Caramel Apple Cheesecake. A particular technique yields an intensely flavoured apple topping on a silky baked vanilla cheesecake, then pour on the very best home made caramel sauce.
Caramel Apple Cheesecake.
Initially printed August 2023.
It is a recipe that I’ve had available to share for a very long time. In the present day I’m lastly attending to it.
This one is kind of impressed by the identical thought as my Apple Bitter Cream Flan. The strategy for making the apple topping actually shine with intense apple flavour is what makes that recipe so particular.
Bitter Cream Apple Flan.
A plain vanilla cheesecake utilizing good high quality vanilla extract is all that’s wanted to make use of as the bottom for this unimaginable dessert. Our recipe is tried, examined and cherished by hundreds.
Vanilla Cheesecake base, prepared fo0r the oven.
Our personal Selfmade Caramel Sauce tops this unimaginable mixture however you may simply depart off the caramel and seve simply with the lowered apples. It’ll nonetheless be very scrumptious!
Serve with solely the apples in case you like.
Caramel Apple Cheesecake.
NOTE: I don’t often add the caramel to the highest of the cake earlier than serving. It appears to be like good for the photograph however I typically add the topping or toppings to particular person slices for a much less messy outcome.
Apples lowered for Caramel Apple Cheesecake.
Apple discount being added again to apples.
In love with apple dessert recipes?
Do that unimaginable consolation meals Apple Cobbler.
Or, try this whole assortment of our hottest cheesecake recipes.Need much more cheesecake concepts? Be sure you try this assortment of Rock Recipes Most Fashionable Cheesecake associated recipes.
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Prep Time:
Half-hour
Prepare dinner Time:
2 hours Half-hour
Whole Time:
3 hours
Caramel Apple Cheesecake. A particular technique yields an intensely flavoured apple topping on a silky baked vanilla cheesecake, then pour on the very best home made caramel sauce.
Substances
For the cookie crumb crust
- 1⅓ cups graham cracker crumbs
- 3 tbsp sugar
- ⅓ cup melted butter
For the cheesecake batter
- 3 eight ounce packages ounces cream cheese, (3 cups)
- 1 cup sugar
- 3 eggs
- 3 tsp vanilla extract, (or, even higher, the seeds from one massive vanilla pod)
- 1 cup whipping cream
For the sauteed apple topping
- 8 massive apples
- ⅓ cup butter
- 1 ½ tsp cinnamon
- ¾ cup mild brown sugar
Directions
To organize the cheesecake crust
- In a small bowl mix the graham cracker crumbs, sugar and melted butter.
- Press the crumb combination into the underside of a frivolously greased or parchment lined 9 inch spring type pan. (Grease backside solely!) Parchment paper is good right here as a result of it makes it very simple to launch the cheesecake from the underside of the pan.
To organize the cheesecake batter
- Cream collectively the cream cheese and sugar for two to three minutes till effectively mixed.
- Add the eggs, one after the other, beating effectively after every addition.
- Beat within the vanilla extract (or vanilla pod seeds. If utilizing a vanilla pod, scrape all of the seeds out and stir them very effectively into the whipping cream within the subsequent step. This can assist to interrupt up the sticky vanilla pod paste and ensure the tint black seeds are evenly distributed all through the cheesecake.)
- Lastly mix within the whipping cream effectively till the batter could be very easy. Utilizing a rubber bowl scraper/spatula, scrape the underside and the perimeters of the bowl in addition to the electrical beaters/paddle and provides the batter a remaining beating for 1 minute on the next velocity. This remaining step ensures that there are not any lumps within the batter and introduces slightly air into the cheesecake to make it lighter.
- Pour over the ready base and bake in a bain marie at 300 levels F for 60-70 minutes. (Oven temperatures will range barely. Mine takes the complete 70 minutes and you’ll go to 75 in case you really feel you should.)
- Do not be a compulsive oven door opener! Do not open it in any respect within the first hour.
- The cheesecake doesn’t need to brown in any respect with a purpose to be totally baked; the floor of the cheesecake ought to lose any shine when the cake is correctly baked. It will probably nonetheless be barely wobbly simply on the middle at this level.
- Take away the cake from the oven and run a pointy knife utterly across the fringe of the pan. This can enable for the cheesecake to shrink because it cools and hopefully not crack (Permit the cheesecake to chill completely on a wire rack at room temperature. (NOT within the fridge). Refrigerate after totally cooled.
For the sauteed apple topping
- Peel and reduce the apples into thick slices.
- In a big skillet soften the butter and add the cinnamon and brown sugar.
- Prepare dinner till the sugar dissolves and the combination is bubbly.
- Add the apples and sauté till the apples are simply fork tender however not mushy; they need to nonetheless be semi-firm in texture. Take away from warmth. The concept right here is to let the residual warmth to partially prepare dinner the apples.
- Drain the apples in a colander for a couple of half hour, amassing the juice and syrup that drains off.
- Return the juice and syrup that has drained off the cooked apples to the sauté pan and simmer over medium warmth till the sauce will get very thick. Let it cool for about 20-Half-hour.
- In a big bowl, gently toss this sauce with the cooked apples and spoon onto the highest of the utterly cooled flan.
- Refrigerate till able to serve.
For our Selfmade Caramel Sauce click on right here,
Notes
NOTE: I do not often add the caramel to the highest of the cake earlier than serving. It appears to be like good for the photograph however I typically add the topping or toppings to particular person slices for a much less messy outcome.
Bain Marie
For my part, baking the proper cheesecake requires the usage of a bain marie throughout baking. A bain marie is solely a water bathtub that buffers the direct warmth from the perimeters and backside of the baking pan to extra evenly bake the cheesecake from the perimeters to the middle.
I bake my cheesecakes in a 9 inch spring type pan that has the underside and sides wrapped in a number of layers of broad heavy obligation aluminum foil which kinds a kind of boat that the cheesecake pan sits in.
The roll of aluminum foil that I exploit is about 16 inches broad. I exploit no less than 4 layers of foil to guarantee that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then positioned inside a bigger baking pan; I exploit a 12 inch cake pan.
Boiling water is then poured into the bigger pan filling it from ½ to ⅔ of the way in which to the highest.I discover it greatest to pour the boiling water into the pan after it’s positioned on the rack within the oven as you might be much less prone to splash water onto the cheesecake or contained in the aluminum foil. I reuse the aluminum foil for a number of future cheesecakes, including a few layers to it every time simply to be protected.
EVEN IF YOU CHOOSE NOT USE A BAIN MARIE nonetheless use the aluminum foil wrap across the cheesecake pan. The aluminum foil nonetheless gives buffer to the warmth. Excessive warmth and baking too rapidly is the primary motive {that a} cheesecake turns into dense and never creamy.
Diet doesn’t embrace the elective caramel sauce.
Diet Info
Yield
16
Serving Dimension
1
Quantity Per Serving
Energy 461Whole Fats 29gSaturated Fats 17gTrans Fats 1gUnsaturated Fats 9gLdl cholesterol 115mgSodium 247mgCarbohydrates 47gFiber 3gSugar 39gProtein 5g
The dietary data supplied is mechanically calculated by third get together software program and is supposed as a tenet solely. Actual accuracy shouldn’t be assured. For recipes the place all substances is probably not used totally, resembling these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will seemingly be considerably decrease than indicated.
