We saw this recipe on Food Network while we were flipping channels after work one day, and now that it's Thanksgiving, it's time to give it a shot.
Cousin Johnnie's Caramel Apple Cheesecake
From
Paula's Best Dishes
![](https://lh5.googleusercontent.com/-ivMeRQZkA7c/TuqaWzX7LwI/AAAAAAAAfe0/a5mvIL5-M5Q/s720/%25252389%252520-%252520The%252520Plated%252520Dish.JPG)
It's a Paula Deen recipe, so you know it's going to be good and that you're going to need some butter, y'all.
![](https://lh4.googleusercontent.com/-iNnvw2cjwAo/TuqZtvTnM3I/AAAAAAAAfcM/RFKk0LDdXL0/s720/%25252389%252520-%252520Mise%252520en%252520Place.JPG)
You start out making the graham cracker crust, by mixing graham crackers, butter, and sugar in the food processor and then baking for 10 minutes.
![](https://lh3.googleusercontent.com/-O-wn9V4UPAE/TuqZv2QxExI/AAAAAAAAfcY/AjObsiwrRk0/s720/%25252389%252520-%252520Pie%252520Crust.JPG)
Then you make the filling, pour it in the cooled crust, and bake the whole thing, floating in a water bath.
![](https://lh3.googleusercontent.com/-1-XO_2bt4Eo/TuqZ0e0nDKI/AAAAAAAAfck/kcNauTd9XuI/s720/%25252389%252520-%252520Filling%252520Crust.JPG)
Ours sank a little in the middle, but other than that it already looked really good at this point.
![](https://lh3.googleusercontent.com/-DeD889eriYQ/TuqZ1PVs76I/AAAAAAAAfcs/rWLX7YoXyU8/s720/%25252389%252520-%252520Out%252520of%252520the%252520Oven.JPG)
Then that needs to sit overnight in the fridge, until it's time to work on the topping - caramel apples and pecans.
![](https://lh4.googleusercontent.com/-VJiUOA-OGEs/TuqaEIoNEVI/AAAAAAAAfdk/oVx4KCUi6ck/s720/%25252389%252520-%252520Apples.JPG)
![](https://lh6.googleusercontent.com/-GuOVbcsB06A/TuqaKMXfIKI/AAAAAAAAfeA/A1zlf9ueJpY/s720/%25252389%252520-%252520Topping.JPG)
And if that doesn't look delicious, look at how the cheesecake came out when we took it out of the springform pan.
![](https://lh6.googleusercontent.com/-Klu9K89nqgQ/TuqaJX7Cx-I/AAAAAAAAfd4/s1H7bR5xbJc/s720/%25252389%252520-%252520Cooked%252520Cheesecake.JPG)
This was awesome! Our
last attempt at a cheesecake was not the greatest. The no-sugar-added-nonsense made it a little bland, there wasn't any exciting topping, and a lot of cracks formed in it (maybe due to the lack of a water bath). But this cheesecake was unbelievable. It was rich and tasty but not too sweet (a first for a Paula Deen dessert). The crust was delicious, and the topping was crazy. All in all, a perfect Thanksgiving dessert.
![](https://lh4.googleusercontent.com/-0QmVQSuS5fY/TuqaKUIkMxI/AAAAAAAAfeE/aX6skcax-5w/s720/%25252389%252520-%252520The%252520Final%252520Dish.JPG)
Try this at home now, and you can claim you're just practicing for next year's Turkey Day.
Crust
Ingredients
- 3 cups graham cracker crumbs
- 9 Tbs butter, melted
- 1/2 cup sugar
Preparation
- Preheat the oven to 350.
- Wrap the bottom and sides of a 10-inch springform pan tightly with foil.
- In a food processor, mix the graham cracker crumbs, butter, and sugar.
- Press the mixture into the bottom and halfway up the sides of the prepared pan.
- Bake the crust for 10 minutes.
- Remove crust from the oven and let it cool completely.
Filling
Ingredients
- 4 8-oz packages cream cheese, softened
- 1 1/2 cups sugar
- 2 Tbs cornstarch
- 1 16-oz container sour cream
- 1/2 cup freshly squeezed orange juice
- 1/2 tsp vanilla
- 5 eggs
Preparation
- With an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth.
- Add the sour cream, orange juice, and vanilla and blend until smooth making sure there are no clumps.
- Beat in the eggs, one at a time, blending until just combined.
- Pour the filling into the crust.
- Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan.
- Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil.
- Bake until the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes.
- Check the water level about 1 hour into the baking, adding more water if needed.
- Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool.
- Refrigerate overnight.
Topping
Ingredients
- 8 Tbs butter
- 1 1/2 lbs Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
- 1/2 cup pecans, chopped
- 1 cup sugar
- 1/2 cup heavy cream
Preparation
- Melt the butter in a large skillet over high heat.
- Add the apples and pecans and cook, stirring, until they are coated with butter, about 2 minutes.
- Add the sugar and stir until the sugar dissolves and the liquid comes to a boil, about 3 minutes.
- Using a slotted spoon, transfer the apples and pecans to a bowl.
- Reduce the heat to medium-high and cook the remaining liquid, stirring often, until it turns a deep amber color, about 6 minutes.
- Remove the skillet from the heat to stop the cooking and add the cream, being careful not to splatter.
- Return the skillet to the heat and bring to a boil, whisking constantly.
- Remove the sauce from the heat and stir in the apples and pecans.
- Allow mixture to cool until lukewarm.
- Spread the caramel-apple mixture evenly over the top of the cheesecake.
- Refrigerate until ready to serve.