1 3/4 cups thinly sliced peeled Granny Smith apple (about 8 ounces)
Dash of nutmeg
How to Make It
Preheat oven to 400°.
To prepare crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture lightly into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 6 minutes. Remove from oven; cool on a wire rack. Wrap outside of pan with a double layer of foil. Reduce oven temperature to 325°.
To prepare cheesecake, place 1 3/4 cups sugar and next 7 ingredients (through fat-free cream cheese) in food processor; process until smooth. Add eggs, 1 at a time; process until blended. Pour cheese mixture into prepared pan. Place springform pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch.
Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake. Remove pan from water bath; cool on a wire rack to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden (do not stir). Remove from heat. Add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan; sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.
Granny Smith apples lend a pleasant tartness, but you can substitute Rome, Braeburn, or your favorite apple variety. Make this cake the night before your gathering.
The cheesecake part was tasty. It took me 1hr 25min to actually get it to wear it barely moves in the center and I still think I should have left it in longer. The topping wasn't really that "caramel-apple" tasting and there wasn't enough caramel sauce. I would recommend just buying some caramel sauce from the store.
My husband who doesn't like cheesecake licked the plate, my friend who doesn't eat desserts had seconds & my 2 year old grandson took my plate away! Too say this was a hit is an understatement. Will definitely make again.
The caramel took more than 4 minutes to turn golden brown but it came out perfect. I followed the directions and the cheesecake came out perfect. I loved the cinnamon in the cheesecake. It added that something extra. Plus, the caramel sauce really made this complete. I will definitely make this dessert again!
This was exceptionally good. I made it for Thanksgiving a couple of years ago and my husband said that, of all the hundreds of desserts I've made over the years, this was one of the very best. Made it again for this past Christmas and got absolute raves from everyone.
I did increase the crust ingredients by 50% the second time.
This dessert was to die for. My friends couldn't believe it was light! I did need to make more crust for the bottom. (Next time I'll double it.) I also loved the topping so much that I'll probably double that part too. Absolutely scrumdiddly!
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