Apple Caramel Cheesecake

This apple caramel cheesecake adds yummy seasonal ingredients to a traditional cheesecake. I love the way the richness of the cake mixes with the spice of apples and caramel together.
Apple Caramel Cheesecake
  1. Place your graham crackers and spiced cookies into a food storage bag and crush them with a rolling pin until they look like crumbs.
  2. Pour the crumbs into a bowl and mix them with your butter, cinnamon and salt.
  3. Once the crumbs are sticking together, pour the crust mixture into your spring form pan and press it evenly so it firmly coats the bottom of the pan.
  4. Bake the crust at 325 degrees for about five minutes.
  5. Once the crust comes out of the oven, wrap your spring form pan in aluminum foil.
  6. Pour the cheesecake mixture directly into the pan.  For directions on how to make this delicious and creamy filling, watch our cheesecake tutorial.
  7. To make the caramel, heat sugar, honey and water on medium until it starts to bubble.  Once the big bubbles stop and you see more color in the mixture add some butter and swirl it in. Wait for the color to get dark again and add cream. Add some salt and vanilla extract once the heat is off.  Pour it into a container to cool.
  8. Dot your apple pie filling along the top of the cheesecake and drizzle your caramel over that.  Swirl them through.
  9. Place your spring form pan into a roasting dish.  Fill the roasting dish with hot water.
  10. Cook your cheesecake at 325 degrees for about an hour.  After that, turn the oven off and open it slightly, letting your cheesecake slowly cool in the oven for about an hour.
  11. Drizzle some more caramel on top of your fresh cheesecake and serve!