Minggu, 13 September 2015

Caramel Apple Crisp Cheesecake

Seems like Fall is getting close, darn it.
If it has to be Fall, you might as well have a fantastic cheesecake to kick it off.

It's been so long since I've made a cheesecake, but I saw this idea (on Pinterest) and figured it was definitely something we needed for an upcoming family function.

While this one looks a bit complicated, it is actually pretty simple.  I looked at a bunch of different recipes on the internet and made up my own idea to keep it quick and easy.

I bought Smuckers Salted Caramel sauce... it does NOT suck!  Oh yum, it is fantastic and I saved so much time too.

Makes one cheesecake

Graham Crust:
1/4 cup brown sugar
2 cup graham cracker crumbs, gingersnap or Biscoff cookie crumbs
2-3 Tbsp melted butter

2-8oz package softened cream cheese
1/2 cup brown sugar
2 eggs

 Apple Crisp Topping:
1/3 cup all purpose flour
1/4 cup rolled oats
1/4cup brown sugar
1/4 cup cold butter
1/2 tsp cinnamon
2 medium to large apple, peeled and thinly sliced
Caramel Topping

Preheat your oven to 325F.
In a mixing bowl combine graham cracker crumbs, melted butter and brown sugar together.
Press inside the bottom of a 9 or 10 inch springform pan.
Bake for 5 minutes. Remove from oven to cool.

Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar and eggs
Once well combined, pour on top of your graham cracker crust.
Toss thinly sliced apples with 1/4 cup of caramel sauce and 1/2 tsp cinnamon, place on top carefully arranging the slices in even layers. If you decide not to use caramel sauce, you could use some brown sugar in its place.

Top with the Apple Crisp Topping. Bake at 350F for 50-60 minutes, use a cookie sheet underneath to catch any leaking.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Serve with a drizzle of caramel sauce 

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