Caramel Apple Cheesecake Dessert Recipe

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Apple Topping. Melt Butter: Heat a large skillet over medium-high heat and add 2 tablespoons of butter to the pan. Once the butter is melted, add the chopped apples. Sautee: Sautee the apples in the butter for 2-3 minutes, until they just begin to soften. Add the brown sugar and lower the heat to medium.

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Combine brown sugar, flour, quick oats, and chopped pecans, then blend in softened butter. For a lighter streusel, reduce the quantities. Assembly: Spread the cheesecake mix over the cooled crust, layer the apples on top, and finish with a generous helping of streusel. Bake at 350 degrees F for 30 minutes or until set.

Caramel Apple Cheesecake Dessert Recipe

Combine the sugar and flour then add to the cream cheese. With the mixer running on low, add the eggs, one at a time. Finally add the vanilla and sour cream and blend together just until combined. (continued below) 5. Assemble the cheesecake. Wrap the springform pan in a double or triple layer of heavy-duty foil.

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Screw canning lid onto jar and place cans or jars into a pot. Add enough water to cover mason jars and simmer on low - make sure to keep the water level so that it is covering the jars. Continue simmering 3 - 4 hours until caramel has formed. Blend caramel until smooth. See the detailed milk caramel recipe here.

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Bake at 350°F. for 15 minutes, then reduce the oven heat to 200° F. Continue baking for an additional 55 minutes to 1 hour, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside. Crack the oven door open and allow the cheesecake to sit for about 15 minutes.

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In a medium bowl, combine oats, brown sugar, all-purpose flour, and cinnamon for the crisp topping. Whisk them together, and then incorporate the melted butter until the mixture becomes crumbly. Set the topping aside for now. For the apples, place the diced apples into a medium bowl and add lemon juice, sugar, cinnamon, and nutmeg.

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Reduce oven temperature to 300°F (148°C). 7. Toss the apples for the apple filling layer with the ground cinnamon and add to the bottom of the crust. 8. Add the flour to the caramel sauce (which was prepared in step 1), then pour the caramel sauce evenly over the apples. Set pan aside.

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Add the brown sugar and mix until combined. Add the eggs one at a time, making sure to mix each one well before adding the next. I also scrape down the sides of the bowl between each egg. Add the apple pie spice, vanilla, flour, and salt. Once the batter is well combined and smooth, pour it into the prepared crust.

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Add all of the ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred). Once set, remove the cheesecake from the cake tin whilst still frozen.

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Cheesecake Filling. In a large bowl add the cream cheese, sugar, and flour. Mix until well combined and creamy. 8 oz softened cream cheese, 1/4 cup sugar, 1 tbsp all-purpose flour. Add the vanilla and egg into the cream cheese mixture and mix again until well combined, then set aside. 1 tsp vanilla extract, 1 large egg.

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Add granulated sugar and beat for another minute or two, scraping down the sides of the bowl. Add the sour cream, salted caramel, and vanilla bean paste mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time, add the additional yolk with the first egg.

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Beat in the sugar, salted caramel sauce and vanilla extract. Mix in the sour cream, scraping down the sides and bottom of the bowl as needed. Whisk the eggs in a small bowl, then beat them into the cheesecake batter. Place the crust (with the springform pan still wrapped in aluminum foil) into a large roasting pan.

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Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples. Sprinkle cold streusel evenly on top. Lower the oven temperature to 325°F (163°C) and bake the pie for 45 minutes, or until the center is almost set (it will still be a bit wobbly in the center—that's OK).

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Sauté the apples. Cook the apples for and cook for 5 minutes, stirring constantly. Reduce heat to low and cook until the apples are tender, another couple minutes. Remove from heat and stir in the vanilla extract. Add to cheesecake: Gently spoon the diced apple mixture over the cheesecake filling.

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Enjoy a slice of caramel apple cheesecake, a creamy and decadent dessert with fresh apples, caramel and crunchy pecans. This cheesecake is one of the 250 dishes that The Cheesecake Factory offers, made from scratch every day. Order online or visit a location near you.