Amazing Caramel Apple Cheesecake

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1. 1

   Lets start with the topping. In a large sauté pan over medium low heat, melt the butter

2. 2

   Stir in the water and brown sugar until well combined. Simmer for about 8 minutes.

3. 3

   Stir in the caramel candies and continue stirring until they are melted and the sauce is smooth.

4. 4

   Add in the apples and allow them to cook until just slightly softened. Remove from heat and cool. {NOTE: if the sauce becomes too thick, simply add a little extra water to thin it out}

5. 5

   Preheat your oven to 350 degrees.

6. 6

   In a bowl mix together the graham cracker crumbs and the melted butter until its soaked in evenly.

7. 7

   Press the mixture into the bottom and up the sides of a spring form pan. I used all the crumbs because I really like a thick crust, you can use less if you prefer a thinner crust.

8. 8

   Place the pan onto a baking sheet, pop in the oven and bake for about 8-10 minutes.

9. 9

   While the crust is baking we can go ahead and start the filling. To a large bowl add all the filling ingredients {the cream cheese, eggs, vanilla, sugar and heavy cream}.

10. 10

    Using a hand mixer, mix the ingredients until well combined, smooth and creamy.

11. 11

    Once the crust is ready, drop the oven temperature to 325 degrees.

12. 12

    Go ahead and pour the mixture into the pan and spread evenly.

13. 13

    Place into the oven and bake for approx an hour and a half, rotating the pan once halfway through.

14. 14

    The top will be a very light golden and a little jiggle left to the filling {it will set as it cools}.

15. 15

    Cool and then refrigerate the cheesecake.

16. 16

    Top with the cooled caramel apple topping before serving. Finish with some pan toasted chopped hazelnuts.

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