Embrace the essence of fall with our Autumnal Apple Cheesecake. This exquisite dessert combines a spicy ginger snap crust with a rich, creamy cheesecake layer, sweetened with dulce de leche and topped with a cinnamon-spiced apple compote. Drizzled with caramel sauce, this cheesecake is a perfect tribute to the cozy, comforting flavors of autumn.
Why You’ll Love This:
This cheesecake recipe brings together the warmth of cinnamon and nutmeg, the sweetness of apples and caramel, and the richness of a classic cheesecake for a truly harmonious dessert. Its creamy texture and layered flavors make each slice a decadent experience.
Perfect Occasion:
Ideal for Thanksgiving, autumn gatherings, or any occasion that calls for a special dessert. It’s a show-stopping finale to a festive meal and sure to impress with its beautiful presentation and depth of flavor.
Decoration Tips:
Serve each slice with a dollop of whipped cream and a sprinkle of crushed ginger snaps for added texture. A drizzle of caramel sauce and a few thin apple slices arranged on top can enhance the visual appeal, making it as stunning as it is delicious.
Crust:
- 1 1/4 cups crushed ginger snaps
- 5 tablespoons melted butter
Cheesecake Batter:
- 32 ounces cream cheese, softened
- 1 can caramel-flavored sweetened condensed milk (dulce de leche)
- 1/2 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 eggs
Apple Topping:
- 4 apples, peeled and sliced
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Caramel sauce for drizzling
Directions:
- Prepare the Crust: Combine crushed ginger snaps with melted butter. Press the mixture into the bottom of a springform pan. Bake at 325°F (163°C) for 9 minutes. Remove from oven and cool.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth. Add caramel-flavored sweetened condensed milk, granulated sugar, sour cream, vanilla extract, and flour. Mix until combined. Beat in eggs one at a time, just until blended.
- Bake: Pour the batter into the cooled crust. Place the pan in a water bath and bake at 325°F (163°C) for about 1 hour and 30 minutes, or until the center is slightly jiggly.
- Prepare Apple Topping: In a saucepan, combine sliced apples, granulated sugar, cinnamon, and nutmeg. Cook over medium heat for about 20 minutes, or until apples are tender.
- Assemble: Once the cheesecake is cooled, top with the cooked apple mixture. Drizzle with caramel sauce.
- Chill: Refrigerate the cheesecake until ready to serve.
Enjoy this Autumnal Apple Cheesecake, a perfect blend of fall’s most cherished flavors, guaranteed to warm the heart and delight the palate!
