Caramel Apple Pie Cheesecake
By Zach Anderson
1/3 c. Margarine
1/3 c. Sugar
1 1/4 c. Flour
2 (8oz) packages of cream cheese
2/3 c. sour cream
1/2 c. whipping cream
1 tsp. vanilla extract
1 c. powdered sugar
1 T. flour
1 c. chopped/Peeled Granny Smith apples
1/4 c. sugar
1/4 tsp. cinnamon
1/4 c. caramel topping (thick)
Thinly sliced Granny Smith apples (Use mandolin for thin slices)
1/4 c. caramel topping (Thin)
Crust: Heat oven to 450° F. Beat margarine and sugar at medium speed until light & fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom and sides of 9-inch springform pan. Bake 10 mins. & cool completely.
Filling: Reduce oven to 325°. Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, whipping cream, and vanilla; beat until well blended. Fold in powder sugar and flour. Toss apples in sugar & cinnamon mixture; gently fold into cream cheese mixture.
Carefully pour cream cheese mixture into prepared crust, gently pour caramel topping on top of cheesecake (circular motion), and with butter knife gently stir (only 2-3 times) caramel into cream cheese mixture. (to create a marble effect). Bake at 325° for 50 mins. Turn off oven and let cheesecake stand in oven for 1 hour. Remove to wire rack, and let cool completely. Chill in refrigerator for a minimum of 8 hours, or overnight.
Topping: After cheesecake has cooled completely overnight, cut apples using mandolin to create very thin slices. (Cut length wise to keep “Apple Shape”, gently spray apples with lemon juice to prevent browning). Place thin apple slices around the inside top edges of cheesecake, and 1 in the middle. Top with caramel syrup (circular motion) around entire cheesecake.