Caramel Apple Cheesecake – A Beautiful Mess


This post was originally published in 2012, we have since updated the recipe and photos. Consider this your reminder to make this caramel apple cheesecake because it’s SO good.
Here’s the back story about this cheesecake. Elsie has been raving about this caramel apple cheesecake that her sister-in-law Katrina made a couple years ago. I’ve heard about dessert multiple times. So when I asked Elsie what she thought I should make for Friendsgiving dessert she, on cue, brought up this cheesecake again.
I emailed Katrina asking for what I was sure was an old family recipe, and she sent me a link to a Food Network recipe from Paula Deen (which I can’t find anymore, leave it in the comments if you do know it!).
I adapted it to fit a standard size spring form pan as well as much a few other small tweaks. Lots of guests enjoyed it, but it’s always so hard to eat dessert after a big meal. It’s hard to leave room. So I sent a few folks home with extra slices. A few days later a certain (nameless, to protect identities) guest mentioned that her husband may have eaten all three slices I sent home that very night.
So, my point is, this was a hit. If you like cheesecake, you should definitely give this caramel apple cheesecake a try.
Caramel Apple Cheesecake
1 1/2 cups flour3/4 cup brown sugar3/4 cup (1 and 1/2 sticks) butter2 8oz packages cream cheese, softened1/2 cup sugar2 eggs1 teaspoon vanilla extract2 sour apples, peeled and chopped1/2 teaspoon cinnamon1/4 teaspoon nutmeg
For the crust, combine 1 cup flour, 1/4 cup brown sugar and 1/2 cup (1 stick) butter in a food processor and pulse until crumbly. Press into the bottom of butter spring form pan. Bake at 350°F for 5-6 minutes until browned.
For the cheesecake, combine the cream cheese, 1/2 cup sugar, eggs and vanilla extract and stir until well combined. I did this in my mixer. Easy as pie (hey!). Pour into your prepared pan. Combine peeled, chopped apples with a few sprinkles of sugar, the cinnamon and the nutmeg, and then layer those over the cheesecake.
For the topping, combine 1/2 cup flour,1/2 cup brown sugar and 1/4 cup butter. Mix together by hand until crumbly, layer on top. Bake the cheesecake for another 30-35 minutes. Allow to cool before serving (you can make this the day before Turkey Day!). Drizzle on a little caramel sauce just before serving. xo. Emma

Caramel Apple Cheesecake

1 1/2
cups
all purpose flour

3/4
cup
brown sugar

3/4
cup
butter

2
8 oz.
packages cream cheese

1/2
cup
granulated sugar

2
eggs

1
teaspoon
vanilla extract

2
granny smith apples

1/2
teaspoon
cinnamon

1/4
teaspoon
nutmeg

For the crust, combine 1 cup flour, 1/4 cup brown sugar and 1/2 cup (1 stick) butter in a food processor and pulse until crumbly. Press into the bottom of butter spring form pan. Bake at 350°F for 5-6 minutes until browned.

For the cheesecake, combine the cream cheese, 1/2 cup sugar, eggs and vanilla extract and stir until well combined. I did this in my mixer. Pour into your prepared pan. Combine peeled, chopped apples with a few sprinkles of sugar, the cinnamon and the nutmeg, and then layer those over the cheesecake.

For the topping, combine 1/2 cup flour,1/2 cup brown sugar and 1/4 cup butter. Mix together by hand until crumbly, layer on top. Bake the cheesecake for another 30-35 minutes. 

Allow to cool before serving. Drizzle on some caramel sauce just before slicing and serving.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.



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