Apple Cheesecake With Caramel Sauce Food

APPLE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
• Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

CARAMEL APPLE CRUMBLE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the crust ingredients.
• Press into the bottom of a greased 8-inch (20 cm) springform pan.
• Bake for 5 minutes.
• In another bowl, mix all the filling ingredients except the apples.
• In another bowl, mix all the topping ingredients except the caramel.
• Spread the filling over the graham cracker crust, then layer the apple slices on top.
• Sprinkle the topping mix evenly over the apple layer. .
• Bake for 30 minutes
• Drizzle on caramel sauce.
• Enjoy!

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.
• Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
• Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.
• Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
• Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
• Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.
• Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.
• Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
• While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
• When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.

FRESH CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs and 1 1/2 tablespoons sugar in a bowl; add margarine and mix well. Spoon mixture into the prepared pan and press into the bottom, forming a crust.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove pan from oven and reduce temperature to 325 degrees F (165 degrees C).
• Melt caramels and cream together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly. Reserve 1 cup caramel for cheesecake filling and refrigerate the rest until serving time.
• Beat cream cheese together in a bowl using an electric mixer until smooth; add 1/2 cup white sugar and beat until combined, scraping sides and beaters as needed. Add sour cream and vanilla extract and beat until well combined. Add eggs and beat at low speed just until incorporated.
• Fold 1 cup caramel sauce and apples into cream cheese mixture; pour over the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven to 275 degrees F (135 degrees C) and continue baking until center is mostly set, 75 to 90 minutes. Cool completely to room temperature; refrigerate until chilled, at least 1 hour.
• Heat reserved caramel sauce and drizzle over cheesecake.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the oven to 350F (180C) degrees.
• Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil. Wrap it at least 4 times so that all the seams are covered.

EASY MINI CARAMEL APPLE CHEESECAKES

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.

CARAMEL APPLE CHEESECAKE

Steps:

• Melt butter in cast iron skillet.
• Add apple slices.
• Sprinkle the apple slices with cinnamon and cloves.
• cook until soft but not mushy.
• In a medium mixing bowl, whisk together brown sugar and cream.
• Pour over apples.
• Bring to bubbly over medium heat, stirring constantly.
• Remove from heat. Spoon out the apple slices onto a bowl or plate. Cool to room temperature.
• Pace the skillet with caramel sauce back on the heat and cook until thickens, about 2 more minutes.
• Remove from the heat and let cool for 15 minutes. Pour into a heat-proof jar. Cool to room temperature.
• Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.
• Boil 2 cups of water. Set aside.
• Preheat oven to 325 degrees F.
• Place graham crackers in food processor and process until finely crushed.
• Add sugar and melted butter and process on low until all comes together.
• Press the crust into a 9" springform pan.
• Bake for 7 minutes in preheated oven.
• Set aside.
• Place cream cheese in food processor and process on low. Process for 15 seconds. Increase the speed to high and process for 5 seconds until smooth.
• Add sugar and process on low until combined.
• Add flour, yogurt, vanilla, spices and milk and process on low until smooth.
• Add eggs and process on low until completely incorporated.
• Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.
• Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
• Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
• When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.
• Cool the cheesecake completely on the counter.
• Refrigerate for at least 4 hours, preferably overnight.
• When chilled completely, spoon the skillet caramel sauce over the cheesecake and spread evenly. Top with apple slices arranging them in a pattern. Sprinkle with a dahs of ground cloves.
• Slice and serve.
• Refrigerate any leftovers in a closed container, for up to 3 days.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350º.
• Reserve 3/4 cup apple pie filling.
• Spoon remaining filling into pie crust.
• Beat together cream cheese, sugar and vanilla until smooth.
• Add eggs and mix well.
• Pour over apple filling.
• Bake 35 minutes or until center is set.
• Cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan.
• Heat, about 1 minute.
• Arrange apple slices around outside edge of cheesecake.
• Spoon caramel sauce onto the cheesecake and spread evenly.
• Decorate with pecan halves around edge.
• Sprinkle with chopped pecans.
• Refrigerate until ready to serve.

EASY CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350°F
• Spray 9-inch springform pan with nonstick cooking spray.
• Combine crumbs and butter in small bowl. Press into bottom of prepared pan. Bake 9 minutes; cool.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs and beat well.
• Pour cream cheese mixture over crust. Bake 40-50 minutes or until center is almost set. Refrigerate at least 3 hours. Carefully run knife around edge to loosen pan. Remove side of pan.
• Spread apple filling over top of cake. Sprinkle peanuts over apple filling and drizzle with caramel topping. Serve immediately.

SALTED CARAMEL APPLE CHEESECAKE

Steps:

• Prepare the crust: Preheat oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. You can slip a 9-inch round of parchment paper on the bottom and butter that too if you have one handy - it will help to keep the crust from sticking when serving. Wrap the bottom of the pan with 2 layers of aluminum foil or 1 layer of wide heavy-duty aluminum foil. The foil should reach ¾ up the height of the pan.
• In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour the melted butter over the crumbs and stir with a fork until all of the dry ingredients are uniformly moist. Pour the moistened crumbs into the springform pan and use your fingers or the bottom of a glass or measuring cup to pat an even layer of crumbs over the bottom of the pan and just about ½-inch up over the lip of the bottom of the pan where it meets the side. (At this point, the crust can be covered and frozen for up to 2 months.)
• Place the pan on a baking sheet. Bake for 10 minutes. Allow the crust to cool completely on a wire rack while you make the cheesecake. Reduce the oven temperature to 325° F.
• To make the apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.
• Getting ready to bake: Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
• To make the filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
• Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Drizzle half of the salted caramel sauce over the apples. Cover with the remaining batter and, if needed, jiggle the pan to even the top.
• Dollop the remaining salted caramel sauce by the teaspoon in a random pattern into the top of the batter and then with a sharp knife, swirl the caramel around from dot to dot and in between.
• Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 30 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and may crack around the edges, and it should be fully set except, possibly, in the very center. If the center shimmies, that's just fine.
• Turn off the oven and leave the cheesecake inside. Stick the handle of a wooden spoon between the door and the oven to vent the oven. This will allow the cheesecake to set up a little as it's starting to cool down.
• Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then remove the foil (be careful as there may be some residual water inside from the water bath), and refrigerate it for at least 6 hours; overnight would be better.
• Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides. Slice into 12 to 16 slices and serve with extra salted caramel sauce drizzled over the top.

BIG APPLE CRUMB CHEESECAKE

Steps:

• For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.
• Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.
• For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.
• For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.
• Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.

CARAMEL APPLE CHEESECAKE

Steps:

• Slice into 10 slices and use any remaining caramel mixture to top individual cheesecake slices. Enjoy.