Carmel Apple White Chocolate Cheesecake

For those who have had the privilege of trying this, it was SO GOOD!  I got this recipe from KSL’s Studio 5 here.  You can go watch the video with instructions or just use the recipe here.  It was super easy and Oh, So Good!  But of course I really love cheesecake, and white chocolate, and caramel apples, so maybe that’s why I liked it so much.  But I wasn’t the only one! 

I didn’t think to get a picture until we had eaten more than half of it!

Ingredients:

• For the crust:
• 1 1/4 cups crushed shortbread cookies or graham crackers
• 2 tbsp sugar
• 1/4 cup melted butter
• For the filling:
• 1/4 cup whipping cream
• 3-4oz. good quality European white chocolate, chopped
• 3 8oz. packages cream cheese at room temperature
• 1/2 cup sugar
• 3 large eggs
• 1 tsp vanilla
• For the topping:
• 1-2 small pink lady apples, or other apples of your choice, peeled and thinly sliced
• 1/4 cup sugar
• 1/2 tsp cinnamon
• Caramel Sauce
• ½ cup Butter
• 1 cup Brown Sugar
• 1 cup Sour Cream

Method:

Melt butter over medium heat in a sauce pan. Add brown sugar and stir until sugar is light and bubbly. Remove from heat and whisk in Sour Cream until smooth.n 8 inch spring form pan with parchment paper, and set aside.
Heat oven to 350 degrees. Line an 8 inch spring form pan with parchment paper, and set aside.
In a small bowl, toss together cookie crumbs and sugar. Add melted butterand stir with a fork until well blended. Pour into prepared pan, and press crumbs onto the bottom of the pan.
Bake crust for 8-10 minutes. Set aside to cool.
While the crust is baking, heat cream in a small saucepan until almost a boil.
Add white chocolate. Remove from heat and let it rest for 2-3 minutes.
Stir until smooth. Cool to lukewarm.
In a large mixing bowl, beat cream cheese until light and fluffy.
Add sugar and beat well, scraping down the sides occasionally.
Add eggs one at a time, mixing well after each addition. Pour in the white chocolate mixture and vanilla. Beat until light and smooth.
Pour the filling into the cooled crust.
In a small bowl, stir together cinnamon and sugar. Arrange apples over the top of the filling in a circular pattern, sprinkle with cinnamon and sugar mixture. Bake for 55-60 minutes. Turn off the oven but leave the cake in with the door closed for 1 hour longer. Remove from oven and refrigerate for 3-4 hours or overnight.
Dust with confectioners sugar before serving if desired.
Makes one 8-inch cake; serves 10