caramel-apple pecan cheesecake
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
Salted Caramel Sauce
- 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.
Make ahead: Cheesecake (without topping) can be made ahead, wrapped tightly, and frozen for up to a month. Thaw overnight in the refrigerator before serving with topping.
- Calories: 450
- Carbohydrates: 46