LeMoine Family Kitchen

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Caramel Apple Cheesecake

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Are you thinking, “Geez, this girl eats a LOT of dessert”? Don’t get me wrong, I wish I could eat dessert all the time but lets be honest, my butt would be HUGE! Theres been a lot of festivities happening and thats meant a lot more baking around here! Those adorable Sprinkle Cookies I posted the other day {don’t forget to enter the awesome giveaway too!}… well I made 4 batches for my husbands 30th birthday celebration. This AMAZINGGGGG Caramel Apple Cheesecake, this was requested for a family party. If these doesn’t scream luscious Fall dessert then I don’t know what does! Silky New York style cheesecake with a delicious graham cracker crust and then its topped with apples cooked in a caramel sauce then to finish it off, some toasted chopped hazelnuts for a little crunch.

When my moms cousin asked if I could bring cheesecake to my great aunts birthday party I was thrilled to help out! I don’t know about you, as many times as I’ve cooked or baked something, I am always nervous to hear what everyone thinks once they’ve tried it. I was of course so incredibly happy that everyone really really enjoyed this! It truly was wonderful! I love cheesecake all on its own, that filling is just something so good! Then you go ahead and top it with a Caramel Apple topping… oh my!!!!

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Caramel Apple Cheesecake

Caramel Apple Cheesecake

Ingredients

  • For the crust:
  • 1 box graham cracker crumbs
  • 1 1/2 sticks unsalted butter, melted
  • For the filling:
  • 3 - 8oz pkgs of cream cheese{I used light}, room temperature
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup sugar
  • 2/3 cup heavy cream
  • For the topping:
  • 1/2 stick unsalted butter
  • 1/3 cup water
  • 1/4 cup light brown sugar
  • 1 - 11oz bag of caramel candies
  • 6 granny smith apples, peeled & sliced
  • a handful of toasted hazelnuts, chopped {optional}

Instructions

  1. Lets start with the topping. In a large sauté pan over medium low heat, melt the butter
  2. Stir in the water and brown sugar until well combined. Simmer for about 8 minutes.
  3. Stir in the caramel candies and continue stirring until they are melted and the sauce is smooth.
  4. Add in the apples and allow them to cook until just slightly softened. Remove from heat and cool. {NOTE: if the sauce becomes too thick, simply add a little extra water to thin it out}
  5. Preheat your oven to 350 degrees.
  6. In a bowl mix together the graham cracker crumbs and the melted butter until its soaked in evenly.
  7. Press the mixture into the bottom and up the sides of a spring form pan. I used all the crumbs because I really like a thick crust, you can use less if you prefer a thinner crust.
  8. Place the pan onto a baking sheet, pop in the oven and bake for about 8-10 minutes.
  9. While the crust is baking we can go ahead and start the filling. To a large bowl add all the filling ingredients {the cream cheese, eggs, vanilla, sugar and heavy cream}.
  10. Using a hand mixer, mix the ingredients until well combined, smooth and creamy.
  11. Once the crust is ready, drop the oven temperature to 325 degrees.
  12. Go ahead and pour the mixture into the pan and spread evenly.
  13. Place into the oven and bake for approx an hour and a half, rotating the pan once halfway through.
  14. The top will be a very light golden and a little jiggle left to the filling {it will set as it cools}.
  15. Cool and then refrigerate the cheesecake.
  16. Top with the cooled caramel apple topping before serving. Finish with some pan toasted chopped hazelnuts.
https://www.lemoinefamilykitchen.com/2014/09/caramel-apple-cheesecake/

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