Apple Caramel Cheesecake – Award Winning
Fall dessert that combines two unlikely dishes apple pie and cheesecake into a decadent caramel dessert the whole family will love!
Last year I entered into my local Apple and Arts Festival baking contest. It involves all things apple. The judges base the dessert not only on taste but how many apples are in the final dish as well as creativity. If you are ever in southwestern PA, I highly recommend stopping into one of the fall festivals. We have so many with not only great food but craft vendors as well.
Anyways back to the cheesecake. Personally cheesecake is one and possibly my favorite dessert along with ice cream. Close tie to be honest. The idea to pair apple and cheesecake together actually started with the topping. The lusciously smooth texture and toffee like notes makes CARAMEL a great topping for cheesecake and apple. So why not pair all three together?!?! Hence the inspiration for this decadent Apple Caramel Cheesecake. The perfect dessert for fall and even summer lol. I won't judge!
When it came to maximizing apple flavor I wanted to introduce apple into all three layers not just the topping. Starting with the crust, I use a mixture of freeze dried apples and apple spice along with pecans to add depth to the traditional graham cracker crust.
As for the cheesecake filling, I prefer using a mixture of my homemade apple butter (see my slowcooker apple butter recipe) and local dark amber grade A maple syrup for natural sweetness (regular maple syrup will also work). Lastly the topping, I use a mixture of granny smith for tartness/bite and gala apples for sweetness. These apples stew in a caramel sauce with a dash of apple butter. If the smell could be captured in a candle it would be called caramel apple heaven. Hope you enjoy the dessert!
- 4 whole graham crackers
- 1/4 cup pecans
- 1/2 cup all-purpose flour (2.5 oz)
- ⅓ cup sugar (2.3 oz)
- 4 tbsp unsalted butter (melted)
- 1 oz freeze dried apples (optional)
- pinch cinnamon
- 1 pinch apple pie spice
- 2 lb cream cheese (softened)
- 1 1/4 cup maple Syrup (dark amber preferred)
- 3-4 tbsp apple butter (see note below)
- pinch cinnamon
- pinch apple pie spice
- 4 large eggs (room temp)
- 1 tsp vanilla extract (optional)
- 1 3/4 cup sugar (12.25 oz)
- 1/2 cup water
- 1/4 cup corn syrup
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 gala apples
- 2 granny smith apples
- 1/4 tsp apple pie spice
- 1.5 tbsp unsalted butter
- 2 tbsp apple butter (see note below)
- 2 tbsp caramel sauce
- 3 tbsp light brown sugar
- Combine crust ingredients in food process until crumbly and uniformly coated in butter. Press into 9 inch greased cheesecake pan and bake at 350F for 20 minutes. Allow to cool.
- Using a stand mixer blend the cheesecake ingredients until smooth. Make sure to only mix one egg in at a time. Pour into pan and bake at 230F for 3 hours and let cool for 2hours before placing in the fridge overnight to set and fully cool. Meanwhile make the caramel and apple topping.
- Once the cheesecake is cool assemble the cheesecake by layering the apples and remaining caramel sauce. We prefer to eat it all cold including the topping. If you prefer warm caramel and apples simply reheat in a sauce pan or microwave.
- Bring sugar, water, and corn syrup to boil in large heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees, 2 to 5 minutes longer.
- Off heat, quickly but carefully stir in cream, vanilla, and salt (mixture will bubble and steam). Continue to stir until sauce is smooth. (Sauce can be refrigerated for up to 2 weeks. Reheat in microwave, stirring frequently, until warm and smooth.)
- Cut peeled apples into ¼ in slices.
- Combine the apple topping ingredients above into medium sauce pan and cook on medium high for 15 minutes.
Note 1: Use homemade or store bought apple butter
Note 2: Reheat in sauce pan on medium heat for 5-10 minutes