Caramel Apple Crumble Cheesecake with an Audacious Apple Wine & Cider Drizzle

For the Crust: 2 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 2/3 cup unsalted butter, melted

For the Cheesecake Filling: 6-8 oz. packages cream cheese, softened 2 cups granulated sugar 6 large eggs 1 1/2 tbsp. vanilla extract 1 cup sour cream 1 cup finely chopped apples (peeled and cored) 1/2 cup caramel sauce (store-bought or homemade)

For the Apple Filling: 3 large apples, peeled, cored, and thinly sliced 1/4 cup granulated sugar 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg

For the Crumble Topping: 1 cup all-purpose flour 1 cup rolled oats 1 cup brown sugar 1 tsp ground cinnamon 1/2 cup unsalted butter, cold and cubed

For the Wine and Cider Sauce: 1 cup apple cider 1/4 cup Glenora Audacious Apple Wine 1/2 cup brown sugar 1/4 cup unsalted butter 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 cup. heavy cream 1 tsp. vanilla extract Pinch of salt Corn starch slurry (refer to instructions on corn starch box)

DIRECTIONS:

Prepare the Crust: Preheat your oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until well combined. Fold in the chopped apples and caramel sauce. Pour the filling over the cooled crust.

Prepare the Apple Filling: In a medium bowl, toss the apple slices with sugar, cinnamon, and nutmeg. Arrange the apple slices evenly over the cheesecake filling.

Make the Crumble Topping: In a small bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the crumbled topping evenly over the apple layer.

Bake the Cheesecake: Bake the cheesecake for 75 minutes, or until the center is set and the top is golden brown. Crack oven door for 30 minutes. Take the cheesecake out of the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Wine & Cider Sauce: Reduce Audacious Apple wine by half. In a medium saucepan, combine the apple cider, brown sugar, butter, cinnamon, wine reduction, and nutmeg. Cook over medium heat, stirring occasionally, until the mixture boils. Reduce the heat and let it simmer for 10-15 minutes or until the sauce thickens slightly. Add cream and vanilla. Add cornstarch slurry to thicken more as needed. Remove the saucepan from the heat and stir in the heavy cream, vanilla extract, and a pinch of salt. Mix well until the sauce is smooth and creamy. Allow the sauce to cool slightly before serving. Drizzle on top of the cheesecake.

Caramel Sauce: Use store-bought or homemade caramel sauce. Drizzle on top of cheesecake.