Apple Caramel Cheesecake

Apple Caramel Cheesecake     This delicious no-bake cheesecake is topped with all the flavours of tasty caramel apples. This treat has plenty of hands-off time and can easily be made in advance, perfect for entertaining this holiday season! Preparation Time: 30 minutesRefrigeration Time: 8 hoursCooking Time: 11 minutesServes 8 Crust:2 cups (500 mL) gingersnap cookie crumbs2/3 cup (150 mL) butter, melted1/2 cup (125 mL) packed brown sugar1 tsp (5 mL) ground cinnamon1/2 tsp (2 mL) each ground cloves and ground nutmeg Filling:3/4 cup (175 mL) 35% Ontario Whipping Cream2 pkg (each 250 g) cream cheese, softened (full fat)1/2 cup (125 mL) icing sugar1/4 cup (50 mL) 14% Ontario Sour Cream1 tsp (5 mL) fresh lemon juice1/2 tsp (2 mL) vanilla2 tsp (10 mL) unflavoured gelatin4 cups (1 L) sliced peeled Ontario Apples, about 4 apples1/3 cup (75 mL) packed brown sugar1 tbsp (15 mL) cornstarch1 tsp (5 mL) ground cinnamon1/4 tsp (1 mL) ground nutmeg2 tbsp (25 mL) butter     Crust: In medium bowl, stir together crumbs, butter, brown sugar, cinnamon, cloves and nutmeg. Press into bottom and 1 inch (2.5 cm) up sides of parchment paper-lined 9-inch (23 cm) springform pan. Cover; freeze for 20 minutes.     Filling: In large cold bowl, using electric mixer on high speed, whip cream until stiff peaks form; set aside.     In large bowl, using electric mixer on medium speed, beat cream cheese, icing sugar, sour cream, lemon juice and vanilla until smooth.     In small bowl, whisk gelatin with 1 tbsp (15 mL) boiling water until dissolved. Add gelatin immediately to cream cheese mixture; beat for 30 seconds. Fold cream cheese mixture into whipped cream. Scrape into pan and spread evenly over crust; using spatula, shape raised border around edge, about 1 inch (2.5 cm) thick. Cover; refrigerate for at least 8 hours, up to 2 days.     In medium bowl, toss together apple slices, brown sugar, cornstarch, cinnamon and nutmeg.     In medium saucepan, melt butter over medium heat. Add apple mixture; cook, stirring often, for 10 minutes or until the apples are just softened and the caramel mixture is thickened. Store covered in the refrigerator until ready to serve, up to 4 hours. Once cake has set, spoon apple mixture over cake. Remove ring and serve. Nutritional Information:1 ServingPROTEIN: 8 gramsFAT: 52 gramsCARBOHYDRATE: 61 gramsCALORIES: 740FIBRE: 2 gramsSODIUM: 560 mg – Printed with permission from Foodland Ontario