DSC02119

Caramel Apple Cheesecake with Caramel Bourbon Whipped Cream

Oh my! That’s it. Just Oh My!

I love cheesecake.

I love baked apples.

I love caramel.

I love whipped cream.

So… I combined all these loves to create an over the top dessert. It’s sinful. Just say a little prayer before picking up your fork :)

DSC02119

Caramel Apple Cheesecake with Caramel Bourbon Whipped Cream

Rating: 51

Caramel Apple Cheesecake with Caramel Bourbon Whipped Cream

Ingredients

    For the Crust:
  • 2 sleeves cinnamon graham crackers
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 10 tablespoons unsalted butter, melted
  • For the Filling:
  • 3 8-ounce packages cream cheese, room temperature
  • 1 1/3 cups packed light brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • For the Caramel Apples:
  • 5 large Granny Smith apples, peeled, cored and sliced into 1/3-inch wedges
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • dash nutmeg
  • Caramel topping for assembly
  • For the Caramel Bourbon Whipped Cream:
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons powdered sugar
  • 1/4 cup caramel topping
  • 2 tablespoons bourbon

Instructions

    To make the crust:
  1. Preheat oven to 325 degrees.
  2. Wrap two layers of foil over the bottom and up the sides of a 9-inch springform pan. (The foil will keep water bath from seeping into cheesecake when baking.)
  3. Place graham crackers and pecans in food processor and pulse until you have crumbs.
  4. Add cinnamon and pulse to combine.
  5. Remove to a bowl and stir in the melted butter until combined.
  6. Press crumb mixture into the bottom and halfway up the sides of prepared springform pan.
  7. Bake for 10 minutes.
  8. Remove from oven and cool completely on a wire rack before filling.
  9. To make the filling:
  10. Beat cream cheese, brown sugar and vanilla on medium speed for 4 minutes.
  11. Add eggs one at a time, beating 30 seconds after each addition.
  12. Pour into cooled crust.
  13. Place pan into larger baking dish with a 3 inch rim.
  14. Place in oven that has been preheated to 325 degrees.
  15. Pour boiling water into larger baking dish around the cheesecake pan.
  16. Fill just so it comes halfway up the height of the springform pan, not all the way to the top.
  17. Bake for 40 minutes or just until set. (It will still be slightly jiggly but will continue to cook.)
  18. Close oven door and then turn oven off but do not remove cheesecake.
  19. Let sit in oven for 30 minutes.
  20. Remove from oven and place on a wire rack.
  21. Carefully run a thin knife around the edge of the cheesecake to loosen from the rim.
  22. Unlock the latch to loosen the rim but do not remove it.
  23. Cool completely.
  24. To make the caramel apples:
  25. Melt butter in large skillet.
  26. Add remaining ingredients and sauté until apples are soft but not mushy - about 10 minutes.
  27. Set aside to cool.
  28. To make the caramel bourbon whipped cream:
  29. Combine 1/4 cup heavy cream with remaining ingredients in cold bowl and beat until thickened. Add remaining cream and beat until stiff peaks form.
  30. Store covered in refrigerator until ready to serve.
  31. If made more than two hours ahead and cream has started to collapse, simply beat until stiff peaks form again. (My whipped cream was in the refrigerator for about five hours and it softened considerably. I was in a hurry to serve and didn't take the time to beat again so it looks too soft in the picture. It tastes the same but is more like a cream sauce than whipped cream. It's entirely up to you how you wish to serve it.)
  32. To assemble the cheesecake:
  33. Place cheesecake on a serving platter or cake stand.
  34. Arrange apples decoratively over the cheesecake.
  35. Drizzle with caramel sauce for a glossy appearance.
  36. Remove springform pan rim.
  37. Cover and refrigerate until read to serve.
  38. (Note: The cheesecake will be beautiful at this point. But, once it has sat for several hours the top appearance will be dull. Before serving, drizzle or brush with caramel sauce to make "picture-perfect" again.
  39. To serve:
  40. Drizzle serving plate with caramel sauce.
  41. Arrange slice of cheesecake over sauce.
  42. Serve with dallop of caramel bourbon whipped cream.
http://www.leanncooks.org/cakes-cupcakes-and-cheesecake/caramel-apple-cheesecake-with-caramel-bourbon-whipped-cream/

 

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