Apple Cobbler Cheesecake Recipes

APPLE CRISP CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. , Bake at 350° for 40-45 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. Just before serving, remove sides of pan. Refrigerate leftovers.

APPLE COBBLER CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 10-in. springform pan. Place pan on a 15x10x1-in. baking pan., For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping., Bake 1-1/4 to 1-1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes., Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.

APPLE COBBLER CHEESECAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325°F. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 inch up sides of a greased 10-inch springform pan. Place pan on a 15x10x1-inch baking pan. For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping. For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping. Bake 1 1/4 to 1 1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes. Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.

APPLE CRISP CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir lemon juice and water together in a bowl; add apples to stop browning process. Whisk 1/3 cup sugar and cinnamon together in a separate bowl.
• Beat cream cheese and 1/4 cup sugar together in a bowl using an electric mixer until smooth; add egg and vanilla extract and mix until evenly combined.
• Drain apples and transfer to the graham cracker crust. Sprinkle cinnamon-sugar mixture and oats over apples. Pour cream cheese mixture over apple mixture.
• Bake in the preheated oven until top is just beginning to brown, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours.

SALTED CARAMEL APPLE CHEESECAKE CRISP

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix, oats, 1/4 cup of the brown sugar and 1 teaspoon of the cinnamon. Add melted butter; mix until crumbly. Set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla until smooth. Set aside.
• In large bowl, toss apples with remaining 1/4 cup brown sugar and remaining 1 teaspoon cinnamon. Distribute apples evenly in baking dish.
• Spoon tablespoonfuls of cream cheese mixture randomly over apples. Sprinkle with cookie mixture.
• Bake 35 to 40 minutes or until crumble topping is golden brown and apples are tender. Serve warm drizzled with salted caramel topping. Cover and refrigerate any remaining dessert.

APPLE CRISP CHEESECAKE

Steps:

• 1. In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside. For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. Bake at 350° for 40-45 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. Just before serving, remove sides of pan. Refrigerate leftovers. Yield: 4 servings. -

APPLE CRISP CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter.
• Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
• For filling, in a small bowl, beat cream cheese and brown sugar until smooth.
• Add egg; beat on low speed just until combined.
• Stir in the sour cream, cinnamon and ginger.
• Pour over crust.
• Arrange apple slices over filling.
• For topping, combine the flour, oats, brown sugar and cinnamon in a bowl.
• Cut in butter until crumbly. Sprinkle over apple.
• Bake at 350° for 40-45 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. Just before serving, remove sides of pan.
• Refrigerate leftovers.