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Salted Caramel Apple Cheesecake Delight combines the rich, creamy texture of cheesecake with the sweet-tart flavors of fresh apples, topped with indulgent salted caramel sauce. This dessert is a perfect fall treat, offering a balance of sweet, salty, and creamy layers in every bite. Here’s how to make it:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1/2 tsp cinnamon (optional)
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Apple Topping:
- 3 medium apples (peeled, cored, and diced)
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
For the Salted Caramel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup brown sugar (packed)
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or a regular cake pan.
- In a bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon (if using). Mix until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of the prepared pan to form an even layer.
- Bake for 8-10 minutes, until golden and slightly set. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the granulated sugar and mix until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until smooth and combined.
- Pour the cheesecake batter into the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggles when shaken.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After it cools to room temperature, transfer the cheesecake to the fridge to chill for at least 4 hours, preferably overnight.
4. Prepare the Apple Topping:
- While the cheesecake is chilling, make the apple topping. In a large skillet, melt the butter over medium heat.
- Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to combine.
- Cook the apples for 5-7 minutes, or until they are softened and caramelized, stirring occasionally. Remove from heat and let it cool to room temperature.
5. Make the Salted Caramel Sauce:
- In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until combined.
- Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently.
- Add the heavy cream and continue to stir until the sauce is smooth and bubbly.
- Remove from heat and stir in the vanilla extract and sea salt. Let the sauce cool slightly.
6. Assemble the Cheesecake:
- Once the cheesecake is chilled, spread the caramelized apples evenly over the top of the cheesecake.
- Drizzle the salted caramel sauce over the apples and around the edges of the cheesecake.
7. Serve and Enjoy:
- Remove the cheesecake from the springform pan or cake pan and transfer it to a serving platter.
- Slice and serve chilled, enjoying the creamy, sweet, and salty layers in every bite!
Tips:
- For a smoother caramel sauce, make sure to stir constantly and use room-temperature ingredients.
- If you prefer a thicker crust, you can increase the graham cracker crumbs and butter ratio.
- You can garnish the cheesecake with a few extra apple slices and a sprinkle of sea salt for added texture and flavor.
This Salted Caramel Apple Cheesecake Delight is the perfect dessert for any occasion, combining the comforting flavors of fall with the indulgent richness of cheesecake and caramel.
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