Kardea Brown's Big Apple Crumb Cheesecake | Delicious Miss Brown | Food Network
Check out that caramel drizzle alll over Kardea's cheesecake with an apple crumb topping!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Big Apple Crumb Cheesecake
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 5 hr 10 min (includes cooling and chilling time)
Active: 45 min
Yield: 8 to 10 servings
Ingredients
Graham Crust:
Nonstick cooking spray, for the pan
15 graham crackers (or 2 cups crushed graham cracker crumbs)
3 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
Apple Crumb Topping:
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 stick unsalted butter, melted and cooled
1 tart apple, peeled, cored and diced
Cheesecake Filling:
1 cup granulated sugar
2 tablespoons cornstarch
Pinch kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 cup sour cream
3 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
Store-bought caramel sauce, for serving
Directions
For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.
Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.
For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.
For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.
Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.
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Kardea Brown's Big Apple Crumb Cheesecake | Delicious Miss Brown | Food Network
How To Make Easy CARAMEL APPLE CHEESECAKE | Recipes.net
Enjoy the classic Fall and Thanksgiving flavor pairings of caramel and apples by making a rich cheesecake out of it! Enjoy layers of crumbly graham crust, creamy cheesecake, and the sweet and salty caramel apple filling in every slice!
???? Check the full recipe on how to make Caramel Apple Cheesecake Juice here:
Ingredients:
2¾ cups apple fruit filling, divided
9 or 10-inch graham cracker crust (prepared)
8 oz cream cheese, softened
½ cup sugar
¼ tsp vanilla extract
2 eggs
¼ cup caramel topping
12 pcs pecans, halved plus 2 tbsp chopped pecans
⬇️ How to make Caramel Apple Cheesecake ⬇️
0:29 Preheat oven to 350 degrees F.
0:32 Add 2 cups of apple fruit filling to a prepared graham cracker crust then spread evenly. Set aside.
0:50 Beat together the cream cheese, sugar, and vanilla until smooth.
1:08 Add the eggs then continue beating.
1:19 Pour the mixture over the apple filling.
1:31 Bake for 35 minutes or until the center is set. Allow to cool down.
1:42 Mix the remaining ¾ cup of apple filling and caramel topping in a small saucepan. Stir to combine.
2:02 Heat up for about 1 minute.
2:07 Pour the apple and caramel mixture over the cooled cheesecake. Spread evenly.
2:17 Decorate with pecan halves on top and sprinkle with chopped pecans.
2:35 Refrigerate until ready to serve. Enjoy!
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How to Make Caramel Apple Cheesecake Bars!
RECIPE HERE --
These Caramel Apple Cheesecake Bars start with a shortbread crust that’s topped with a layer of cheesecake filled with cinnamon diced apples and then topped with a streusel topping. Don’t forget to drizzle caramel on top for the ultimate fall dessert.
Ingredients
Shortbread Crust
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup cold butter cubed
Cheesecake Filling
2 packages cream cheese 8 oz each, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 large eggs lightly beaten
3 medium tart apples peeled and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup quick-cooking oats
1/3 cup cold butter cubed
1/3 cup caramel ice cream topping
2 Tablespoons white sugar
Instructions
Preheat oven to 350 degrees F.
Grease a 13x9 inch pan. Set aside.
Combine flour and brown sugar in small mixing bowl. Cut in butter until mixture is crumbly.
Press into prepared baking pan. Bake 15-18 minutes or until crust is just beginning to brown.
While crust is baking, beat cream cheese, 1/2 c. sugar and vanilla in large bowl, until mixture is smooth. Add eggs, beat on low speed until just combined. Spread mixture over crust.
Toss apples, cinnamon, nutmeg and remaining sugar in a small bowl. Spoon apple mixture over cream cheese layer.
In a separate mixing bowl combine flour, brown sugar and oats. Cut in butter until mixture is crumbly. Sprinkle over apple layer.
Baked for 25-30 minutes or until filling is set. Remove from oven. Drizzle with caramel topping. Cool bars in pan for 1 hour. Refrigerate bars for at least two hours. Cut into bars and serve.
Notes
Make-Ahead Tip: You can prepare and bake the bars a day in advance and keep them in the refrigerator until you’re ready to serve them.
Storage Tip: Keep leftover bars covered in the refrigerator. They will keep for two to three days.
Forget the pumpkin! These Caramel Apple Cheesecake Bars are amazing!
Recipe: These Caramel Apple Cheesecake Bars are everything you could ever dream they might be wrapped up into one tiny little explosion of taste! This caramel apple, meets apple pie, meets cheesecake, in a finger friendly treat is certain to make you long for more! These can be made both gluten free and regular wheat! :)
Thank you to our community member Brenda for sending the Epicure Apple Pie Spice ( )! It's amazing and I am so grateful!
Pamela's Gluten Free Graham crackers can be found here:
Caramel Apple Cheesecake Bars
(gluten free)
Ingredients
Crust
* 15oz of Pamela’s gluten free graham crackers
* 1/2 cup (1 stick) unsalted butter, melted
* 3 tablespoons white sugar
Cheesecake Filling
* 3 packages (8 ounces EACH) full fat cream cheese, softened
* 3/4 cup white sugar
* 3 large eggs
* 1 and 1/2 teaspoons vanilla paste
* 1/4 teaspoon salt
Apple Layer
* 3 large granny smith apples, peeled, cored, and finely chopped
* 1 teaspoon lemon juice
* 2 tablespoons light or dark brown sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
**or use ¾ tsp apple pie spice in place of all seasonings
Streusel
* 1 cup brown sugar, firmly packed
* 1 cup Cup4Cup gluten free flour
* 1/2 cup quick cooking oats
* 1/2 cup (1 stick) unsalted butter at room temperature, cut into small cubes
* Optional 1/4 cup pecans, finely chopped
Caramel Sauce, homemade or store-bought
Instructions for the Crust
Preheat oven to 350 degrees F. Line a 9 x 13 pan with parchment paper. Begin by placing the graham crackers into a blender. Pulse until all the crackers are crumbs. Add in the sugar and melted stick of butter and mix until combined. Press the graham cracker mix into the pan until even and firm. Bake for 8 minutes.
Instructions for Cheesecake filling
While the crust is baking, prepare your cheesecake filling. Begin by beating the three packages of SOFTENED cream cheese and 3/4 cup white sugar together. Beat on low and even speeds. Once smooth, add the eggs, vanilla, and salt. Beat until incorporated and smooth, being careful not to over beat the mix. Let the mix sit until the crust has baked and slightly cooled (it should still be warm but not hot). Pour the cheesecake mixture evenly over the slightly cooled crust.
Apple filling
Mixed the peeled, cored, and finely chopped apples with the lemon juice. Toss with brown sugar, cinnamon, and nutmeg.
Streusel
Mix the brown sugar, flour, quick oats, and finely chopped pecans together. Add the cubed butter to the dry ingredients. Incorporate by gently mixing the ingredients together with your hands until the butter holds all the dry ingredients together.
Assembling, Cooking, and Serving the Apple Cheesecake Bars
Spoon the apples evenly over the cheesecake layer. Sprinkle the streusel topping evenly over the bars. Bake for 30 minutes at 350 degrees F or until filling is set. Remove from the oven and let stand at room temperature for 1 hour. Transfer to the fridge for 2 hours. When ready to serve, use the parchment paper to pull the cheesecake bars out of the pan. Cut into bars. Drizzle with caramel sauce and enjoy!
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Caramel Apple Cheesecake Bars | Delish
Get the full recipe here:
INGREDIENTS
FOR THE CRUST
2 c. all-purpose flour
1/2 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
pinch of kosher salt
1 c. unsalted butter, softened
FOR THE CHEESECAKE
3 8-oz. blocks cream cheese, softened
3/4 c. sugar, plus 2 tablespoons, divided
3 large eggs
1 tsp. pure vanilla extract
pinch of kosher salt
3 granny smith apples, peeled, cored and diced
1/2 tsp. ground cinnamon
FOR THE STREUSEL TOPPING
3/4 c. firmly packed brown sugar
1/4 c. granulated sugar
1/2 c. all-purpose flour
1/2 c. old-fashioned oats
1/2 c. butter, softened
1/2 tsp. cinnamon
Caramel, for serving
DIRECTIONS
1. Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper.
2. Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
3. Make filling: In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
4. In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
5. Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
6. Scatter apples on top of the cheesecake mixture, then top with oat mixture.
7. Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
8. Before serving, drizzle with caramel sauce and slice into squares.
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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
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