Caramel Apple Fall Cheesecake
by Jarrod | Nov 18, 2020 |
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:
2Mix and stir together graham cracker crumbs and sugar in a large bowl while gradually pouring in the melted butter.
3Stir continually until mixed.
4Press flat the crumbs tightly into an 8-inch springform pan.
5Bake 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:
6Using a hand mixer, mix together the cream cheese, yoghurt, sugar and vanilla extract in a large bowl until well blended.
7Add 1 egg at a time and beat just until mixed together.
8Continue and repeat this step until all eggs are blended (NOTE: Overmixing will result in cracking during baking).
Assembling the Cheesecake:
9Transfer the filling into the cooled crust and smooth out the top surface.
10Wrap 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.
11Transfer 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).
12Turn 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.
13Carefully 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)
14Cover the pan with plastic wrap and move to the refrigerator to leave overnight.
15Prepare 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)
16Adding 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:
17Sprinkle 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:
2Mix and stir together graham cracker crumbs and sugar in a large bowl while gradually pouring in the melted butter.
3Stir continually until mixed.
4Press flat the crumbs tightly into an 8-inch springform pan.
5Bake 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:
6Using a hand mixer, mix together the cream cheese, yoghurt, sugar and vanilla extract in a large bowl until well blended.
7Add 1 egg at a time and beat just until mixed together.
8Continue and repeat this step until all eggs are blended (NOTE: Overmixing will result in cracking during baking).
Assembling the Cheesecake:
9Transfer the filling into the cooled crust and smooth out the top surface.
10Wrap 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.
11Transfer 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).
12Turn 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.
13Carefully 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)
14Cover the pan with plastic wrap and move to the refrigerator to leave overnight.
15Prepare 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)
16Adding 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:
17Sprinkle 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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