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Preheat the oven to 325°F.
Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, butter and sugar.
Press the graham cracker mixture into the bottom of the springform pan.
Bake 8-10 minutes. Remove from the oven and cool completely.
Make the filling: In a large bowl, beat the cream cheese with an electric mixer until light and fluffy.
Add eggs one at time and beat until combined.
Stir in vanilla and 3/4 cup of sour cream.
Beat in sugar, cornstarch and cinnamon until mixture is smooth.
Gently fold in caramel ice cream topping and apples and pour into the cooled crust.
Bake the cheesecake: Place a shallow pan of water on the bottom rack of the oven. Place the springform pan on a cookie sheet and bake for 1 to 1 1/4 hours or until the center is slightly wobbly.
Turn the oven off and leave for 1 hour.
Remove from the oven and refrigerate at least 4 hours or overnight.
When ready to serve, prepare the topping. In a small bowl, blend 1 cup sour cream and powdered sugar. Spread over top of the cheesecake.
Drizzle caramel topping over the sour cream mixture. Using a knife or small spatula, gently swirl the caramel though the sour cream.
A versatile dessert for any time of the year, cheesecake is the perfect blank slate to decorate with just about anything you can dream up.
This Fall, we think there’s nothing more a-pealing than homemade apple desserts. From cookies to pies to donuts and so much more, we’ve put together a great list of apple desserts that are fun, simple and, most of all, golden delicious.