Pumpkin Caramel Apple Cheesecake
This creamy, not too sweet cheesecake pairs beautifully with the caramel sauce and the sautéed apples. The other nice thing about this dessert is that everything can be made the day before, leaving the big day for stuffing the bird and other prep work.
For the Graham Cracker Crust
· 1 1/3 cups graham cracker crumbs
· 6 tablespoons melted butter
· 3 tablespoons light brown sugar
Spray a 9 inch spring form pan with cooking spray and make a circle of parchment for the bottom and place in the pan.
1. 1/2 teaspoon cinnamon Stir together the graham cracker crumbs, melted butter, sugars and cinnamon in a medium sized
2. Press the mixture down into the bottom and up the sides slightly of your prepared spring form pan.
3. Bake for 8 minutes in the oven.
For the Filling
· 3/4 cup granulated sugar
· 1/2 cup packed brown sugar
· 1 teaspoon cinnamon
· 1/2 teaspoon ground ginger
· 1/4 teaspoon nutmeg
· 1/4 teaspoon ground cloves
· 20 oz brick style cream cheese softened.
· 1 3/4 cups pumpkin puree
· 3 tablespoons sour cream
· 4 large eggs at room temperature
1. Stir together the white sugar, brown sugar, cinnamon, ginger, nutmeg & cloves in a medium bowl.
2. In a large bowl beat together the cream cheese until smooth. Mix in the sugar mixture.
3. Beat in the sour cream & pumpkin puree. Then mix in the eggs 1 at a time, being careful not to over mix the batter.
4. Pour the batter over top of the graham cracker crust.
5. Place the cheesecake in the middle of a large roasting pan, then pour about 1 inch of hot water into the roasting pan. (The aluminum foil should still be wrapped around the spring form pan).
6. Place the roasting pan with the cheesecake inside in the oven to bake. Bake for 60-70 minutes, or until the top looks just set except for in the very middle and if you give the pan a gentle nudge the cheesecake still has a slight wobble.
7. Remove the roasting pan from the oven. Cool the cheesecake in the roasting pan until the water is lukewarm. Then remove the cheesecake from the water bath, unwrap the foil and continue cooling on a wire rack. Once completely cooled, wrap spring form pan with Clingfilm and chill in the fridge for at least 4 hours or preferably overnight.
For the Apples (this step can be made the day before, just reheat apples prior to serving)
5 cooking apples, ie: Ida Reds, Granny Smith, or Spy, peeled, cored and diced in medium/small pieces
½ cup brown sugar
2 tbsp. butter
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. cornstarch mixed in a bit of water to make a slurry
Melt butter in a frying pan, add brown sugar and stir to dissolve. Add apples and spices and cook until apples are tender and release their juices. When apples are cooked, mixture is bubbling, add cornstarch slurry and stir to incorporate. Add just enough to thicken the mixture so the liquid coats the back of a spoon and is no longer watery. Cook another minute or so and remove from heat.
For the Toffee sauce: (this step can be made up to a week before, just warm the sauce prior to serving)
1/3 cup butter
1 cup dark brown sugar
1 cup whipping cream
1 tsp. vanilla extract
To make the sauce:
Melt butter in a small saucepan over medium heat. When melted add sugar and whipping cream. Bring to a boil. Reduce heat and simmer for 5 minutes or until the mixture starts to thicken slightly and gets sticky. Remove from heat and stir in vanilla. Pour a generous amount over individual servings of pudding. Sauce can be made ahead as well and reheated just prior to serving.
To serve, unmold the cold cheese cake and slice. Serve with warm apples and caramel sauce and a dollop of whipped cream.