Imagine a creamy cheesecake topped with caramel sauce, caramelized apples and candied walnut. It may seem too sweet but when you have a piece, you’ll realize that it’s one of the best desserts you’ve ever had! I’ve made this Caramel Apple and Candied Walnut Cheesecake many times for friends and family and it never fails to impress them!
Caramel Apple And Candied Walnut Cheesecake
- 1 1/4 cup Ground Graham Crackers
- 75 gms Unsalted Butter melted, (75 grams = 5 tablespoons)
- 450 gms Cream Cheese, softened
- 1 cup White Granulated Sugar
- 2 tbsp White Granulated Sugar
- 200 ml Sour Cream
- 400 ml Whipping Cream or Heavy Cream
- 2 medium Egg
- 2 medium Egg Yolks
- 2 tsp Vanilla Extract
- 1 cup Granulated White Sugar sifted
- 45 ml Water (45 ml = 3 tablespoons)
- 100 gms Unsalted Butter
- 100 ml Heavy Cream
- 2 Granny Smith Apples seeded and thinly sliced
- 1 tbsp Unsalted Butter
- 2 tsp Fresh Lemon Juice
- 3 tbsp Brown Sugar
- 1/2 cup Unsalted Walnuts
- 1/4 cup White Granulated Sugar sifted
- 1 tbsp Unsalted Butter
- Preheat oven to 190º C (375ºF)
- Place a large baking pan (that the cheesecake pan will fit inside) filled with about 1 inch of water into the oven while it preheats. This will be for cheesecake’s water bath.
- Melt the butter in a pan over medium heat. Once melted, stir in the ground graham crackers and mix well. Take off the heat and let it cool.
- Once cooled, press into the bottom of a 9-inch springform pan that has been lined with parchment paper.
- Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Make two layers of foil to make sure the water will not seep through inside the cake pan. Place it in the freezer for ten minutes to set the crust.
- In a mixing bowl with the paddle attachment, combine the cream cheese with sugar until smooth and creamy.
- Pour in the sour cream and heavy cream and blend the mixture for a couple of minutes until silky smooth. Do not forget to scrape down the sides of the bowl.
- Whisk all the eggs in a bowl and add them to the cream cheese mixture. Continue beating until everything is well.
- Remove the crust from the freezer and pour the filling into it.
- Slowly place the cheesecake into the preheated water bath.
- Bake for 60 minutes or until the toothpick inserted into the center of the cake comes out clean.
- Remove the cheesecake from the oven and let it cool completely.
- Melt the butter over medium-high heat.
- Once the butter has almost melted, add the brown sugar, followed by the apples and lemon juice.
- Cook and toss the apples for a few times until they are nicely caramelized on all sides.
- Take off the heat and cool down. Set aside until ready to use.
- Place the sugar and water in a medium saucepan over medium heat. Stir gently until the sugar has dissolved. Rinse and dry the spatula before using again. Use a wet pastry brush, and slowly brush down the sides of the pan to dissolve remaining sugar crystals.
- Increase the heat and bring to boil without stirring. Allow to bubble away until mixture turns to amber-colored liquid, then remove the pan from the heat. Be careful not to burn the sugar.
- Slowly pour in the cream. Do it slowly and carefully as the liquid will bubble up and might splatter a little. Stir slowly until well combined.
- Add the butter, and put the pan back on the heat and continue stirring until butter is completely melted and the caramel sauce is smooth.
- Cool it down completely before using or transferring to a container. The caramel sauce can be stored up to 7 days in the chiller. It will become thicker as it gets colder. If you desire for a runnier sauce, reheat it and add 1/2 cup of heavy cream.
- Heat the butter in a medium non-stick pan over medium heat.
- Add the sugar into the pan. Have walnuts ready to quickly add to the pan at the right time.
- Cook sugar and continue stirring with a wooden spoon. Keep stirring until all the sugar has melted and the color is a medium amber.
- When the sugar is melted and the amber in color, add the walnuts to the pan. Stir frequently to avoid burning the mixture.
- When the walnuts are coated with sugar, spread them out on a baking tray lined either with a Silpat non-stick mat, or parchment paper.
- Use two forks to separate the walnuts from each other, working very quickly. Let cool completely. Once the coating hardens, transfer to a bowl or airtight container.
- Place the cheesecake on the cake board.
- Starting from the middle of the cake, pour 1/4 cup of caramel sauce. Spread the sauce all over the cake using a small spatula.
- Arrange the apple slices and place the candied walnut. Chill in the fridge until ready to serve.