Caramel Apple Cheesecake Recipe 445

FRESH CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs and 1 1/2 tablespoons sugar in a bowl; add margarine and mix well. Spoon mixture into the prepared pan and press into the bottom, forming a crust.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove pan from oven and reduce temperature to 325 degrees F (165 degrees C).
• Melt caramels and cream together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly. Reserve 1 cup caramel for cheesecake filling and refrigerate the rest until serving time.
• Beat cream cheese together in a bowl using an electric mixer until smooth; add 1/2 cup white sugar and beat until combined, scraping sides and beaters as needed. Add sour cream and vanilla extract and beat until well combined. Add eggs and beat at low speed just until incorporated.
• Fold 1 cup caramel sauce and apples into cream cheese mixture; pour over the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven to 275 degrees F (135 degrees C) and continue baking until center is mostly set, 75 to 90 minutes. Cool completely to room temperature; refrigerate until chilled, at least 1 hour.
• Heat reserved caramel sauce and drizzle over cheesecake.

CARAMEL APPLE CHEESECAKE

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.

CARAMEL APPLE CHEESECAKE

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.,

CARAMEL APPLE CHEESECAKE

Steps:

• Slice into 10 slices and use any remaining caramel mixture to top individual cheesecake slices. Enjoy.

EASY CARAMEL APPLE CHEESECAKE

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.

BOBBY FLAY'S CARAMEL APPLE CHEESECAKE

Steps:

• To make the cheesecake, preheat the oven to 350°F. Spray the bottom and sides of a 9-inch springform pan with cooking spray.
• Combine the graham crackers, 1/2 cup of the walnuts, and the 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. Pat the mixture evenly into the prepared pan, place it on a baking sheet, and bake in the oven until light golden brown and just set, about 8 minutes. Cool completely on a wire rack.
• Combine 1/4 cup of the granulated sugar and the orange zest in a food processor, and process until combined.
• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining 1/4 cup plus 2 tablespoons granulated sugar, and the muscovado sugar, and beat until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, one at a time, and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds (save the pod for the apples), vanilla extract, and salt, and beat until combined. Add the heavy cream and mix until just combined.
• Scrape the mixture into the cooled crust. Set the springform pan on a large piece of heavy-duty aluminum foil, and fold the foil up the sides to surround it. Set the pan in a large roasting pan. Pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan (the foil will keep the water from seeping into the cheesecake). Bake until the edges of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
• Turn off the heat, prop the oven door open with a wooden spoon, and leave the cheesecake in the water bath in the oven for 1 hour.
• Remove the springform from the water bath, place it on a wire rack, and cool to room temperature, 2 hours. Then cover the pan and refrigerate until the cheesecake is chilled through, at least 4 hours and up to 24 hours.
• To cook the apples, bring the apple juice, sugar, and reserved vanilla bean pod to a boil in a large sauté pan over high heat. Cook until slightly thickened and reduced to 1/2 cup, 10 minutes. Remove the vanilla bean pod and discard.
• Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft, 8 to 10 minutes. Add the Calvados and simmer until reduced by half. Transfer the apples to a plate and let cool slightly.
• To serve, remove the foil and sides from the springform pan. Spread the crème fraîche over the cheesecake. Top with the warm apple topping, drizzle liberally with the caramel sauce, and sprinkle with the remaining 1/2 cup chopped walnuts. Serve additional caramel sauce on the side.
• Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook, swirling the pot occasionally to even out the color, until amber, 10 to 12 minutes.
• Slowly add the heavy cream and salt to the caramel. Whisk until smooth. Remove from the heat, and stir in the Calvados and vanilla extract. Serve warm.