Caramel Apple Blondie Cheesecake
This Caramel Apple Blondie Cheesecake is pure caramel apple heaven! It has layers of apple spice blondie and no-bake caramel cheesecake, and it’s topped with cinnamon apples and caramel sauce! Recipe:
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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Apple Pie Cheesecake
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Caramel Apple Cheesecake
A graham cracker crust is layered with rich cheesecake and then topped with homemade caramel and from-scratch apple pie filling for a delectable caramel apple cheesecake that you’ll crave.
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Grab the full, printable recipe on my blog:
Ingredients
For the Crust:
1½ cups graham cracker crumbs
8 tablespoons salted sweet cream butter melted
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
For the Cheesecake:
4 (8-ounce) packages cream cheese softened
1½ cups granulated sugar
¾ cup sour cream
2½ tablespoons cornstarch
4 large eggs room temperature
2 teaspoons vanilla extract
For the Apple Topping:
2 cups apples (your favorite variety) peeled, cored and sliced
1 teaspoon lemon juice
¾ cup water
¼ cup granulated sugar plus 2 tablespoons
¼ cup light brown sugar packed
¾ teaspoon apple pie spice
1½ tablespoons cornstarch
1½ tablespoons cold water
For the Caramel Topping:
1 (13.4-ounce) can dulce de leche caramel
3 tablespoons heavy cream
¼ cup chopped pecans (optional garnish)
Instructions
For the Crust:
Preheat the oven to 350°F. Line the bottom only of a 9 inch springform pan with parchment paper. Generously spray the lined springform pan with nonstick cooking spray. Set it aside.
Using a small mixing bowl, stir together the graham cracker crumbs, melted butter, granulated sugar and cinnamon, until well incorporated.
Evenly press the crumb mixture into the bottom of the prepared pan.
Bake for 6 minutes.
Reduce the oven temperature to 325°F.
For the Cheesecake:
Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-low speed, beat the softened cream cheese and sour cream for 1-1½ minutes until smooth.
Add in the granulated sugar and cornstarch, continue mixing for 1 minute.
Lower the mixer speed to low.
Add the eggs in 1 at a time. Beat just until the eggs are well incorporated.
Add the vanilla extract.
Wrap the outside of the springform pan in 2 layers of foil.
Evenly pour the cheesecake batter over the crust.
Place the wrapped cheesecake in a larger baking dish, and add 1½ -2 inches of water to the larger baking dish.
Bake the cheesecake for 1 hour 30 minutes. Turn the oven off and crack the oven door open. Let the cheesecake rest in the oven for an additional 20 minutes.
Remove the cheesecake and let it cool on a cooling rack for 30 minutes. Gently run a knife around the edge of the pan to make certain the cake edge will come away clean.
Cover the top of the cheesecake and allow it to chill in the fridge for 8 hours to overnight.
Just before serving, carefully release the sides of the springform pan.
For the Apple Topping:
Toss sliced apples in the lemon juice, and set it aside.
Using a 3-4 quart saucepan over high heat, add the coated sliced apples, water, granulated sugar and the light brown sugr. Bring to a low boil, and reduce to medium heat. Allow the apple mixture to cook for 5-7 minutes.
Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.
Stir the cornstarch mixture into the cooked apples. Because the mixture will thicken quickly, stir constantly to keep lumps from forming. Remove the apple topping from the heat and allow the topping to cool.
For the Caramel Topping:
Using a small heat safe mixing bowl, combine the dulce de leche caramel topping with the heavy cream. Heat in the microwave for 30 seconds. Stir well.
Using an offset spatula, or a spoon, evenly spread the caramel topping.
Just before serving, spoon the apple topping on top of the caramel topping.
Sprinkle with the chopped pecans.
Notes
TIP: It’s important to keep the mixer speed low when mixing the cheesecake batter. The more air in the batter, the higher the possibility for cracks in the top of the cheesecake.
TIP: To make it easier, put the cheesecake in the pan, put the pan on the oven rack, and then add the hot water.
TIP: If you wish to transfer the cheesecake, before topping, to a serving plate, spray a piece of parchment paper with nonstick spray and place it on top of the cheesecake. Gently flip the cheesecake over, remove the parchment paper under the crust. Place the serving plate on top of the crust. Carefully flip the cake right side up and remove it from the top layer of cheesecake.
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Apple Cheesecake: a unique and delicious dessert!
Ingredients:
12 biscuits
50g melted butter
2 packets philadelphia
1 packet mascarpone
100g sugar
2 eggs
1 tsp vanilla
4 peeled and chopped apples
100g dark brown sugar
1 tbsp cinnamon
75g sultanas
100g brown sugar
100g plain flour
100g butter
50g oats
Mix apples, sugar, cinnamon and sultanas
Bake for 25 min at 180°C/350°F
Crush the biscuits and mix them with melted butter
Mix together brown sugar, flour, butter and oats until it becomes a crumble
Beat mascarpone, philadelphia and sugar, add eggs and vanilla.
In a spring form press down the biscuit base, then add the cheesecake filling, add the chopped apples in a layer, then sprinkle over the crumble topping.
Bake for 1 hour at 160°C/320°F
Allow to cool for at least three hours in the fridge