Caramel Apple Cheesecake
from Emily (who loves food)
This fantastic dessert is perfect for when you’re torn between the creamy comfort of cheesecake or the warm hug of an apple pie.
This is a combo that will knock your socks off – the fragrant, cinnamon-y apples just nestle beneath the vanilla cheesecake layer, and come together with a layer of caramel, a coconut-y crust and whipped cream in a big delicious mouthful.
For a really nice cheesecake, use Philadelphia cream cheese, or the high-quality equivalent. It will ensure that your cheesecake is as soft as silk.
Caramel Apple Cheesecake – Serves 8
Prep time: 45mins Cook time: 35mins (+ chilling time)
- 1½ cups coconut cookies, crumbled. (I used Griffin’s Krispies)
- 3 tbsp sugar
- ½ tsp.cinnamon
- 70g butter, melted
- 1 cup caramel (I just used the Highlander Caramel that comes in the can, and it worked brilliantly.)
- 70g butter
- ½ cup brown sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 6-7 Granny Smith apples, peeled and thinly sliced
- 8 oz. Philadelphia cream cheese
- ¼ cup sugar
- 1 tsp vanilla essence
- 1 egg
- ¾ cup whipping cream
- 3 tbsp icing sugar
- ¼ cup caramel
To make the crust, preheat the oven to 180C and line a 9-inch springform tin with baking/parchment paper.
In a mixing bowl, combine the cookie crumbs, sugar, cinnamon and melted butter, then dig your hands in there (or mix with a fork) to ensure everything is evenly combined. Then press into the base (and if you can, up the sides) of the springform pan.
Bake for 6-8 mins, or until it’s golden in colour and looks fairly solid. Set aside, and let it cool for 15mins.
Spread a layer of caramel over the crust, then pop it in the fridge while you cook the apples.
To make the apple filling, melt the butter in a medium-sized pot over medium heat.
Throw in the brown sugar, salt and cinnamon and stir for 1-2 minutes, until bubbles start to form. Mix in the apple slices and swish them around a bit.
Then leave it to cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 20-25 minutes – or if the yummy smell doesn’t drive you crazy first.
Let it cool for a few minuets, then pop on top of the caramel in the prepared crust.
Reduce the oven temperature to 170C, and combine the cream cheese and sugar in the bowl of your mixer, and beat on a medium speed until smooth. Mix in the vanilla and egg, and keep it going until fully incorporated – about abother minute or so.
Gently pour it on top of the apples and caramel in the crust, smoothing to an even layer.
Then stick it in the oven for 35mins, or until a knife comes out clean.
Then you have to use a lot of self control, and whack it in the fridge for five hours.
When it comes time to serve, gently remove it from the springform pan.
Top with lightly whipped cream and the remaining caramel, and settle down to a totally magical dessert.