CARAMEL APPLE CHEESECAKE
This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 11
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.,
Nutrition Facts : Calories 446 calories, Fat 26g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
CARAMEL APPLE CHEESECAKE
Apple pie filling and melted caramel topping are a sublime variation to cheesecake.
Provided by Lucky Leaf Fruit Filling
Categories Trusted Brands: Recipes and Tips Lucky Leaf®
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
- Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 40.1 g, Cholesterol 72.1 mg, Fat 20.8 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 9.7 g, Sodium 282.9 mg, Sugar 26.1 g
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.
CARAMEL APPLE CHEESECAKE
Make and share this Caramel Apple Cheesecake recipe from Food.com.
Provided by Tearanii
Categories Cheesecake
Time 1h35m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 564.9, Fat 34, SaturatedFat 13.4, Cholesterol 109.1, Sodium 442, Carbohydrate 61.9, Fiber 2.1, Sugar 36.5, Protein 7.2
EASY CARAMEL APPLE CHEESECAKE
I haven't made this yet but plan to soon! I just LOVE cooked apples and cheesecake so what a perfect match! (time does not include chill time).
Provided by jovigirl
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 377.9, Fat 25.8, SaturatedFat 14, Cholesterol 119.2, Sodium 310.8, Carbohydrate 32.5, Fiber 0.6, Sugar 20.4, Protein 5.9
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.
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
CARAMEL-APPLE CHEESECAKE
Try glorious Caramel-Apple Cheesecake that combines an apple pie and a cheesecake with a caramel sauce. Give our Caramel-Apple Cheesecake a try.
Provided by My Food and Family
Categories Home
Time 6h5m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine graham crumbs and butter; press onto bottom of 13x9-inch pan.
- Mix 2 Tbsp. sugar and 1/2 tsp. cinnamon; reserve for later use. Beat cream cheese with remaining sugar and cinnamon with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Toss apples with reserved sugar mixture; spoon over cheesecake batter.
- Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours.
- Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until sauce is smooth when stirred. Drizzle over cheesecake.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 330 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 22 g, Protein 6 g
APPLE CHEESECAKE WITH CARAMEL SAUCE
Caramel apple meets cheesecake in this recipe that gives you a neat twist on either dessert ideal for an autumnal dinner!
Provided by JJ
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 39.3 g, Cholesterol 72.1 mg, Fat 23.7 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.9 g, Sodium 267.6 mg, Sugar 15.5 g
PHILADELPHIA® 3-STEP® CARAMEL APPLE CHEESECAKE
It's hard to say what we like best about this caramel-apple cheesecake. Is it the caramel-apple thing-or that we can make it in just three simple steps?
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in juice concentrate.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with topping and sprinkle with peanuts just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 380 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 28 g, Protein 7 g
EASY MINI CARAMEL APPLE CHEESECAKES
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. -Brandie Cranshaw, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 307 calories, Fat 19g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 244mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
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