Easy Caramel Apple Cheesecake
This Easy Caramel Apple Cheesecake recipe is perfect for Fall baking or even Thanksgiving dessert! Made with cinnamon cheesecake and homemade caramel apple topping, it’s a heavenly recipe full of Autumn flavors! Recipe:
Caramel Apple Crisp Cheesecake
This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce. It is absolutely heavenly, an amazing combination of flavors and textures.
#caramelapplecrispcheesecake #caramelcheesecake #appledessert
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Salted Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt
Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter, melted
Caramel Cream Cheese Filling
25 oz (700g) cream cheese, room temperature
3 tbsp (45g) sugar
1/2 tsp (2g) salt
1 tsp (3g) cinnamon
lemon zest from 1 lemon
1 tsp (5g) vanilla extract
1 1/2 tbsp (15g) flour
1/3 cup (80g) sour cream
1/3 cup (80g) caramel sauce
3 large eggs, room temperature
Apple Filling
3 medium apples (about 250g) - peeled, cored, diced
1 tbsp (15ml) lemon juice
2 tbsp (30g) brown sugar
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
Crisp Topping
1/2 cup (50g) rolled oats
1/2 cup (63g) flour
1/4 cup (60g) butter, melted
1/3 cup (70g) brown sugar
1 tsp (3g) cinnamon
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Love & Best Dishes: Caramel Apple Cheesecake Bars With Streusel Topping Recipe
Caramel Apple Cheesecake Bars With Streusel Topping Recipe - If you need some easy apple dessert recipes, Paula's caramel apple cheesecake bars recipe is the ultimate in fall desserts!
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Caramel Apple Cheesecake Bars With Streusel Topping Recipe:
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Caramel Apple Cheesecake
A graham cracker crust is layered with rich cheesecake and then topped with homemade caramel and from-scratch apple pie filling for a delectable caramel apple cheesecake that you’ll crave.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
Ingredients
For the Crust:
1½ cups graham cracker crumbs
8 tablespoons salted sweet cream butter melted
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
For the Cheesecake:
4 (8-ounce) packages cream cheese softened
1½ cups granulated sugar
¾ cup sour cream
2½ tablespoons cornstarch
4 large eggs room temperature
2 teaspoons vanilla extract
For the Apple Topping:
2 cups apples (your favorite variety) peeled, cored and sliced
1 teaspoon lemon juice
¾ cup water
¼ cup granulated sugar plus 2 tablespoons
¼ cup light brown sugar packed
¾ teaspoon apple pie spice
1½ tablespoons cornstarch
1½ tablespoons cold water
For the Caramel Topping:
1 (13.4-ounce) can dulce de leche caramel
3 tablespoons heavy cream
¼ cup chopped pecans (optional garnish)
Instructions
For the Crust:
Preheat the oven to 350°F. Line the bottom only of a 9 inch springform pan with parchment paper. Generously spray the lined springform pan with nonstick cooking spray. Set it aside.
Using a small mixing bowl, stir together the graham cracker crumbs, melted butter, granulated sugar and cinnamon, until well incorporated.
Evenly press the crumb mixture into the bottom of the prepared pan.
Bake for 6 minutes.
Reduce the oven temperature to 325°F.
For the Cheesecake:
Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-low speed, beat the softened cream cheese and sour cream for 1-1½ minutes until smooth.
Add in the granulated sugar and cornstarch, continue mixing for 1 minute.
Lower the mixer speed to low.
Add the eggs in 1 at a time. Beat just until the eggs are well incorporated.
Add the vanilla extract.
Wrap the outside of the springform pan in 2 layers of foil.
Evenly pour the cheesecake batter over the crust.
Place the wrapped cheesecake in a larger baking dish, and add 1½ -2 inches of water to the larger baking dish.
Bake the cheesecake for 1 hour 30 minutes. Turn the oven off and crack the oven door open. Let the cheesecake rest in the oven for an additional 20 minutes.
Remove the cheesecake and let it cool on a cooling rack for 30 minutes. Gently run a knife around the edge of the pan to make certain the cake edge will come away clean.
Cover the top of the cheesecake and allow it to chill in the fridge for 8 hours to overnight.
Just before serving, carefully release the sides of the springform pan.
For the Apple Topping:
Toss sliced apples in the lemon juice, and set it aside.
Using a 3-4 quart saucepan over high heat, add the coated sliced apples, water, granulated sugar and the light brown sugr. Bring to a low boil, and reduce to medium heat. Allow the apple mixture to cook for 5-7 minutes.
Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.
Stir the cornstarch mixture into the cooked apples. Because the mixture will thicken quickly, stir constantly to keep lumps from forming. Remove the apple topping from the heat and allow the topping to cool.
For the Caramel Topping:
Using a small heat safe mixing bowl, combine the dulce de leche caramel topping with the heavy cream. Heat in the microwave for 30 seconds. Stir well.
Using an offset spatula, or a spoon, evenly spread the caramel topping.
Just before serving, spoon the apple topping on top of the caramel topping.
Sprinkle with the chopped pecans.
Notes
TIP: It’s important to keep the mixer speed low when mixing the cheesecake batter. The more air in the batter, the higher the possibility for cracks in the top of the cheesecake.
TIP: To make it easier, put the cheesecake in the pan, put the pan on the oven rack, and then add the hot water.
TIP: If you wish to transfer the cheesecake, before topping, to a serving plate, spray a piece of parchment paper with nonstick spray and place it on top of the cheesecake. Gently flip the cheesecake over, remove the parchment paper under the crust. Place the serving plate on top of the crust. Carefully flip the cake right side up and remove it from the top layer of cheesecake.
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