Topped with a luscious apple cider reduction and crunchy toasted pecans, every bite is a delightful blend of textures and flavours. Whether you’re entertaining or treating yourself, this Caramel Apple Cheesecake is sure to impress and become a favourite in your recipe collection.
Ingredients:
For the crust:
- 1 1/2 cups crushed gingersnaps
- 1/4 cup granulated sugar
- 4 tablespoons melted butter
- 1/2 teaspoon kosher salt
For the cheesecake:
- 4 (8-ounce) blocks of softened cream cheese
- 3/4 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
For the topping:
- 3/4 cup apple cider
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cold butter
- 2 apples, peeled and thinly sliced
- Pinch of salt
- Toasted pecans, chopped
- Caramel sauce, to drizzle over
Method:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray.
In a medium bowl, mix together the crushed gingersnaps, granulated sugar, melted butter and kosher salt until well combined.
Press the mixture firmly into the base of the prepared springform pan.
Bake the crust for 10 minutes, then leave to cool while you make the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the granulated sugar and brown sugar and beat until well combined.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Whisk in the sour cream, all purpose flour, vanilla extract and kosher salt until just combined.
Pour the cheesecake filling into the cooled crust in the springform pan.
Bake in the preheated oven for 55-60 minutes, or until the centre is set but still slightly jiggly.
Turn off the oven, open the door and allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
In a medium saucepan, combine the cider, brown sugar, ground cinnamon and a pinch of salt.
Cook over medium heat until reduced by half and thick, about 10-15 minutes.
Stir in the cold butter until melted and combined.
Add the peeled and thinly sliced apples to the saucepan and cook until soft, about 5-7 minutes.
Allow the apple topping to cool slightly before adding to the cheesecake.
When the cheesecake has cooled completely, spoon the apple topping over the cheesecake.
Sprinkle with toasted pecans.
Drizzle with caramel sauce just before serving.
