Cinnamon Caramel Apple Cheesecake or Dessert Topping
I’ve been craving my homemade cheesecake, but I was also wanting to try something different. Anything with caramel is always a winner in my book, so it had to have caramel but I didn’t want it to be overly sweet. I remembered the apples in my freezer from last fall and decided that a Cinnamon Caramel Apple Cheesecake would do the trick.
I used my basic Cheesecake from the County Seat Restaurant. It’s never let me down, so why reinvent the wheel? I then made my caramel apples like I do when I want a little something sweet, but don’t want to bake or make something “real.”
The caramel is pretty dark, I didn’t burn it. I promise! I used a lot of cinnamon in it, vanilla bean powder, and brown sugar. Unlike regular vanilla, the vanilla bean powder is dark brown, so is the cinnamon, and the brown sugar. If you want to make this look more like a standard caramel color, use less cinnamon, liquid vanilla (clear if desired), and regular white sugar. Of course, you could also skip the cinnamon if you just want to make caramel apple cheesecake or dessert topping.
For this particular recipe, I used apples that I harvested from my tree last fall. They’ve been in my freezer, so they were fast and easy to use. I make these frequently with fresh apples, too. When making this recipe with fresh apples, my preference is to use Granny Smith. No matter your apple choice, I hope you enjoy this simple little recipe as much as I do.
Serves: 6 servings
- 3 c. Thinly Sliced Apples (Granny Smith recommended)
- 1 Stick Butter
- 1¼ c. Firmly Packed Brown Sugar
- 1 tsp. Vanilla Bean Powder
- 2 tsp. Cinnamon
- Melt butter in large skillet.
- Add sliced apples to butter. Cook apples over medium heat until cooked throughout.
- Add cinnamon, vanilla, and brown sugar to apples and mix well.
- Continue cooking until sugar caramelizes and thickens to desired consistency.