A delicious and creamy cheesecake filled with apples and topped with a homemade caramel sauce!
If I had to come up with a list of fall ingredients, caramel and apples would probably be right at the top. They just scream all things fall with their warm spices and sweet brown sugar taste.
Eggs are a key ingredient in any cheesecake, and it goes without saying that when you use quality ingredients you'll end up with a great product. That’s why using Pete and Gerry’s Organic Eggs for any cheesecake is a wise choice.
These organic eggs have bright yellow yolks, which will make any dish you're cooking extra rich and creamy. The fact that they come from small family run farms ensures that every Pete and Gerry's Organic Egg you crack open is humanely produced, fresh, and ready to shine in your recipe."
Using eggs in cheesecakes helps to thicken them, as most cheesecake batters have no source of starch to bind them together. Eggs also provide that silky, creamy texture that we all love in a good cheesecake.
Check out these tips for making the ultimate caramel apple cheesecake! Make sure your cream cheese and eggs are at room temperature.
Using cream cheese straight from the fridge won’t break down as well as it will at room temp, and you’ll end up with tiny white specks throughout your cheesecake. This doesn’t matter too much if you're making a vanilla cheesecake, but a dark chocolate cheesecake would show the speckles quite noticeably.
You can place the cream cheese in a microwave, making sure to remove the foil wrapper, and warm for about 20 seconds. Avoid overheating the eggs or you could end up with cracks across the surface of your cheesecake.
You’ll need to use some kind of electric mixer to get enough air into the cheesecake batter, and always add eggs one at a time, scraping down sides of bowl with a spatula after each addition.
You’ll know your caramel apple cheesecake is done when the surface no longer looks shiny. It’ll still wiggle a bit in the center, but will firm up as it cools down in the oven afterwards and then overnight in the fridge.
A springform pan is best to use for cheesecakes because the outer ring is removable, making sure each slice is perfect and easy to cut. The cheesecake will shrink as it cools, so if it’s stuck to the metal ring then you might end up seeing some cracks in the center.
To help eliminate this, run the tip of a sharp knife around the top edge of the cheesecake when it’s done and cooling down in the oven. Cheesecake is baked low and slow, so plan ahead and make it the day before you need to serve it.
The cheesecake will slice much better after a night in the fridge and it’s also easier to cut without any toppings on it. These can be added on top of each individual slice as you serve it.
