Caramel-Apple Cheesecake

Photo: Randy Mayor; Styling: Leigh Ann Ross
This creamy cheesecake combines the pleasant tartness of fall apples with the buttery sweetness of caramel to really showcase fall flavors.

Yield:

16 servings (serving size: 1 cheesecake wedge and 1 tablespoon topping)

Recipe from

Nutritional Information

Calories 256
Caloriesfromfat 33 %
Fat 9.5 g
Satfat 5.6 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 7.6 g
Carbohydrate 35.8 g
Fiber 0.4 g
Cholesterol 79 mg
Iron 0.6 mg
Sodium 268 mg
Calcium 59 mg

Ingredients

Crust:
1 cup graham cracker crumbs (about 8 cookie sheets)
1 tablespoon egg white
1 tablespoon water
Cooking spray
Cheesecake:
1 3/4 cups sugar
1/2 cup light sour cream
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
4 large eggs
Topping:
1/3 cup sugar
3 tablespoons water
1/2 teaspoon fresh lemon juice
1 tablespoon butter
2 tablespoons half-and-half
1 3/4 cups thinly sliced peeled Granny Smith apple (about 8 ounces)
Dash of nutmeg

Preparation

1. Preheat oven to 400°.

2. 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°.

3. 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.

4. 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.

5. 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.

6. 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.

Note:

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.

Maureen Callahan,

September 2008