Caramel cheesecake, speculoos cookie crust, apples, more caramel, pecans, and cinnamon whipped cream. If that’s not the works for an epic caramel cheesecake I don’t know what is.
Time for the obligatory “I woke up to snow this morning” proclamation. Funny how living in the South for the past 8 years has already altered my Northerner mind set into thinking it is way too early for below freezing temperatures, let alone snow. But it will probably melt by noon so all is well, at least down here. I know some of my friends still living in the North are about to get pounded with snow. Not that they don’t know how to handle it up there but it is a bit early to be getting that much snow. Stay warm, my friends!
You will notice that I did not take the photos of this cheesecake during this snowy event. This is the dessert I made for Friendsgiving, when it was still warm and sunny out (was that really only 1-1/2 weeks ago?). Instead of making pumpkin or apple pie, since I knew we were get our fill in a couple weeks on Thanksgiving, I made a caramel cheesecake with a speculoos cookie crust, topped with apples, more caramel sauce, pecans, and even cinnamon whipped cream. And yes every last bit of it was devoured. One of my friends even took it upon himself to top his slice with all of the excess whipped cream.
One year ago: Penne with Butternut Squash, Kale, and Goat Cheese
Three years ago: Baked Apple Cider Doughnut Minis
Four years: Asian BBQ Chicken
CARAMEL APPLE PECAN CHEESECAKE
7 oz. Speculoos/Biscoff cookies, ground (or 1-1/4 cups or graham cracker crumbs)
1/4 cup brown sugar
1/4 cup unsalted butter, melted
3-8 oz. packages cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
3 eggs, room temperature
1/2 cup caramel sauce
CARAMEL APPLE TOPPING
2 Tbsp unsalted butter
2 medium apples, peeled, cored, and sliced 1/8-inch thick
1/4 cup chopped pecans (optional)
1/4 cup caramel sauce
CINNAMON WHIPPED CREAM
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/4 tsp cinnamon
- Heat oven to 350 degrees. In a medium bowl combine cookie crumbs, sugar and butter. Press onto bottom and up the sides of 9-inch springform pan.
- In a large bowl beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Add caramel sauce and stir until just blended. Carefully pour batter into crust.
- Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.
- Right before serving, make the caramel apple topping. In a large skillet over medium heat, melt the butter. Add the apples and pecans (if using).
- Cook for 5 minutes or until the apples start to soften. Add the remaining 1/4 cup caramel sauce and stir. Remove from the heat and cool 15 minutes.
- Meanwhile prepare the whipped cream. In a medium chilled bowl add heavy whipping cream, and whip on high speed until it begins to thicken. Add powdered sugar and cinnamon and whip until it forms stiff peaks.
- Spoon apple toppings over cheesecake. Pipe whipped cream around edges and drizzle more caramel sauce over the top, if desired.
Serve immediately. Store leftover cheesecake in refrigerator.