Apple Normandy Cheesecake Food

APPLE BRANDY CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes., In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

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.

APPLE NORMANDY CHEESECAKE

Steps:

• Preheat oven to 325°F In medium bowl, combine graham cracker crumbs and butter; mix well to moisten. Press crumbs in bottom and 3/4 way up sides of 10−inch spring−form pan. Set aside.
• In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple juice; gently mix until combined. Pour into crust−lined pan.
• Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until center is set. Refrigerate overnight before serving.

HARTNESS HOUSE INN APPLE NORMANDY CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In a medium bowl, mix cracker crumbs and butter; mix well to moisten.
• Press in bottom and 3/4 of the way up the sides of a 10" springform pan; set to the side.
• In a large bowl, combine cream cheese, sugar and vanilla; mix at medium speed until well mixed.
• Add eggs, one at a time, until of a batter consistency.
• Add flour, cinnamon and brandy or apple juice; mix until combined and pour into prepared pan.
• Bake for an hour.
• Fan apple slices on top of the cheesecake; bake for an additional 25 minutes or until center is set.
• Refrigerate overnight before serving.