Here’s a recipe for a decadent caramel apple cheesecake that combines the creamy richness of cheesecake with the sweet and tart flavors of caramelized apples:
Decadent Caramel Apple Cheesecake
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Apple Filling:
- 4 large apples, peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cheesecake:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during the water bath.
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Apple Filling:
- In a large skillet over medium heat, melt the butter. Add the sliced apples, granulated sugar, cinnamon, and nutmeg.
- Cook, stirring occasionally, until the apples are tender and caramelized, about 10-15 minutes. Set aside to cool.
- Prepare the Cheesecake:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until fully incorporated.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust in the springform pan.
- Evenly spread the cooled apple filling over the batter.
- Pour the remaining cheesecake batter over the apple filling, smoothing the top with a spatula.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Prepare the Caramel Sauce:
- In a medium saucepan over medium-high heat, melt the granulated sugar, stirring constantly with a heat-resistant spatula or wooden spoon.
- Once the sugar is fully melted and has turned a deep amber color, add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so be careful.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly.
- Serve:
- Before serving, drizzle the caramel sauce over the chilled cheesecake. You can also serve additional caramel sauce on the side for extra indulgence.
Tips:
- Cheesecake Cracks: To prevent cracks, ensure all ingredients are at room temperature before mixing, avoid overmixing the batter, and bake the cheesecake in a water bath.
- Apples: Choose firm apples like Granny Smith or Honeycrisp for the filling to maintain texture.
- Caramel Sauce: Store leftover caramel sauce in the refrigerator and warm it slightly before serving.
This decadent caramel apple cheesecake is the perfect dessert for special occasions or any time you crave a rich, flavorful treat. Enjoy the combination of creamy cheesecake, spiced apples, and luscious caramel!
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