Marry Me Butterscotch Apple Cheesecake

A cheery slice of cheesecake with soft apple slices cooked in caramel and topped with Butterscotch Sauce.

Marry Me Butterscotch Apple Cheesecake

This is the first cake that I made for Alison. I claim it's when she fell in love with me. Or maybe where it’s where I married her three great flavor loves, apple, cheesecake and butterscotch. 

Crust

113g butter for crust

60g powdered sugar

120g flour

1 teaspoon almond extract

Filling

120g sugar for apple

56g butter for apples

270g apple slices, the weight after peeled, sliced and cored

675g cream cheese, room temperature

125g brown sugar

4 egg, room temperature

¼ teaspoon cinnamon

⅛ teaspoon mace or nutmeg

Butterscotch Sauce

300g sugar

100ml whole milk

250ml heavy cream

85g butter

1 teaspoon lemon juice

Pinch of kosher salt

Preheat the oven 325 degrees. 

Make crust dough and press into the bottom of a 9 inch springform pan. Spread evenly and bake for 17-20 minutes until the edges are golden and the dough looks dry. Allow to cool on the counter

For the filling, in a skillet dry caramelize the sugar. Meaning put the sugar in a skillet and stir constantly while the sugar melts. When it gets a dark golden color add the butter. Stir until the butter melts. Add the apples and cook, simmering the apples in the caramel. Allow to sit while preparing the cream cheese. 

In the bowl of a stand mixer beat the cream cheese. Once it is smooth add the brown sugar. Scrape the sides and add the eggs, cinnamon and mace. Run the filling through a fine mesh strainer. 

Stir in the apples with the caramel they cooked in. 

Pour the batter into the springform pan. 

Bake in a water bath for 90 minutes. Turn off the oven and prop the door a few inches for 10 minutes. Take a sharp knife and run it around the parameter of the pan to loosen the cake from the sides of the pan. Continue to allow the cake to cool in the oven, with the door shut for 1-2 hours. 

Chill overnight. 

For the butterscotch sauce: 

Dry caramelize the sugar in a wide skillet, stirring continually. When the color is dark add the milk, when that is incorporated add the cream, slowly. Then add the butter, lemon juice and salt. 

Reserve and pour onto individual slices of cheesecake when served. It can be microwaved briefly if refrigerated.