Sour Cream Cheesecake with Caramel Apples

By srumbel

With a touch of autumn in the air, this ultra-creamy Easy Sour Cream Cheesecake with Caramel Apples seemed like the perfect dessert. I am partnering with DairyPure to bring you this post, but all opinions are my own.
from thatskinnychickcanbake.com

Ingredients

• Graham Cracker Crust
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons butter, melted
• Cheesecake
• 1 pound (16 ounces) cream cheese, at room temperature
• 1 1/2 cups brown sugar
• 2 cups DairyPure sour cream, at room temperature
• 3 eggs, at room temperature
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons bourbon (or add more vanilla)
• Caramel Apples
• 4 Granny Smith apples, peeled, cored and each cut into 12 wedges
• 2 tablespoons butter
• 2 tablespoons sugar
• 3/4 cup homemade or good quality jarred caramel sauce

Preparation

Step 1

Preheat oven to 325 degrees.

Butter a 9-inch springform pan and line with a round of parchment paper.

In a medium bowl, mix together graham cracker crumbs, sugar and melted butter. Pat into the bottom and about 1 1/2-2 inches up the sides. Place the refrigerator while you make the filling.

In a stand mixer with a paddle attachment (you can also mix with a hand mixer), beat the cream cheese on low until smooth. Slowly add the brown sugar, scraping the sides of the bowl as needed. Add half the sour cream, mix just until combined, and then add the rest and repeat. Add the eggs, one at a time, mixing until each is absorbed before adding the next. Mix in vanilla and bourbon.

Wrap the bottom of the springform pan with a double layer of foil, then place into a roasting pan (or other large pan). Pour hot water into the roasting pan until it's about an inch deep. Place roaster with the cheesecake into the oven. Bake for 55-60 minutes or until almost all the top of the cheesecake is set.

Remove springform pan from the water, remove the foil and place on a cooling rack.

When the cheesecake is cool, wrap in plastic wrap and chill overnight.

Before serving, make caramel apples. In a large saucepan, melt butter and add apple slices and sugar. Saute until apples are cooked, stirring as needed. You can make until this point early in the day.

When ready to serve, add caramel sauce to apples and cook until apples are covered with warm caramel sauce.

Remove sides of the springform pan and place cheesecake on cake stand or serving plate. Cut into wedges and serve topped with apples and caramel sauce.

Serves 12

Recipe Notes

Cooking the cheesecake in a bain marie, or water bath, will help bake the cheesecake at a constant temperature and prevents the top from cracking.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 509kcal Calories from fat 274
% Daily Value
Total Fat 30g
Saturated Fat 17g
Cholesterol 122mg
Sodium 298mg
Carbohydrate 55g
Dietary Fiber 2g
Sugars 33g
Protein 6g