Caramel Apple Cheesecake
This Caramel Apple Cheesecake is sure to be a crowd-pleaser this holiday season–it features a delicate graham cracker crust, a rich apple spice filling, and is topped with crunchy struesel and gooey, homemade caramel!
Servings: 8 slices
- 1 ½ cups graham cracker crumbs
- 1 tsp sugar
- 1/4 cup melted butter
- 2-3 Wealthy apples (or your favorite pie apple)
- cinnamon and sugar to taste
- 3-4 tbsp butter divided
- 1 cup white chocolate chips
- 16 oz cream cheese softened
- ⅓ cup sugar
- 2 tbsp dark maple syrup
- 1 tsp Penzeys ground cinnamon
- 1/4 tsp Penzeys ground nutmeg
- Pinch Penzeys ground cloves
- ¼ tsp sea salt
- ¼ cup cold butter
- ½ cup flour
- ⅓ cup brown sugar
- 1 ½ tsp white sugar
- ½ cup heavy whipping cream
- 2 ½ tsp arrowroot starch
- ¼ cup dark maple syrup
- 2 tbsp sucanat
- 2 tbsp white sugar
- 1 tbsp butter
- 1 tsp vanilla
- Pinch of salt
First, grease the bottom and sides of an 8-inch spring from pan with canola spray or melted coconut oil/butter.
Then put the graham crackers in a food processor and grind until they are just small crumbs. Add the sugar and pulse a few more times.
In a small bowl, mix the graham cracker crumbs with the melted butter. Finally, press the mixture firmly into the bottom of the prepared pan. Set aside.
In a frying pan, melt 1-2 Tbs. of butter. Add the apples with cinnamon and sugar to taste. Sauté until easily pierced with a fork. (They should be soft, but not applesauce.) Remove from heat and set aside.
Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of white chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chips are melted, remove from heat and stir in 2 Tbs. of melted butter. Allow the mixture to cool for 10 minutes.
In a large, deep bowl, combine the somewhat-cooled white chocolate mixture, cream cheese, sugar, maple syrup, spices and salt. Use an stand or hand mixer to mix all the ingredients until smooth and creamy. Be sure to scrape down the sides of the bowl every so often to ensure that everything is well combined. Don't to use the slowest setting and do not over mix. Gently fold in the prepared apples.
Preheat the oven to 325°F. Scoop the filling in the spring form pan and using a small offset spatula, smooth it out until even. Sprinkle the struesel over the top.
Bake for 35 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.
Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, remove from oven and let the cheesecake cool for approximately 30 more minutes before letting it chill and set up in the refrigerator for at least three hours.
While the cheesecake is cooling, whisk the arrowroot starch and 2 tbsp of cream in a small bowl. Set aside.
In a saucepan, heat the rest of the cream, maple syrup, sucanat, and sugar. Whisk often and bring to a boil. After 10 seconds of boiling, add the butter.
Decrease heat and simmer for 10 minutes, continuing to whisk. Add the slurry and gently boil another minute or two. Remove from heat and add the vanilla and salt.
After it is somewhat cooled, it can be drizzled over the entire cheesecake or added to individual slices. Enjoy!