I’m a sucker for cheesecake! So when I came across this recipe for Caramel Apple Cheesecake on http://www.365daysofbakingandmore.com/2012/02/day-348-caramel-apple-cheesecake-bars-for-the-secret-recipe-club/ I knew I had to try it. And you know what it is absolutely wonderful!
Okay a little honesty here. This is the first baked cheesecake I’ve tried and I was a little intimidated by it. But you know what? It was really easy! There are a lot of steps but they go quickly! I promise. 🙂
This is the recipe exactly as it appears on her site. I didn’t have any caramels but I did have some caramel Sunday topping so I used that. 🙂
1/2 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
1 8oz. package cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
1 Granny Smith apple
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup brown sugar
1/4 cup flour
1/4 cup oats
1/4 teaspoon cinnamon
2 tablespoons butter, melted
12 individually wrapped caramels
1 tablespoon heavy cream
Preheat oven to 350 degrees F, and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
Place crust mixture into prepared baking dish, pressing down gently with your fingers.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
Add the sugar, egg and vanilla and beat until smooth.
Pour over crust, spreading evenly.
In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
Distribute evenly over the cheesecake layer in the baking dish.
In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix will until a coarse meal is formed. Sprinkle evenly over apple layer.
Bake for 30-40 minutes until streusel is golden.
Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
Drizzle with caramel sauce before serving.
till next time