CARAMEL APPLE CHEESECAKE

CARAMEL APPLE CHEESECAKE
Graham Cracker Crust
1-1/2 c. graham cracker crumbs , 12 full crackers
1/3 c. white sugar
6 Tbsp. butter melted

Cheesecake Filling
24 oz. cream cheese, softened (3 blocks)
3/4 c. sugar
3 large eggs
1/3 c. sour cream
2 tsp. vanilla extract
3 Granny Smith Apples, peeled & chopped
1 tsp. cinnamon
1/4 tsp. nutmeg

Crumb Topping
1 c. all-purpose flour
1/2 c. light brown sugar
3/4 c. old-fashioned oats
1/2 c. butter, room temperature (cut into pieces)

Caramel Topping
1/2 c. heavy cream, room temperature
1 c. caramels
Instructions
  • Preheat oven to 350 degrees and wrap a 9 inch springform pan in a large piece of foil.
  • Fill a large pan with water.
  • Mix the graham cracker crumbs, sugar, and melted butter together then press it into the springform pan in an even layer.
  • To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
  • Lower the speed to medium and add in the eggs, sour cream, and vanilla until smooth.
  • Carefully spread the mixture on the crust.
  • Mix apples, cinnamon, and nutmeg and spoon over the cheesecake filling.
  • Add flour, brown sugar, oats, and diced butter to a bowl and mash it together.
  • Sprinkle mixture over apples.
  • Place the 9x13 baking dish pan in the water bath and bake for 1 hour.
  • Turn off the oven, open the door a couple of inches to let the heat out gently, and let cool for 1 hour then remove from the oven.
  • Remove the foil.
  • Add caramels and heavy cream to a microwave-safe bowl and melt on 50% power in 30-second increments until smooth and creamy.
  • Drizzle over the cheesecake.
  • Chill completely before serving.

Cooking w/ Baby Bears