Caramel Apple Cheesecake
I used to make a stellar Caramel Apple Cheesecake recipe which I could have sworn I had gotten from Bon Appetit. I wanted to make it for Thanksgiving but simply cannot find the recipe on Epicurious....it would have been from the 1990s.
I'm hoping that someone out there treasured this recipe as much as I did and actually kept it!!!
Thanksgiving is over now, but I know exactly what recipe you're talking about. It was from the Sept. 1995 issue of Bon Appetit:
Caramel Apple Cheesecake
3 cups graham cracker crumbs (about 18 whole graham crackers)
1/4 cup sugar
9 tablespoons unsalted butter, melted
2 pounds cream cheese, room temperature
1-1/2 cups sugar
2 tablespoons cornstarch
1 16 oz. container sour cream
1/2 cup orange juice
1/2 teaspoon vanilla extract
4 large eggs
1/2 cup (1 stick) unsalted butter
1-1/2 pounds Fuji or Golden Delicious apples (about 4 medium), peeled, cored, cut into 1/4-inch thick wedges
1 cup sugar
1/3 cup whipping cream
For Crust: Preheat oven to 350 F. Wrap outside of 10-inch springform pan with 2-3/4 inch high sides with foil. Combine graham cracker crumbs and sugar in medium bowl. Add melted butter and stir to blend. Press mixture onto bottom and up sides of prepared pan. Bake crust 10 minutes. Transfer pan to rack and cool completely. Maintain oven temperature.
For Filling: Using electric mixer, beat cream cheese, sugar and cornstarch in large bowl until smooth. Add sour cream, orange juice and vanilla and beat until blended. Add eggs 1 at a time, beating just until blended after each.
Pour filling into crust. Bake cheesecake until center moves only slightly when pan is shaken, about 1 hour 30 minutes. Transfer to rack and cool. Cover and refrigerate overnight.
For Topping: Melt butter in large skillet over high heat. Add apples; stir until apples are coated with butter, about 2 minutes. Add sugar; stir until sugar dissolves and liquid comes to boil, about 3 minutes. Strain apples, reserving liquid. Return reserved liquid to same skillet. Boil until liquid turns deep amber, stirring occasionally, about 6 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously); whisk to blend. Return to heat and bring to boil, whisking constantly. Remove from heat. Cool until caramel sauce is lukewarm but can still be poured. Arrange apple wedges in overlapping concentric circles atop cheesecake. Pour caramel sauce over apples completely. (Can be prepared 1 day ahead. Cover loosely with foil and refrigerate. Let stand at room temperature 45 minutes before serving.)
Remove foil from pan. Remove pan sides. Cut cheesecake into wedges.