Go Back
+ servings

Apple Topping For Cheesecake Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Can you overcook applesauce?, How do you make applesauce?, how to make pineapple topping for cheesecake, What do you eat with cheesecake?, What sauce goes on top of cheesecake?
Servings: 1

Equipment

  • Measuring cups and spoons
  • Peeler
  • Knife
  • Medium and large saucepan
  • Whisk
  • Pastry brush
  • Cup with hot water
  • Thermometer, optional

Ingredients
  

  • 2 cups apple juice
  • 1/4 - 1/3 cup fine caster sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon salted butter
  • 6 large apples peeled, seeded, and sliced
  • 1/4 cup Calvados
  • Ingredients for the Caramel Sauce
  • 1 cup granulated brown sugar
  • 3/4 cup heavy cream
  • 1/4 - 1/2 teaspoon sea salt flakes
  • 1/4 cup Calvados
  • 1/2 teaspoon vanilla extract
  • Equipment

Instructions

  • To start, combine the apple juice, sugar, and vanilla extract to a boil in a large saucepan. Stir the mixture continuously so that the sugar melts.
  • Once boiling, lower the heat to medium and allow the mixture to simmer. It should reduce until it only makes about 1/2 cup of liquid.
  • Then, stir in the butter until it melts away completely. Finally, add the thinly sliced apple pieces.
  • Allow them to cook over medium heat until they begin to caramelize and have gone soft. Finally, add the Calvados and give the mixture a good stir. Again, simmer the mixture over low heat until the sauce has reduced by half.
  • Once the apples are finished, remove them from the saucepan and place them on a plate to cool.
  • For the caramel sauce, first, place the sugar and water into a heavy-bottom saucepan. Place the pan over medium-high heat and bring it to a boil.
  • While it heats, continuously brush the sides of the pot with hot water. The hot water will melt the crystals forming on the sides.
  • Once it starts boiling, lower the heat and allow to color to slowly develop. Once the temperature of the sugar syrup has reached roughly 365-375ºF (185-190.5ºC). Otherwise, wait until it has reached a very deep dark caramel or amber color.
  • While the sugar syrup is developing, start heating the heavy cream over low-medium heat. Once heated, remove and keep warm until needed.
  • Once your sugar syrup has reached the right temperature, slowly add the heated cream while whisking constantly. Once you have a uniform mixture, remove it from the heat and add the Calvados and vanilla extract.
  • Allow the sauce to cool slightly, but not completely. it will become too hard if cooled.
  • First, pour your caramel sauce over the cheesecake. Make sure to reserve some. Then, top the cheesecake with your homemade apple filling.
  • And finally, drizzle the apples with the remaining caramel sauce. Serve the cheesecake immediately.

Notes

  • Calvados is the name for brandy made from apples. You can however use any type of brandy. Calvados simply helps enhance the apple flavor while adding that sharp bite of brandy.
  • You can also use any type of apple that you'd like. Granny Smith apples will add a nice sour flavor that will be balanced by all the caramel sweet flavors. Golden Delicious apples add a ton of sweetness, while Fuji apples will add juiciness too.
  • if you want a chunky apple topping for cheesecake, we recommend dicing the apples instead of making thin slices. You will need to cook them for slightly longer (because they are thicker), but this is a small price to pay to get a sauce that is perfectly suited to your liking.