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.
Check out these other great recipes using Pete and Gerry’s Organic Eggs, and use this handy store locator to find Pete and Gerry’s eggs near you!
Caramel Apple Cheesecake
For The Crust
- 1 3/4 cups crushed graham cracker crumbs
- 2 tbsp sugar
- 1/4 tsp cinnamon
- 1 pinch of nutmeg
- 1/4 cup butter, melted
For The Filling
- 1 cup apple pie filling
- 1 Granny Smith apple, peeled and diced
- 24 oz cream cheese
- 2/3 cup brown sugar
- 5 tsp all purpose flour
- 3 Pete and Gerry’s Organic Eggs, plus 1 yolk
- 1 1/2 tsp cinnamon
- 1 pinch of nutmeg
- 1/4 tsp ground cloves
- 2/3 cups heavy whipping cream
For The Caramel Sauce
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- Preheat the oven to 350 degrees F. Grease a 9 inch springform pan on the bottom and sides.
- In a bowl combine the graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well and add to the springform pan.
- Using a flat bottomed glass, press down on the mixture to compact it and set aside.
- Combine diced apple with the pie filling in another bowl.
- In the bowl of an electric mixer, beat the cream cheese, brown sugar and flour until smooth and creamy.
- Add each egg and extra yolk? Individually beating well after each time.
- Add the cinnamon, nutmeg and cloves and mix.
- Finally add the heavy cream and mix until well combined.
- Add half of the cream cheese batter to the springform pan spreading it out evenly.
- Add half of the apple mixture over the first half of the batter.
- Add the remaining batter and then top it off with the remaining apple mixture.
- Using a knife, gently swirl it through the batter to mix everything together.
- Place the cheesecake on to a baking sheet pan and bake in the oven for 1 hour 50 minutes and the cheesecake looks dry on the surface.
- Take the cheesecake pan from the oven and gently run a sharp pointed knife around the rim of the cheesecake.
- Turn off the oven and return the cheesecake to the oven foremother hour to cool down.
- Store the cheesecake in the fridge overnight.
- To make the caramel sauce- In a pan combine 1 cup brown sugar, 1/2 cup butter and 1/2 cup heavy cream. Bring to a boil and then simmer for 4-5 minutes.
Can this be frozen
Hi Donna, yes it could be