Caramel Apple Cheesecake

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This recipe uses a basic cheesecake recipe that is light and luscious. You can add any topping to change it into a totally different cake. You can even have a different crust by adding chocolate, nuts or Heath Bits ‘O Brickle. See my suggestions.

Serves 10-12
Prep time: 30 minutes
Cook time: 1 hour
Cool time: 30 minutes
Chill time: at least 8 hours

Ingredients:

  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • ¼ cup butter, melted
    For the filling
  • 1 ¾ cups sugar
  • ½ cup sour cream
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • 3 packages 8 oz cream cheese, softened
  • 4 large eggs
    For the topping
    1/3 cup sugar
    3 tablespoons water
    ½ teaspoon fresh lemon juice
    1 tablespoon butter
    2 tablespoons half and half
    2 medium granny Smith apples, peeled and thinly sliced
    Dash nutmeg

    Instructions:

    Preheat oven to 400 degrees. To prepare crust, combine the crumbs and butter in a bowl, toss with a fork until moist. Press mixture lightly into bottom of a 9 inch springform pan coated with cooking spray. Bake at 400 degrees for 6 minutes. Remove from oven, cool.
    To prepare cheesecake, place 1 ¾ cups sugar and next 7 ingredients through cream cheese in a bowl and mix with electric mixer until smooth. Add eggs one at a time, mix until blended. Pour cheese mixture into prepared pan. Place pan in a large roasting pan and add hot water to about 1 inch deep. Bake at 325 degrees for 1 hour or until cheese cake center barely moves when pan is touched. Remove from oven and cool for 30 minutes. Chill for at least 8 hours.
    To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small heavy saucepan. Cook over medium high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden. Do not stir. Remove from heat. Add butter to pan, gently stir until butter melts. Stir in half and half. Cool slightly.
    Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add apple to pan, sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.

    Terri’s Tips:


  • Make the cake the day before and chill overnight
  • After cake has cooked one hour it should be firm
  • To avoid cracking turn off oven, open door but allow cake to cool 30 minutes before removing, then remove and cool additional 30-1 hour before chilling

    Cooking Wiser:

  • Cut down the fat, cholesterol and calories by replacing 2 of the packages of the cream chees with reduced fat cream cheese, but be mindful that this will slightly change the texture of the cake
  • Omit butter in crust by using 1 tablespoon egg white and 1 tablespoon water with the graham crackers
  • Save money by crushing graham crackers yourself or save time by purchasing ready made crumbs


    Make it your own:
    You can add any topping you like
    Fresh strawberries or blueberries, chocolate sauce, cherry pie filling, or no topping at all
    Change the crust by adding 1/3 cup of either Heath Bits ‘O Brickle, crushed pecans, walnuts or almonds, or chocolate chips
    Or use chocolate graham crackers or cinnamon graham crackers

    Per serving: 229 Calories; 9g Total Fat; 34g Carbohydrate; 68mg Cholesterol; 103mg Sodium