AUTUMN APPLE CHEESECAKE
Make and share this Autumn Apple Cheesecake recipe from Food.com.
Provided by Cheryl E
Categories Cheesecake
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- --------CRUST-------------.
- heat oven to 350F degrees.
- mix crumbs, pecans, sugar, cinnamon and marg:press onto bottom of a 9-inch springform pan.
- bake 10 minutes.
- ---------FILLING---------.
- beat cream cheese and 1/2 c of the sugar at med.
- speed until well blended.
- add eggs, 1 at a time, mixing well after each.
- blend in vanilla; pour over crust.
- Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer.
- sprinkle with chopped pecans.
- Bake 1 hour and 10 minutes.
- loosen cake from rim of pan; cool before removing rim of pan.
- Refrigerate.
Nutrition Facts : Calories 408.6, Fat 27.9, SaturatedFat 10.7, Cholesterol 87.2, Sodium 254.1, Carbohydrate 37.1, Fiber 2.4, Sugar 30.1, Protein 5.5
AUTUMN CHEESECAKE
This is a delicious Apple Cheesecake that I usually make in the fall.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
- In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
- In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
- Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 30.3 g, Cholesterol 82.2 mg, Fat 23.4 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 11.4 g, Sodium 165.5 mg, Sugar 23.9 g
AUTUMN HARVEST CARAMEL APPLE CHEESECAKE
One Thanksgiving more than fifteen years ago I was asked to bring dessert. There were requests for the usual but I wanted to make something different so I came up with this recipe. Now every year this dessert is a tradition in our home. I have been asked several times for this recipe but have never given it out, not even to my...
Provided by Dee *
Categories Cakes
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. CRUST-crush graham crackers in food processor-remove, finely chop nuts in food processor-remove. Put crackers, nuts, brown sugar in bowl and add melted butter, mix together, poor in 9 inch spring form pan, spread mixture evenly on bottom of pan,bring some of the crackers up the side of the pan evenly (as seen in my photo)Bake@350 for 5 minutes-do not over bake.
- 2. APPLES-peel,core and dice apples then put in frying pan with melted butter, after 3 minutes sprinkle with one teaspoon of cinnamon and stir, about 2 min more they should be soft and brown-remove and let cool.
- 3. FILLING-beat cream cheese,sugar,eggs,sour cream,add 2t of cinnamon and 2t nutmeg,add cooled apples and stir. Pour into spring form pan and bake at 350 for about 1 hour.
- 4. CARAMEL SAUCE-in a good sauce pan put in caramels, butter and milk, stir until melted. Take off burner and let cool.
- 5. TAKE OUT- cheesecake from oven and allow to cool, pour cool caramel sauce over cake and put in refrigerator. Let stand for a few hours or overnight.
- 6. SERVING-take out of refrigerator and let stand about 30 minutes. Spring open pan SLOWLY to, remove side of pan,it is a good idea to have a small container of warm water to clean knife off after cutting then dry with towel and cut again-the topping can get gooey.
- 7. MUST HAVES-you will need a 9 inch spring form pan with this recipe as seen in one of my pictures.
- 8. FRESH-I always make sure I have the freshest eggs, cream cheese, and sour cream when I make this. As in any recipe I do think it makes a big difference.
- 9. I do hope that you,your family and friends enjoy this recipe and it becomes a family tradition as it is in our family.
CARAMEL APPLE CHEESECAKE
This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 11
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.,
Nutrition Facts : Calories 446 calories, Fat 26g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
APPLE CHEESECAKE
After a big meal, this fluffy no-bake cheesecake with its deliciously different applesauce and peanut topping really hits the spot. It needs no crust, and the light cheese layer is smooth and creamy. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside. , In a large saucepan, combine the apple juice and sugar until smooth. Bring to a boil over medium heat; cool slightly. , Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Cool to room temperature , In a large bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until for about 20 minutes or until slightly thickened. Fold in cream. Pour into a an ungreased 9-in. springform pan. Chill 4 hours or overnight. , In a small saucepan over medium heat, brown peanuts in butter for 2 minutes. Add the applesauce, brown sugar and cinnamon; cook and stir for 5 minutes or until heated through. Cool. Spread over top of cheesecake. Garnish with additional whipped cream, cinnamon and peanuts if desired.
Nutrition Facts : Calories 215 calories, Fat 15g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND APPLE CHEESECAKE
Cheesecake-who doesn't like cheesecake? When the fruit ripens on our backyard trees, this treat is a must. The flavorful apple-cinnamon-nut topping and the raspberry jam layer make this dessert outstanding.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack. , Carefully spread jam over crust. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a large bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds. , Bake at 350° for 55-60 minutes or until center is almost set. 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.
Nutrition Facts : Calories 385 calories, Fat 21g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 173mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
AUTUMN CHEESECAKE WITH APPLES
This cheesecake is a croud-pleaser. I am constantly requested to bring this to get-togethers & every single time I leave with an empty dish! If you want to add a gourmet touch, drizzle carmel over the cake before you refrigerate & add some chocolate shavings.
Provided by Lynsey Beth
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- CRUST: Mix crumbs, 1/2 cup pecans, 3 tbls sugar, 1/2 tsp cinnamon & butter.
- Press onto bottom of a 9 inch springform pan.
- Bake @ 325 F for 10 minutes.
- FILLING: Beat cream cheese, 1/2 cup sugar & vanilla with electric mixer on medium speed until well blended.
- Add eggs, one at a time, mixing on low speed after each addition, just until blended.
- Pour over crust.
- TOPPING: Mix 1/3 cup sugar & 1/2 tsp cinnamon; toss with apples.
- Spoon apple mixture over cream cheese layer.
- Sprinkle with 1/4 cup pecans.
- BAKE @ 325 for 1 hour & 10 min to 1 hour & 15 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
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