This post is sponsored by Philadelphia Cream Cheese.
As Thanksgiving draws near, many of us will gather around the table with family or friends to share a meal and celebrate our blessings. This is the year to mix things up and add a caramel-apple pecan cheesecake to your dessert table, a most welcome addition to the classic fall pies and tarts.
Rich and creamy cheesecake is paired with a press-in cookie crust, warm caramelized-apple topping, caramel drizzle, and a sprinkle of pecans for one sensational Thanksgiving dessert. Philadelphia Cream Cheese makes the best cheesecake. It’s made with fresh milk and real cream, and made with no preservatives. Baked in a 10-inch springform pan, this dessert is perfect for sharing and absolute bliss for cheesecake lovers!
- 1 1/2 cups flour
- 6 Tbsp graham flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 10 Tbsp unsalted butter, melted
- 6 Tbsp sugar
- 1/4 cup light brown sugar
- 24 oz (3 pkg.) Philadelphia Cream Cheese, cubed, at room temperature
- 1 cup sugar
- 1 cup plain fat-free Greek yogurt, at room temperature
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 large eggs, at room temperature
- 6 Tbsp light brown sugar
- 3 Tbsp unsalted butter, cubed
- 3 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbsp unsalted butter
- 3 Tbsp light brown sugar
- 4 Honeycrisp apples, peeled and thinly sliced
- 1/4 tsp cinnamon
- Pinch of nutmeg
- 1/3 cup pecans, chopped
- Preheat oven to 350°F and spray a 10-inch springform pan with nonstick spray. For the crust, whisk together flours, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter and sugars in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely.
- Reduce oven temperature to 325°F. For the filling, beat cream cheese and sugar in a large mixer bowl at medium speed until smooth and creamy, about 3 minutes. Scrape down bowl with a spatula as needed. Add yogurt, vanilla, cinnamon, and salt, and beat until combined, about 1 minute. Reduce speed to low, add the eggs one at a time, and mix until just incorporated. Pour filling over cooled crust; smooth top with an offset spatula.
- Bake at 325°F for 55 minutes, until the sides of the cheesecake are slightly puffed. Turn oven off, prop open oven door with a wooden spoon, and let cheesecake sit in the oven for 1 hour. Remove cheesecake from oven and cool to room temperature on a wire rack for 2 hours. Run a knife around the top edge of the cheesecake to loosen it from pan; cover and chill overnight.
- For the salted caramel sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass bowl to cool to room temperature.
- For the apple topping, combine butter and brown sugar in a large skillet and melt over medium-high heat. Add apples, cinnamon, and nutmeg, and cook until lightly caramelized and soft, about 5 minutes. Transfer apples to a bowl and cool slightly.
- When ready to serve, remove side of pan and transfer cheesecake to a plate. Top cheesecake with warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.
Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! I had a blast. Do you have any favorite holiday recipes using Philadelphia Cream Cheese? I’d love to hear your favorites in the comments below. For some additional inspiration, click here.