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Apple and Prune Caramel Cheesecake

Turning a plain cheesecake canvas into a delicious flavor combo that welcomes the fall season. This dessert has 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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 12
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 3 Large Apples *honey crisp or your favorite variety 4-5 (small)
  • 24 oz Cream cheese *room temp
  • 3 Eggs *Large
  • 3/4 cup Sugar
  • 2 tsp Pure Vanilla extract
Cheesecake Crust
  • 2 cup Graham Crackers * 1 1/2 sleeve of crackers
  • 5 tbsp Butter *Melted and unsalted
Prune Caramel Sauce
  • 1 Cup California Dried Prunes *chopped
  • 1 tbsp Ground cinnamon
  • 1/3 cup Dark brown sugar
  • 4 tbsp Butter *unsalted
  • 1/4 tsp Salt
  • 1/3 cup Heavy cream

Equipment

  • 1 Springform Plan
  • 1 Hand held Mixer.

Method
 

  1. 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.
  2. Peel and thinly slice the apples. Set aside.
  3. Next make the Prune Caramel Sauce to coat apples.
Prune Caramel Sauce
  1. 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.
  2. At that point add in heavy cream, salt and prunes (cut in half) and cinnamon- stir until combined and it starts to bubble again.
  3. 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.
Cheesecake Base
  1. Beat the softened cream cheese and sugar on medium speed.
  2. Add in the vanilla and eggs one at a time and incorporate well.
  3. Begin to assemble the cheese cake in a springform pan. Layering the bottom of the pan with half the apple and prune mixture.
  4. Pour cheesecake batter on top of the fruit layer. Even out the surface.
  5. 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.
  6. 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.
  7. 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!!