Name: Caramel Apple Pecan Cheesecake
Ingredients: 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 full fat 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

Ingredients

Crust

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

Filling

24 oz full fat 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

Apple Topping

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

Instructions

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.

Notes

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.

Nutrition

Calories: 450
Carbohydrates: 46

Keywords: Caramel, Apple, Pecan, Cheesecake