Here's the back story about this cheesecake. Elsie has been raving about this caramel apple cheesecake that her sister-in-law Katrina made a couple years ago. I've heard about dessert multiple times. So when I asked Elsie what she thought I should make for Friendsgiving dessert she, on que, brought up this cheesecake again. I emailed Katrina asking for what I was sure was an old family recipe, and she sent me this link. Paula Deen has done it again. 🙂 I adapted it to fit a standard size spring form pan and served it up. Lots of guests enjoyed it, but it's always so hard to eat dessert after a big meal. It's hard to leave room. So I sent a few folks home with extra slices. A few days later a certain (nameless, to protect identities) guest mentioned that her husband may have eaten all three slices I sent home that very night.
1 1/2 cups flour
3/4 cup brown sugar
3/4 cup (1 and 1/2 sticks) butter
2 8oz packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 sour apples, peeled and chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For the crust combine 1 cup flour, 1/4 cup brown sugar and 1/2 cup (1 stick) butter in a food processor and pulse until crumbly. Press into the bottom of butter spring form pan. Bake at 350°F for 5-6 minutes until browned.
For the cheese cake combine the cream cheese, 1/2 cup sugar, eggs and vanilla extract and stir until well combined. I did this in my mixer. Easy as pie (hey!). Pour into your prepared pan. Combine chopped apples with a few sprinkles of sugar, the cinnamon and the nutmeg, and then layer those over the cheesecake.
For the topping combine 1/2 cup flour,1/2 cup brown sugar and 1/4 cup butter. Mix together by hand until crumbly, layer on top. Bake the cheesecake for another 30-35 minutes. Allow to cool before serving (you can make this the day before Turkey Day!). Drizzle on a little caramel sauce just before serving if you are feeling fancy. xo. Emma