Apple-Caramel Cheesecake recipe
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Ingredients
- 2 individual packages cinnamon graham crackers ½ cup butter, melted ⅓ cup brown sugar 1 cup finely chopped walnuts 1 cup white sugar 2 tablespoons water 3 drops lemon juice, or to taste 1 dash salt ½ cup heavy whipping cream, warmed 1 tablespoon butter 3 cups Granny Smith apples, diced 2 teaspoons lemon juice ⅓ cup brown sugar 1 teaspoon ground cinnamon 4 (8 ounce) packages cream cheese, softened ½ cup sour cream ½ cup white sugar 4 large eggs 3 tablespoons all-purpose flour 1 tablespoon vanilla extract 1 tablespoon butter 1 Granny Smith apple, quartered and sliced into 1/8-inch slices 1 cup chopped walnuts
Nutrition Info
- 829.7 caloriescarbohydrate: 68.7 gcholesterol: 187.4 mgfat: 58.2 gfiber: 3 gprotein: 13.4 gsaturatedFat: 28.1 gservingSize: -sodium: 508.6 mgsugar: 50 gtransFat: : -unsaturatedFat: : -
Directions Apple-Caramel Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place graham crackers in a food processor and process into fine crumbs. Pour into a 12-inch springform pan. Add melted butter, 1/3 cup brown sugar, and 1 cup walnuts, mix until well blended. Press into bottom and up sides of the pan.
Combine 1 cup white sugar, 2 tablespoons water, lemon juice, and salt in a saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sugar is melted, about 5 minutes. Cook until golden brown, watching carefully to prevent burning, about 1 minute more. Remove from heat and carefully add heated warmed cream and 1 tablespoon butter. Pour caramel sauce into a measuring cup with a spout and allow to cool.
Pour 1/3 of the caramel sauce over the crust.
Bake crust in the preheated oven until set, 10 to 15 minutes. Remove from oven and set aside to cool, leave oven on.
Place diced apples in a bowl, add water to cover and stir in 2 teaspoons lemon juice to prevent browning. Drain well and pat dry. Combine apples with 1/3 cup brown sugar and cinnamon in a bowl, stir to coat.
Beat cream cheese in large mixing bowl using an electric mixer until fluffy. Add sour cream and 1/2 cup white sugar, beat on medium speed for 5 minutes. Add eggs 1 at a time, mixing well after each addition. Add flour and vanilla extract. Fold in cinnamon-coated apples and pour filling over crust.
Bake cheesecake in the hot oven until set, about 1 hour. Let cool in the pan for 30 minutes, release sides and place in the refrigerator until completely cool, about 30 minutes more.
Melt 1 tablespoon butter in a skillet over medium heat and add sliced apple. Cook until tender but not falling apart, about 2 minutes. Place slices around the edge of the cheesecake, creating a 2-inch ring. Sprinkle 1 cup walnuts in the center and drizzle remaining caramel sauce on top. Refrigerate until serving.