Caramel Apple Cheesecake
If you love to eat caramel apples in the fall, you will swoon for this caramel apple cheesecake.
- Serves: 10 persons
- For the Cinnamon Graham Cracker Crust:
- 2cups crushed cinnamon graham cracker crumbs
- ½cup unsalted butter (melted)
- 3tablespoons brown sugar (firmly packed)
- For the Caramel Layer:
- 1(14-ounce) package soft caramels
- ⅔cup evaporated milk
- ⅓cup chopped pecans
- For the Cinnamon Cheesecake Filling:
- 3(8-ounce) packages cream cheese (at room temperature)
- 3large eggs (lightly beaten)
- 1(8-ounce) carton sour cream
- 1cup granulated sugar
- 2teaspoons vanilla extract
- 1teaspoon ground cinnamon
- ¼teaspoon salt
- For the Apple Topping:
- ¾cup apple juice or apple cider
- ⅓cup firmly packed brown sugar
- ¼teaspoon ground cinnamon
- 1tablespoon unsalted butter
- 2apples (peeled, cored, and thinly sliced)
- ⅓cup chopped pecans
Step 1Gather the ingredients.
Step 2For the crust, mix together the cinnamon graham cracker crumbs, melted butter , and 3 tablespoons brown sugar in a bowl until crumbs are moistened.
Step 3Press mixture over bottom of a lightly buttered 9-inch springform pan. Preheat oven to 375 F.
Step 4In a large microwave-safe bowl, heat the unwrapped caramels and evaporated milk in 30-second intervals until melted and smooth. Stir between each interval.
Step 5Pour about 2/3 of the melted caramel mixture over the crust and sprinkle with the 1/3 cup chopped pecans. Cover and set aside the remaining caramel mixture. Chill the crust and caramel layer in the refrigerator while preparing the next steps.
Step 6For the filling, combine the cream cheese, eggs, sour cream, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and salt in a large mixing bowl. Beat until well blended.
Step 7Carefully pour the filling into the crust on top of the caramel and pecan layer. Bake until the edges are set, and the center is still slightly loose—about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.
Step 8Completely cool the cheesecake on a wire rack. Then, cover lightly with plastic wrap and refrigerate to chill for at least several hours or up to overnight.
Step 9When ready to serve, prepare the apple topping. In a large skillet over medium-high heat, bring apple cider, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon to a boil. Cook until slightly thickened and reduced by almost half.
Step 10Stir in the butter and apples. Cook, stirring occasionally, until soft and syrupy, about 5 minutes. Allow the apples to cool slightly.
Step 11Spoon the apple mixture over cooled cheesecake.
Step 12Rewarm remaining caramel sauce in the microwave in 30 second intervals. Drizzle the caramel on top of the apple mixture and sprinkle with chopped pecans.
Step 13Slice into 10 slices and use any remaining caramel mixture to top individual cheesecake slices. Enjoy.