Family Table: Fall For Caramel Apple Cheesecake

Fall For Caramel Apple Cheesecake

Crafting an Indulgent Dairy Dessert

By Cristen Clark

Baking a beautiful cheesecake may seem intimidating. However, with a little guidance on ingredients, timing and technique, this dessert can be easy to create. Creating a decadent cheesecake requires a blend of patience and attention to detail to achieve the velvety texture that melts in your mouth with every indulgent bite.

The first step to baking a flawless cheesecake begins with the crust. Whether you prefer a classic graham cracker base or a more adventurous crust with nuts, ensuring it’s properly prepared and constructed is crucial. Use melted butter and sugar to bind the graham cracker crumbs evenly. Press the crumbs firmly into the base of the pan and par-bake them. This prevents crumbling when serving and provides a sturdy foundation for the filling.

Next comes the filling — the heart of any cheesecake. The key to a smooth, creamy filling lies in the ingredients and their proportions. Cream cheese should be at room temperature to ensure it blends seamlessly with sugar and eggs. Beating the cream cheese until it's smooth and free of lumps is essential; however, overmixing introduces air bubbles that lead to cracking during baking.

When incorporating room temperature eggs, add them one at a time, mixing until just combined. This gentle approach helps maintain the desired texture. Once the filling is prepared, pour it onto the prepared crust and tap the pan gently on the counter to release any trapped air bubbles.

Baking cheesecake requires a special oven environment. A water bath helps regulate the oven temperature and prevents cracks in the top. If you don’t have a large enough baking dish to fit the cheesecake in, set an 8-inch square baking dish or pie plate filled halfway with water next to your baking cheesecake. Cheesecake continues to cook as it cools, so turn off the oven and let the cheesecake rest with the door cracked open to gradually cool down.

Chilling is the final step in the journey to cheesecake perfection. Refrigerate cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to firm up. This also makes it easier to slice cleanly. Wait until the cheesecake is completely cooled to add final toppings.

Ultimately, cooking the perfect cheesecake is about respecting the process — patiently mixing, baking and chilling to achieve a rich, creamy, and utterly satisfying dessert.

Caramel Apple Cheesecake

FOR THE CRUST:

• 12 sheets (1 package) graham cracker, crushed finely

• 2 tablespoons granulated sugar

• 6 tablespoons butter, melted

• 1 can (15 ounces) apple pie filling

FOR THE FILLING:

• 4 8-ounce blocks (32 ounces) regular cream cheese, room temperature

• 1 ½ cups granulated sugar

• ½ cup sour cream (full fat)

• 1 ½ teaspoon vanilla extract

• 4 large eggs, room temperature

FOR THE TOPPINGS:

• 1 can (15 ounces) apple pie filling

• Caramel sauce (roughly 1/4 cup)

• Homemade whipped cream

• ½ teaspoon vanilla extract

• 1 ½ cups heavy cream

• ¼ cup powdered sugar

• 1 tablespoon sour cream

Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with foil. In a large zip-top bag, crush graham crackers until fine. Add sugar and butter, mash in zip-top bag to combine. Pat the graham cracker mixture into the bottom and up the sides 1-inch in the springform pan. Bake in a preheated 350 degrees F oven for 11–12 minutes until graham cracker crust is golden and fragrant. Remove the crust from the oven and set aside.

Prior to pouring cheesecake filling into the graham cracker crust, arrange the apples from one can of apple pie filling neatly in one layer on top of the par-baked crust.

In a large mixing bowl, gently beat cream cheese, sugar, sour cream and vanilla. Add the eggs one at a time, beating only until incorporated after each addition. Pour the cheesecake mixture into the par-baked, apple-topped graham cracker crust. Place cheesecake in the oven on the middle rack. Place a baking dish filled with 3 cups of water next to the cheesecake.

Bake cheesecake for 70 minutes at 350 degrees F. At that time, shut off the oven and open the door a quarter of the way to cool the cheesecake slowly to prevent cracking. Cool this way for 1 hour, then set on counter until cheesecake is closer to room temperature. Place the baked cheesecake in the refrigerator to chill for 4 hours or overnight.

When preparing to serve, chop apples with a butter knife while they are still inside the apple pie filling can and add them to the top of the well-chilled cheesecake. Whip together the whipped cream ingredients in a large mixing bowl until soft peaks form. Pipe whipped cream around the topping, drizzle with caramel sauce and sprinkle with cinnamon, if desired. Serve the cheesecake well-chilled.