The BEST Apple Pie Caramel Cheesecake Recipe!! With Apple Pie Filling & Whipped Cream!
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The BEST caramel cheesecake with apple pie filling, whipped cream and home-made caramel sauce! This cheesecake is perfect for fall and Thanksgiving!
Caramel recipe:
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Episode 124: No Bake Apple Cheesecake (Requested Recipe) ????
Hello my Friends!
In this Episode for my Holiday Series, I am doing a requested Recipe of a No Bake Apple Cheesecake, so creamy, quick, easy, and Bursting with Apple Goodness! A great, simple Dessert for Thanksgiving!
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4 cup apple juice
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 (9 inch) graham cracker crust
1 (20 oz) can Apple Pie Filling or Homemade
Cook’s Note: If you like your cheesecake a little more firmer, place in the Freezer for 1-2 hours.
In a large bowl, add cream cheese and cream until fluffy. Next add sweetened condensed milk and blend until well incorporated; blend in cinnamon and vanilla. Pour Cheesecake Filling into the Crust; refrigerated overnight until Firm. Add apple pie filling and serve.
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An amazing dessert for the festive season you will love | Apple Crumble Cheesecake
Apple Crumbe Cheesecake – This is one of the most scrumptious cake over, with the cheesecake and caramelised apples and crumble top and biscuit base. I always prefer baked cheesecake because they really smell so good and the fragrant is all over my house when it’s baking in the oven. The texture of the cake is extremely creamy and soft. The flavour is just amazing, good to go with a cup of espresso. I’ve also give an option without using eggs. Please check the eggless recipe below (just need 2 ingredients to replace the eggs) What do you think? Let me know your comments in the comment box down below. Enjoy!
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Ingredients:
I’m using 7 inch loose pan
• Caramelised Apples
2 medium size apples
30g [2 tbsp] fine sugar
¼ tsp cinnamon powder
¼ tsp salt
15g [1 tbsp] lemon juice
• Crust (base)
120g [about 8 pieces] disgestive biscuits
60g [¼ cup] melted butter
• Crumble
20g [2½ tbsp] plain flour
20g [3 tbsp] almond flour
¼ tsp cinnamon powder
20g [1½ tbsp] fine sugar
14g [1 tbsp] cold butter
• Cheesecake
450g [2 cups] cream cheese, room temp
130g [⅔ cup] fine sugar
200g [¾ cup + 2 tbsp] sour cream
150g or 2½ large eggs ***
140g [½ cup + 1 tbsp] heavy cream
1 tsp vanilla extract
30g [3 tbsp] cornstarch or corn flour
15g [1 tbsp] lemon juice
• Apple caramel sauce
the sauce extracted from the apples
30g [2 tbsp] fine sugar
***EGG Substitute:
1. Omit the eggs and sugar
2. Replace with 200g [⅔ cup] sweetened condensed milk
Instructions:
• Caramelised Apples
1. Wash the apples. Remove the skin. Cut them into small cubes. Place them in a bowl.
2. Add sugar, cinnamon powder, salt and lemon juice.
3. Mix until well combined. Let it sit for at least 1 hour before use.
4. After 1 hour you’ll notice, there is lot of extracted sauce in the bowl.
• Prep the pan as shown in the video
• Crust (base)
1. In a food processor, add in the disgestive biscuits.
2. Pulse a few times until fine.
3. Add in the melted butter, pulse a few more time to incorporate until it become a wet sand.
4. Transfer them into the prepared pan.
5. Compress the crust with a remekin or any bowl that has a flat base to flatten the crust evenly.
6. Refrigerate for 30 minutes or while preparing for the following steps.
• Crumble
1. In the food processor, add in the flour, almond flour, cinnamon and sugar. Pulse a few time for a quick mix.
2. Add in the cold butter. Pulse a few more time to incorporate the butter.
3. Transfer into a bowl.
4. Cover and refrigerate until ready for use.
• Cheesecake
1. In a large mixing bowl, add in the cream cheese. Mix until softened and creamy.
2. Add in the sugar. Mix until well combined.
3. Add in the sour cream. Mix until well combined.
4. Break the eggs into a bowl, beat the eggs until even. Use only about 2½ eggs or about 150g, add into the cream cheese mixture. Mix until well combined, that you don’t see the yolks. ***
5. Add in the heavy cream and vanilla extract. Mix until well combined.
6. Sift in the cornstarch. Mix until well combined.
7. Add in the lemon juice. Mix until well combined.
8. Transfer into the prepared pan. Wiggle until the surface is even.
9. Add the caramelised apples onto the top.
10. Sprinkle the crumble onto the top of the apples.
11. Place the cake pan into slightly larger pan. This is to prevent water or moisture sipping into the base.
12. Place both the pans into the oven on a hot water bath. Prepare the hot water bath for about 1 inch height.
13. Bake in the preheated oven of 170°C/340°F for 60 minutes.
14. After 60 minutes, completely off heat. Let the cake pan sit in the oven for another 1 hour.
15. Remove the pan from the oven. Cover with cling film. Refrigerate for at least 6 hours or overnight.
• Apple caramel sauce
1. For the extracted apple caramel sauce, add them into a sauce pan.
2. Add in the sugar.
3. Cook on medium heat until the sauce is thickened and caramelised.
4. Transfer into a cup. Let it cool completely before use.
***EGG SUBSTITUTE INSTRUCTIONS:
1. As you omit the eggs, you’ll also need to omit the sugar from the egg recipe.
2. Instead of adding the eggs, add in the condensed milk (amount stated above). Mix until well combined.
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Caramel Apple Cheesecake
Caramel Apple Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and tart flavors of caramel and apples. Here's a basic recipe to get you started:
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
For the Cheesecake Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
For the Apple Topping:
3 cups peeled, cored, and chopped apples (such as Granny Smith)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
For the Caramel Sauce:
1 cup caramel sauce (store-bought or homemade)
Instructions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture into the bottom of the prepared springform pan. Bake the crust for about 10 minutes, then let it cool.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and continue beating until well combined.
Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is incorporated evenly.
Pour the cream cheese mixture over the cooled crust in the springform pan.
In a separate bowl, toss the chopped apples with sugar, cinnamon, nutmeg, and lemon juice. Spread the apple mixture over the cream cheese layer.
Bake in the preheated oven for about 55-60 minutes or until the center is set.
Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, drizzle caramel sauce over the top of the cheesecake.
Slice and enjoy your delicious Caramel Apple Cheesecake!
Feel free to customize the recipe to suit your taste preferences, and don't forget to get creative with the presentation. You can garnish with additional caramel sauce, whipped cream, or chopped nuts if desired.
Overnight Oats Done Right | The Golden Balance
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Award Winning Apple Cheesecake!
Come join us in our first video were Jamie makes her grand prize winning apple cheesecake.
Caramel Apple Cheesecake
Crust
1 1/2 cup crushed gingersnaps
1/4 cup granulated sugar
4 tbls melted butter
1/2 tsp kosher salt
Cheesecake
4 8oz packs of cream cheese softened
3/4 cups granulated sugar
1/2 cup lightly packed brown sugar
3 lg eggs
1/4 cup apple butter
3 tbls all purpose flour
2 tbls spiced apple cider
1/2 kosher salt
topping
4 granny smith apples diced
1/4 cup granulated sugar
1 tsp cinnamon
2 tsp lemon juice
1 tbls corn starch
1/2 cup light brown sugar, packed
Caramel sauce for drizzling
Preheat oven to 325 and line spring form pan with parchment paper and foil
In a lg bowl mix together gingersnaps, sugar, butter and salt.
Press mixture into prepared pan. set aside
make cheesecake
In lg bowl using a hand mixer beat cream cheese and sugars until no lumps remain, Add eggs one at a time then add apple butter and apple cider. Add flour and salt and beat until combined.
Pour mixture over crust.
Place pan in a roasting pan , place in over and pour water about half way up the sides of your spring form pan.
Bake until center of cheese cake only slightly jiggles about an hour and a half. Turn off heat , prop open oven door and let cool for an hour.
Remove foil and refrigerate overnight or no less than 5 hours.
Topping
In small saucepan add the apples, sugar, cinnamon, lemon juice and corn starch. Let simmer until soft and syrupy, about 5 minutes. Let cool and spoon apple mixture cooled cheesecake then drizzle caramel on top.