This post is sponsored by Philadelphia Cream Cheese.
I love cheesecake and I adore caramel apples, especially when they have a little splash of salt added. This salted caramel apple cheesecake combines just about everything I love about fall!
Adding a dash of salt to our sweet treats is a trick I learned to love while making our famous salted caramel brownies years ago. Salt really does make everything better. To welcome fall, our easy-to-bake cheesecake gets a salted caramel apple topping. It’s a simple fall recipe, great for casual entertaining occasions like book club meetings and weeknight dinners with friends, and will be easily loved by everyone.
Fall is always the time I start getting the desire to bake. Our temperatures are finally dropping enough to turn on the oven and cheesecake is one of my favorite treats to make. I normally use Philadelphia Cream Cheese to make my cakes; nothing else tastes quite like it, and I love that it has no preservatives, so I know my cake can be made without harming our friends. It’s also made with fresh milk and real cream!
Salted Caramel Apple Cheesecake
To make the salted caramel apple cheesecake you will need:
- 16 oz (2 bricks) of Philadelphia cream cheese, room temperature
- 3/4 cup sugar
- 3 large eggs; room temperature
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Caramel topping
- 1 cup graham cracker crumbs
- Another 1/3 cup sugar (for the crust)
- 6 TBSP melted butter
- 2 large apples cut into thin slices
Yield: 16 servings
1.Combine graham cracker crumbs with 1/3 cup sugar and the melted butter. Mix with a fork and place into a small cheesecake pan. This recipe makes a 6-inch diameter cake. Push the crust down and then up along the sides of the pan to create a holder for the cake. Place in 350-degree preheated oven and bake for 7-10 minutes or until golden brown. Remove and let cool.
2. Lower the oven temperature to 325. In a large bowl, combine cream cheese, 3/4 cup sugar, eggs, heavy whipping cream and the vanilla extract. Mix in a stand mixer or with an electric whisk 3-5 minutes or until fully combined and smooth. I like to add in a little caramel at this point too, about 1 TBSP to give the cake extra flavor.
3. Pour the cheesecake mixture into the crust and bake for about 50 minutes. Cool for 1 hour before removing the sides of the cheesecake pan. Let the cake chill for at least 3 hours before serving.
4. Once the cake is ready to serve – top with apple slices and drizzle with the caramel. While the caramel is still drizzling add in a couple twists of good sea salt for a sweet and savory dessert that screams, “Fall is here!”
For all of your entertaining needs, turn to Philadelphia Cream Cheese. Always have it on hand
to create fun appetizers and desserts that pop. I had a great time developing my this caramel apple cheese cake
for my latest book club meetup. For more creamy, delicious recipe ideas, click here.