the butter in a large skillet over medium-high heat.  When the butter is bubbling, add the apples and saute for 2 minutes.  Sprinkle the sugar over the apples and continue to cook, stirring the apples frequently, until they are nicely browned and fork tender, about 5 minutes.  Remove the skillet from the heat and set the apples aside to cool.

Crust:
In a medium bowl, combine the cracker crumbs, sugar, and melted butter.  Pat the mixture evenly into the bottom of the prepared pan.  Bake the crust for 8 minutes.

Set the pan on a wire rack and cool the crust completely.  Reduce the oven temperature to 325˚.

When the apples are cool, arrange a tight circle of slices, without overlapping them, around the edge of the pan, on top of the crust.  Arrange another circle of slices in the center, covering the crust completely.  (If you have any apple slices left over, save them for garnish.)

Filling:
In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and smooth, about 2 minutes.  Gradually add the sugar and beat until blended.  Add the vanilla extract, salt, cinnamon, ginger, sour cream, and cornstarch and mix until well blended.  At low speed, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Scrape the batter over the apples layer.  Place the pan in a roasting pan or large baking pan.  Pour enough hot water into the roasting pan to come about 1 inch up the side of the springform pan.  Bake the cake in the water bath for 70 to 80 minutes, until the center is set but slightly wobbly (the cake will continue to set up as it cools).  (I found this timing to be off.  My cake baked for 90 minutes.)  Remove the pan from the water bath and set it on a wire rack to cool completely.  Refrigerate the cheesecake for a least 4 hours before caramelizing the top.

Topping:
Run a thin-bladed knife between the edge of the pan and the cake to loosen it.  Remove the side of the pan.  Sprinkle the sugar over the top of the cake, covering it with a very thin, even layer.  Caramelize the sugar using a butane or propane torch, holding it about 2 inches from the surface of the cake and slowly moving it over the top until the sugar melts and turns golden brown (the sugar will not brown evenly, be patient – this process can take a while, depending on what kind of torch you use.)  Serve the cake immediately, or refrigerate for up to 1 hour before serving.  Slice the cake with a thin bladed knife, dipping the knife in hot water and drying it before each cut.  Serve with a dollop of Calvados Spiked Whipped Cream.

Whipped Cream:
In a medium bowl, whip together the cream, Calvados, and sugar until soft peaks form.