Caramel and Apple Cheesecake

Caramel and Apple Cheesecake

  • Preparation 40 min
  • Cooking 1 h
  • Chilling 8 h
  • Servings 10
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Ingredients

  • Caramel Sauce

    • 30 ml (2 tbsp) water
    • 30 ml (2 tbsp) corn syrup
    • 180 ml (3/4 cup) sugar
    • 125 ml (1/2 cup) whipping cream
    • 30 ml (2 tbsp) butter
  • Crust

  • Cake

    • 125 ml (1/2 cup) sugar
    • 30 ml (2 tbsp) flour
    • 250 g (8 oz) cream cheese, softened
    • 125 ml (1/2 cup) sour cream
    • 1 egg
  • Toppings

    • 2 Cortland apples, peeled, cored and diced
    • 60 ml (1/4 cup) brown sugar
    • 30 ml (2 tbsp) unsalted butter
    • 60 ml (1/4 cup) chopped pecans
    • 60 ml (1/4 cup) quick cooking rolled oats

Preparation

  • Caramel Sauce

  • Crust

  • Cake

  • Toppings

Note from Ricardo

Serve the remaining caramel sauce with ice cream or cake.

The caramel sauce will keep for several weeks in the refrigerator. When ready to serve, warm up for a few seconds in the microwave oven.

Personal Note