Caramel Apple Swirl Cheesecake
Last Fall my Raw Caramel Apple Cheesecake was a big hit. Not just with my loved ones but with a lot of you! Many of you made it and posted pictures on facebook which I shared throughout various posts on my blog. I loved seeing your photos.
This time I made the cake with a few changes. I made a new crust recipe, and swirled the caramel into the filling instead of mixing it with the apples as a topping. I also added some candied pecans on the the top edge. I will share the new changes at the end of this post but first, here's my original recipe from last year...
Blend the first 5 ingredients until completely smooth. Add the butter and oil and salt. Blend again to incorporate. Pour over the crusts. Chill in the fridge for 12 hours, or in the freezer for 5-6 hours and in the fridge for 1-2 hours before removing the ring.
Toss the apples with enough caramel to suit your liking! Extra caramel can be used to drizzle over other things, or eaten with sliced apples. It won't last long 😉
Chop a few handfuls of pecans. Toss with some coconut nectar or maple syrup but it should be just a light coating. Just enough to cover them, there should be no excess liquid leftover. The nectar will be thicker than maple syrup (I used nectar). For another touch, add a dash of cinnamon!