BROWN SUGAR APPLE CHEESECAKE
I found this on a food blog. The blogger credits "Baking: From My Home to Yours" by Dorie Greenspan.
Provided by nonnie4sj
Categories Cheesecake
Time 8h40m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- To Make the Crust:
- Butter the bottom and sides of a 10-inch springform pan.
- Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.
- Pulse in the sugar and cinnamon, if you're using it, then pour in the melted butter and pulse until the crumbs are moistened.
- Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go.
- Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.).
- Center a rack in the oven and preheat the oven to 350 degrees F.
- Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.
- Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.
- Transfer to a rack to cool while you make the apples and the filling.
- Leave the oven at 350 degrees F.
- To Make the Apples:
- Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.
- When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.
- Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.
- Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.
- Let the apples cool while you make the filling.
- Getting Ready to Bake:.
- Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
- To Make the Filling:
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.
- Add the sugars and beat for another 2 minutes.
- Beat in the cider, vanilla, and cinnamon.
- Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes inches
- Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
- Pour about one third of the batter into the baked crust.
- Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.
- Cover with the remaining batter and, if needed, jiggle the pan to even the top.
- Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.
- The cake will rise evenly and crack around the edges and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine.
- Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
- Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.
- If desired, melt a small amount of apple jelly in the microwave and glaze the cake, or dust with confectioner's sugar.
Nutrition Facts : Calories 641.5, Fat 43.2, SaturatedFat 25.9, Cholesterol 181.2, Sodium 382.6, Carbohydrate 57.3, Fiber 2.2, Sugar 39.9, Protein 9.2
CINNAMON APPLE CHEESECAKE
An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. -Emily Ann Young, Edmond, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 451 calories, Fat 28g fat (16g saturated fat), Cholesterol 119mg cholesterol, Sodium 253mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.
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