Creole Cream Cheesecake With Caramel Apple Topping Recipes

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CHEESECAKE WITH CARAMEL APPLE TOPPING



Cheesecake with Caramel Apple Topping image

Years ago, I decided to dress up my basic cheesecake by adding a topping of caramel apple slices. The rich, sweet-tart dessert is especially popular during fall and winter. -Joan Huggins, Waynesboro, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings (2 cups topping).

Number Of Ingredients 16

1 cup graham cracker crumbs
1/3 cup finely chopped pecans
1/4 cup butter, melted
1 tablespoon brown sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs, beaten
TOPPING:
1/4 cup butter, cubed
4 medium tart apples, peeled and sliced
2 tablespoons lemon juice
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake.

Nutrition Facts :

CREOLE CREAM CHEESECAKE WITH CARAMEL-APPLE TOPPING



Creole Cream Cheesecake With Caramel-Apple Topping image

I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market in New Orleans, I was introduced to cheesecake made with Creole Cream Cheese.

Provided by Kelly Fields

Categories     Dessert     Cheesecake     New Orleans     Fall     Cream Cheese     Egg     Apple     Vanilla     Peanut Free     Tree Nut Free

Yield Makes 1 (10-inch) cheesecake

Number Of Ingredients 26

Crust:
2 cups graham cracker crumbs (about 16 whole crackers)
3 tablespoons granulated sugar
3 tablespoons firmly packed light brown sugar
1⁄4 teaspoon kosher salt
1⁄2 cup unsalted butter, melted
Filling:
2 pounds cream cheese, at room temperature
1 cup granulated sugar
1⅓ cups Creole Cream Cheese
1 teaspoon vanilla bean paste
2 eggs, at room temperature
Ingredient Info: You can substitute 1 cup sour cream mixed with 1⁄4 cup buttermilk for the 1⅓ cups Creole Cream Cheese.
Topping:
3¾ tablespoons unsalted butter
3⁄4 cup granulated sugar
1⁄4 cup firmly packed light brown sugar
1½ tablespoons honey
4 cups peeled, cored, and evenly chopped Granny Smith apples (about 7)
1½ teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
3⁄4 teaspoon kosher salt
3⁄4 teaspoon ground cinnamon
1⁄3 teaspoon ground cardamom
1⁄3 teaspoon ground ginger
1 teaspoon vanilla extract

Steps:

  • Make the crust:
  • Make the crust. Preheat the oven to 375°F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, brown sugar, salt, and butter to combine. Pat the mixture into a 10-inch springform pan, pressing the crumbs firmly in an even layer on the bottom and making sure they come at least halfway up the side of the pan. Bake for 7 to 10 minutes, until the crust is fragrant, dry, and toasty. Let cool, then wrap the entire outside of the pan tightly in two layers of foil, all the way to the top.
  • Make the filling:
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the plain cream cheese and sugar on medium-high speed for about 4 minutes, until incredibly smooth and light. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. Add the Creole Cream Cheese and vanilla paste and beat on medium-high speed for about 2 minutes, scraping down the bowl once more. Decrease the speed to medium and beat in the eggs, one at a time, incorporating each one before adding the next. Mix just until the batter is smooth and uniform. Continuing to mix past that point, even though the batter won't look different, only incorporates extra air, which will cause the cheesecake to bubble excessively and the surface to crack as that air tries to escape during the baking process.
  • Decrease the oven temperature to 350°F. Pour the batter into the prepared crust and tap the pan gently on the counter a few times to remove any large air bubbles. Place the springform pan in a large baking or roasting pan (just big enough for the springform pan to fit in) and set the pan on the middle rack in the oven. Fill the pan with enough hot water to reach the rim of the springform pan. Bake for about 1 hour, or until the sides of the custard are set and the middle is still just slightly wobbly. Generally, if the entirety of the custard is fully set, your cheesecake is overbaked. Don't panic-it'll still be delicious, and you'll do better next time!
  • Let the cheesecake cool in the water until it is about room temperature. (You don't want to have to try to grab the pan out of hot water if you can help it.) However, if you're worried that your cheesecake might be slightly overbaked, you'll want to pull it out rather quickly, and let it cool at room temperature. Refrigerate for at least 3 hours before slicing. The cake can be refrigerated, covered, for up to 4 days.
  • Make the topping:
  • In a large heavy-bottomed sauté pan, heat the butter until melted. Stir in the granulated sugar, brown sugar, and honey and let cook until bubbling. Add the apples and toss to coat. Stir in the lemon zest, lemon juice, salt, cinnamon, cardamom, and ginger; stir to combine. Cook for about 4 minutes, or until the apples just start to soften. Remove from the heat, stir in the vanilla, and transfer to a bowl to cool completely before use. The filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.

CARAMEL APPLE CRUMBLE CHEESECAKE RECIPE BY TASTY



Caramel Apple Crumble Cheesecake Recipe by Tasty image

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

2 cups graham cracker, crumbled
⅛ cup brown sugar
⅓ cup butter
16 oz cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
caramel sauce

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

APPLE CHEESECAKE WITH CARAMEL SAUCE



Apple Cheesecake with Caramel Sauce image

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

1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
¼ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
12 pecan halves
⅔ cup chopped pecans

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

APPLE-TOPPED CHEESECAKE WITH CARAMEL TOPPING



Apple-Topped Cheesecake with Caramel Topping image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Judy Taylor from Gahanna, OH

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h15m

Yield 10

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped pecans
1/3 cup sugar
1/2 teaspoon vanilla
1/2 cup cold butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 large tart apples, peeled, cut into 1/4-inch slices
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
3/4 cup caramel topping

Steps:

  • Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening or cooking spray.
  • In medium bowl, mix flour, pecans, 1/3 cup sugar and 1/2 teaspoon vanilla. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until blended. Press dough on bottom and 1/2 inch up side of pan. Bake 12 minutes or until set. Cool 15 minutes.
  • In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; spread filling over cooled crust. In another bowl, toss apples with 1/4 cup sugar, the cinnamon and 1/2 teaspoon vanilla. Arrange apples in circular design over filling. Brush apples with 2 tablespoons of the caramel topping.
  • Bake 15 minutes. Reduce oven temperature to 325°F. Bake 1 hour longer. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 4 hours.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle each piece of cheesecake with 1 tablespoon remaining caramel topping. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 520, Carbohydrate 56 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 40 g, TransFat 1 g

PHILADELPHIA® 3-STEP® CARAMEL APPLE CHEESECAKE



PHILADELPHIA® 3-STEP® Caramel Apple Cheesecake image

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

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/3 cup frozen apple juice concentrate, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Salted Peanuts

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

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