Caramel Apple Cheesecake with Potato Chip Shortbread Crust

• Gather all ingredients and equipment needed
• Preheat oven to 325 degrees Fahrenheit

Potato chip shortbread crust

• In a blender or food processor add shortbread and potato chips and blend until finely crumbled. Place in a bowl and add powdered sugar and cinnamon and whisk together.
• Melt butter and add to crumble mixture. Mix until fully blended together.
• On a parchment paper lined 9-inch round cake pan grease sides with oil spray or butter and spread crumble mixture and press evenly in pan.

Cheesecake

• Using a bowl from a stand mixer with the paddle attachment add cream cheese and lemon zest and mix until smooth.
• Add sugar and continue to mix then slowly add heavy cream. Mix well.
• Add eggs in small increments, ensuring it is blending well.
• Add sour cream, half and half and vanilla extract and mix until fully combined.
• Pour cheesecake batter into 9-inch round pan.
• Place in a hot water bath.
• Bake in preheated oven for 1 1/2 hours or until center is firm.
• Remove cheesecake from hot water bath and let it cool and refrigerate.

Caramel apple topping

• In a frying pan or skillet add butter and diced apples and sauté for 2-3 minutes. Set aside.
• In a small pot add sugar and water on medium-high heat until it is carmelized.
• Add butter while stirring constantly.
• Add warmed cream and stir. Let cool slightly.
• Add sautéed apples and fold until mixed.

Assemble

• Release cheesecake from cake round and place it on a serving platter or dish and add caramel apple to the top. Slice and serve.