Description
A cozy fusion of creamy cheesecake, tender apples, and rich caramel. This autumn-inspired dessert layers a buttery graham cracker crust with silken filling, caramelized apples, and smooth caramel sauce.
Ingredients
1 1/2 cups graham cracker crumbs
3/4 cup unsalted butter (halal-certified)
1/4 cup granulated sugar
4 (8-ounce) packages cream cheese (softened)
1 1/2 cups granulated sugar
2 large eggs
1/2 cup sour cream (halal-certified)
1 cup milk (for caramel sauce)
1 cup granulated sugar (for caramel sauce)
1/2 cup unsalted butter (halal-certified, for caramel)
1 1/2 lbs apples (cored and finely chopped, e.g., Granny Smith)
1 tsp non-alcoholic vanilla extract
Instructions
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, 3/4 cup butter, and 1/4 cup sugar in a bowl. Press half into a 9-inch springform pan, bake for 10 minutes, let cool.
In a large bowl, beat cream cheese, 1 1/2 cups sugar, and 1-2 tbsp milk until smooth. Gradually add eggs, one at a time, then mix in sour cream and remaining milk. Pour into prepared crust.
Bake cheesecake for 50-60 minutes, or until edges are set but center still slightly jiggles. Let cool completely, then refrigerate 2 hours.
Meanwhile, combine 1 cup sugar, 1/2 cup water, and 1/2 cup butter in a saucepan. Cook over medium heat until golden amber, 10-15 minutes. Remove from heat, stir in 1/2 cup milk, and vanilla extract. Brush warm caramel over room-temperature apples.
Top cheesecake with caramel-apple layer and refrigerate 1 hour before serving.
Notes
Use halal-certified butter and cream cheese for compliance. Chill at least 4 hours for best results. Add 1/2 tsp cinnamon to caramel sauce for extra flavor if desired.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 420
- Sugar: 32g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg