Caramel Apple Cheesecake

 Decadent and pampering cheesecake with apple caramel topping. Rich and soft and so amazing!

Cheesecake - my first true love in a dessert. The first thing I learned was how to make it, the first dessert I made for my husband and the one I always made for special occasions. Like a vacation. Soft, soft cheesecake topped with caramel apples and caramel sauce. One decadent cheesecake for fall. Or anytime you want a caramel apple dessert. Every bite is a pure pleasure that melts in your mouth! Apples are sweet and soft but not mushy. A little nutmeg increases the caramel and makes the taste more pronounced.

Instructions:

• Make caramel apples in a pan.
• Prepare a water bath for cheesecake.
• Make a crust with graham chips and bake for a few minutes.
• Make cheesecake fillings, bake in the oven for 1 hour and 20 minutes. After completion, chill completely for at least 4 hours.
• Arrange caramel apples on pinnacle and drizzle with caramel sauce.

Kitchen equipment needed:

• springform pan
• 2 mixing bowls
• shaker
• spatula
• cast iron skillet
• pan or pan with a rim
• aluminum foil

INGREDIENTS
! For caramel apples:

• 6 Tbsp unsalted butter
• 4 medium apples (I like to mix them: 2 Gala apples 2 Granny Smith apples), washed, core removed, sliced
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cloves or nutmeg
• 1/2 cup of heavy whipped cream

for the periphery:

• 1 and 1/2 cup finely crushed graham crackers
• 1 Tbsp granulated sugar
• 1/2 cup of melted unsalted butter

! to fill:

• 3 pkg every 8 ounces softened cream cheese
• 1 cup of granulated sugar
• 2 tablespoons of all-purpose flour
• 1/2 cup of Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon of cinnamon powder
• 1/4 teaspoon clove powder
• 1 tablespoon milk
• 3 eggs beaten

INSTRUCTIONS
! to make caramel apples:

1. Melt the butter in a cast-iron skillet.
2. Add apple slices.
3. Sprinkle the apple slices with cinnamon and cloves.
4. cook until soft but not mushy.
5. In a medium mixing bowl, stir in brown sugar and cream.
6. Pour the apples.
7. Next, bring to a boil over medium heat, stirring constantly.
8. Remove from fire. Pour the apple slices into a bowl or plate. Cool to room temperature.
9. The pan speed with the caramel sauce is hot again and cook until thickened, about 2 minutes.
10. Remove from warmth and allow to chill for 15 mins. Pour into a heat-resistant container. Cool to room temperature.

! to make cheesecakes:

1. Wrap 8 "or 9" springform pans in aluminum foil and arranges them in a roasting pan.
2. Boil 2 cups of water. Put aside.
3. Preheat the oven to 325 degrees F.

! to make the crust:

1. Place graham crackers in a food processor and process until crushed.
2. Add sugar and melted butter and process low until everything is combined.
3. Press the crust into the 9 "springform pan.
4. Bake for 7 minutes in a preheated oven.
5. Put aside.

! to fill:

1. Place the cream cheese in a food processor and the process is low. Process for 15 seconds. Increase the velocity too high and technique for 5 seconds till clean.
2. Add sugar and low process until combined.
3. Add flour, yogurt, vanilla, spices and milk, and process low until smooth.
4. Add eggs and process on low until fully incorporated.
5. Pour the mixture over the toasted crust. Tap the roasting pan on the counter several times (gentle releases air bubbles from the dough.
6. Place the pan with a spring shape pan in the oven. Pour enough water into the roasting pan until it is at least 1 inch above the side of the spring-shaped pan but not on the foil.
7. Bake 1 hour 20 minutes. Change the water after the first 50 minutes of baking.
8. When the time is up, turn the oven on to leave the cheesecake inside for an hour. Leave the oven door slightly open.
9. Chill the cheesecake completely on the table.
10. Refrigerate for at least 4 hours, preferably overnight.
11. When it is completely cold, spoon the wok saucepan over the cheesecake and spread evenly. Sprinkle the apple slices with a pattern. Sprinkle with ground cloves.
12. Slice and serve.
13. Refrigerate leftovers in a closed container, for up to 3 days.

This recipe is inspired by crunchycreamysweet

Recipe notes
Note: total time does not include chill cake.