Caramel Apple Cheesecake
Makes: 12
Caramel Apples:
  • 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
  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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.
Recipe by Bakepedia at