Description
All the flavors of an apple pie stuffed inside a creamy cheesecake.
Ingredients
- FOR THE CRUST:
- 7 Tablespoons Butter, Melted
- 2 cups Graham Cracker Crumbs
- FOR THE FILLING:
- 24 ounces, fluid Cream Cheese, Room Temperature
- 1 cup Sugar, Granulated
- 2 whole Eggs
- 1 whole Egg Yolk
- ½ cups Heavy Cream
- 2 Tablespoons Flour, All Purpose
- 1 teaspoon Vanilla Extract
- 3 whole Apples (peeled And Sliced)
- 1 Tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- FOR THE TOPPING:
- ¼ cups Butter, Softened
- ½ cups Flour
- ½ cups Brown Sugar
- 2 Tablespoons Caramel Sauce, To Serve
Preparation
Preheat oven to 350ºF.
For the crust, melt butter and mix with graham cracker crumbs. Press into a springform pan to create a crust. Bake 10 minutes. Set aside.
While crust is cooking, prepare the filling. Beat cream cheese and sugar until smooth. Add eggs, one at a time, then heavy cream, flour, and finally the vanilla. Blend until smooth and well incorporated.
In a bowl, toss the apples with brown sugar, cinnamon and nutmeg.
Pour half the cream cheese mixture onto crust in springform pan. Arrange apples on top of that, overlapping apples just a little bit and then top with remaining cream cheese mixture. Bake 40 minutes.
While cheesecake is cooking, mix together all topping ingredients with a fork until crumbly. After 40 minutes, remove cheesecake from oven, top with topping mixture and then return to oven and bake 30 more minutes.
Remove from oven and allow to come to room temperature before refrigerating. Refrigerate at least 2 hours before serving. Drizzle with caramel sauce when serving.
