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Caramel-Apple-Walnut Cheesecake
Caramel-Apple-Walnut Cheesecake
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
750 minutes
Indulge in a decadent caramel-apple-walnut cheesecake, a delicious fall treat that pairs perfectly with wine, coffee, or cider.
Ingredients:
  • 1.5 cups chopped walnuts
  • 3 tablespoons melted butter
  • 0.33333334326744 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 0.5 teaspoon ground cloves
  • 4 Gala apples, thinly sliced
  • 2 tablespoons lemon juice
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.75 cup all-purpose flour
  • 0.25 cup white sugar
  • 0.25 cup chopped pecans
  • 1 tablespoon grated lemon peel
  • 6 tablespoons cold butter, diced
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 5 (8 ounce) packages cream cheese, softened
  • 1.75 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 0.25 teaspoon salt
  • 4 eggs
  • 2 egg yolks
  • 0.25 cup heavy whipping cream
  • 1 (16 ounce) container caramel dip (such as Marzetti®)
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then secure the ring for easy cheesecake removal after baking.
  • In a bowl, combine walnuts with melted butter, ensuring they are evenly coated. Sprinkle dark brown sugar, cinnamon, and cloves over the nuts and toss well to coat evenly.
  • Combine sliced apples with zesty lemon juice in a bowl, ensuring every slice is coated. Sprinkle in fragrant cinnamon and cloves, and mix thoroughly. Set aside both tantalizing toppings.
  • Combine flour, sugar, chopped pecans, and lemon peel in a bowl until fully mixed. Gradually incorporate butter, 1 tablespoon at a time. Stir in egg yolk and vanilla extract until thoroughly combined. Press crust into the bottom of the springform pan.
  • Bake in the oven until edges are lightly browned, about 10-12 minutes. Cool crust on a wire rack. Reduce oven temperature to 325°F (165°C).
  • In a bowl, use an electric mixer to whip the cream cheese until smooth. Gradually add sugar, mixing well after each 1/4 cup to fully dissolve. Then mix in flour, vanilla extract, lemon juice, and salt.
  • In a bowl, mix eggs and egg yolks, then add to the cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and top with cinnamon apples. Sprinkle a dash of the nut topping over the tart.
  • Place a 9x13-inch baking pan filled with water on the bottom rack of the preheated oven.
  • Bake the cheesecake on the center oven rack at a high temperature until firm, for approximately 80 minutes.
  • Allow the cheesecake to rest in the turned off oven for 1 hour to ensure even cooking.
  • Allow the cheesecake to cool on a wire rack for about 1 hour, then refrigerate for at least 8 hours, preferably overnight.
  • Gently slide a knife around the pan to release the chilled cheesecake. Take off the pan sides.
  • Transform the remaining nut topping into a delightful crumble and sprinkle it gently around the edges of the cheesecake for a beautiful presentation.
  • Warm caramel topping in the microwave until it becomes pourable. Drizzle over the cheesecake and add extra walnuts, if preferred.

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