Description
Caramel Apple Cheesecake!
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1/2 cup caramel sauce (plus extra for topping)
1 cup apple pie filling
1 apple, chopped (for garnish)
Crumbled graham crackers (for garnish)
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan to form a crust.
In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until well combined.
Pour half of the cheesecake batter over the crust in the pan. Add a layer of apple pie filling and drizzle with caramel sauce. Pour the remaining cheesecake batter over the apple layer.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from oven and refrigerate for at least 4 hours, or overnight.
Before serving, garnish with chopped apples, crumbled graham crackers, and extra caramel sauce.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling and chilling) | Kcal: 480 kcal per slice | Servings: 12 slice
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. First, ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth, lump-free batter. When pressing the crust, use the bottom of a flat glass to create a firm, even layer. For the batter, beat the cream cheese and sugar on medium-low speed to avoid incorporating too much air, which can cause cracks. When adding the apple pie filling layer, use a slotted spoon to avoid excess liquid. The ‘water bath’ method is recommended: wrap the springform pan bottom in foil, place it in a larger roasting pan, and fill the roasting pan with an inch of hot water before baking. This ensures gentle, even heat.
Serving Suggestions
Serve each slice with a final drizzle of warm caramel sauce and a sprinkle of sea salt to enhance the flavors. Pair with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a festive touch, garnish with a few toasted pecans or walnuts alongside the chopped apple. This cheesecake pairs wonderfully with a hot cup of coffee or a glass of dessert wine like a late-harvest Riesling.
How-to Summary
Create a graham cracker crust and press it into a pan. Make a creamy filling by beating cream cheese, sugar, eggs, vanilla, and sour cream. Layer half the batter, apple pie filling, and caramel, then top with remaining batter. Bake slowly, cool gradually in the oven, then chill thoroughly. Garnish with fresh apple, crumbs, and more caramel before serving.
Frequently Asked Questions
Can I use a different type of pan? A springform pan is essential for easy removal. A regular cake pan will not work well.
How do I know when the cheesecake is done baking? The edges should be set and slightly puffed, while the center (about a 2-inch circle) should still have a slight jiggle when gently shaken.
Can I make this ahead of time? Absolutely. Bake and chill it 1-2 days in advance. Add the fresh apple garnish just before serving to prevent browning.
How should I store leftovers? Cover tightly and refrigerate for up to 5 days. The crust will soften over time.
Can I use homemade apple pie filling? Yes, homemade filling is a great option. Just ensure it is thick and not too watery to prevent a soggy layer in the cheesecake.
Common Mistakes to Avoid
- Overmixing the batter: This incorporates air and can lead to a cracked surface.
- Using cold ingredients: This results in a lumpy batter that won’t bake evenly.
- Opening the oven door during baking: A sudden temperature drop can cause the cheesecake to fall or crack.
- Skipping the gradual cooling step: Moving the hot cheesecake directly to the fridge causes thermal shock and cracking.
- Not chilling long enough: Cheesecake must set fully in the fridge for the proper creamy texture.
Conclusion
This Caramel Apple Cheesecake is the ultimate fusion of creamy, tangy, and sweet autumn flavors. While it requires patience for proper cooling and chilling, the stunning result is well worth the wait. By following the detailed steps and avoiding common pitfalls, you’ll create a show-stopping dessert that is sure to impress at any gathering. The combination of smooth cheesecake, spiced apples, and rich caramel is simply irresistible.