Fall weather is coming and since pumpkin puree isn’t out in stores yet, I decided to make a dessert with caramel sauce and apples. I’m really good at making caramel and caramel sauces and I love cheesecake and apples so why not mix both? You could buy caramel sauce in the store but who knows what’s in that stuff. My caramel sauce is 5 ingredients and I don’t think it could get any simpler than that!
Caramel Sauce: 1 cup sugar, 1/4 cup water, 1 cup heavy whipping cream, 1 Tbsp butter, and 1 tsp vanilla.
In a medium size sauce pan, combine the sugar and water. Stir to incorporate then turn the heat to medium and let go until it turns a caramel color (stop stirring when you turn the heat on). You have to keep watch as to not burn the sugar. As soon as the sugar syrup turns a caramel color add the cream and whisk continuously. Add the butter and vanilla and continue stirring until everything is dissolved and the caramel sauce is smooth.
Heat oven to 400
2 apples chopped
Cheesecake: 4 blocks of cream cheese, 1 Tbsp vanilla, 3/4 cup sugar, 3 eggs, 2 Tbsp flour (if you live in high elevations like Colorado)
Crust: 2 cups grahm cracker crumbs, 1/2 cup butter, 1 tsp cinnamon
Mix together the crust ingredients and press into a spring form pan.
In a bowl or mix master mix together all the cheesecake ingredients. Pour into the crust form. Spoon a couple spots of caramel on the cheesecake and then use a knife to swirl into the cake. Top with the chopped apples and place in the oven to 15 minutes. Then turn the temp down to 350 and continue cooking for another hour and 15 minutes.
If you have left over caramel sauce you can pour it over the cheesecake when served or you can dip apples into it. This is probably the best caramel sauce I’ve ever made and it’s good with everything!!
The smell of the cheesecake will fill your kitchen with a warm fall scent and the taste….well lets just say it’s heavenly.