Our wedding anniversary was Monday, so I decided to make cheesecake per our tradition. However, it’s feeling like autumn, and we wanted to try a different flavor. Enter the caramel apple cheesecake! I tailored my normal recipe to suit our tastes.
Ingredients:
24 ounces cream cheese (3 blocks)
8 ounces sour cream
1 cup granulated sugar
3 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
4 apples (I used gala)
1/2 teaspoon nutmeg
5 tablespoons caramel dipping sauce (plus more for topping)
Preheat the oven to 425 degrees F. Peel and slice 2 apples, then toss them with the nutmeg and 4 tablespoons of the caramel. Set aside.
Cream together cream cheese and sour cream. Then, cream in the sugar. Add eggs one at a time, beating well after each addition. Add the vanilla, salt, and 1 tablespoon of caramel. Beat until well combined and creamy. Add the apple mixture, stirring evenly.
Pour the batter into a greased spring form pan wrapped with aluminum foil. Arrange slices of the other two apples on top of the smoothed out batter.
Cover with foil to prevent burning the apples. Bake at 425 degrees F for 15 minutes, then lower the heat to 325 degrees F and bake for another 50 minutes. Remove the foil lid after 40 minutes.
Allow the cheesecake to cool in the oven with the door slightly opened for 30 minutes. Remove, then top it with drizzles of warmed caramel. Let it rest for another 30 minutes before placing in the fridge to chill overnight.
Slice it, serve it, love it!
