Caramel Apple Pecan Cheesecake Recipes

CARAMEL- APPLE PECAN CHEESECAKE

Steps:

• Preheat oven to 350°F and spray a 10-inch springform pan with nonstick spray. For the crust, whisk together flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter and sugars in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely.
• Reduce oven temperature to 325°F. For the filling, beat cream cheese and sugar in a large mixer bowl at medium speed until smooth and creamy, about 3 minutes. Scrape down bowl with a spatula as needed. Add yogurt, vanilla, cinnamon, and salt, and beat until combined, about 1 minute. Reduce speed to low, add the eggs one at a time, and mix until just incorporated. Pour filling over cooled crust; smooth top with an offset spatula.
• Bake at 325°F for 55 minutes, until the sides of the cheesecake are slightly puffed. Turn oven off, prop open oven door with a wooden spoon, and let cheesecake sit in the oven for 1 hour. Remove cheesecake from oven and cool to room temperature on a wire rack for 2 hours. Run a knife around the top edge of the cheesecake to loosen it from pan; cover and chill overnight.
• For the salted caramel sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass bowl to cool to room temperature.
• For the apple topping, combine butter and brown sugar in a large skillet and melt over medium-high heat. Add apples, cinnamon, and nutmeg, and cook until lightly caramelized and soft, about 5 minutes. Transfer apples to a bowl and cool slightly.
• When ready to serve, remove side of pan and transfer cheesecake to a plate. Top cheesecake with warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.

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.,

NICKIE'S APPLE-PECAN CHEESECAKE

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.

PECAN-CARAMEL APPLE CHEESECAKE

Steps:

• Heat oven to 375°F.
• Melt 1/4 cup (4 Tbsp.) butter; mix with graham crumbs and 2 Tbsp. sugar. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, apple pie spice, cinnamon and 1 cup of the remaining sugar in large bowl with mixer until blended. Add applesauce and lemon juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook and stir water and remaining sugar in small heavy-bottom saucepan on medium heat 5 to 8 min. or until sugar begins to melt and becomes translucent; simmer on medium-low heat 5 to 10 min. or until golden brown, tilting pan occasionally to evenly distribute dissolved sugar on bottom of pan. (Do not stir.) Remove from heat. Add remaining butter; stir until melted. Stir in cream. Return to heat; cook and stir 1 to 2 min. or until well blended. Stir in nuts. Cool. Refrigerate until ready to use.
• Serve cheesecake topped with caramel sauce.

CARAMEL APPLE CHEESECAKE

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.

PAULA DEEN'S CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Reserve 3/4 cup apple filling, and set aside.
• Spoon remaining apple filling into the crust.
• Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling.
• Bake for 35 minutes. Cool.
• Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan.
• Spread warm topping evenly over cooked, cooled cheesecake.
• Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans.
• Refrigerate, share, and enjoy!

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

APPLE CHEESECAKE WITH CARAMEL SAUCE

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.