It was time to bake for the firemen again and I wanted to try something new. I saw this recipe for Caramel Apple Cheesecake raved about on facebook so I went and printed the recipe from Wilton. I made a few small changes along the way.
It's not hard to make and the hubby brought the leftovers home since it's not good to let cheesecake sit out, unrefrigerated so I was able to taste it. It was very light and airy. I think it needed some salt and when I make it the next time I will add some to the batter. A bit of salt would bring out the flavors I think.
So here we go . . . you will need a 9" springform pan, a heavy duty rimmed cookie sheet and a heat safe pan to hold water.
For the Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
For the Batter:
3 8oz packages cream cheese, softened
1 tsp pure vanilla extract
3/4 cup sour cream
1 cup granulated sugar
1 tsp cinnamon
3 - 4 small granny smith apples peeled, cored and coarsely chopped
1/2 cup caramel ice cream topping
For the Topping:
1 cup sour cream
1/4 cup confectioner's sugar
3 - 4 TBSP caramel ice cream topping
Preheat the oven to 325°.
Mix together the ingredients for the crust.
Spread the crust mixture in the bottom of the 9" springform pan. Bake in the preheated oven for 8 - 10 minutes until just browned and then set aside to cool.
Have all of your ingredients ready. It just makes everything easier.
Beat the cream cheese until it is light and airy.
Add in the eggs, one at a time, then the vanilla and sour cream. Mixing well after each addition. This is where you get the "lightness" so take your time.
Beat in the sugar, cinnamon and cornstarch until well mixed.
Gently fold in the apples and caramel. I used homemade goat's milk caramel (plain.)
Once the apples are evenly distributed the batter is ready for the pan. Place the springform with the baked crust on a rimmed baking sheet.
Pour the batter on top of the baked crust.
Fill a shallow pan with water and place on the bottom rack of the oven. Place the sheet with the cheesecake in the middle of the oven. Bake at 325° for 1 to 1 1/4 hours. Shut off the oven and leave the cheesecake in the oven for another hour.
Remove the cheesecake to a refrigerator for at least four hours or overnight.
When you are ready to serve take the confectioner's sugar and 1 cup of sour cream and mix it together.
Spread the topping over the cheesecake and sprinkle the caramel sauce on top. Run a knife through the sauce to make a pretty pattern.
Serves 10 - 12 but you don't need a big piece of this to make a taste impact.
The firemen enjoyed it and I will keep the recipe to make again. It was easy and it is a pretty dessert.