Caramel Apple Fall Cheesecake

RatingDifficultyIntermediate

Prep Time1 hrCook Time2 hrsTotal Time3 hrs

For the Cheesecake Crust:
 2 cups Graham cracker crumbs
 1 tbsp Granulated sugar
 3 tbsp Butter, melted
For the Cheesecake Filling:
 8 oz Cream cheese, at room temperature
 1 cup Plain Greek yogurt, at room temperature
 ½ cup Granulated sugar
 1 tsp Vanilla extract
 4 Large eggs
For the Caramel Apple Topping:
 1 ½ tbsp Butter
 2 Small apples, peeled, cored and sliced
 1 tbsp Packed brown sugar
 Pinch of cinnamon
 Caramel sauce
 Sliced almonds

For the Cheesecake Crust:
1

Preheat oven to 350 F.

2

Mix and stir together graham cracker crumbs and sugar in a large bowl while gradually pouring in the melted butter.

3

Stir continually until mixed.

4

Press flat the crumbs tightly into an 8-inch springform pan.

5

Bake the crust for 10 minutes. The crust should be allowed to cool and rest for at least an hour before placing the filling.

For the Cheesecake Filling:
6

Using a hand mixer, mix together the cream cheese, yoghurt, sugar and vanilla extract in a large bowl until well blended.

7

Add 1 egg at a time and beat just until mixed together.

8

Continue and repeat this step until all eggs are blended (NOTE: Overmixing will result in cracking during baking).

Assembling the Cheesecake:
9

Transfer the filling into the cooled crust and smooth out the top surface.

10

Wrap the outside of the springform pan tightly with aluminium foil to prevent any leaks and place the pan in a large baking dish. Fill the baking dish with 1 inch of boiling water.

11

Transfer the baking dish to the oven and bake for 1 hour in the boiling water bath (the purpose for this is to prevent sudden temperature drop which might result in cracking).

12

Turn off the heat after an hour and leave the cheesecake inside the oven for another hour. The cheesecake will continue to bake during this time due to stored heat inside the oven and the boiling water.

13

Carefully remove the pan out of the oven and loosen the cheesecake from the sides of the pan using a paring (NOTE: a non-metal knife would be better to protect your pan from any scratches)

14

Cover the pan with plastic wrap and move to the refrigerator to leave overnight.

15

Prepare the caramel apple topping. Melt the butter in a saucepan over medium-high heat. Add sliced apples and stir gently until they are coated with melted butter. Stir in brown sugar and mix until dissolved. Cook for 5 to 10 minutes or until apples are tender. (NOTE: stirring occasionally will make a better consistency)

16

Adding toppings to your cheesecake will enhance its appearance. Drizzle desired caramel sauce on top of your cheesecake. Arrange the sliced apples in a way that you desire. It can be like a floral-type or anything that will make it look very attractive.

Our Recommendation:
17

Sprinkle a handful of sliced almonds around the outer edge of the cake. You may also use pecans. To make your cake look lively, you may also put cherries, especially in the center.

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Ingredients

For the Cheesecake Crust:
 2 cups Graham cracker crumbs
 1 tbsp Granulated sugar
 3 tbsp Butter, melted
For the Cheesecake Filling:
 8 oz Cream cheese, at room temperature
 1 cup Plain Greek yogurt, at room temperature
 ½ cup Granulated sugar
 1 tsp Vanilla extract
 4 Large eggs
For the Caramel Apple Topping:
 1 ½ tbsp Butter
 2 Small apples, peeled, cored and sliced
 1 tbsp Packed brown sugar
 Pinch of cinnamon
 Caramel sauce
 Sliced almonds

Directions

For the Cheesecake Crust:
1

Preheat oven to 350 F.

2

Mix and stir together graham cracker crumbs and sugar in a large bowl while gradually pouring in the melted butter.

3

Stir continually until mixed.

4

Press flat the crumbs tightly into an 8-inch springform pan.

5

Bake the crust for 10 minutes. The crust should be allowed to cool and rest for at least an hour before placing the filling.

For the Cheesecake Filling:
6

Using a hand mixer, mix together the cream cheese, yoghurt, sugar and vanilla extract in a large bowl until well blended.

7

Add 1 egg at a time and beat just until mixed together.

8

Continue and repeat this step until all eggs are blended (NOTE: Overmixing will result in cracking during baking).

Assembling the Cheesecake:
9

Transfer the filling into the cooled crust and smooth out the top surface.

10

Wrap the outside of the springform pan tightly with aluminium foil to prevent any leaks and place the pan in a large baking dish. Fill the baking dish with 1 inch of boiling water.

11

Transfer the baking dish to the oven and bake for 1 hour in the boiling water bath (the purpose for this is to prevent sudden temperature drop which might result in cracking).

12

Turn off the heat after an hour and leave the cheesecake inside the oven for another hour. The cheesecake will continue to bake during this time due to stored heat inside the oven and the boiling water.

13

Carefully remove the pan out of the oven and loosen the cheesecake from the sides of the pan using a paring (NOTE: a non-metal knife would be better to protect your pan from any scratches)

14

Cover the pan with plastic wrap and move to the refrigerator to leave overnight.

15

Prepare the caramel apple topping. Melt the butter in a saucepan over medium-high heat. Add sliced apples and stir gently until they are coated with melted butter. Stir in brown sugar and mix until dissolved. Cook for 5 to 10 minutes or until apples are tender. (NOTE: stirring occasionally will make a better consistency)

16

Adding toppings to your cheesecake will enhance its appearance. Drizzle desired caramel sauce on top of your cheesecake. Arrange the sliced apples in a way that you desire. It can be like a floral-type or anything that will make it look very attractive.

Our Recommendation:
17

Sprinkle a handful of sliced almonds around the outer edge of the cake. You may also use pecans. To make your cake look lively, you may also put cherries, especially in the center.

Caramel Apple Fall Cheesecake

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