Caramel Swirl Apple Cheesecake Recipes

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:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.

Steps:

• Preheat oven to 350º.
• Reserve 3/4 cup apple pie filling.
• Spoon remaining filling into pie crust.
• Beat together cream cheese, sugar and vanilla until smooth.
• Add eggs and mix well.
• Pour over apple filling.
• Bake 35 minutes or until center is set.
• Cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan.
• Heat, about 1 minute.
• Arrange apple slices around outside edge of cheesecake.
• Spoon caramel sauce onto the cheesecake and spread evenly.
• Decorate with pecan halves around edge.
• Sprinkle with chopped pecans.
• Refrigerate until ready to serve.

Steps:

• Prepare pan:.
• Grease a 7 or 8 inch spring-form pan with Pam or butter. Cut wax paper to cover bottom and butter it. Make sure the pan fits in your crock-pot. I was able to use an 8 inch spring form in mine. It does not rest on the bottom of the crock-pot but rests on the top edge. Which is a good thing! Or crumble up foil making a ring with it then placing it in the crock pot so the pan rests and stays lifted off the bottom of the crock.
• Crust:.
• Mix all the ingredients for the crust.
• Place in the prepared spring-form pan, using an oiled plastic wrap over the crust press down to form a crust around the bottom and just over the seam of the pan. A nice trick for spreading the crust with ease and no sticking to hands. Discard wrap.
• Topping:.
• In a large pan over high heat add topping ingredients. Bring to a boil and then simmer till reduced about 7 minutes. Set aside keeping in pan.
• Filling:.
• Beat cream cheese and sugar till completely smooth with no lumps. Must be smooth at this point.
• Add remaining ingredients just to mix in do not over beat at this point.
• Pour filling into crust.
• Drizzle the caramel over the filling and swirl lightly throughout.
• Place apple slices in a spoke pattern over filling.
• Reserving the goodness in the pan for deglazing later.
• Pour into the crock pot with foil 1-2 cups hot water. Then place the cheesecake on the foil out of the water.
• Cook on high for 2 1/2 hours. Unplug pot and then rest for 1-2 hours.
• De glaze pan:.
• Deglaze the pan with the cider loosening any of the cinnamon and sugar that remains adding the nuts if using to coat. Reduce to half and set aside till cake has rested 1-2 hours.
• Spread glaze over apples with a pastry brush. Chill before serving.

Steps:

• Crust:
• Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
• Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
• Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
• Cheesecake:
• Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
• Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
• Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
• Serve the cheesecake at room temperature.