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 ratherbeswimmin
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
- Bake at 350 degrees for 10 minutes; cool.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs; beat on low just until combined.
- Stir in vanilla.
- Pour over crust.
- Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
- Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
- Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Drizzle with 4 tablespoons caramel topping.
- Cool for 1 hour.
- Refrigerate overnight.
- Remove sides of pan.
- Just before serving, garnish with whipped cream.
- Drizzle with remaining caramel; sprinkle with pecans.
- Store in refrigerator.
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.
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
DADS CARAMEL APPLE CHEESECAKE
My father loves Apple pie and cheesecake so I created this cheesecake recipe for him several years ago. It does take some time to make but it is well worth it.
Provided by sweettreats00
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 25
Steps:
- In a small bowl mix together ingredients for crust. Pour into a 9 inch spring form pan and press down. I use the bottom of a measuring cup. Set aside. In a medium sauce pan and ingredients for apple filling. Mix and cook on low for 10 to 12 minutes stirring occasionally. While your apples are cooking cream together cream cheese and butter for at least five minutes until light and fluffy. Add sugar, eggs, vanilla and cornstarch mix completely. Add sour cream. Only mix until sour cream is combined. Do not over mix this will create air pockets in your cheesecake. Pour half of cheesecake mixture over the crust and layer with apples. Drizzle with a little caramel. Pour remaining batter over the top of the apples and sprinkle with brown sugar topping. Bake at 350 for 35 minutes. Turn off the oven and leave cheesecake in oven for an additional 15 minutes. Refrigerate for at least two hours. While cheesecake is chilling beat heavy whipping cream and 3 tablespoon granulated sugar and 1/2 teaspoon vanilla to stiff peaks. After cheesecake is set up remove from pan and drizzle with remaining caramel. Decorate with whipping cream and serve.
Nutrition Facts : Calories 674.2, Fat 47.5, SaturatedFat 28.1, Cholesterol 171.5, Sodium 325.7, Carbohydrate 58.7, Fiber 1.6, Sugar 42.2, Protein 7
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.
CARAMEL APPLE CHEESECAKE PIE
Make and share this Caramel Apple Cheesecake Pie recipe from Food.com.
Provided by MirandaLee
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Place pie crust on baking sheet; pour 1/2 can of pie filling into crust and spread evenly. Set aside.
- With a mixer, beat together cream cheese, sugar, lemon juice, and vanilla until fluffy. Add eggs, one at a time, mixing after each addition; pour filling over apple layer. Bake for 30-35 minutes, or until center is almost set. Cool.
- Prior to serving, garnish (in this order) with remaining apple filling, caramel sundae syrup, and optional toasted pecans.
Nutrition Facts : Calories 580.2, Fat 21, SaturatedFat 8.5, Cholesterol 111.2, Sodium 538.6, Carbohydrate 96.4, Fiber 2.1, Sugar 32.7, Protein 7.1
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
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