Friday, November 2, 2012

Caramel Apple Cheesecake

Hello friends!
I hope everyone who was in Hurricane Sandy's path is okay. We got a little rain and wind in the Shenandoah Valley, nothing major. My thoughts are with all of you who were affected.
Sorry I've been MIA. The weeks leading up to Thanksgiving are reeeaaalllyyy intense and stressful. Oy vey. I'm locking myself in my apartment for the next 48 hours. Meep.
I made this delicious cheesecake last weekend. There are several steps, but it's fairly easy. And it's amazing!
It's the perfect way to continue my apple kick. I'm making apple cider donuts tomorrow. Yum.
Caramel Apple Cheesecake
Crust, cheesecake, apples, streusel courtesy of Closet Cooking; Caramel sauce courtesy of Southern Living via Dough Puncher
Unsalted butter- 1/2 c (1 stick), room temp
Brown sugar- 1/4 c, tightly packed
Salt- 1/8 tsp
Cinnamon- 1/4 tsp
Sugar- 1/4 c
Cream cheese- 8 oz
1 large egg
Vanilla extract- 1/2 tsp
*2 Granny Smith apples- peeled, cored, cut into bite sized pieces
Sugar- 1 tbsp
Cinnamon- 1/4 tsp
Nutmeg- 1/8 tsp
{Streusel Topping}
Unsalted butter- 6 tbsp, room temp
Flour- 1/2 c
Old-fashioned oats- 1/2 c
Brown sugar- 1/2 c, tightly packed
Cinnamon- 1/4 tsp
{Caramel Sauce}
Brown sugar- 1 c, tightly packed
Butter- 1/2 c
Whipping cream or evaporated milk- 1/4 c
Honey or maple syrup- 1/4 c
1. Combine butter, flour, sugar, salt and cinnamon and rub together until crumbly.
2. Press the mixture into the bottom of an **8x8 inch baking dish lined with foil.
3. Bake at 350 degrees F for 8-12 minutes, until lightly golden brown, then set aside and let cool.
4. Beat the sugar and cream cheese until smooth.
5. Beat in the egg followed by the vanilla.
6. Pour mixture into the baking dish on top of the crust.
7. Mix the apples, cinnamon, sugar and nutmeg. Sprinkle on top of the cream cheese layer.
{Streusel Topping}
8. Combine butter, flour, sugar, cinnamon and rolled oats and rub together until crumbly. Sprinkle on top of the apples.
9. Bake at 350 degrees F until the cheesecake has set, about 25-35 minutes. Let cool.
{Caramel Sauce}
10. Combine all ingredients in a medium saucepan over medium-high heat, stirring constantly. Bring to a boil and cook for 2 minutes. Remove from heat and cool at least 15 minutes before serving.
11. Spread caramel sauce over cheesecake.
*I only had Fuji apples, so I reduced the amount of sugar in the apple mixture to just 1 tbsp.
**I used a 9x13 pan and it worked fine.

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