Salted Caramel Apple Cheesecake Parfait

Ingredients

For pecan layer:
• 1 tbsp. butter
• 1 cup pecan halves
• 1/4 cup packed brown sugar
• 1/2 tsp. vanilla extract
• 1/4 tsp. cinnamon
• Pinch salt
For apple layer:
• 4 tbsp. butter
• 2 large apples, peeled and diced
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1 tsp. vanilla extract
• 1 tsp. sea salt or kosher salt
For cheesecake layer:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 (8-oz.) package cream cheese, at room temperature
• 1 tsp. vanilla extract

Instructions

Prepare pecan layer:
1. Melt butter in a small skillet over medium-low heat.
2. Add pecans and stir to coat with butter.
3. Saute pecans for a couple minutes, then stir in brown sugar, vanilla, cinnamon, and salt.
4. Cook, stirring frequently, until brown sugar has melted and pecans are coated (about 3 - 5 minutes).
5. Remove pan from heat and place pecans on a sheet of aluminum foil in a single layer .

6. Let pecans cool completely, then break apart any nuts that are stuck together. Set aside.
Prepare apple layer:
7. Melt butter in a medium pan over medium heat.
8. Add apples to butter and saute for a couple minutes.
9. Stir brown sugar, heavy cream, vanilla, and salt into apples.
10. Bring to boil and then immediately reduce heat to a simmer.
11. Cook, stirring frequently, for 15 minutes.

12. Remove pan from heat.
13. Refrigerate sauce until completely cool.
Prepare cheesecake layer:
14. Combine heavy cream and powdered sugar in the bowl of a stand mixer.
15. Use whisk attachment and whip cream until stiff peaks form.
16. Scrape whipped cream into a separate bowl and set aside.
17. Add cream cheese and vanilla to the same bowl used to whip the cream (no need to clean).
18. Use the paddle attachment to mix until completely smooth.
19. Slowly fold 1/3 of the whipped cream into the cream cheese.
20. Fold remaining whipped cream into cream cheese in 2 batches.
Assemble parfaits:
21. Spoon 1/8 of the cheesecake mixture into the bottom of 4 small glasses or bowls.
22. Top cheesecake with 1/8 of the apple sauce.
23. Spread 1/8 of the pecans over the apples.
24. Repeat layers one more time, ending with the pecans.
25. Refrigerate until ready to serve. Enjoy!

Notes