I’m all about some apples right now in case you haven’t noticed.
And it was actually very simple! But I did a few things differently than the recipe just because I kind of felt like it.
First comes the crust. It’s made of gingersnaps and pecans and it’s totally bursting with fall flavors! The recipe has you process the gingersnaps into crumbs and then stir them together with melted butter, a little brown sugar and some chopped, toasted pecans. I decided to just throw the pecans into the food processor with the gingersnaps because I’m not really into having nuts in baked goods.
Also you can see that I didn’t use a tart pan because I don’t have one. This recipes works perfectly fine in a springform pan, but because it’s a thin cheesecake, it really would look better in a tart pan. Not that it’s all about the looks, but that’s the whole “tart” part of Caramel Apple Cheesecake Tart.
Then comes the apple topping. I used four medium-ish (a little bit on the small side) Granny Smith apples and cut them into thin slices. Cook those in some brown sugar (I also added a little bit of cinnamon here), let them cool, and then arrange them on the cooled cheesecake. Southern Living’s photo has the apples arranged in a “rosette” shape in the middle, but mine were just too slippery and looked a mess. But I think laying them out in a “fan” pattern looks equally as impressive.
The recipe says you should brush the apples with an apple jelly mixture, but I completely forgot to buy apple jelly so I just left it out. Pop the cheesecake under the broiler to brown the apples a little bit. Then you’re supposed to brush the apples with more apple jelly, but I remembered I had some caramel sauce in the fridge and that was a good decision.
If you’re looking for a fun and easy dessert for a fall get together, definitely try this one. It’s simple and has an impressive presentation, which is kind of the whole package. Also, it’s pretty fun to eat.