A recipe for caramel apple cheesecake that uses cinnamon and an apple caramel sauce to bring your favourite fall flavours into a decadent and rich dessert.
I am so excited about this caramel apple crisp cheesecake recipe because it’s the first cheesecake recipe that I’m sharing on Living Lou.
This cheesecake starts as all good cheesecakes do; with a graham cracker crust. A graham cracker crust is essentially graham cracker crumbs and butter, to add a hint of apple crisp flair, I added some cinnamon to the graham cracker crust. This crust is pressed into the bottom of a spring form pan and pre-baked for 10 minutes, then cooled before adding the cream cheese filling.
After all, who knows cheesecake better than Kraft? Whenever I have made cheesecake in the past, I’ve made the recipe on the inside of the block of Philadelphia cream cheese, in fact, it’s my go-to recipe. I thought the idea of experimenting with caramel and apples with cheesecake was pure genius. It didn’t take much convincing, sign me up.
How to make an apple caramel sauce
To give a classic caramel sauce a hint of apple flavour, I start by using frozen apple juice concentrate that has been thawed. This gets boiled with sugar instead of water (as you would in a classic caramel sauce). The key is removing the sugar before it starts to burn–I immediately remove it from the heat once it starts to turn an amber colour.
This is when you add in the butter and then whisk in the cream and remaining apple juice concentrate. To add to the apple crisp flavour I add a touch of cinnamon as well.
You’ll see that I also topped mine with some candied pecans, these were a gift from my mom’s friend, but I felt that they were the perfect addition to this caramel apple cheesecake. The recipe calls for peanuts, but I think toasted walnuts would be delicious as well.
Disclosure: This post was sponsored by Kraft Canada – as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating content like this caramel apple cheesecake recipe!