You’re looking at the last of the caramel apple recipes for this year. How does it make you feel? Happy that we’re going to move onto Halloween recipes? Or sad that Pink Recipe Box is pretty much done with fall for this year?
Me? Well this recipe makes me feel hungry. A buttery Graham cracker crust, smothered in a rich caramel sauce, loaded with stewed apples, covered in a delicious cheesecake and topped with even more caramel sauce – I’m ending this year’s fall season with a bang.
If you’re planning some sort of fall party – Thanksgiving springs to mind, although I’m guessing you’re one of two people. Either you haven’t even thought about Thanksgiving yet because it’s like forever away and we’ve got Halloween to enjoy first. Orrrr. You’ve totally got your menu, decorations and tablescape sorted and have done since summer. Either way, this caramel apple cheesecake could so be your Thanksgiving dessert this year – alongside the traditional pumpkin pie, of course.
What do you call a recipe when the final product turns out…less beautiful than you imagined? I usually opt for “rustic”. Rustic pretzel rolls are unusual shapes with nobbles and bobbles, rustic cookies have baked outwards all over the tray and turned into one huge cookie which needs to be broken up with a knife and rustic caramel apple cheesecake pretty much looks like this.
That’s why there is only one photo. Cut into this cheesecake and it kind of looks like the dessert has been dropped. I guess that’s why all the clever people covered it in whipped cream. Whipped cream makes everything better, but I thought the dessert was rich enough without adding a giant cloud of whipped cream on top. If you think differently, feel free to smother your cheesecake in whipped cream and drizzle with caramel sauce. Just don’t show me the pictures because I’m probably going to delete them out of jealousy.
Caramel Apple Cheesecake
for the crust:
- 12 Graham crackers/Digestives crushed into crumbs
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter melted
for the caramel layer and topping:
- caramel sauce (surprising huh?)
for the apples:
- 5 apples peeled, cored and cut into chunks
- 1 teaspoon ground cinnamon
- pinch salt
- 3 tablespoons white sugar
for the cheesecake:
- 8 ounces /230g cream cheese at room temperature
- 1/4 cup white sugar
- 1 egg at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Preheat oven to 375F/190C. For the crust, combine the Graham cracker/Digestive crumbs and cinnamon. Stir them into the melted butter until all the liquid has been dissolved.
- Tips the crumbs into a 9-inch springform pan lined with parchment paper and press them into an even layer on the bottom. Bake for around 10 minutes and leave to cool for another 10 minutes.
- When cooled slightly, pour some caramel sauce on top - how much is up to you. I used just enough to cover the base because I was baking for people who don't like desserts too sweet. (Crazy, I know.) Feel free to add as much as you like!
- Reduce the oven temperature to 350F/180C. For the apples, place the apples into a saucepan alongside the cinnamon, salt and white sugar. Cook over a medium heat for around 15 minutes, or until the apples are soft and have turned a golden colour. Tip them out onto the caramel layer and press them down.
- For the cheesecake, whisk the cream cheese and sugar until smooth. Add in the egg and beat until combined. Pour in the lemon and vanilla and beat for another two minutes. Pour the cheesecake over the apples and smooth into an even layer.
- Bake until the cheesecake is set and doesn't jiggle - around 30 minutes.
- Leave to cool to room temperature before drizzling with extra caramel sauce and storing in the fridge overnight before serving.
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