Saturday, October 11, 2008

Fall meets Cheesecake

I make a mean cheesecake. I've spent a while experimenting and I think I've perfected it. It's dense, rich, and pure sin.  For christ's sake, it has two pounds of cream cheese in it.  This in not an everyday dessert.  But for my friends and co-workers, they get whatever they want on their birthday.  Veronica wanted cheesecake.  So cheescake she gets, and I made it with a fall-ish twist I've been wanting to try.  I used the caramel from the chocolate pecan cake I made earlier in the week, it's not as good as the caramel recipie below.  I also love love love to use spiced wafers or ginger snaps instead of graham crakers as my crust.  The crust is more substantial and adds more fall flavor (great with pumpkin cheesecake too- stay tuned!)

Caramel Apple Cheesecake
adapted from Chowhound


  1. For the crust
  2. 1 1/4 cups spiced wafer or ginger snap crumbs
  3. 4 tablespoons unsalted butter (1/2 stick), melted
  4. 3 tablespoons granulated sugar
  5. For the cheesecake:
  6. 2 pounds (4 [8-ounce] packages) cream cheese
  7. 1 cup granulated sugar
  8. 1 large egg yolk
  9. 3 whole large eggs
  10. 1 teaspoon vanilla extract
  11. For the caramel:
  12. 1 cup granulated sugar
  13. 4 tablespoons unsalted butter (1/2 stick)
  14. 1/2 cup heavy cream
  15. 2-3 granny smith apples, thinly sliced


  1. For the crust:
  2. Heat the oven to 325ºF and arrange the rack in the middle. Butter the bottom and sides of a 9-inch springform pan; set aside. Mix together the cookie crumbs, butter, and sugar in a medium bowl until thoroughly combined. Evenly press the mixture into the bottom of prepared springform pan; set aside.
  3. For the cheesecake:
  4. Combine cream cheese and sugar in a stand mixer fitted with a paddle and mix over medium speed until light, airy, and smooth. Add the eggs one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
  5. Pour the mixture into the prepared pan and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set, about 40 minutes. Turn off the oven, leave door slightly ajar, and let cheesecake cool completely.
  6. For the caramel:
  7. Stir together sugar and 1 tablespoon water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color, about 3 minutes. Immediately add butter and stir to incorporate. Remove from heat, add cream, and mix well. Set aside and let cool to room temperature.
  8. Assembly:
  9. Pour the caramel over the cooled cheesecake, then arrange apple slices over the top
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1 comment:

Carla said...

Mmm, this sounds amazing!