caramel apple cheesecake recipe
Introduction
Caramel apple cheesecake is a classic fall dessert, and this delicious recipe is bound to become a new family favorite. The combination of apples, pumpkin and cheesecake puts a unique spin on the traditional treat.
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 2-3 minutes. Beat in eggs one at a time, scraping down sides of bowl after each addition. Add flour and salt; mix well. Spread batter in prepared pan, smoothing top as you go along. Bake for 20 minutes or until edges are set but center is still slightly jiggly when shaken gently; cool 10 minutes before cutting into bars or squares.
Grease a 9-inch springform pan with cooking spray; line bottom of pan with parchment paper. Wrap outside bottom and sides of pan with aluminum foil.
- Grease a 9-inch springform pan with cooking spray; line bottom of pan with parchment paper. Wrap outside bottom and sides of pan with aluminum foil.
- Cook the apples in a large nonstick skillet over medium heat until tender and caramelized, about 20 minutes, stirring often. Remove from heat; cool 10 minutes or until slightly thickened; set aside.
Beat cream cheese, sugar and heavy whipping cream together in a bowl until smooth. Add eggs, vanilla extract, flour and salt; beat until combined. Transfer 1 cup of the mixture to a small bowl; set aside. Stir pumpkin into remaining batter in the large bowl until completely smooth. Pour batter into prepared springform pan.
- Beat cream cheese, sugar and heavy whipping cream together in a bowl until smooth.
- Add eggs, vanilla extract, flour and salt; beat until combined.
- Transfer 1 cup of the mixture to a small bowl; set aside. Stir pumpkin into remaining batter in the large bowl until completely smooth. Pour batter into prepared springform pan (see note above).
Toss apple slices with lemon juice in a bowl; fold walnuts into apples. Layer apples over pumpkin batter in the springform pan in a circular pattern, starting from the outer edge; pour reserved cream cheese batter over apples. Swirl a butter knife through the layers to create ripple patterns.
In a large bowl, toss apple slices with lemon juice. Fold in the walnuts. Layer apples over pumpkin batter in the springform pan in a circular pattern, starting from the outer edge; pour reserved cream cheese batter over apples. Swirl a butter knife through the layers to create ripple patterns.
Bake for 1 hour, 10 minutes or until cake is set and browned on top; cool completely on wire rack before refrigerating overnight (this will help firm up all those delicious apple slices). Remove sides of springform pan and serve chilled with vanilla ice cream if desired (or just eat it plain).
Place springform pan into a roasting pan; pour hot water into roasting pan until it reaches 1-inch up the sides of the springform pan.
Put the springform pan into a roasting pan. Pour boiling water into the roasting pan until it reaches about 1-inch up the sides of the springform pan, to create a water bath for baking.
The water will help keep your cheesecake moist and evenly cooked throughout.
Bake in the preheated oven until center is almost set, 55 to 60 minutes. Turn oven off; leave cheesecake in oven for 2 hours more with door closed, allowing cake to cool slowly (do not open oven door). Remove cheesecake from water bath and remove foil and parchment paper from bottom of cake before refrigerating overnight, 8 hours to 12 hours or overnight before serving or storing covered in refrigerator up to 5 days.
Conclusion
Caramel apple cheesecake is a perfect dessert for fall. The combination of caramel and apples is extremely satisfying. It’s also easy to make, which means you can enjoy it as much as you want!