Caramel Apple Cheesecake Just So Tasty Beat in the sugar, salted caramel sauce and vanilla extract. mix in the sour cream, scraping down the sides and bottom of the bowl as needed. whisk the eggs in a small bowl, then beat them into the cheesecake batter. place the crust (with the springform pan still wrapped in aluminum foil) into a large roasting pan. Preheat the oven to 350f (180c or 160c on a fan forced oven). wrap the outside of a 9 inch (23 cm) springform pan in tin foil so that the bottom and sides are covered. wrap it at least 3 4 times so that all the seams are covered too. lightly grease the pan with non stick cooking spray.
The Best Caramel Apple Cheesecake Confessions Of A Baking Queen In a medium bowl, stir together the graham crumbs and brown sugar. stir in the melted butter. pour the mixture into the prepared pan and spread them out so that the bottom of the pan is evenly covered. press the crumbs into the bottom of the pan and up the sides about 1 2 to 2 3 of the way up the sides. Make the cheesecake filling: in a mixer fitted with the paddle attachment, beat cream cheese on medium low speed until smooth and lump free, 1 2 minutes. add granulated sugar and beat until blended. scrape down the sides and bottom of the bowl as necessary. add vanilla extract and sour cream or heavy cream and combine. Bake at 350°f. for 15 minutes, then reduce the oven heat to 200° f. continue baking for an additional 55 minutes to 1 hour, or until the edges are set but the center still jiggles slightly. turn off the oven and leave the cheesecake inside. crack the oven door open and allow the cheesecake to sit for about 15 minutes. In a medium bowl, combine oats, brown sugar, all purpose flour, and cinnamon for the crisp topping. whisk them together, and then incorporate the melted butter until the mixture becomes crumbly. set the topping aside for now. for the apples, place the diced apples into a medium bowl and add lemon juice, sugar, cinnamon, and nutmeg.
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