Fall is in the air and this apple and prune caramel cheesecake is the perfect way to welcome the cooler weather and all things fall. Here in the California Central Valley we are finally getting cooler weather, most likely we will get our first frost sometime in December. I am happy for all of the cozy recipes that come along side the change of seasons. Soup, comfort bakes and of course delectable desserts like this Apple and Prune Caramel Cheesecake. California Prunes are always in season and they marry beautifully with apples that bring a delicious fall flavor combo. The combination of browned butter and warm cinnamon make the house smell like a holiday candle. This dessert is a luscious base of cheesecake that is spread between two layers of thinly sliced apples and and a caramel prune sauce that makes it even more decadent. You’ve got to try this!
If you’re not a big baker but want to level up your skills in the kitchen this Apple and Prune Caramel Cheesecake is the place to start. It is rather forgiving and the flavor always turns out amazing, plus it is one gorgeous dessert. If you haven’t made cheesecake from scratch you are in for a treat! Homemade cheesecake is creamy, rich and luxurious and a little dangerous to have around. I am taking a basic cheesecake to the next level by adding this beautiful combination of apple with perfectly coated with prune caramel sauce. It is definitely a combo that screams fall and holiday.
Cherry Bombe Jubilee L.A with the California Prunes Team
Back in September I had the pleasure of attending Cherry Bombe Jubilee in Los Angeles with the California Prunes team. Cherry bombe’s events are all about community and having a stage that invites open conversations between all women, in different walks of life and backgrounds. Some brought together by their love of creating, even if it is through different mediums. I am incredibly honored to spend time amongst a group of such incredible and influential women in the food, restaurant business. Authors, bloggers, bakers and content creators, being able to briefly soak up their energy and be utterly inspired by their creativity and grit to keep working towards their goals is inspiring. There are so many nuggets of wisdom that I brought back home. One reminder that I really needed to hear was-taking time to water myself, meaning-so many times we are running on empty trying to take care of everyone else. If we learn to take care of or own needs we will be better prepared to tackle life and keep pouring into those around us. It is not selfish and a true act of self love that will help us in other areas of life.
The people are always amazing and next to that would be the food! We had an amazingly delicious CA Prune inspired dining experience hosted by Chef Kat Turner. I could fill this whole blog post with photos of spectacular bites that we had through the weekend (check out my Instagram highlights for all the photos!). Some of my favorite highlights were the Crab tostada, CA Prune Cream puff au Craqulin with cognac, prune compote and whipped labne, it tasted as amazing as it sounds! Also my friend Jaine’s ice cream collaboration with little fox Ice Cream Company. Which was a silky and sweet, dulce de leche base, coconut, pinot noir and CA prunes jam. The whole weekend was such a fun and memorable experience.
Let me show you how I used CA prunes in this Apple and Prune Caramel Cheesecake. It makes me so happy when the idea in my head turns out better than expected.
Prune Caramel Sauce
There is a whole science behind making homemade caramel my goal was to simplify it as much as possible and to be able to make something delicious, without the need of extra equipment like thermometers and precise temperatures and I have to say that was definitely achieved. In just a few minutes this caramel sauce comes together with very low effort. The result is a decadent and silky caramel sauce that is so rich in flavor but not overly sweet. It is the perfect complement to the apple and cheesecake layer.
The sweetness of the caramel comes from the brown sugar and the ever so versatile California Prune, truly little flavor bombs. A lot of people discount the flavor of prunes and all the amazing and creative ways they can be used. They add sweetness depth and a natural caramel flavor that really elevates any dish or perfect just to snack on.
To make the caramel:
In a large pan on medium heat, add in the brown sugar, and butter. Stir together until it starts to become completely bubbly throughout.
At that point add in heavy cream, salt, cinnamon and prunes- stir until combined and it starts to bubble again. The prunes will release all their flavor infusing the caramel with they signature flavor.
Lower the heat and add in sliced apple slices until they are coated with the caramel sauce. Cook down for about 8 minutes on medium low, they should still hold their shape. The caramel sauce will thicken as it cools. Let the apples sit and slightly cool before adding to the cheesecake.
Is a Water Bath Necessary?
First what is a water bath? This method of baking is also know as bain-marie. Simply put, it is placing the pan with the batter into bigger pan that is filled with water. The purpose of this is to make an even baking temperature with enough humidity inside the oven that the cheesecake bakes evenly. Avoiding the outer edges to cook first and have the middle sink in, or crack because of temperature fluctuations.
Most of the times, when a recipe calls for a water bath, the pan with batter is covered with foil, this helps keep the moisture in. Since this cheese cake recipe uses fresh apples which do contain more moisture, take parchment paper instead and place a sheet big enough to cover the cheesecake pan loosely, this will ensure some of that extra moisture from the apples evaporates while keeping the apples protected from over browning.
Ingredients:
Apples- There are so many apple varieties to choose from. At the moment honey crisp are in season and they are my preferred apple for this treat. They hold their shape and are very crisp! Look for your favorite variety, if using medium apples use 4-5 for larger fruit use 3.
California Dried Prunes-For the best quality look for California Grown Prunes. They are harvested at the perfect level of sweetness that adds those sweet caramel notes. Keep leftover prunes in an airtight container to maintain freshness
Did you know? “California grows 99% of the total United States’ production of prunes and 40% of the world’s supply. Today, there are about 46,000 acres of California Prune orchards concentrated in the Sacramento and San Joaquin Valleys.“
California Prune Health Benefits:
- A single serving of prunes has 3 grams
of soluble and insoluble fiber as well
as sorbitol to help maintain a healthy gut - Prunes are a convenient and delicious
way to add more fiber to the daily diet - Prunes are an excellent source of Vitamin K
and a source of manganese which contribute
to the maintenance of normal bone - Prunes include boron, potassium, copper, and
Vitamin B6 that all may support healthy bones
Cream cheese- The base to our cheesecake which makes it velvety smooth, rich and gives that classic flavor. Look for good quality cream cheese that makes a difference in the end result.
Eggs- Eggs add structure and act as the glue to our cheesecake batter allowing it to set with a firmer texture that is spoonable.
Sugar- We need a little sweetness in our cheesecake and adding the white sugar will bring it without being overly sweet.
Vanilla extract- Adds warm depth and really enhances flavors in desserts.
Salt- Enhances all flavors, a little pinch to balance out the sweetness.
Graham Crackers- Crushed with the help of a blender or a food processor, this will be the base and shell that holds all the deliciousness in.
Butter-Butter just makes everything better. It adds creaminess and richness. I am using unsalted butter to better control the amount of salt in our cheese cake and crust.
Dark brown sugar– Brown sugar is combined with molasses giving the caramel subtle sweet and smoky notes that enhance the prune caramel.
Ground Cinnamon- A warm spice that adds flavor and aromatic element to this Apple and Prune Caramel Cheesecake.
Heavy Cream-Is rich and adds creaminess to the Prune Caramel while tying everything in together.
Take your time to assemble the top layer. What is that saying.. that you eat with your eyes first? The point is something that is absolutely divine should be as equally as eye catching and this Apple and Prune Caramel Cheesecake lends itself to this easy yet elevated rosette pattern. Start by working on the outer edge first lining up the apples in a circular pattern working your way to the center. It is okay is some of the apples slightly overlap that is why we sliced them nice and thin. When you cut into it will reveal layers of apple and prune in every bite!
Tips for the Best Cheesecake
-Ingredients should be at room temperature. This ensures that everything incorporates really well and there is no large clumps in the cheesecake batter. Pull the ingredients out of the fridge an hour or so before planning to make.
-Don’t over beat the cheesecake batter. This will introduce too much air to the batter and it won’t bake evenly. A medium setting on a mixer will suffice.
-I recommend using a stand mixer or a hand held mixer to mix the cheesecake batter, this will result in a even and silky batter. You could mix by hand but it will take loads of arm power and the batter won’t be as smooth BUT use what you have.
-Before adding the prune caramel to the top of the cheesecake let it cool slightly this prevents the cheesecake from sinking.
-Prepare the day before serving. This apple and prune caramel cheesecake needs time to rest and firm up in the fridge. While this dessert take a bit of prep and patience it is worth every ounce of effort.
-When baking this Apple and Prune Caramel Cheesecake place a parchment paper sheet over the top, to keep the apples from over browning. The parchment paper does not have to be tucked in to the sides of the pan, cutting a slightly larger piece than the pan and resting on the top is enough to cover and let go of the extra moisture in the apples.
I hope this Apple and Prune Cheesecake makes it into your kitchen and warms up the holiday season, like it has on my end. Don’t be afraid to try new things it is amazing what a few changes and additions can make to our most loved desserts and dishes. I’ve found that adding new flavor combinations keeps me excited to be in the kitchen. Holiday favorites always have a special place on our plates, but trying something new keeps it fun and delicious!
This post is a paid partnership with CA Prunes, all opinions expressed are my own. Check out more delicious recipes using California Prunes at Californiaprunes.org
Apple and Prune Caramel Cheesecake
Ingredients
Equipment
Method
- Crush the graham crackers finely, with the help of a food processor or blender and add in 5 tbsp. of melted butter. Mix together and place into the bottom of the springform cheesecake pan. Pressing firmly to the bottom and up the sides. Bake at 350 F for 7 minutes and set aside.
- Peel and thinly slice the apples. Set aside.
- Next make the Prune Caramel Sauce to coat apples.
- In a large pan on medium high heat, add in the brown sugar and butter. Stir together until it starts to become bubbly ALL throughout.
- At that point add in heavy cream, salt and prunes (cut in half) and cinnamon- stir until combined and it starts to bubble again.
- Lower the heat and add in sliced apple slices until they are coated with the caramel sauce. Cook for about 8 minutes, they should still hold their shape and set a side to cool slightly.
- Beat the softened cream cheese and sugar on medium speed.
- Add in the vanilla and eggs one at a time and incorporate well.
- Begin to assemble the cheese cake in a springform pan. Layering the bottom of the pan with half the apple and prune mixture.
- Pour cheesecake batter on top of the fruit layer. Even out the surface.
- Lets top it off! Begin by placing apples towards the outer layer of the cheesecake working your way inwards in a pattern if you want to be extra fancy. Adding some prunes to the layer around the rim.
- Prepare the water bath by choosing a oven safe container that is larger than the one used for the cheesecake. Place the cheesecake in the large water bath dish and fill water level half way up around the cheesecake with hot water.
- Bake in the oven at 350 F for 60 minutes, placing a sheet of parchment paper loosely on top. The cheesecake may still have a slight jiggle to it but let cool and place in the fridge overnight to finish setting and ENJOY!!
