Ingredients
| 2 |
medium apples, granny smith, peeled, cored, and sliced |
| 1/2 |
cup caramel topping |
| 2 |
tbsp butter |
| 1 |
tsp ground cinnamon |
| 1/2 |
tsp ground nutmeg |
| 1/4 |
tsp salt |
| 1 |
tbsp lemon juice |
| 32 |
oz cream cheese |
| 1 |
cup sugar, preferrably baker's sugar |
| 4 |
eggs |
| 1 |
tsp vanilla extract |
| 1 |
cup sour cream |
| 192 |
grams (2 cups)graham cracker crumbs |
| 1/2 |
cup butter (melted) |
| 2 |
tbsp sugar |
| 1/2 |
cup flour |
| 1/2 |
cup brown sugar |
| 2 |
tsp cinnamon |
| 1/4 |
cup chopped almonds |
| 2 |
tbsp butter, chilled |
| 2 |
tbsp caramel topping |
Directions
- In a medium sauce pan, over low-medium heat, cook two tbsp butter, sliced apples, 1 tsp cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp salt and lemon juice until apples are softened (about 5 minutes.) Add 1/2 cup caramel topping and let simmer for 3-4 minutes. Set aside to cool.
- Mix together graham cracker crumbs, melted butter, and 2 tbsp sugar. Press graham mixture into cheesecake pan, working mixture 1-1/2" up the sides of the pan. Use the bottom of a cup or something with a flat, even surface to press down the crust.
- Beat the cream cheese until fluffy. Add 1 cup of baker's sugar and vanilla then beat in one egg at a time. Mix in the sour cream.
- Pour half the cheese mixture into graham cracker crust. Spoon caramel apple mixture evenly over that. Pour the rest of the cheese mixture over that.
- In a medium bowl, combine flour, 1/2 cup brown sugar, 2 tsp cinnamon, and 1/4 cup chopped almonds. Cut in 2 tbsp butter (cold) until well incorporated. Sprinkle topping over cheesecake.
- It is very important to follow the baking and cooling instructions carefully to ensure a gradual baking and cooling process. This ensures your cake doesn't crack and that it sets properly.
- Line a baking sheet with foil and place cheesecake pan on baking sheet in the center of a COLD oven.
- Turn up heat to 325 degrees and bake for 25 minutes. Then reduce heat to 275 and bake for another 1 hour, or until center of cheesecake is almost set. Turn off heat and leave cheesecake in oven for another 30 minutes until oven has cooled.
- Remove cheesecake from oven and let cool on a wire rack for 30 minutes. Run a thin knife between the cake and the pan, then release clasp on pan and allow to cool for 2 hours. Place uncovered cheesecake in refrigerator for 3-4 hours (or overnight) until completely cooled and set.
- Drizzle with remaining caramel topping before serving.
Categories
Cheese, Dessert, American, Christmas, Cocktail Party, Easter, Fourth of July, St. Patrick's Day, Super Bowl, Thanksgiving, Valentine's Day, Bake, Vegetarian
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