Homemade Apple Caramel Cheesecake Recipe
This apple cheesecake is a bit of work, but it easily makes up for it in looks and taste. There's nothing better than the texture contrast of the creamy cheesecake, the semi-soft sautéed apples, and the slight crunch from the crust. This cheesecake is big on flavor. It's full of the robust spices and flavors we expect from the Fall season. As I said, it's a bit of work, but when you take one bite, you'll melt into such pure bliss that you won't even care.
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INGREDIENTS:
Apple Pie Topping:
2 lbs apples, medium diced (granny smith, fuji, Honeycrisp are all good options)
1 1/4 oz unsalted butter, room temp
6.5 oz granulated sugar
0.6 oz salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 medium lemon, juice, and zest
2 oz apple cider
1/2 oz cornstarch
1 teaspoon vanilla
Cheesecake Crust
15 oz graham crackers crumbs
1 oz granulated sugar
1 teaspoon nutmeg
1 teaspoon pure maple syrup
1 tablespoon cinnamon
1/2 teaspoon salt
4.30 oz melted butter, room temp (you may need a bit more or less butter)
Cheesecake
24 oz Philadelphia cream cheese, room temp (Three 8 oz packages)
6 oz granulated sugar
1/4 teaspoon salt
1/2 cup sour cream, room temp
5 eggs, room temp
1/2 tablespoon vanilla extract
1 cup heavy cream, room temp
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 medium lemon, zest and juice
Water Bath
5-6 cups boiling water
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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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FOR FULL RECIPE, please visit my blog at
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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Best Apple Crisp Cheesecake
Just because this cheesecake is heavy on the toppings doesn't mean it's protected from cracking. If you want to avoid any potential cracking, a water bath is needed. If you don't want to bother, you could always cover it with some extra whipped cream and a caramel drizzle. We won't tell. ????
INGREDIENTS
FOR THE CRUST:
12 graham crackers, crushed
6 tbsp. melted butter
1 tsp. ground cinnamon
1/4 c. granulated sugar
1/4 tsp. kosher salt
FOR THE CHEESECAKE:
4 blocks cream cheese, softened
1/4 c. caramel sauce, plus more for drizzling
1/4 c. granulated sugar
3 large eggs
1/4 c. sour cream
1 tsp. vanilla
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
FOR THE TOPPING:
1 apple, peeled and finely chopped
1/4 c. firmly packed brown sugar
1/4 c. all-purpose flour
1/4 c. old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 c. butter, softened
Cool whip, for garnish (optional)
DIRECTIONS
1. Preheat oven to 325° and grease an 8 or 9 springform pan with cooking spray. Make the crust: In a large bowl, mix together graham cracker crumbs, butter, cinnamon, sugar, and salt. Press into the bottom of the prepared pan and up the sides. Set aside.
2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over the crust.
3. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over the top of the cheesecake, then top with an even layer of the the oat topping.
4. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
5. When ready to serve, drizzle with caramel. If using, serve slices topped with whipped cream.
Full Recipe
Credits
Cheesecake and Tiramisu Overnight Oats | Healthy Breakfast Recipe
How to make Tiramisu Overnight Oats and Cheesecake Overnigh Oats healthy and delicious breakfast recipe.
For weight loss you can also substitute milk with water, use a low fat greek yogurt and reduce the honey or sweetener.
This recipe turns your oatmeal into a delicious next level healthy breakfast!
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Apple Crisp Cheesecake
Apple Crisp Cheesecake is the ultimate autumn dessert! Creamy cheesecake combines with apples and a buttery crisp topping to make this decadent dessert you’ll fall in love with!
Ingredients:
Crust:
12 graham crackers, crushed
6 tablespoons melted butter
1 teaspoon ground cinnamon
1/4 cup brown sugar
Filling:
4 (8-oz.) blocks cream cheese, softened to room temperature
1 cup brown sugar
2 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Apple Crisp Topping:
1 apple, peeled and diced into small pieces
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup old fashioned oats
1/2 teaspoon ground cinnamon
4 tablespoons butter, softened
Caramel and whipped cream for serving if desired
Instructions:
Preheat oven to 325 degrees Fahrenheit, placing one rack at the bottom and another in the middle of the oven. Spray an 8″ or 9″ springform pan (affiliate link) with nonstick spray.
In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, and sugar. Press the graham cracker mixture firmly into the bottom of the springform pan (affiliate link), pressing with the back of a spoon.
In a large bowl or bowl of a stand mixer (affiliate link), beat cream cheese and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla.
Add flour and cinnamon and mix on medium speed until just combined. Do not over mix. Pour filling over the crust and smooth with a spatula.
Spoon diced apples over the filling.
In a medium bowl, whisk together brown sugar, flour, oats, and cinnamon. Cut butter into the oat mixture with a knife or pastry cutter until crumbly with. no large chunks.
Fill an oven-safe pan with very hot water and place on the bottom rack of the oven. Place cheesecake on the rack directly above the water.
Bake until center of cheesecake only slightly wobbles, similar to Jello, about 50 minutes to 1 hour.
Cool the cheesecake for 5 minutes, then run a butter knife around the outside edge of the cheesecake to loosen it from the pan.
Cool 1 additional hour at room temperature, then place in the refrigerator for at least 6 hours or overnight to chill completely.
Serve with caramel and whipped cream if desired.
I hope you enjoy this recipe! You can find more delicious recipes like this on my websites: thehappierhomemaker.com and shakentogetherlife.com
IG @thehappierhomemaker @shakentogether
I turned my overnight oats into a healthy lemon cheesecake.
No Bake Lemon Cheesecake
Today I'm going to show you how to make overnight oats lemon cheesecake.
With a wholesome crust and a healthy lemon curd topping, it's a dessert that's both satisfying and nourishing.
The oats in the crust provide a healthy dose of fiber, while the ricotta cheese and Greek yogurt in the filling add a protein boost.
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WATCH NEXT:
✅Basic Overnight Oats Recipe:
✅Crustless Ricotta Cheesecake:
✅1-minute Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
This is why you'll love this high protein cheesecake:
It's packed with nutrition!
It will satisfy your sweet tooth without compromising your health goals.
With its overnight preparation, this recipe is incredibly convenient.
It's versatile, you can experiment with different toppings or additions.
LEMON CHEESECAKE RECIPE
(makes 1 serving)
Ingredients:
For the crust:
1/4 cup quick-cooking oats (20g)
1/2 tablespoon chia seeds
1 teaspoon honey
1 tablespoon milk (dairy or non-dairy)
2 tablespoons Greek yogurt
For the filling:
1/4 cup ricotta cheese (60g)
1/4 cup Greek yogurt (65g)
2 teaspoons honey
2 teaspoons freshly squeezed lemon juice
For the lemon curd: (enough for 4 servings)
1/2 cup milk (120ml)
1/4 cup lemon juice (60ml)
2 tablespoons honey, maple syrup, or agave
1 tablespoon cornstarch
A pinch of turmeric
NUTRITIONAL INFO (per serving):
378 calories, fat 10.9g, carb 48.4g, protein 22.1g
Instructions:
Prepare the Crust:
-In a small bowl or jar, combine the quick-cooking oats, chia seeds, honey, milk, and Greek yogurt.
-Stir the mixture with a spoon until well combined.
-Set it aside while you prepare the cheesecake filling.
Make the Filling:
-In another bowl, combine the ricotta cheese, Greek yogurt, honey, and freshly squeezed lemon juice.
-Mix the ingredients together using a spoon until a smooth consistency is achieved.
Assemble the Cheesecake:
-Pour the prepared filling over the oatmeal crust, ensuring it covers the entire surface.
-Smooth the top of the filling to create an even layer.
Prepare the Lemon Curd:
-In a saucepan, combine the milk, lemon juice, honey, cornstarch, and turmeric.
-Whisk the mixture until the cornstarch dissolves completely into the milk.
-Heat the saucepan over medium heat until the mixture thickens and starts to bubble.
-Allow the lemon curd to cool slightly.
Add the Lemon Curd Topping:
-Spoon 2 tablespoons of the prepared lemon curd over the cheesecake filling, distributing it evenly.
-Place it in the refrigerator to cool overnight or for a minimum of 4 hours.
Enjoy your delicious and healthy overnight oats lemon cheesecake!