Caramel Apple Crumb Topped Cheesecake

aka my birthday cake.

I decided this year I wanted the most decadent cheesecake EVER for my birthday (it's a tradition - I bake cheesecakes for my birthday.) Cheesecakes and tortes. it's what I do.

So here's my creation - it's lovely. just lovely. oh, this cheesecake, i just don't think it would freeze well d/t the fresh apple ingredients. so this is something you will just have to share.

life is short. eat dessert first. a mantra i have always believed in and abided by.

http://familyfavorites-recipes.blogspot.com/2010/10/caramel-apple-crumb-topped-cheesecake.html

Caramel Apple Crumb-Topped Cheesecake (aka BettyAnn's birthday cake)
9x12 glass pan 350*F


Crust:
7 oz gingersnaps, g/f, (food processor til crumbs)
4 T butter, unsalted
1 large baking apple (I used granny smith), sliced, peeled, cored
8 caramels, quartered (I snipped with scissors)

In a medium bowl, combine crumbs and butter. Press into bottom of pan. Arrange apple slices on top of crust. Sprinkle caramel blobs on top of apples.


Filling:
4 (8 oz) cream cheese
8 oz sour cream, strained
4 eggs
1 t cinnamon
½ t nutmeg
¼ t cloves
2/3 cup packed brown sugar
½ cup white granulated sugar
1t vanilla extract
1t lemon juice
1 large baking apple, peeled, cored, diced (tossed with: ¼ cup brown sugar, ½ t cinnamon, pinch of cloves and nutmeg)
10 caramel candies, snipped into quarters

Mix together, one item at a time. Fold diced apples and caramel into batter. Pour over crust.


Topping:
1 cup gluten free flour blend (amended with xantham gum)
1 stick butter, unsalted
½ cup packed brown sugar
¼ c granulated sugar
½ t cinnamon
¼ t cloves
1 baking apple sliced thin

Using pastry blender, combine all but apple slices. Arrange slices decoratively on top of batter, then sprinkle the topping over the apples.


Bake cheesecake in preheated oven 1 hour. Cool on rack in oven for 1-2 hours, then refrigerate cake.

Decoration:
½ cup powdered sugar
2 T butter, unsalted, melted
2 T hot water

Whisk in small bowl. Drizzle on top of well-chilled cake.

i last made this in a 9x12 pan (it was a birthday cake after all). i would think it would convert well to 2 8" cheesecakes.

You are my kind of person! Happy birthday.

Happy Birthday!!

What a wonderful idea and yummy...

i'm actually bringing my family to a friend's house for thanksgiving this year and the host and hostess asked me to please bring that cheesecake along with my italian cheesecake.

i think it would make a lovely dessert at a big event. i will actually be making it again in a 9x12 pan - it's easier to distribute further this way instead of in slices - esp if it sits on the buffet table (cheesecakes get a little soft when they get to room temp).

i really think you'll behappy if you make this cheesecake yourself.