APPLE COBBLER CHEESECAKE
I call this combination of two classic desserts my "lucky" recipe. It won top honors when I entered the baking contest in my hometown's annual apple festival.-Jay Hoover, The Villages, Florida
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 10-in. springform pan. Place pan on a 15x10x1-in. baking pan., For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping., Bake 1-1/4 to 1-1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes., Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.
Nutrition Facts :
APPLE COBBLER CHEESECAKE RECIPE - (4.4/5)
Provided by á-46561
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 inch up sides of a greased 10-inch springform pan. Place pan on a 15x10x1-inch baking pan. For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping. For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping. Bake 1 1/4 to 1 1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes. Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.
APPLE CRISP CHEESECAKE
A great dessert I came up with combining 2 favorites: apple crisp and cheesecake. It's been a hit with my family and friends. Enjoy!
Provided by Miriam M.
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir lemon juice and water together in a bowl; add apples to stop browning process. Whisk 1/3 cup sugar and cinnamon together in a separate bowl.
- Beat cream cheese and 1/4 cup sugar together in a bowl using an electric mixer until smooth; add egg and vanilla extract and mix until evenly combined.
- Drain apples and transfer to the graham cracker crust. Sprinkle cinnamon-sugar mixture and oats over apples. Pour cream cheese mixture over apple mixture.
- Bake in the preheated oven until top is just beginning to brown, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 40.8 g, Cholesterol 54 mg, Fat 18.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 8 g, Sodium 275.1 mg, Sugar 28.8 g
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.
NICKIE'S APPLE-PECAN CHEESECAKE
Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.
Provided by Lindy72
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h55m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
- To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
- To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
- To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
- Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
- Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 37.1 g, Cholesterol 122.1 mg, Fat 32.1 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 17 g, Sodium 263.2 mg, Sugar 27.6 g
APPLE CRISP CHEESECAKE
-Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. , Bake at 350° for 40-45 minutes or until center is almost 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. Just before serving, remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 451 calories, Fat 30g fat (18g saturated fat), Cholesterol 136mg cholesterol, Sodium 326mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 7g protein.
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Reviews 27Category DessertServings 12Total Time 45 mins
- In a food processor add both packages of graham crackers and process until cookies resemble coarse crumbs. Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter, and mix together until it starts to stick together.
- In a medium pan, belt butter over medium heat, add brown sugar, 1/2 teaspoon cinnamon and sliced apples. Let the apples cook until tender, about 5-7 minutes. Remove from heat and let them cool completely. You can put them in the fridge to speed this up.
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