Cooking, Food, Recipe

Caramel Apple Cheesecake

This isn’t so much a recipe as it is an extrapolation of a recipe. Cheesecake is a very flexible dessert, lending itself very well to additions of other flavors, while being perfect delicious on it’s own. I blogged the cheesecake filling earlier this year, so start there…

Once you have the crust started – and you can use any kind of crumbly cookie here, I did graham crackers this time but vanilla wafers work well too. You could probably do it with sugar cookies (unfrosted), snickerdoodles, or gingersnaps. Oooh… gingersnaps with the apples. Must make a note of that idea. Get the crust in to blind bake at 350 for ten minutes.

And then grab 3-4 large apples. I used Granny Smith but they hold their texture and are chewy in this recipe, I’m going to try it again with a softer apple. Not soon, mind you! Core them and slice them thinly. I used my food processor’s slicing blade for this, which made it really fast and easy. cheesecake apples-1

Put the apples in a hot cast iron skillet along with butter and brown sugar, I used about a quarter cup of each. Stir and fry on medium heat until the apples are caramelly and soft. I was doing other things while this was going on, just giving them a stir every so often, so I think it took about ten minutes. I kept the heat fairly moderate to prevent them burning or sticking.
cheesecake apples-2

Once the apples are ready, simply pour them into the pan on top of the baked crust and level them out a bit. I think when I do this again I may try adding more apple – but then I will have to scale back the filling because my 10″ springform was tip-top full and won’t take any more. The First Reader suggested a larger pan. I haven’t got a larger pan. And we don’t need a larger cheesecake in the house!

Pour the cheesecake filling in on top of the apples and bake in a water bath for 2 hours at 250 deg F. To set up the water bath I use a large jelly-roll pan with a shallow lip, and I set the springform on it on the oven rack, then pour enough hot water into the shallow pan to cover the lip of the springform. Usually about 3-4 cups of water. Slide it carefully into the oven, close the door, and leave it alone…

Beautiful Cheesecake
Beautiful Cheesecake
Cheesecake-1
The thin layer of apples adds a subtle flavor and a hint of tartness to offset the rich creaminess of the cheesecake.
Cheesecake-2
I’d like more apple, but I don’t want to give up that towering layer of creamy deliciousness!

2 thoughts on “Caramel Apple Cheesecake

  1. Yes, but is it car-mel, car-mall, or cara-mel? And maybe a hint of cinnamon. Or maybe some cinnamon sugar and the doily thing to make a design on top. Or a design in caramel ice cream topping. Or a thin shell on the top like a creme brulee, but make the shell like the coating of a candy apple. (why are the welding gas bottles sitting in the kitchen?) (of course for safety reasons I would not bring the welding gas bottles into the house, that is why I have extra hose.)

    And it is not about needing a larger cheescake. This is America! Larger cheesecake just because.
    I checked the water heater and I think I can convert the drain pan to a cheescake cooking pan. (insert maniacal laughter)

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