✨This is my recipe for caramelized apple cheesecake, and I honestly love this combination for fall. It’s creamy, full of caramelized apples and cinnamon, and the crumble on top makes it even better.✨ ~Crust • 350 g Maria cookies, Digestive biscuits, or Graham crackers, finely crushed • 80 g unsalted butter, melted • 1 tablespoon honey ~Instructions 1. Preheat the oven to 340°F (170°C). 2. Combine the crushed cookies with the melted butter and honey until the mixture resembles wet sand. 3. Firmly press the mixture into the bottom of a cheesecake pan. Press some of the mixture slightly up the sides if desired. 4. Bake for 10–12 minutes. 5. Let the crust cool completely while preparing the filling. ~Caramelized Apples • 350 g apples, peeled, cored, and cut into small cubes • 35 g unsalted butter • 70 g brown sugar • 1 teaspoon vanilla extract • ½ teaspoon ground cinnamon • 1 teaspoon lemon juice ~Instructions 1. Melt the butter in a skillet over medium heat. 2. Add the diced apples, brown sugar, cinnamon, lemon juice, and salt. 3. Cook for about 6–10 minutes, stirring occasionally, until the apples are tender but still hold their shape and the sugar becomes caramelized. 4. Add the vanilla and cook for another 1–2 minutes. 5. Continue cooking until most of the liquid has evaporated and the apples are glossy and caramelized. 6. Remove from the heat and let them cool completely before using. ~Vanilla Cheesecake Filling • 800 g cream cheese, room temperature • 140 g Greek yogurt • 40 g heavy cream • 4 large eggs • 2 egg yolks • 70 g granulated sugar • 80 g honey • 1 ½ tablespoons vanilla bean paste or vanilla extract • 1 tablespoon cornstarch ~Instructions 1. Reduce the oven temperature to 325°F (163°C). 2. Beat the cream cheese until completely smooth and creamy. 3. Add the sugar and honey and mix until combined. 4. Add the Greek yogurt and heavy cream, mixing until smooth. 5. Add the vanilla and cornstarch and mix until fully incorporated. 6. Add the eggs and egg yolks one at a time, mixing on low speed only until incorporated. Avoid overmixing. ~Streusel • 120 g all-purpose flour • 60 g unsalted butter, melted • 75 g brown sugar • ¾ teaspoon ground cinnamon • Pinch of salt ~Instructions 1. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. 2. Add the melted butter and mix with a fork or your fingers until the mixture forms coarse crumbs. 3. Refrigerate the streusel for 15–20 minutes to firm it up before baking. ~Assembly 1. Pour half of the cheesecake filling over the cooled crust. 2. Spread the cooled caramelized apples evenly over the cheesecake layer. 3. Pour the remaining cheesecake filling over the apples and gently smooth the top. 4. Sprinkle the chilled streusel evenly over the top of the cheesecake. ~Baking 1. Place the cheesecake in a water bath and bake at 325°F (163°C) for approximately 75–90 minutes, or until the edges are set and the center still has a slight jiggle. 2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 3. Remove from the oven and let it cool completely. 4. Refrigerate for at least 8 hours, preferably overnight. #cheesecake #appledessert #caramel #EasyRecipe #CapCut - @sweetconfection