Apple Caramel Cheesecake
(Submitted 3/20/11 by Sherry Shook's friend Sally)

 

Ingredients:

Apple Filling:

3 large baking apples, peeled and cut into bite-sized pieces

½ cup apple cider or apple juice

1 tbsp. cornstarch

1 tbsp sugar

¼ tsp cinnamon

Cheesecake Filling:

3 8-ounce packages of cream cheese, at room temperature

1 1/3 cups sugar

¼ cup cornstarch

1 Tbsp vanilla

2 extra large eggs, at room temperature

2/3 cup heavy whipping cream

Topping:

2 large baking apples, peeled and cut into bite-sized pieces; tossed with lemon juice

1 cup butterscotch or caramel topping

 

Preparation:

  1. Prepare a 9-inch spring form pan.  I double wrap it in aluminum foil, butter it well and then flour lightly.
  2. Prepare a 9-inch crust.  Use whatever style crust you refer:  graham cracker, sponge, nut, etc.  I use a shortbread crust.
  3. Preheat oven to 350 degrees.
  4. Make the apple filling by whisking the cider, cornstarch, sugar and cinnamon in a sauce pan and then bringing it to a boil over medium heat, stirring constantly, until thickened – about 2 minutes.  Remove from heat and add the apples.  Let cool.
  5. Cream one package of cream cheese with 1/3 cup sugar and the cornstarch and then beat on low until creamy, about three minutes.  Add the remaining cream cheese and then increase the speed to medium and add the remaining sugar and the vanilla.  Beat in the eggs one at a time then beat in the cream just until well blended.  Don’t over mix.
  6. Pour the mixture on top of the crust and then top with the apple filling to completely cover the top of the cake.  Place in a hot water bath and place in the oven.  Bake about 1 ¼ hours or until the sides are a nice golden brown.  Remove from the water bath and cool on a wire rack for at least two hours.  Then, cover loosely and refrigerate until completely cold, preferably overnight.

 

To Serve:

1.      Top with the remaining apples and drizzle with caramel.  Put in the freezer for about 15 minutes to set the topping and then move to the refrigerator until ready to serve.

2.      This cake does not freeze well, so eat it all!