An Easy and Impressive Caramel Apple Cheesecake
Biting into a sticky, sweet caramel apple is a singular experience, perhaps best left to the fairground or as a Halloween party treat. But those flavors work so very well together that having them in a more user-friendly Caramel Apple Cheesecake is a great addition to your repertoire. Tasty, beautiful and not as hard as it looks. An impressive cake to serve at a party. This cake is from The Southern Cake Book, which offers many great recipes with a picture of every one. We can’t wait to try the Baklava Cheesecake, Maryland Black Walnut Cake and the Bananas Foster Upside-Down Cake.
Adapted and Reprinted with permission from Southern Living The Southern Cake Book(Oxmoor House 2014)
Hands-on: 30 min. • Total: 12 hours, 5 min.
- 2 ¾ pounds large Granny Smith apples (about 6)
- ⅓ cup firmly packed light brown sugar
- 1 tablespoon unsalted butter
- 2 cups cinnamon graham cracker crumbs (about 15 whole crackers)
- ½ cup melted butter
- ½ cup finely chopped pecans
- 3 (8-oz.) packages cream cheese, softened
- 1⅓ cups firmly packed light brown sugar
- 2 tsp. vanilla extract
- 3 large eggs
- ¼ cup apple jelly
- Sweetened whipped cream
- For the Caramel Apples: Peel and cut each apple into ½-inch-thick wedges. Toss together apples and brown sugar. Melt butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).
- For the Cake: Preheat oven to 350°. Stir together cinnamon graham cracker crumbs and next 2 ingredients in a medium bowl until well blended. Press mixture on bottom and 1½ inches up sides of a 9-inch springform pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool completely (about 30 minutes).
- Beat cream cheese, brown sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into prepared crust. Arrange Caramel Apples over cream cheese mixture.
- Bake at 350° for 55 minutes to 1 hour and 5 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 2 hours). Cover and chill 8 to 24 hours.
- Cook apple jelly and 1 tsp. water in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until jelly is melted; brush over apples on top of cheesecake. Serve with whipped cream.