Man alive, this has been a whirlwind couple of days.
Thanksgiving was this weekend, which means I’m writing to you in a post-meal turkey coma. We had two Thanksgiving dinners in two days, which isn’t our record by any means, but for a turkey-loving Weight Watchers junkie, two was more than enough. I spent Friday baking, and then J took over on Saturday for the cooking. Eleven kilos of turkey for nine people seemed a LITTLE excessive, but we’re managing the leftovers just fine.
I was tasked with creating a whole whack of desserts. I made butter tarts, because they are awesome and appreciated by everyone, pumpkin tarts for our Aussie friends who have never had Thanksgiving before, and a caramel apple cheesecake, because desserts taste delicious.
Yep, caramel apple cheesecake.
This one, right here.
1 1/2 cups graham crumbs
3 tsp sugar
1/3 cup butter, melted
5 medium sized apples (I used Empire and Granny Smith)
1/2 cup caramel topping ( I used this because I burned the caramel I made)
1/4 cup packed brown sugar
In a saucepan over medium heat, warm the caramel topping and brown sugar together until just bubbling. Add peeled, sliced apples, and stir to coat. Bring the mixture to a boil, and let it reduce for about 10 minutes, stirring frequently to keep from sticking. Once the mixture is thickened slightly, remove from heat.
In a separate bowl, mix together the graham crumbs, 3 tsp sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In another bowl, beat together the cream cheese and sugar until light and fluffy. Add eggs one at a time, until fully incorporated. Mix in about two teaspoons of the liquid caramel from the apple topping. Pour over graham crust. Bake at 300 degrees for 55 minutes, or until slightly browned and only a little jiggly.
When the cheesecake is cooled, pour caramel apple topping over the top. Run a knife around the edge of the pan, and release from the base. Refrigerate for about 2 hours, or until fully cooled.