Caramel Apple Cheesecake with Potato Chip Shortbread Crust

Caramel Apple Cheesecake with Potato Chip Shortbread Crust
A great way to utilize potato chips. Potato chip shortbread-crusted cheesecake topped with butter-sautéed apples and salted caramel sauce.
Ingredients
Cheesecake
- 1 ½ Pounds Cream cheese room temperature
- 4 Teaspoons Lemon zest
- 1 ⅛ Cups Sugar granulated
- ¾ Cup Heavy cream
- 4 ½ Eggs whole
- ⅛ Cup Sour cream
- ¼ Cup Half and half
- 1 ¾ Teaspoons Vanilla extract
Potato Chip Shortbread Crust
- 1 ⅛ Cups Potato chips fine crumble
- 1 ⅛ Cups Shortbread fine crumble
- 4 Tablespoons Butter unsalted, melted
- ¼ Cup Sugar powdered
- 1 Teaspoon Cinnamon ground
Apple Caramel Topping
- 1 ½ Cups Sugar granulated
- ¼ Cup Butter unsalted
- ¾ Cup Heavy cream warmed
- 1 Teaspoon Salt
- 2 Apples granny smith, diced
- 2 Tablespoons Butter unsalted
Instructions
- Gather all ingredients and equipment needed
- Preheat oven to 325°F
Potato chip shortbread crust
- In a blender or food processor, add shortbread, and potato chips and blend into fine crumbles. Place in a bowl and add powdered sugar and cinnamon and whisk together.
- Melt butter and add to crumble mixture. Mix until fully incorporated.
- In a parchment paper lined 9-inch round cake pan, grease sides with butter and spread potato chip shortbread crumbles and press evenly.
Cheesecake
- Using a bowl from a stand mixer, fitted with a paddle attachment, add cream cheese and lemon zest, and mix until smooth.
- Add sugar and continue to mix, scrape well, then slowly add heavy cream and mix. Scrape well.
- Add eggs in small increments, incorporating well after each addition. Scrape the bowl and paddle well.
- Add sour cream, half and half, and vanilla extract and mix until fully combined.
- Pour cheesecake batter into the prepared 9-inch cake round with potato chip shortbread crust.
- Place in a hot water bath.
- Bake in preheated oven at 325°F for 1 ½ 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 melt sugar and caramelize.
- Add butter while stirring constantly.
- Add warmed cream and stir. Let cool slightly.
- Add sautéed apples and fold until mixed.
Assemble
- Release the cheesecake from cake round and place it on serving platter or dish and add apple caramel on the top.
- Slice and serve.
Nutrition
Calories: 980kcalCarbohydrates: 104gProtein: 9gFat: 61gSaturated Fat: 34gTrans Fat: 1gCholesterol: 155mgSodium: 720mgPotassium: 210mgFiber: 1gSugar: 86gVitamin C: 4.72mgCalcium: 128mgIron: 1mg