This was amazing!! and super simple to make! It made for a thinner cheesecake in terms of height. I was expecting it be like 3 inches high (first time I ever have made cheesecake) and it was about an inch. Which may be completely normal. lol I’m making it for Thanksgiving in a few days and am going to double the filling to get a more new york size cheesecake. 🙂
its the second time I made this and will make it again, I decided to make my own caramel sauce and it turned out pretty awesome
Being a lover of fall, my daughter was impressed when I made this cheesecake for her birthday. The whole family agreed that we would no longer buy cheesecake. Instead we will experiment using different fruits with this recipe. Very delicious!
I made this for my husband’s birthday, and he said it is possibly the best dessert he has ever eaten. It is rich without being cloyingly sweet. I will be making this one again! Be sure to cut the apples in small thin pieces!I notice is that the recipe calls for a total of 1/2 cup chopped pecans, divided between the top and the bottom. It seems like more than 1/4 cup of pecans on the top in the picture, and the pecans look broken instead of chopped. Also the caramel is flowing down the side of the crust in places. I am not sure how this is possible since the caramel layer is baked on the top of the cheesecake. I think there was some food styling going on in the picture, but I was still very pleased with the way mine looked…and tasted!
I served this last night to rave reviews. My first caramel apple cheesecake, but definitely not my last. Love it !!
¼ cup brown sugar
1 cup graham cracker crumbs
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