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1
Lets start with the topping. In a large saute pan over medium low heat, melt the butter
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2
Stir in the water and brown sugar until well combined. Simmer for about 8 minutes.
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3
Stir in the caramel candies and continue stirring until they are melted and the sauce is smooth.
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4
Add in the apples and allow them to cook until just slightly softened. Remove from heat and cool. {NOTE: if the sauce becomes too thick, simply add a little extra water to thin it out}
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5
Preheat your oven to 350 degrees.
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6
In a bowl mix together the graham cracker crumbs and the melted butter until its soaked in evenly.
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7
Press the mixture into the bottom and up the sides of a spring form pan. I used all the crumbs because I really like a thick crust, you can use less if you prefer a thinner crust.
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8
Place the pan onto a baking sheet, pop in the oven and bake for about 8-10 minutes.
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9
While the crust is baking we can go ahead and start the filling. To a large bowl add all the filling ingredients {the cream cheese, eggs, vanilla, sugar and heavy cream}.
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10
Using a hand mixer, mix the ingredients until well combined, smooth and creamy.
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11
Once the crust is ready, drop the oven temperature to 325 degrees.
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12
Go ahead and pour the mixture into the pan and spread evenly.
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13
Place into the oven and bake for approx an hour and a half, rotating the pan once halfway through.
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14
The top will be a very light golden and a little jiggle left to the filling {it will set as it cools}.
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15
Cool and then refrigerate the cheesecake.
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16
Top with the cooled caramel apple topping before serving. Finish with some pan toasted chopped hazelnuts.
