Food & Photo
See the pure delight on their faces as you serve up this heavenly cheesecake that’s made with a gluten-free graham cracker crust and smothered in apples, caramel and toasted walnuts—yum!
Caramel Apple Cheesecake
Active time: 30 min. Total time: 8 hrs. Serves: 16
- 2 cups gluten-free graham cracker crumbs
- 3⁄4 tsp. ground cinnamon, divided
- 1⁄4 cup light brown sugar
- 6 Tbs. melted butter
- 6 (8 oz.) pkgs. cream cheese
- 1 cup prepared caramel sauce, divided
- 3⁄4 cup granulated sugar
- 6 large eggs
- 1 tsp. vanilla extract
- 1 1⁄2 cups apple cider
- 2 medium apples, thinly sliced
- 1 tsp. lemon juice
- 1⁄2 cup toasted walnuts
Heat oven to 350ºF. Line and grease the bottom of a 9" springform pan. In food processor, pulse cracker crumbs, 1⁄4 tsp. cinnamon, brown sugar and butter until combined. Press mixture firmly into bottom of springform pan. Bake 10 min.
Reduce oven temp. to 325ºF. In processor, blend cream cheese, 1⁄2 cup caramel sauce, granulated sugar and 1⁄2 tsp. cinnamon 2 min. Add eggs and vanilla extract; process 1 min. Pour over crust. Bake 1 1⁄2 hrs., covering with foil during last 30 min. or until center is slightly wobbly when lightly shaken. Transfer pan to wire rack. Let cool. Refrigerate at least 6 hrs. to set.
In large skillet over high heat, boil cider 5 to 8 min. or until reduced to a thick glaze. Reduce heat to medium; stir in remaining caramel sauce, sliced apples and lemon juice. Cook 10 min. Strain apples, reserving sauce. Pour sauce over cake. Curl apple slices and arrange decoratively over sauce. Sprinkle finished cake with toasted walnuts.