Salted Caramel Apple Cheesecake Tart

Embrace the crisp charm of autumn with a delectable dessert that marries the delightful combination of caramel and apples with the rich creaminess of cheesecake. This Caramel Apple Cheesecake, nestled on a crunchy graham cracker crust, is the perfect treat to grace your table during fall gatherings, dinner parties, or festive pumpkin carving events. The velvety cheesecake filling, adorned with thinly sliced apples and a luscious caramel layer, creates a harmonious symphony of flavors and textures that will delight your taste buds and warm your heart.

Serves 8 to 10

INGREDIENTS:

For the Crust:

• 1 package graham crackers (about 12 full crackers), crushed into crumbs
• 3 tablespoons unsalted butter, melted
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 1 pound cream cheese (any assortment of full or low fat), at room temperature
• 1 cup (192 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• ½ teaspoon salt
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons heavy cream or sour cream
• 1–2 Golden Delicious or Granny Smith apples
• 1–2 tablespoons granulated sugar (for sprinkling on the apples)
• A few dashes of cinnamon

For the Caramel Layer:

• 1½ cups (288 grams) granulated sugar
• ½ cup water
• 1 cup heavy cream
• ½ cup (96 grams) granulated sugar
• 2 tablespoons unsalted butter
• Sea salt flakes for garnish

INSTRUCTIONS:

1. Preheat your oven to 350°F. Line an 8-inch round cake pan with foil, extending it slightly over the edge of the pan. Spray the foil with cooking spray or lightly oil it.
2. Mix all the crust ingredients together until they resemble wet sand. Press the mixture into the bottom of the cake pan. Bake for 10 minutes, then remove and cool while you prepare the filling. Keep your oven on.
3. With a mixer, beat the cream cheese until smooth, then add the sugar. Be sure to scrape the bowl to combine well.
4. Add the eggs, one at a time, mixing well after each addition. Add the cream, salt, flour, and vanilla, and beat until well combined. Pour the cheesecake mixture onto the crust.
5. Peel and core the apple, then cut it in half vertically. Make thin slices (vertically) and layer them on top of the cheesecake in two concentric rings. Sprinkle with sugar and cinnamon.
6. Place in the oven and bake for 15 minutes. Reduce the oven heat to 300°F and bake for an additional 15 minutes or until the cheesecake feels firm to the touch. If apples begin to brown too much, cover the pan with foil.
7. Remove the cheesecake from the oven to a cooling rack while you prepare the caramel.
8. In a deep saucepan, add the water and sugar. Heat over medium/high heat. At the same time, in another saucepan, heat the cream and ½ cup sugar to a simmer.
9. Continue cooking the sugar and water mixture without stirring until it becomes a medium amber caramel color. Carefully pour the cream mixture into the caramel, exercising caution as it will bubble, sputter, and steam. Stir gently to dissolve any caramel bits. Once the bubbling has subsided, transfer the caramel into a heat-proof bowl, and stir in the butter 1 tablespoon at a time.
10. Pour a thin layer of caramel onto the apples. You may not use all the caramel, so reserve some for drizzling at the table. Allow the dessert to cool completely. Lift the tart from the pan using the foil to lift. Gently peel the foil away from the sides and slide a plate under the crust.
11. When ready to serve, sprinkle the cheesecake with sea salt flakes. Store the cheesecake in the refrigerator. Indulge in the divine flavors and textures of this delightful Caramel Apple Cheesecake, a perfect autumnal treat to savor with friends and family.

TIPS:

• Preparation and Pan: Ensure your 8-inch round cake pan is lined with foil, with the foil extending slightly over the edge of the pan. This will make it easier to lift the cheesecake out after it cools. Lightly oil or spray the foil to prevent sticking.
• Crust Perfection: Mix the crust ingredients until they resemble wet sand, then press the mixture firmly into the bottom of the cake pan. Pre-bake the crust for 10 minutes to achieve the perfect texture.
• Cheesecake Filling: Beat the cream cheese thoroughly until smooth before adding the sugar. Scrape the bowl well to combine all the ingredients evenly. Add the eggs one at a time, ensuring they are mixed well after each addition. The addition of heavy cream or sour cream lends a velvety texture to the filling.
• Apple Arrangement: Peel, core, and thinly slice the apples. Layer the slices on top of the cheesecake in two concentric rings. Sprinkle with sugar and a dash of cinnamon to enhance the apple’s natural sweetness and add a hint of spice.
• Baking and Caramel: Follow the baking instructions carefully to achieve the desired texture of the cheesecake. If the apples begin to brown too much during baking, cover the pan with foil to protect them.
• Making the Caramel: Prepare the caramel by heating sugar and water in one saucepan and cream and sugar in another. Once the sugar and water mixture reaches a medium amber caramel color, carefully add the cream mixture to it. Stir gently to dissolve any caramel bits. Add butter gradually to achieve a smooth and luscious caramel sauce.
• Caramel Application: Pour a thin layer of caramel onto the apples. You may not need to use all the caramel. Reserve some for drizzling when serving. Allow the cheesecake to cool completely before removing it from the pan.
• Serving and Storing: Just before serving, sprinkle the cheesecake with sea salt flakes to elevate the flavors. Store the cheesecake in the refrigerator to preserve its creamy texture and flavors.