Ingredients
Scale
For the cheesecake filling:
- 16 ounces cream cheese, softened at room temperature
- 8 ounces mascarpone, room temperature
- ¼ cup powdered sugar
- 2 teaspoons orange zest
- 1 vanilla bean, seeds scraped out
- Pinch of kosher salt
For the crust:
- 1 sleeve (9) graham crackers
- ¼ cup granulated sugar
- 4 tablespoons butter, melted
- Pinch of salt
For the apples:
- 2 tablespoons butter
- 2 honeycrisp apples, peeled and cored, diced
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon allspice
- ¼ teaspoon cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
Instructions
- For the apples: Melt the butter over medium heat, add apples, sugar, all of the spices, and salt. Cook, stirring occasionally, until the apples have softened and thickened, 7-8 minutes. Remove from heat and let cool.
- For the cheesecake: Add cream cheese, mascarpone, powdered sugar, orange zest, vanilla bean, and kosher salt in a standing mixer fitted with the whisk attachment. Beat until smooth and fluffy, 4-5 minutes.
- For the crust: Place the graham crackers in a large zip-top bag and crush the graham crackers into crumbs no larger than the size of a coffee bean. Transfer the graham cracker crumbs into a medium bowl and mix with the sugar, melted butter, and a pinch of salt.
- To assemble: Pipe the cheesecake filling about halfway up a short glass. Add a layer of graham crackers and finish off with a layer of apples.