Caramel Apple Cheesecake

Can you believe it's August already?  I don't know where this summer has gone!  We've had a great summer, I just wish it wasn't nearly over.  Soon we'll be enjoying the crisper temperature of fall weather, along with delicious caramel apples--the inspiration for this cheesecake!

When Tina announced that this month's Crazy Cooking Challenge was Cheesecake, I was in luck.  I knew exactly what recipe I was going to make--in fact, I had already made it! 

I am typically in charge of making dessert for our Sunday dinners with my parents.  The Sunday that I made this dessert, we had dinner with my parents and Mike's parents, so I chose to make a fancier dessert than I typically would.

Everyone really enjoyed this cheesecake.  I loved the crunch of the apples on top, and the sweetness of the caramel topping.  This is a recipe I'll definitely be making again!

Caramel Apple Cheesecake

Serves 12-14

You will need:
2 cups crushed vanilla wafers
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
2 Tablespoons heavy whipping cream
1 teaspoon vanilla
1 large apple, diced
1/4 cup caramel ice-cream topping

1.  In a small bowl, combine the crushed vanilla wafers and butter.

2.  Press into the bottom and up the sides of an ungreased 9" springform pan.

3.  Place pan on a baking sheet and bake the crust at 400 for 10 minutes.  Remove from oven and set pan on a wire rack to cool.

4.  In a large bowl, beat cream cheese until smooth.

5.  Add the sugar and flour to cream cheese and mix well.

6.  Add in the eggs; beat on low until just combined.

7.  Stir in heavy whipping cream and vanilla.

8.  Pour filling into crust.  Bake at 350 for 40-45 minutes, until the center is almost set.

9.  Cool the pan on a wire rack for 10 minutes.  Then run a knife around the edge of the pan to loosen the crust.  Cool for 1 hour.

10.  Refrigerate the cheesecake overnight.

11.  Before serving, remove the sides of the pan.  Garnish with diced apples and caramel sauce.

Cover and refrigerate leftovers.

Slightly adapted from: The Taste of Home Cookbook

You can check out the other recipes I've made as part of the Crazy Cooking Challenge:
Double Coconut Fried Chicken--July 2012
Strawberry Cheesecake Smoothies--June 2012
Pizza Grilled Cheese--May 2012
Giant Streusel Topped Bluebery Muffins--April 2012
Spaghetti with Apple Tomato Sauce--March 2012
Chocolate Root Beer Bundt Cake--February 2012
Chicken Noodle Soup with Homemade Noodles--January 2012
Chocolate Chip Cookie Dough Fudge--December 2011
Garlic Mashed Potatoes--November 2011
Chocolate Chip Cookies--October 2011
Beer and Bacon Mac and Cheese--September 2011

Don't forget to click on the thumbnail picture for my recipe to vote for me! :)  Thank you :)