Caramel Apple Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 3/4 cups (200g)
• Unsalted butter, melted: 8 tablespoons (113g)
• Granulated sugar: 1/2 cup (100g)
• Cream cheese, softened: 32 ounces (907g)
• Sour cream: 1 cup (240g)
• Granulated sugar: 1 1/2 cups (300g)
• Vanilla extract: 2 teaspoons (10mL)
• Eggs, large: 4
• Caramel sauce: 1 cup (240mL)
• Apple pie filling: 2 cups (480mL)
• Caramel candy pieces: 1/2 cup (60g)

Preparation Time:

30 minutes

Cooking Time:

75 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then let cool completely.
4. In a large bowl, beat the cream cheese and sour cream until smooth. Mix in the granulated sugar and vanilla extract.
5. Beat in the eggs one at a time.
6. Pour the cheesecake batter over the cooled graham cracker crust.
7. Swirl in the caramel sauce.
8. Top with the apple pie filling and caramel candy pieces.
9. Bake for 75 minutes, or until the cheesecake is set.
10. Let cool completely, then refrigerate for at least 4 hours before serving.

Nutritional Information:

One serving (1/8 of cheesecake):

• Calories: 450
• Fat: 25g
• Carbohydrates: 40g
• Protein: 10g

Dish Characteristics:

• Decadent and rich
• Creamy and smooth cheesecake
• Sweet and tangy caramel flavor
• Crunchy graham cracker crust
• Festive apple pie filling topping

User Comments:

• "This cheesecake is absolutely heavenly! The caramel and apple flavors are a perfect match."
• "The crust is the perfect balance of crunchy and buttery."
• "I love the addition of caramel candy pieces. They add a nice touch of sweetness."
• "This cheesecake is a must-try for any cheesecake lover."
• "It's the perfect dessert for a special occasion."

Special Precautions and Tips:

• To prevent the cheesecake from cracking, bake it in a water bath. Place the springform pan in a larger roasting pan and fill it with about 1 inch of hot water.
• Let the cheesecake cool completely before refrigerating to prevent condensation from forming on the surface.
• If you don't have apple pie filling, you can substitute with 2 cups of peeled and sliced apples.