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Creole Cream Cheesecake With Caramel-Apple Topping

Photo of a Creole cream cheese cheesecake with graham cracker crust and caramel apple topping on a plate.

I haven't attended a county fair this year—I’m assuming you probably haven’t either. No Halloween parties on the horizon, either. So it seemed that my annual caramel apple consumption was primed to suffer. Then along came this cheesecake with its caramel-apple topping.

The cheesecake itself starts with Creole cream cheese, an almost-defunct product that’s made a recent comeback in New Orleans. You can whip up the Creole cream cheese yourself, or substitute a mix of sour cream and buttermilk, as chef Kelly Fields recommends in her recipe. Either way, the combination of the silky, tangy, mousselike cheesecake and the tart-and-sweet apple topping is absolutely delicious—plus, it has major fall vibes.

Happy apple picking season,

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