Toffee Apple Cheesecake Recipes

TOFFEE APPLE CHEESECAKE

Steps:

• Heat oven to 325 degrees. Blend crushed ginger snaps with 2 Tbsp. sugar and butter,press into bottom of 9 inch pie plate, and set aside. Beat cream cheese with remaining sugar and vanilla until well blended. Add sour cream. After sour cream is well blended, begin adding in eggs one at a time, and beating just until blended into the mix. Stir in 1/2 cup of apple pie filling and 1/4 cup of toffee bits. Pour into crust and bake 35 minutes or until center is almost set. Cool then refrigerate for at least 4 hours. Top each serving with remaining apple pie filling, toffee bits, and pecans.

TOFFEE APPLE CHEESECAKE

Steps:

• Preheat the oven to 160 deg C (325 deg F) - line a standard cake pan with baking paper
• Combine the Tennis biscuit {or other} crumbs with the melted Butter - press onto the bottom and up the sides of the prepared pan - keep aside
• Beat the Cream Cheese until smooth - add the Sugar, Sour Cream, Vanilla and Eggs - beat together until well combined - pour into the crust - bake 50 - 60 minutes (the cheesecake should be set on the sides but still a little soft in the center)
• Remove from the oven and let cool in the pan - once cooled completely place in the refrigerator for at least 4 hours to set properly
• Melt together the Butter and 1/2 cup Brown Sugar until bubbly - add the Cream and stir through - add the Apple and the Cinnamon - lower heat and simmer covered for 20 - 25 minutes or until the Apples are just tender
• Carefully pour off the Sauce from the Apple - keep aside - continue to stir-fry the Apple gently until very sticky and looks almost translucent - remove from the pan and let cool completely until ready to use
• Pour the retained Sauce back into the pan - add the remaining 2 TB Brown Sugar and simmer until the sauce has thickened
• When ready to serve, scoop the Toffee Apple onto the Cheesecake and scatter with Marshmallow pieces - place under the oven grill for a minute or so, until the Marshmallow has puffed and turned light brown
• Remove from the oven - transfer the Cheesecake to a serving dish and drizzle with the Sauce

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.

TOFFEE APPLE CHEESE PIE

Steps:

• Combine the wafer crumbs, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. pie plate., In a large bowl, beat the cream cheese, sugar, sour cream and extract until smooth. Add eggs; beat on low speed just until combined. Coarsely chop pie filling; cover and refrigerate 3/4 cup for topping. Stir the walnuts, toffee bits and remaining pie filling into cream cheese mixture. Pour into crust., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Just before serving, top with reserved pie filling, walnuts and toffee bits.

TOFFEE APPLE CHEESECAKE

Steps:

• For curst, combine chopped walnuts and flour. Stir in melted butter. Press onto the bottom and 2 inches up the sides of an ungreased 8- or 9-inch springform pan. Set pan aside.
• For filling, in large mixing bowl beat cream cheese with an electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk. Add juice concentrate and eggs; beat on low speed just until combined. Stir in finely chopped apple.
• Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 375 degree F oven 45 to 50 minutes for the 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when gently shaken.
• Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour.
• In a medium skillet poach apple slices in a small amount of boiling water for 1 minute or until softened; drain. Cover; chill cheesecake and apples separately at least 4 hours.
• To serve, arrange apple slices atop cheesecake. Drizzle with warm caramel topping.

FANTASTIC TOFFEE CHEESECAKE

Steps:

• Preheat oven to 350°. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack., Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat)., Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan., Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.

TOFFEE APPLE CHEESECAKE

Steps:

• Preheat oven to 375.
• Crust: Combine walnuts & flour; mix in melted butter. Press into bottom and 1-2 inches up sides of 9" springform pan.
• Filling: In large bowl beat cream cheese, add milk, apple juice and eggs. Beat only until combined. Stir in chopped apples.
• Place springform pan on shallow baking pan. Bake for 40-45 minutes. While baking, poach apple slices for 1-2 minutes, or until soft. Drain and refrigerate until needed.
• Cool cheesecake on wire rack for 15 minutes. Loosen crust from sides. Cool 30 more minutes; remove pan sides. Cool completely. Refrigerate 5 hours or overnight.
• Arrange apple slices on top of cheesecake. Drizzle with warm caramel topping and serve.