Apple Caramel Cheesecake

Try this recipe, its delightful creamy texture will have you craving for more than one piece!



    1. Combine all ingredients for the crust and press into a 9″ spring-form pan or a baking dish. Ensure that this pan or dish will fit into a larger dish or sheet pan, to hold the water during baking.
    2. Cream butter and brown sugar.
    3. Bake the crust for 10 minutes at 350°F.
    4. Cool.
    5. Beat the cream cheese for a few minutes, scraping the bowl, until it is smooth.
    6. Add the sugar and beat again, scraping the bowl, for about 3 minutes.
    7. Add the eggs and yolk one at a time, scraping the bowl in between each addition.
    8. Add the cream, vanilla and nutmeg and mix again, scraping bowl, until the mixture is smooth.
    9. If you are using a spring-form pan, wrap it with foil, to ensure no water will leak into the crust during baking.
    10. Pour half of the mix into the cooled crust and swirl half of the Amoretti Crema di Caramel Syrup around the mix. Add the remaining mix and top with remaining Syrup and swirl again.
    11. Place the cheesecake onto a sheet pan or in another larger pan and fill about ¼ of the way up with hot water.
    12. Bake the cheesecake in a 300°F oven for about an hour. The time will depend on the type of oven you have. Less time for a convection oven.
    13. Do not over bake the cake, or it will crack. It should be firm when moved. If it is beginning to puff up, it is done.
    14. Let it cool completely and then chill for at least 4 hours; overnight is best.
    15. Once cooled, it can be frozen and then wrapped and returned to the freezer.
    16. Mix 2 tablespoons Clear Glaze and 1 tablespoon of water. Brush over top of cheesecake before adding apples.
    17. Saute the sliced apples in the butter, sugar and spices for 5-8 minutes.
    18. Turn off heat and let apples sit in pan to rest.
    19. Cut cheesecake and place a piece of caramelized apple onto each slice, or dice and place a small group of diced apples on each slice.