CARAMEL APPLE CHEESECAKE

The perfect way to kick off the fall baking season! Creamy cheesecake is flavored with cinnamon and vanilla and is complimented by a crunchy graham cracker crust, tart apples and rich salted caramel sauce.

Prepare crust/crumble

1

Melt butter.  Crush graham crackers and then add graham cracker crumbs, nuts, sugar cinnamon and salt into the bowl with the melted butter.  

Pour the mixture into a springform pan and press firmly into the bottom. Bake in pre-heated then set aside to cool.

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2

Spread the extra crumbs onto a baking sheet and bake. Set aside to cool.

3

Prepare Cheesecake

2

Blend cream cheese until smooth. Add sugar, eggs, sour cream, heavy cream, vanilla, and cinnamon.  Blend until smooth.

Pour the cheesecake batter into the prepared crust.

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2

Prepare the cheesecake pan to be baked in a water bath.

3

Make the Caramel Sauce

3

Warm the heavy cream. Set aside. In a saucepan, add the sugar, corn syrup, and water. Stir gently.

Cook, until the sugar dissolves and mixture is bubbling stirring gently. Stop stirring and allow the mixture to boil undisturbed

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Once removed from heat, slowly pour in the warm heavy cream.

3

Add butter, salt and vanilla. Cool. Pour into jar.

4

Make the Cinnamon Apples

4

Peel apples and dice. Add apples, brown sugar, butter and cinnamon into a skillet and cook.

Cook until the apples begin to soften, but still have some texture.  Remove from heat and cool.

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Assemble Cheesecake

5

Carefully remove cheesecake from springform pan.  Move cheesecake to a plate or cake stand.

Top cheesecake with the cooled apples, then drizzle generously with caramel sauce and finish with the saved crumble.

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Enjoy!

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