Caramel Apple Cheesecake
"So yummy. I reserve this for extra-special occasions. Chills overnight."
photo by lilsweetie
- Ready In:
- 1hr 55mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 236.59 ml graham cracker crumbs
- 44.37 ml sugar
- 2.46 ml ground cinnamon
- 59.14 ml butter or 59.14 ml margarine, melted
- 29.58 ml finely chopped pecans
-
Filling
- 3 (680.38 g) package cream cheese, softened
- 177.44 ml sugar
- 3 eggs
- 3.69 ml vanilla extract
-
Topping
- 591.47 ml chopped peeled apples
- 14.79 ml lemon juice
- 59.14 ml sugar
- 2.46 ml ground cinnamon
- 88.74 ml caramel ice cream topping, divided
- sweetened whipped cream
- 29.58 ml chopped pecans
directions
- Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
- Bake at 350 degrees for 10 minutes; cool.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs; beat on low just until combined.
- Stir in vanilla.
- Pour over crust.
- Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
- Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
- Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Drizzle with 4 tablespoons caramel topping.
- Cool for 1 hour.
- Refrigerate overnight.
- Remove sides of pan.
- Just before serving, garnish with whipped cream.
- Drizzle with remaining caramel; sprinkle with pecans.
- Store in refrigerator.
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Reviews
-
I don't know what I could have done wrong here, but it was NOT good. It was mushy, too wet, flavorless (even though I added lemon zest). Maybe the cottage cheese I used had too much liquid, but I doubled this recipe to make 2 cheesecakes, take one to work and ended up throwing them both out. What a waste of time and money. Very disappointing. -
What an incredible recipe! I have made this cheesecake several times and it is always a huge hit. I did "tweak" a couple things such as using 3 1/2 to 4 cups of Jonagold apples. I chop one cup up, toss the pieces in a little cinnamon, then add to the cream cheese mixture. Also, I squeeze a couple tablespoons of fresh lemon juice into the cream cheese mixture while mixing. Fabulous! -
OMG!!! This was totally delish!!!! I made it for Thanksgiving and my mom wants me to bring it back for Christmas. Was disappointed that it cracked, but I think I will let it cool a little longer this time before removing the springform. This is one for the books!!! -
I made this and got rave reviews, so I made two for Thanksgiving dinner at my brother's. IT IS AWESOME!! Very easy to do and looks great! I've never made cheesecake before and was happy about how easy this is. Just had to educate my son that one does not throw away the bottom of the springform pan! I will be making this again and again!
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I used this same recipe last year for Thanksgiving and Christmas. I would say that I made about 8 total (I have a big family). Not only was it picture perfect to look at but was a big hit with everyone. When I served it I also sprinkled the whip cream with the chopped pecans and caramel. It was like seeing something that should of been on TV...not in my kitchen. I will for sure use this at every holiday from now on. I realy have no choice, I was told that I have to make it from now on since everyone liked it...It's okay though, this recipe is also fun to do. I recommend this one to everyone.
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Tweaks
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Hey all, I LOVED this recipe....I used walnuts instead of pecans (simply because thats what I had) and crushed up the 'breaktime' Ginger cookies instead of graham & sugar for the crust. YIKES now that tasted awesome! The perfect complement to the creamy cake and apple flavours. Next time I think I may chunk an extra apple up to swirl into the cheesecake...it needed a bit more apple flavour. -
This recipe was easy to follow. I substituted wheat free, gluten free cookie crumbs for the graham crackers. Delicious!!
