Cheesecake with Caramel Apple

Description:

This Cheesecake with Caramel Apple topping is the perfect fusion of creamy cheesecake and the warm, spiced flavors of caramelized apples. Topped with a glossy caramel drizzle, it’s an indulgent dessert that’s perfect for fall or any occasion that calls for a cozy, elegant treat.

Origin:

This dessert draws inspiration from classic New York-style cheesecake and the comforting flavors of caramel apples, creating a delightful balance of creaminess, sweetness, and a touch of spice.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuits)
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Caramel Apple Topping:

• 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup caramel sauce (store-bought or homemade)

Optional Garnishes:

• Whipped cream
• Chopped pecans or walnuts
• Extra caramel drizzle

Instructions:

Prepare the Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the springform pan. Bake for 8–10 minutes, then set aside to cool.

Make the Cheesecake Filling:

4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
6. Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

7. Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan (water bath method).
8. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 1 hour. Then transfer to the refrigerator to chill for at least 4 hours or overnight.

Make the Caramel Apple Topping:

10. In a skillet over medium heat, melt the butter. Add the apple slices, brown sugar, and cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples are tender and caramelized.
11. Remove from heat and let cool slightly.

Assemble the Cheesecake:

12. Spread the caramelized apples over the chilled cheesecake. Drizzle with caramel sauce.

Serve:

13. Garnish with whipped cream, chopped nuts, or extra caramel drizzle if desired. Slice and serve chilled.

Tips for Success:

• Use room-temperature cream cheese for a smooth filling.
• Cook the apples just until tender; overcooking can make them mushy.
• Line the bottom of the springform pan with parchment paper for easy removal.

Recommendations:

• Serve with a side of vanilla ice cream or a warm apple cider for a cozy pairing.
• Store leftovers in the refrigerator for up to 5 days.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~430
• Protein: 6g
• Fat: 25g
• Carbohydrates: 45g
• Sugar: 32g
• Sodium: 240mg

Indulge in the perfect combination of creamy cheesecake and caramelized apple bliss—a dessert that’s sure to impress!