Ingredients
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Crust
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1 cup Graham Cracker
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5 tbsp Unsalted Butter
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¼ cup Granulated Sugar
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Cheesecake Filling
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3 (8 oz) pkg Cream Cheese
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6 lg Egg
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1 tsp Vanilla Extract
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¾ cup Sour Cream
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1 cup Granulated Sugar
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1 tbsp Cornstarch
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1 tsp ground Cinnamon
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Caramel Filling
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½ cup Smucker’s brand Caramel Sauce
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2 lg Granny Smith’s Apples
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½ cup chopped Walnuts
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Frosting
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1 cup Sour Cream
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¼ cup Powdered Sugar
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½ cup chopped Walnuts
Directions
This Caramel Apple Walnut Cheesecake is what Fall is all about!! Something about apples, caramels and walnuts makes all of us feel cozy and warm inside. Blends perfectly with colorful fall leaves, sweaters, ciders, and crisp Autumn air. All that sweet Caramel goodness mixed with Granny Smith’s apples, baked over a graham cracker crust and topped off with sweetened sour cream and toasted walnuts. Let’s say if someone showed up on your doorstep with this cheesecake, they would probably sway side to side from the sight and smell.
Steps
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1
Done
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Preheat oven to 325 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set aside. |
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2
Done
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To make CrustIn a food processor, pulse graham crackers and sugar till finely crumbly. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside. |
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3
Done
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To make Caramel FillingIn a mixing bowl, mix caramel topping, walnuts, and apples together till coated and set aside. |
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4
Done
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To make Cheesecake FillingIn a mixing bowl with a mixer on medium speed, beat cream cheese and sugar till smooth. Add eggs, (one at time) and beat well after each addition. Add vanilla extract and sour cream, then beat till smooth. Then add corn starch, and cinnamon, then beat till smooth. With a spatula, fold in caramel/apple mixture into cream cheese till incorporated. Pour and spread onto crust. Arrange spring form pan on top of cookie sheet pan (this will prevent filling from over flowing onto bottom of oven). |
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5
Done
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Bake in oven for 1 hour and 15 minutes. Turn off oven, then leave cheesecake in for 1 hour (do not open oven, this will keep baking cheesecake). Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for at least 8 hours or overnight. |
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6
Done
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To make FrostingIn a mixing bowl, add sour cream and powdered sugar, mix well till incorporated. Spread evenly on top of cheesecake and then sprinkle walnuts on top. Drizzle extra caramel sauce over frosting. |
