Anna Sultana’s Caramel Apple Cheesecake

In January, 2010 I was a food blogging newbie.

And I made mistakes.

I actually insulted a cheesecake recipe.

Yeah… I did.

Cheesecakes are serious food business.

Just as a recap, here are cheesecake recipes I’ve posted over the years:

The 1960s Co-Op Refrigerator Cheesecake - Margaret Ullrich

Carmela Soprano's Ricotta - Pineapple Pie (Cheesecake)

Carmela Soprano's New Jersey Cheesecake recipe / Graham Wafer Crust

Carmela Soprano's Ricotta Cheesecake / Uses for Ricotta

Sweetened Condensed Milk Cheesecake, with and without fruit 

/ Homemade Sweetened Condensed Milk

I am not going to make any comments.

Hey, I finally learned my lesson.

I recently posted the recipe for Ma’s Apple Cinnamon Bread.

Ma also sometimes added chopped apples to cheesecake.

She had found the recipe in the New York Daily News.

And, no, I am not going to make any comments!

Hints:

The original recipe called for cooking the caramel topping in a double boiler.

Well, the recipe hade been published in the 50s.

It is now the twenty-first century.

Microwave ovens have replaced double boilers, thank goodness!

                              Caramel Apple Cheesecake 

In a small bowl combine

3 Granny Smith apples, peeled, cored and finely chopped

2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Set aside.

For the Crumb Topping

In a small bowl mix together 

1 Cup firmly packed brown sugar
1 Cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup margarine

Mix until everything is in pea-sized pieces.

Set aside.

For the Crust

Preheat oven to 350º

In a medium bowl mix together 

2 Cups all-purpose flour
1/2 Cup firmly packed brown sugar

Add

1/2 Cup margarine

3 ounces oil

Cut in until the mixture is crumbly.

Press the crumbs into a 9 x 13 inch pan.

Bake 15 minutes or until lightly browned.

WHILE THE CRUST IS BAKING:

For the Cheesecake

In a large mixer bowl place

3 (8-ounce) packages cream cheese, softened
3/4 Cup sugar

Beat at medium speed until smooth.

Add, one at a time

3 large eggs

Scraping the bowl with a rubber spatula, beat well after each addition.

Add

1 1/2 teaspoons vanilla

Mix in just until done.

Pour over the warm crust.

Spoon the prepared apples evenly over the cream cheese mixture.

Sprinkle the crumb topping over the apples. 

Bake 45 minutes, or until filling is set. 

Cool. Refrigerate 4 hours. 

For the Caramel Topping

Place in a microwaveable bowl

20 caramels

1/4 Cup milk

Stirring every 30 seconds, microwave until caramels are completely melted.

(on HIGH for about 1 - 1 1/2 minutes)

Remove from microwave and stir until blended. 

Cool 10 minutes or until slightly thickened.

Drizzle over cake.