Beyond the reaches of my warm, snuggly apartment, it’s currently really gross.
Really cold… really rainy.. really gross.
Guess who really really doesn’t want to go out there.
Might be the same chickie who’s being a big whiny bellyacher right now.
When forced to face such unlovable conditions, but attempting to still come across as a relatively lovable human being, one has to think of happier times.
Like that time you made caramel apple cheesecake.
Or that time you glutinously indulged in an extra big chunk of caramel apple cheesecake following your second Thanksgiving dinner.
Beautiful beautiful memories.
Know what my almost fav part of cheesecake is? It’s perfect for any and all occasions…holidays, birthdays, cruddy days, any day.
I dare you to show me a day on which cheesecake is inappropriate.
Can I just mention that Pecan Sandies are probably the greatest commercially mass-produced cookie in existence. Kudos to the Keebler elf.
I’m not quite sure why people are so bent on grahm cracker crusts…alawys grahm cracker, Oreo, or maybe gingersnap for the holidays.
That’s all fine and dandy, but I made this baby for Thanksgiving dagumit, and Thanksgiving deserves something more.
…Something more like buttery pecan shortbread.
Thus, we arrive at my absolute favorite quality of cheescake: it can be anything you want it to be.
I wanted this one to taste like Thanksgiving, and be something other than the increasingly cliche pumpkin cheesecake.
Poof. And so it was.
Don’t get me wrong, I do love me some pumpkin cheesecake, mhmm I do. All the same, I thought I might pay homage to another pie legacy and play with soul-warming, cinnamon stoked, apple pie flavors instead.
A plain, bare-bones cheesecake is decadently simple… so beautifully pure, and yet a perfect canvas for culinary creativity.
Whatever your tasty need, desire, or deep wicked guilty pleasure, just let it all out on some cheesecake.
I’m all about some customization. Food should be personal.
Don’t hand me that fake, no-bake, “cheesecake” from a box with some canned cherry-flavored goop on top.
No sir, this is dessert for goodness sake. It’s supposed to be blissful..not blah.
I’m so jealous of this cheesecake right now…
For one, it’s luscious and dreamy and everybody loves it. For two, it gets to take a long hot bath.
I know it may seem slightly odd, but placing your cheesecake in a water bath prior to its journey to the oven helps it to cook evenly and prevents unsightly surface cracks.
Nobody likes to show their crackage. How embarrassing
All this cheesecake jib-jab is starting to melt away the chill of this stinking gross day.
And a slew of hot caramel certainly aint gonna hurt that process.
Oh mercy, caramel is sexy.
Caramel Apple Cheesecake
For the crust
- 2 cups crushed Pecan Sandies cookie crumbs
- 6 tbsp butter, melted
- 2 tbsp granulated sugar
For the Cheesecake
- 4 (8 oz) packages cream cheese, softened
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla
- 3 tbsp all-purpose flour
- 3 medium apples; peeled, cored, & thinly sliced
- 1 tsp cinnamon
- 1/4 cup sugar
- a pinch of ground cloves
- 1/2 tsp lemon juice
For the caramel
- 1 & 1/4 cup packed brown sugar
- 1 stick butter
- 1/2 cup cream
In a medium mixing bowl mix apple slices with tsp cinnamon, 1/4 cup sugar, pinch of ground cloves, and lemon juice. Cover and set aside.
Mix the crushed cookies, sugar, and melted butter.Wrap the bottom of a 9 inch springform pan in heavy-duty aluminum foil Press the mixture into the springform pan. Bake 10 minutes. Remove from oven and allow to cool. Keep the oven at 350 F.
Beat the cream cheese in a large bowl until smooth and fluffy. Beat in the sugar, then eggs– 1 at a time. Beat in the vanilla and flour. Set aside.
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
To assemble the cheesecake, spread half of the apples in an even layer over prepared crust, pour 1/3 of the cream cheese mixture over the apples and smooth it into an even layer. Next swirl in about 1/4 of the hot caramel mixture (reserve the rest for later), cover with 1/3 of the cream cheese mixture. Layer on the remaining apples and top with the remaining cheesecake batter in a smooth even layer.
Place the springform pan in a larger baking pan and fill with hot water about half-way up the sides of the springform pan, creating a water bath. Bake for about 60 to 65 minutes, or until set (center should still be a little jiggley). Cool on a rack for 30 minutes. Chill in the fridge for at least 8 hours.
Once the cheesecake is completely chilled, remove the sides of the springform pan. Reheat the remaining caramel sauce and pour over the cheesecake.