Love & Best Dishes: Caramel Apple Cheesecake Bars With Streusel Topping Recipe
Caramel Apple Cheesecake Bars With Streusel Topping Recipe - If you need some easy apple dessert recipes, Paula's caramel apple cheesecake bars recipe is the ultimate in fall desserts!
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Caramel Apple Cheesecake Bars With Streusel Topping Recipe:
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Homemade CREAMY Apple Pie | Tsvetaev’s APPLE PIE – Russian Apple Cheesecake. Recipe by Always Yummy!
As known there is still a debate about the origin of the name of this tastiest apple pie. The theories have multiplied and many of them are connected with the Tsvetaev family, the one Marina Tsvetaeva, a poet, belonged to. Each theory is quite trustworthy. But the main thing is the recipe that being passed on through the generations. Having tasted this dessert once you’ll want to get the recipe. And here it is.
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✅ Ingredients:
• apples of sour-sweet variety – 2 lb | 900 g
• 20% sour cream – 14 oz | 400 g
• all purpose flour – 9 oz | 250 g
• baking powder – 1 tsp
• corn starch – 1 oz | 20 g
• vanillin - ⅓ tsp
• sugar – 7 oz | 200 g
• salt – ¼ tsp
• butter – 3 oz | 100 g
• 3 eggs
• lemon juice – 3 tbsp
✅ You will need:
• 2 bowls
• carving board
• springform pan Ø10 in | 25 cm
• parchment paper
• oven
???? Preparation:
1. In a big bowl combine well 2 oz | 50 g of sour cream, 1 egg, salt and 2 oz | 50 g of sugar.
2. Into a blender add the wheat flour, baking powder, vanillin and diced cold butter, combine until crumbs.
3. Join the prepared sour cream and crumbs mixtures. Combine and knead until soft smooth pastry.
4. Lay out the pastry into a parchment lined baking pan and spread on the bottom and walls with hands forming a pie base. Place into a refrigerator for 30 minutes.
5. In a clean bowl combine 12 oz | 350 g of sour cream, 5 oz | 150 g of sugar, 2 eggs and corn starch and mix until smooth.
6. Peel the apples and remove the cores, cut into thin half rings, drizzle with lemon juice and stir neatly for apples to not darken.
7. Lay out the half of prepared apples into the baking pan and pour with the half of prepared sour cream filling, then follow with the resting apples and pour with the sour cream filling, spreading evenly.
8. Bake the pie in the oven preheated to 350°F /180°C for 45-50 minutes.
9. Cool the baked pie and put into the refrigerator for 5-6 hours.
10. Serve your Tsvetaev’s apple pie for a dessert.
❗️ Advices:
1. To not let apples darken stir with ½ lemon juice. You can add a bit of lemon zest into a pie.
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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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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Apple Pie and Cheesecake Make a Creamy Autumnal Combination
Apple pie cheesecake is an incredible blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust and topped with an easy crumb topping. It's perfect for fall!
Recipe:
Ingredients
Apple filling
2 lbs apples, peeled, cored, and finely chopped (907g) (see note)
⅔ cup light brown sugar, firmly packed (133g)
2 Tablespoons unsalted butter (30g)
2 teaspoons cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla extract
Crumble topping
½ cup old fashioned oats (40g)
⅓ cup all-purpose flour (41g)
¼ cup light brown sugar (50g)
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
4 Tablespoons unsalted butter, melted and cooled at least 10 minutes (57g)
Crust
1 ½ cups graham cracker crumbs (170g)
⅓ cup finely chopped walnuts (40g)
2 Tablespoons granulated sugar
1 Tablespoon firmly packed light brown sugar
7 Tablespoons salted butter, melted (98g)
Cheesecake batter
24 oz cream cheese, softened, use brick-style full-fat cream cheese (680g)
1 cup granulated sugar (200g)
½ cup sour cream (120g)
1 teaspoon vanilla extract
3 large eggs, room temperature preferred
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” springform pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the apple filling
02:06 In a medium or large sized saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.
03:08 Heat over medium low heat. Stir frequently until butter is melted. Once butter is melted, increase heat to medium and bring mixture to a simmer. Simmer for 5 minutes, stirring frequently. Mixture should thicken slightly and apples should be tender when pierced with a fork when finished.
04:40 Remove mixture from heat and stir in vanilla extract. Pour into a heatproof bowl and allow mixture to cool while you prepare your crumble (you can place it in the fridge and stir occasionally to speed up the cooling process).
For the crumble
05:33 In a medium sized mixing bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.
06:17 Add butter to the flour mixture and use a fork to combine. Don’t over-mix, mixture should still be clumpy. Set aside while you prepare your batter.
For the crust
Preheat oven to 325F (165C).
07:15 In a medium sized bowl, combine graham cracker crumbs, finely chopped walnuts, and sugars.
08:40 Add melted butter to the mixture and stir until butter is well incorporated and all crumbs are moistened.
09:00 Press crust mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.
For the cheesecake batter
09:55 In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat on medium-low speed until smooth, creamy, and free of lumps. Don’t over-beat or whip too much air into the batter, but do make sure batter is uniform and smooth. Scrape sides and bottom of the bowl periodically.
11:00 Add sour cream and vanilla extract and stir on low speed until combined.
11:40 Lightly beat one egg then add it to the cheesecake batter. Stir on low-speed until just combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
Assembly
13:15 Pour about half of the cheesecake batter over prepared crust in springform pan.
13:40 Using a slotted spoon to drain excess juice, layer about half of the apple mix over the cheesecake batter. Pour the remaining cheesecake batter overtop. Top batter with remaining strained apples, then scatter crumble evenly overtop (if crumble has solidified as it’s been sitting, just break it up with your hands).
16:55 Transfer to center rack of 325F (160C) oven and bake for 60-70 minutes (dark-colored pans tend to take less time, and lighter-colored pans take longer). Cheesecake is finished when, if slightly jostled, the edges are mostly set but the center still gently jiggles like jell-o. Allow to cool to room temperature in a warm, draft-free place (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for about an hour before removing to room temperature to cool further).
17:45 Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.
Notes
Apples
Weigh apples before coring/peeling. A firm, tart apple that would be good for a pie is best here. I personally prefer and recommend Granny Smith.
Storing
Store, covered, in the refrigerator, for up to 5 days.
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