Cheesecake With Caramel Apple Topping Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
• Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

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:

• Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening or cooking spray.
• In medium bowl, mix flour, pecans, 1/3 cup sugar and 1/2 teaspoon vanilla. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until blended. Press dough on bottom and 1/2 inch up side of pan. Bake 12 minutes or until set. Cool 15 minutes.
• In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; spread filling over cooled crust. In another bowl, toss apples with 1/4 cup sugar, the cinnamon and 1/2 teaspoon vanilla. Arrange apples in circular design over filling. Brush apples with 2 tablespoons of the caramel topping.
• Bake 15 minutes. Reduce oven temperature to 325°F. Bake 1 hour longer. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 4 hours.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle each piece of cheesecake with 1 tablespoon remaining caramel topping. Cover and refrigerate any remaining cheesecake.

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:

• In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the crust ingredients.
• Press into the bottom of a greased 8-inch (20 cm) springform pan.
• Bake for 5 minutes.
• In another bowl, mix all the filling ingredients except the apples.
• In another bowl, mix all the topping ingredients except the caramel.
• Spread the filling over the graham cracker crust, then layer the apple slices on top.
• Sprinkle the topping mix evenly over the apple layer. .
• Bake for 30 minutes
• Drizzle on caramel sauce.
• Enjoy!

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
• For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
• For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
• For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
• Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
• Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.

Steps:

• Make the crust:
• Make the crust. Preheat the oven to 375°F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, brown sugar, salt, and butter to combine. Pat the mixture into a 10-inch springform pan, pressing the crumbs firmly in an even layer on the bottom and making sure they come at least halfway up the side of the pan. Bake for 7 to 10 minutes, until the crust is fragrant, dry, and toasty. Let cool, then wrap the entire outside of the pan tightly in two layers of foil, all the way to the top.
• Make the filling:
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the plain cream cheese and sugar on medium-high speed for about 4 minutes, until incredibly smooth and light. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. Add the Creole Cream Cheese and vanilla paste and beat on medium-high speed for about 2 minutes, scraping down the bowl once more. Decrease the speed to medium and beat in the eggs, one at a time, incorporating each one before adding the next. Mix just until the batter is smooth and uniform. Continuing to mix past that point, even though the batter won't look different, only incorporates extra air, which will cause the cheesecake to bubble excessively and the surface to crack as that air tries to escape during the baking process.
• Decrease the oven temperature to 350°F. Pour the batter into the prepared crust and tap the pan gently on the counter a few times to remove any large air bubbles. Place the springform pan in a large baking or roasting pan (just big enough for the springform pan to fit in) and set the pan on the middle rack in the oven. Fill the pan with enough hot water to reach the rim of the springform pan. Bake for about 1 hour, or until the sides of the custard are set and the middle is still just slightly wobbly. Generally, if the entirety of the custard is fully set, your cheesecake is overbaked. Don't panic-it'll still be delicious, and you'll do better next time!
• Let the cheesecake cool in the water until it is about room temperature. (You don't want to have to try to grab the pan out of hot water if you can help it.) However, if you're worried that your cheesecake might be slightly overbaked, you'll want to pull it out rather quickly, and let it cool at room temperature. Refrigerate for at least 3 hours before slicing. The cake can be refrigerated, covered, for up to 4 days.
• Make the topping:
• In a large heavy-bottomed sauté pan, heat the butter until melted. Stir in the granulated sugar, brown sugar, and honey and let cook until bubbling. Add the apples and toss to coat. Stir in the lemon zest, lemon juice, salt, cinnamon, cardamom, and ginger; stir to combine. Cook for about 4 minutes, or until the apples just start to soften. Remove from the heat, stir in the vanilla, and transfer to a bowl to cool completely before use. The filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then close the ring around it for each removal of the cheesecake after baking.
• Place walnuts in a bowl and drizzle melted butter on top. Toss until evenly coated. Sprinkle dark brown sugar, cinnamon, and cloves on top and toss nut topping well.
• Place sliced apples in a bowl, add lemon juice, and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.
• Mix flour, sugar, chopped pecans, and lemon peel together in a bowl until well combined. Cut in butter slowly, 1 tablespoon at a time. Add egg yolk and vanilla extract and mix well. Press crust mixture into the bottom of the prepared springform pan.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove from oven and cool crust on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place cream cheese in a bowl and beat with an electric mixer until smooth. Add sugar slowly, 1/4 cup at a time, mixing well to ensure it is dissolved after each addition. Add flour, vanilla extract, lemon juice, and salt.
• Combine egg and egg yolks in a bowl and add to cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and decorate with the cinnamon apples. Sprinkle just some of the nut topping on top.
• Fill a 9x13-inch baking pan with water and place on the bottom rack of the hot oven.
• Bake the cheesecake on the middle rack of the hot oven until set, about 80 minutes.
• Turn oven off and let cheesecake sit, untouched, for 1 hour to finish cooking throughout.
• Cool on a wire rack until room temperature, about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.
• Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.
• Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.
• Melt caramel topping in a microwave oven for 30 seconds at a time until pourable. Drizzle on top of cheesecake and top with more walnuts, if desired.