How do you make a cheesecake apple cheesecake? We dip a large, crisp Granny Smith apple in a kettle of hot, bubbling caramel until we get a thick, heavy coating. Then, we dip it in melted decadent cheesecake confection. Last, we roll it in crushed graham crackers and, voila!
Cheesecake Caramel Apple
For the Homemade Caramel:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tbsp. unsalted butter
- 1 bag Large Marshmallows
- 4 oz cream cheese room temperature
- 1 teaspoon shortening
- 2 cups crushed graham crackers
- Wash and dry all your apples really well. Remove all the apple sticker and stems.(Drying them really well before starting is very important.) Poke a popsicle stick into the top of each apple. Place all the apples on a pan and put them in the freezer while you make the homemade caramel.
To make the homemade caramel:
- Melt the butter in a medium sized sauce pan over medium high heat. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it all together with a wooden spoon.
- Cook the caramel over medium high heat, stirring constantly. The temperature of the caramel should read 235-240 F on a candy thermometer (soft ball stage) when it’s ready, ( about 14 minutes) remove the pan from the heat and stir in the vanilla.
- Prepare a parchment-lined baking sheet with cooking spray. Remove the apples from the refrigerator and with a dry cloth over apples again.
- Dip apples, one at a time, then transfer to a parchment-lined baking sheet. Refrigerate until set, about 15 minutes.
- In a saucepan over low heat, melt butter. Add marshmallows, and stir until melted, add shortening and cream cheese
- Dip an apple into the cheesecake, stopping two-thirds of the way up. Immediately dip the lower third of the apple into a bowl of crushed graham crackers, rotating to coat evenly.
- Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.