Apple Brandy Cheesecake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the graham crackers, 1/2 cup of the walnuts and 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. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.
• Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
• Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.
• Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
• Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
• Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.
• Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.
• Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
• While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
• When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.

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.,

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.

Steps:

• Preheat oven to 300˚F (150˚C).
• Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
• In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
• Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
• Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
• After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
• Turn up the oven temperature to 425˚F (220˚C).
• In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
• Once cool, spread apple pie filling over cheesecake.
• Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
• Brush with egg wash.
• Bake for 25 minutes, until golden brown.
• Chill until set then serve.
• Enjoy!

Steps:

• Preheat oven to 325°F In medium bowl, combine graham cracker crumbs and butter; mix well to moisten. Press crumbs in bottom and 3/4 way up sides of 10−inch spring−form pan. Set aside.
• In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple juice; gently mix until combined. Pour into crust−lined pan.
• Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until center is set. Refrigerate overnight before serving.

Steps:

• Butter and line the base of a 23cm loose-bottomed cake tin. Whizz the biscuits to a rough crumb in a food processor, or put them in a sandwich bag and crush with a rolling pin. Tip the crumbs into a bowl with the melted butter, stem ginger and spices, and stir well. Press the mixture into the tin, pushing up the sides a little (putting your hand in a food bag makes this easier). Leave the base to set for 30 mins in the fridge.
• For the cheese layer, whisk all the ingredients together until smooth, then pour over the base. Chill in the fridge overnight.
• The next day, make the topping. Mix the cinnamon, ginger and mixed spice in a large bowl. Cut each apple into 12 wedges, then toss the wedges in the spice mixture. Heat the sugar and 4 tbsp water in a saucepan and bubble to a caramel. As soon as the sugar becomes a dark caramel, take off the heat and carefully toss through the apples. Pour in the brandy, and the whole lot will bubble and seize. Return the pan to the heat and simmer gently to re-dissolve the caramel and cook the apples in the syrup. Remove from the heat and set the apples aside to cool in the syrup.
• Ease the cheesecake out of the tin. Spoon the apples over the top with a slotted spoon. Serve the sticky brandy syrup on the side as a sauce.