Spiced Caramel Apple Cheesecake Recipes

SPICED APPLE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet., Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely., Remove rim from pan. Drizzle sauce over cheesecake.

CARAMEL APPLE CHEESECAKE

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.,

BAKED CARAMEL APPLE BLONDIE CHEESECAKE

Steps:

• Make the caramel sauce linked in the ingredients above and set aside to cool.
• 2. To make the apple blondie, prepare a 9-inch springform pan with a parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• . Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium sized bowl and set aside.
• . In a large mixing bowl, whisk the melted butter and brown sugar together until well combined.
• . Add the egg and vanilla extract and whisk together until well combined.
• . Add the dry ingredients and whisk together until well combined. Fold in the chopped apple, then spread the batter evenly in the prepared pan.
• . Bake for 28-32 minutes or until a toothpick inserted in the middle comes out clean.
• . While the blondie bakes, make the cheesecake filling. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the filling, which can cause cracks. Scrape down the sides of the bowl.
• . Add the sour cream, caramel sauce, vanilla extract, cinnamon and nutmeg and mix on low speed until well combined.
• 0. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside until the blondie is done baking.
• 1. When the blondie is done baking, reduce the oven temperature to 300°F (148°C). Remove the blondie from the oven and pour the cheesecake batter evenly over the blondie (I like to remove the blondie and wash the pan, then add a new parchment circle and re-spray the sides of the pan with non-stick spray before adding the cake blondie to the pan and adding the cheesecake filling on top, but you don't have to. I just think the sides come out nicer that way). 12.
• rap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking. I also like to use a slow cooker liner.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 13.
• ake for 1 hour 40 minutes. The center should be set, but still jiggly. 14.
• urn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 15.
• rack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 16.
• emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan. 17.
• o make the cinnamon apples, combine the apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat. 18.
• dd the butter and cook apples on medium-high for about 15 minutes, or until at preferred softness. Set aside to cool a bit. 19.
• o make the whipped cream, add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form. 20.
• rizzle some of the remaining caramel sauce down the sides of the cheesecake, then pipe the whipped cream around the outer edge. Finish it off with the cinnamon apples in the center, a little more caramel sauce, then serve. I recommend serving the cheesecake cold with the apples warm, but you can definitely store leftovers in the fridge and eat it all cold as well. The cheesecake should be well covered and refrigerated and consumed within 4-5 days or as long as the apples hold up.

SPICED APPLE CHEESECAKE

Steps:

• Preheat oven to 350ºF (180ºC). Spray a 9-inch (2.5 L) springform pan with nonstick cooking spray.
• In small bowl, combine graham cracker crumbs, gingersnap crumbs and brown sugar. Stir in melted butter and mix well.
• Scrape crumb mixture into pan, pressing firmly against bottom of pan. Bake for 10 minutes; set aside to cool.
• In large bowl with electric beaters, or using stand mixer, beat cream cheese until smooth.
• Beat in sugar. Add apple juice, salt and vanilla and beat until combined.
• Add eggs, one at a time, beating after each addition.
• Scrape cream cheese mixture over crust. Wrap bottom of pan tightly in tin foil and set in a larger pan or roaster. Add hot tap water to larger pan until it reaches about halfway up side of springform pan.
• Bake for 40 minutes.
• Meanwhile, toss apple slices with granulated sugar.
• In medium saucepan, bring apple juice to boil over medium-high heat. Add apples; simmer until most of the liquid has cooked off and apples are just tender.
• Add butter and cinnamon to apple mixture and continue to cook, stirring often, until caramelized and no liquid remains. Remove from heat and set aside to cool.
• After 40 minutes, check cheesecake for doneness. It should be mostly set and able to support apple topping. (If not set, bake another 10 minutes and check again.)
• Carefully scoop apple topping onto cheesecake. Sprinkle with brown sugar and return to oven to bake for an additional 15 minutes.
• Turn off the oven and prop door open. Leave the cheesecake to sit in hot water bath for 1 hour. before removing from oven.
• Gently run knife or metal spatula around edge of cheesecake to loosen it from side of pan. Do not remove side from pan.
• Allow cheesecake to cool at least 2 hours before removing from pan.
• Cover and refrigerate at least 4 hours before cutting and serving.

CARAMEL APPLE CHEESECAKE

Steps:

• Melt butter in cast iron skillet.
• Add apple slices.
• Sprinkle the apple slices with cinnamon and cloves.
• cook until soft but not mushy.
• In a medium mixing bowl, whisk together brown sugar and cream.
• Pour over apples.
• Bring to bubbly over medium heat, stirring constantly.
• Remove from heat. Spoon out the apple slices onto a bowl or plate. Cool to room temperature.
• Pace the skillet with caramel sauce back on the heat and cook until thickens, about 2 more minutes.
• Remove from the heat and let cool for 15 minutes. Pour into a heat-proof jar. Cool to room temperature.
• Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.
• Boil 2 cups of water. Set aside.
• Preheat oven to 325 degrees F.
• Place graham crackers in food processor and process until finely crushed.
• Add sugar and melted butter and process on low until all comes together.
• Press the crust into a 9" springform pan.
• Bake for 7 minutes in preheated oven.
• Set aside.
• Place cream cheese in food processor and process on low. Process for 15 seconds. Increase the speed to high and process for 5 seconds until smooth.
• Add sugar and process on low until combined.
• Add flour, yogurt, vanilla, spices and milk and process on low until smooth.
• Add eggs and process on low until completely incorporated.
• Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.
• Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
• Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
• When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.
• Cool the cheesecake completely on the counter.
• Refrigerate for at least 4 hours, preferably overnight.
• When chilled completely, spoon the skillet caramel sauce over the cheesecake and spread evenly. Top with apple slices arranging them in a pattern. Sprinkle with a dahs of ground cloves.
• Slice and serve.
• Refrigerate any leftovers in a closed container, for up to 3 days.

SALTED CARAMEL APPLE CHEESECAKE

Steps:

• Prepare the crust: Preheat oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. You can slip a 9-inch round of parchment paper on the bottom and butter that too if you have one handy - it will help to keep the crust from sticking when serving. Wrap the bottom of the pan with 2 layers of aluminum foil or 1 layer of wide heavy-duty aluminum foil. The foil should reach ¾ up the height of the pan.
• In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour the melted butter over the crumbs and stir with a fork until all of the dry ingredients are uniformly moist. Pour the moistened crumbs into the springform pan and use your fingers or the bottom of a glass or measuring cup to pat an even layer of crumbs over the bottom of the pan and just about ½-inch up over the lip of the bottom of the pan where it meets the side. (At this point, the crust can be covered and frozen for up to 2 months.)
• Place the pan on a baking sheet. Bake for 10 minutes. Allow the crust to cool completely on a wire rack while you make the cheesecake. Reduce the oven temperature to 325° 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 in. 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. Drizzle half of the salted caramel sauce over the apples. Cover with the remaining batter and, if needed, jiggle the pan to even the top.
• Dollop the remaining salted caramel sauce by the teaspoon in a random pattern into the top of the batter and then with a sharp knife, swirl the caramel around from dot to dot and in between.
• 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 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and may crack around the edges, and it should be fully set except, possibly, in the very center. If the center shimmies, that's just fine.
• Turn off the oven and leave the cheesecake inside. Stick the handle of a wooden spoon between the door and the oven to vent the oven. This will allow the cheesecake to set up a little as it's starting to cool down.
• Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then remove the foil (be careful as there may be some residual water inside from the water bath), and 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. Slice into 12 to 16 slices and serve with extra salted caramel sauce drizzled over the top.

CARAMEL APPLE CHEESECAKE PIE

Steps:

• Combine 3/4 cup brown sugar and butter in a large skillet. Cook over medium-high heat until sugar has dissolved, stirring occasionally, 3 to 4 minutes. Add apples and cook uncovered, stirring occasionally, until apples are tender, 12 to 15 minutes. Drain and set aside.
• Combine caramels and half-and-half in a large, heavy saucepan. Cook over low heat, stirring frequently until smooth, 10 to 15 minutes. Remove from heat; keep warm.
• Beat cream cheese, remaining 1/2 cup brown sugar, vanilla extract, and 1 1/2 teaspoons cinnamon together using an electric mixer in a large bowl until smooth. Add egg; beat on low speed until just combined.
• Stir 1/2 the caramel mixture into apples and pour into pastry shell. Sprinkle pecans over apples, reserving 2 tablespoons for topping. Fold remaining caramel mixture into cream cheese mixture; spread over pecans. Cover edges loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil; return to the oven and bake until filling is set, 15 to 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Chill in the refrigerator for 30 minutes.
• Combine whipped topping and remaining 1/2 teaspoon cinnamon; spread over pie just before serving. Sprinkle with reserved pecans.

SPICED CARAMEL APPLE CHEESECAKE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, 1 pinch cinnamon, 1 pinch nutmeg, and 1 pinch cloves; cover and steam until tender, about 5 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs, butter, and 3 tablespoons white sugar together in a bowl; press into the bottom of a 9-inch springform pan.
• Beat cream cheese, 1 cup white sugar, 2 tablespoons cinnamon, 1 teaspoon nutmeg, vanilla extract, and 1/4 teaspoon cloves together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, mixing on low speed just until blended.
• Arrange a layer of apples onto the graham cracker crust, leaving a few for garnish. Pour cream cheese mixture over apples. Place pan in a larger baking dish and pour water onto the baking dish to create a water bath.
• Bake in the preheated oven until the center is almost set, about 55 minutes. Cool on counter for 20 minutes before refrigerating until completely chilled, about 4 hours. Garnish with remaining steamed apples and drizzle caramel syrup over the top.