Apple Cheesecake Bars
Caramel Apple Cheesecake Bars are made with a shortbread crust, a creamy cheesecake layer, cinnamon baked apples, and an oatmeal crumble topping!
FULL RECIPE:
Amazing Apple Pie Cheesecake Recipe
An apple pie cheesecake combines the best of both worlds! You get a fantastically creamy cheesecake topped with flavorful apple pie filling. This is sure to be a Fall delight.
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#applepie #cheesecake
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The BEST Apple Pie Caramel Cheesecake Recipe!! With Apple Pie Filling & Whipped Cream!
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The BEST caramel cheesecake with apple pie filling, whipped cream and home-made caramel sauce! This cheesecake is perfect for fall and Thanksgiving!
Caramel recipe:
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Apple Pie Cheesecake Recipe | Homemade Caramel Sauce
Creamy cheesecake with a cinnamon apple layer in the middle and topped with a caramel sauce. Delicious!
Apple Filling
2 Granny Smith apples, peeled and diced
¼ cup brown sugar
1 Tbsp. butter
1 Tbsp. cornstarch
1 tsp. cinnamon
Pinch of salt
1/3 cup apple cider or apple nectar
Cook until apples are fork tender. Set aside.
Graham Cracker Crust
2 sleeves of graham crackers, crushed
2 Tbsp sugar
½ cup butter, melted
Combine and press into 9 ½” springform pan. (Lined with Demarle/Bon Cook large mold if you have one). Bake @ 350*F for 8 minutes
Cheesecake
3 packages cream cheese
4 Tbsp. cornstarch
1/3 cup sugar
1 cup sugar
1 Tbsp. vanilla
2 eggs
½ tsp. cinnamon
2/3 cup heavy cream
Beat one package of cream cheese, cornstarch and ½ cup sugar until smooth. Add two other packages of cream cheese, one package at a time. Scraping down the bowl after each addition. Add sugar and vanilla. Beat until combined. Add one egg at a time, then cinnamon and heavy cream. Do not over beat after adding cream. Bake @ 350*F in water bath for 1 hour 15 minutes. Remove from oven and hot water. Cool for 1-2 hours until no longer warm. Transfer to refrigerator and chill for several hours.
Caramel Sauce
½ cup sugar
¼ cup water
2 tsp. corn syrup
¼ cup heavy cream
¼ tsp. sea salt
1 tsp. vanilla
Bring sugar, water and corn syrup to boil. Cook until mixture turns amber brown. Slowly add cream, stirring constantly. Stir in sea salt and vanilla. Cool to lukewarm before using.
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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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