CARAMEL APPLE CRUMBLE CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker, brown sugar, butter, cream cheese, brown sugar, white sugar, cornstarch, cinnamon, ginger, vanilla extract, green apples, rolled oats, flour, brown sugar, cinnamon, butter, caramel sauce
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 31 grams
APPLE CRUMBLE CHEESECAKE
Two of our favourite desserts are traditional apple crumble and classic cheesecake. We take a step away from the ordinary in this recipe and cram both these delicious concoctions into one decadent, mouth-watering dessert. A graham and cinnamon base is topped with a creamy, New York-style cheesecake, then layered with soft gooey, baked apples and finally topped with a crunch crumble topping. Treat yourself to it all.
Provided by Food Network Canada
Categories bake,fruit,Great Canadian Cookbook
Time 2h
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350ºF. Line the bottom of an 8-inch springform pan with parchment paper.
- In a medium bowl, mix graham, oats, cinnamon and butter until combined. Press mixture evenly on the bottom of prepared pan. Bake for 10 minutes. Cool. Leave oven on.
- In the bowl of an electric mixture, beat cream cheese, sour cream, sugar and vanilla until mixture is even and smooth. Beat in eggs one at a time, mixing until fully integrated. Pour mixture over graham base. Reserve.
- In a large bowl, mix apples, brown sugar, cornstarch, lemon zest, lemon juice and cinnamon to combine. Reserve.
- In a medium bowl, combine oats, flour, brown sugar, almonds, cinnamon and salt. Cut in butter until mixture is crumbly with visible clumps.
- Gently scatter apple mixture over cream cheese mixture. If some apple slices sink, that's okay. Next, gently and evenly spoon topping over apples.
- Bake assembled cheesecake in the centre rack of oven until filling is set, about 80 minutes.
- Remove from oven and let stand for minimum 1 hour before running a knife around the perimeter of the cheesecake and unhinging the springform pan. Slice and serve warm or chilled (to serve chilled, refrigerate cheesecake in pan, unhinge springform pan, slice and serve).
APPLE CRUMBLE CHEESECAKE
This Apple Crumble Cheesecake is a deliciously decadent dessert that is perfect for the Holidays Season. It combines a simple Biscuit Crust, Apple Cinnamon Cheesecake Filling and an Oat Crumble Topping.
Provided by A Baking Journey
Categories afternoon tea Dessert
Time 5h30m
Number Of Ingredients 14
Steps:
- Line the bottom of a 22 cm / 9 inch Springform Pan with Baking Paper and grease the edges.
- Crush the Digestive Biscuits into fine crumbs. Add the melted Butter and mix until it looks like wet sand.
- Firmly press the biscuit crumbs on the bottom of the pan then place in the fridge.
- Preheat your oven on 140°C/285°F.
- In a large mixing bowl, mix together the Flour, Rolled Oats, Brown Sugar and Ground Cinnamon. Pour over the Melted Butter then mix with a spatula until you get large crumbs. Set aside.
- Wash and core the apples, then cut into small cubes (see note 1). Set aside.
- in the bowl of your mixer, mix together the Cream Cheese and Sour Cream with the paddle / leaf attachment until smooth (see note 2).
- Mix in the Sugar, Cinnamon and Vanilla then the Eggs one at the time. Mix until just combined (see note 3). The cheesecake batter will be quite liquid - that's normal.
- Take the springform pan with the chilled crust out of the oven and pour the cinnamon cheesecake mixture over it. Tap the pan over a hard surface a few times to remove any air bubbles.
- Place the cubed apples over the cheesecake mixture (see note 4), then top them with the crumble.
- Place the apple crumble cheesecake on the lowest rack of your oven and bake for 60 to 70 minutes. The cheesecake should still jiggle a little bit when fully baked.
- Turn off the oven and leave the cheesecake to cool down inside it with the door opened slightly for 1 hour. Take it out of the oven and leave to cool down at room temperature for 1 other hour, then in the fridge for at least two to three hour, or preferably overnight.
Nutrition Facts : Calories 411 kcal, Carbohydrate 35 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 116 mg, Sodium 232 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 10 g, ServingSize 1 serving
BIG APPLE CRUMB CHEESECAKE
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 19
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.
APPLE CRUMBLE CREAM CHEESE SQUARES
Apple crumble and cheesecake unite in this heavenly square - what a decadent way to go - another great recipe from Eagle Brand!!
Provided by Chef mariajane
Categories Bar Cookie
Time 1h25m
Yield 15 bars
Number Of Ingredients 22
Steps:
- CRUST:.
- Pulse all ingredients together except butter in food processor. Add butter and pulse until mixture resembles coarse meal. Reserve 1 1/2 cups for topping. Press remaining filling into parchment lined 13x9 inch baking pan. Bake in preheated 350F oven for 10 minutes.
- FILLING:
- Toss apples with lemon juice. Combine with remaining apple layer ingredients in large saucepan and bring to a boil, stirring occasionally. Reduce heat to medium low and cook until apples are tender (about 5 minutes). Cool completely.
- CREAM CHEESE LAYER: Beat all ingredients together with electric mixer or food processor until smooth.
- ASSSEMBLE AND BAKE:
- Pour cream cheese layer over pre-baked crust. Top with apples. Sprinkle reserved crust ingredients over apples and bake for 40 minutes or until set. Cool. Cut into squares.
Nutrition Facts : Calories 441.1, Fat 20.9, SaturatedFat 12.7, Cholesterol 85.6, Sodium 415.4, Carbohydrate 59.2, Fiber 2.6, Sugar 40.9, Protein 6.5
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APPLE CRUMBLE CHEESECAKE - BEST CHEESECAKE RECIPES
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- Put the apples in a pan with the brown sugar and add 2tbsp water. Stir for a couple of min over a low heat until the sugar has dissolved, then bring the liquid in the pan to a boil, cover and simmer for 4-5min until the apples are tender (be careful not to overcook otherwise they will break up and go mushy).
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- When ready to serve, remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Sprinkle over most of the crumble topping, dot over the remaining apple chunks, then sprinkle over the remaining crumble.
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