Recipe Archives->Desserts Cheesecake->Caramel Apple 04

Caramel Apple Cheesecake
Serves 8
                                                                                
8 whole graham crackers
1 cup lightly toasted walnuts, divided
2 tablespoonlight brown sugar
5 tablespoonunsalted butter, melted
1/2 cups plus 2 tablespoons granulated sugar, divided
1 tablespoonorange zest
3 (8-ounce) packages cream cheese, room temperature
1/2 cup plus 2 tablespoons packed light muscovado sugar
4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup heavy cream
Apple Topping
Caramel Sauce

Preheat the oven to 350 degrees F.

Place the graham crackers, 1/2 cup of the walnuts and brown sugar
in a food processor and process until finely ground. With the motor
running, add the butter through the feed tube and process until the
mixture just comes together. Spray the bottom and side of the pan
with cooking spray. Pat the mixture evenly into the bottom of a
9-inch springform pan, place on a baking sheet and bake in the oven
until lightly golden brown and just set, about 8 minutes. Remove
to a baking rack and let cool completely.

Combine 1/4 cup of the sugar and the orange zest in a food processor
and process until combined.

Place the cream cheese in the bowl of a stand fixer fitted with the
paddle attachment and beat until light and fluffy, 3 to 4 minutes.
Add the orange sugar, remaining granulated sugar, and light muscovado
sugar and beat again until the sugar is incorporated and the mixture
is light and fluffy. Add the eggs, 1 at a time and mix until just
incorporated, scraping the sides and bottom of the bowl. Add the
vanilla seeds and vanilla extract and beat until combined. Add the
salt and heavy cream and mix until just combined.

Scrape the mixture into the prepared pan. Set the cheesecake pan
on a large piece of heavy duty aluminum foil and fold up the sides
around it. Place the cake pan in a large roasting pan. Pour hot tap
water into the roasting pan until the water is about halfway up the
sides of the cheesecake pan; the foil will keep the water from
seeping into the cheesecake. Bake until the sides of the cake are
slightly puffed and set and the center still jiggles, about 55
minutes.

Turn the heat off and prop the door open with a wooden spoon and
allow the cake to cook in the water bath for 1 hour. Remove the
cake to a baking rack and allow to cool to room temperature for 2
hours. Cover the cake and refrigerate for at least 4 hours and up
to 24 hours until chilled through.

Top with the warm apple topping, drizzle liberally with the caramel
sauce and sprinkle with the remaining toasted walnuts. Serve
additional sauce on the side.
                                                                                

Apple Topping

2 cups apple juice
1/4 cup granulated sugar
1 vanilla bean, reserved from the cheesecake mixture
1 tablespoon cold butter
3 Granny Smith apples, peeled, seeded and thinly sliced
3 Fuji apples, peeled, seeded and thinly sliced
1/4 cup apple brandy

Bring apple juice, sugar and vanilla bean to a boil in a large saute
pan over high heat and cook until slightly thickened and reduced
to 1/2 cup. Stir in the butter until melted. Add the apples and
cook, stirring occasionally, until lightly caramelized and soft.
Add the apple brandy and cook until reduced by 1/2. Transfer the
apples to a plate and let cool slightly.


Apple-Caramel Sauce

1 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream
Pinch salt
3 tablespoons apple brandy
1/2 teaspoon pure vanilla extract

Place sugar and water in a medium saucepan and bring to a boil over
high heat (do not stir), swirling the pot occasionally to even out
the color, until amber in color, 10 to 12 minutes.

While the caramel is cooking. Place the heavy cream in a small pan
and bring to a simmer over medium heat. Remove from heat and keep
warm.

When the caramel has reached the desired color, slowly whisk in the
heavy cream and salt and whisk until smooth. Remove from the heat
and stir in the apple brandy and vanilla extract. Keep warm.

Printable version: caramel-apple04.txt.