Create a fall classic by making this rich and decadent Apple Compote Vanilla Bean Cheesecake, complete with a gingersnap crust and all the right spices.
Cook apples, vanilla bean pod with scraped seeds, and cinnamon stick in slow cooker on low heat for 8 hours. You may also cook them on the stove over medium low heat, covered, until extremely soft and turn into a applesauce like texture when stirred. Strain to separate compote from juice. Reserve juice for another use or just drink it. Chill compote in refrigerator until ready to use.
To make the crust:
Prepare 9" springform pan by lining bottom with a 9 inch parchment round.
To make the gingersnap crumbs, pulse in food processor until you only see fine crumbs, about 1 minute.
Thoroughly combine crumbs and melted butter. Press an even layer firmly into bottom of pan.
To make the cheesecake filling:
In a stand mixer bowl, beat cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
Add the sugar and cream mixture until well combined. Scrape again.
Add whole eggs and egg yolks. Mix until combined. Scrape again.
In a separate bowl mix cornstarch, vanilla extract, vanilla bean pod with scraped seeds, heavy cream and lemon juice. Stir very well to get any and all cornstarch lumps out. Combine well with the cream cheese mixture. Prior to pouring batter, remove vanilla bean pod.
To bake cheesecake:
Preheat oven to 350 degrees F.
Pour cheesecake batter onto crust in springform pan.
Spoon large dots of apple compote on top of cheesecake batter. Use a butter knife to create a swirl design between compote and cheesecake batter.
Bake at 350 degrees F for 10 minutes. Reduce heat to 275 degrees F and bake and additional 45-50 minutes.
Chill overnight before removing from springform pan.