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Caramel Apple Cheesecake from the Farmhouse

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“Traditional cheesecake loaded with fresh apple pieces, sandwiched between rich layers of caramelly goodness---oh yum! From Taste of Home's "Holiday" magazine for November (2009), another hit on the Thanksgiving menu.”
READY IN:
1hr 30mins
SERVES:
12-16
YIELD:
1 springform pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350; wrap bottom of 9-inch springform pan with two layers of foil (shiny side out); set aside.
  2. In a small bowl, combine crust ingredients; press into pan and 1-inch up the sides (save the bowl for a little later). Place pan on cookie sheet and bake for 10 minutes; cool.
  3. While that's baking and cooling, prepare Cheesecake Filling: In a large bowl, beat cream cheese, flour and sugar until smooth. Add eggs, beat until combined; set aside.
  4. Use small bowl to mix apples, cinnamon and flour; then fold this into the Cheesecake Filling. SET ASIDE and prepare Caramel Drizzle.
  5. In a heavy saucepan over med-low heat, cook and stir caramels and milk until melted and smooth (You can do this in the microwave too -- at your own risk!). :-) Pour ONE CUP of this over the crust (set the rest aside for later); sprinkle caramel in pie pan with pecans.
  6. Pour all of the Apple-Cheesecake Filling over the caramel in the pie pan.
  7. Place springform pan in a large casserole/cake pan; add 1-inch of HOT water to larger pan. Bake for 40 minutes.
  8. Reheat reserved caramel; gently spoon over cake, sprinkle with remaining pecans; return pan to oven, bake for 10-15 minutes longer (center is set).
  9. Remove from water bath; cool for 10 minutes on rack; run knife around edge to loosen; cool ONE HOUR or longer; chill overnight.

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