A dessert that brings the comfort and fall flavors of caramel apples into a deliciously smooth cheesecake. Prepare this cheesecake for any fall gathering or holiday dinner.
Tools needed - Mixing bowl, stand mixer with paddle attachment, 10 inch springform pan, 10 inch diameter parchment paper circle, rubber spatula, vegetable peeler, 10 inch saute pan, baking sheet, tablespoon and teaspoon measures, measuring cups, baking pan spray.
FOR THE STREUSEL TOPPING:
1 1/2 Cups A.P. Flour
1 Cup Brown Sugar
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
3 Tbsp. Butter - Unsalted, Room Temp.
FOR THE CRUST:
Nonstick cooking spray
2 C. Graham Cracker Crumbs
3 Tbsp Light Brown Sugar
1/2 tsp. Salt
5 Tbsp. Butter, Unsalted melted
FOR THE CARAMEL APPLES:
1 Tbsp. Unsalted Butter
2 ea. Medium Granny Smith Apples, peeled, cored and thinly sliced.
3 Tbsp. Granulated Sugar
1/4 tsp. Ground Cinnamon
FOR THE CHEESECAKE BATTER:
24 oz. Cream Cheese (room temp.)
1 C. Light Brown Sugar
1/2 C. Sour Cream
4 lg. Eggs
2 tsp. Vanilla Extract
1/2 tsp. Salt
FOR THE CARAMEL SAUCE -Prepare this recipe while the cheesecake is in the oven baking.
1 Cup Packed Brown Sugar
1/4 tsp. Salt
4 Tbsp. Unsalted Butter
1/2 Cup Heavy Cream
1 tsp. Vanilla Extract
In a small saucepan over medium heat, combine the brown sugar, salt and cream. Bring to a low boil, stirring constantly. Add the butter and vanilla, and boil for another minute. Remove from the heat and cool to a warm temperature before serving. Set aside. Chill in fridge to serve cold.
Directions -
Preparing the Caramel Apples -
Peel the apples, then slice them into 1/4 inch slices. Place apples into a bowl and toss with the 3 Tbsp. sugar and 1/4 tsp. cinnamon. Heat a 10 inch saute pan over medium high heat on stovetop. Add 1 Tbsp. Butter into pan. Once melted, add apples and sear them to get caramelized edges and to slightly cook them. Saute them for about 3 minutes, mixing them to get all of the apples caramelized. Set aside in a bowl. These apples will go into your cheesecake.
Prepare the Streusel Topping
In a mixing bowl, add the flour, brown sugar, salt, and cinnamon. Mix together a whisk or with your hand. Add the butter in pieces and mix in by kneading the flour and butter with your hands until the mix resembles a moist crumble. Set aside.
Prepare your Crust and baking pan.
Preheat the oven to 350 degrees.
Melt the butter in a microwaveable bowl for 30 seconds in a microwave.
In a mixing bowl on a stand mixer with a paddle attachment, combine the graham cracker crumbs, brown sugar, and salt. On low speed add the melted butter and mix for a minute or so until the crumb mixture is moist and will pack together when pressed.
Cut a piece of parchment paper into a 10 inch circle. Place the 10 inch springform pan on the parchment and with a sharp knife cut the paper around the edges of the pan.
Spray the inside of the springform pan, place the paper circle on the bottom of the pan, then pour the graham crumbs into the pan and press in to cover the whole bottom of the pan evenly.
Place pan with crust into the oven and bake for 10 - 11 minutes.
Remove from oven and set aside.
Lower the oven to 325 degrees. Make sure the oven is 325 degrees before baking the cheesecake.
Prepare the Cheesecake Batter
In a stand mixer with a paddle attachment, combine the cream cheese and brown sugar. Mix together on medium low speed for 3 minutes. Scrape down the side of the bowl.
Add the sour cream and mix on medium speed for 2 minutes. Scrape down the bowl again.
Crack the eggs into a small cup. With mixer running on low speed, add the eggs one at a time, then the vanilla and salt. Scrape the sides of the bowl again and mix until you have a smooth batter, about 4 more minutes.
Assembling and baking the Caramel Apple Cheesecake
Place you springform pan onto a baking sheet.
Place a few slices of apples on the crust in the bottom of the springform pan.
Pour the cheesecake batter into the pan,
Place the rest of the apple slices into and around the batter spacing them so every slice of cheesecake will have some apples in them. Let the apple slices submerge into the batter.
Sprinkle the streusel over the top of the cheesecake to cover the entire cake.
Place the cheesecake into the 325 degree oven and bake for an hour and 15 minutes. The center should be SLIGHTLY jiggly when baked. This will leave the center of the cake very moist and creamy. Remove cheesecake from the oven and let cool at room temperature for 1 1/2 hours. THEN place in the refrigerator for 3 hours or overnight. If you place your warm cheesecake into the refrigerator too soon it mat crack across the top. This is due to cooling it too quickly.
Serve your Caramel Apple Cheesecake with Caramel Sauce.
Prepare the Caramel Sauce while cheesecake is baking.
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