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Caramel Apple Cheesecake
This
is another easy cheesecake recipe. The caramelized apples are steamed
in the microwave and made with butter and
brown sugar. It’s very
simple.
You will need a ten-inch springform pan. Our glass-base springform pans are perfect.
Additional Recipes and References
- Free! How to Bake, a free 250 page baking book
- Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
- Free! A Manual for No-Bake Cheesecakes
- Springform Pans from Round to Square
- Click to see the Cheesecake Recipe Index with over 40 additional recipes
Ingredients
For the crust:
1 1/3 cup graham
cracker crumbs
1/4 cup walnuts pieces, finely chopped
6 tablespoons butter, melted
1 teaspoon cinnamon
2 tablespoons granulated sugar
For the filling:
2 8-ounce packages
of cream cheese
1 14-ounce can sweetened condensed milk
3 large eggs
1/2 cup frozen condensed apple juice
Apples, cored and
thinly sliced
2-3 tablespoons brown sugar
1 tablespoon butter
Caramel ice cream topping
Directions
Preheat the oven 350 degrees.
1. In a 9-inch
springform pan, mix the graham cracker crumbs, nuts, melted butter,
cinnamon, and sugar together. Press the mixture across the bottom of
the pan and up the sides to form the crust. Put the crust in refrigerator
while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream
cheese until soft and smooth. Add the sweetened condensed milk and beat
until smooth. Add the eggs and apple juice concentrate and beat until
just smooth. Pour into the crust. Bake for 50 minutes or until the cake
is done. Let cool on a wire rack. After ten minutes, loosen the sides
with a spatula and remove the ring. Refrigerate the cheesecake to cool
completely.
3. Place the apple slices in a shallow bowl or baking pan and cover
with plastic. Microwave until they are soft. Add the brown sugar and
butter and stir until the sugar is dissolved and the apple slices coated.
Place the apple slices in the refrigerator to cool.
4. To serve, arrange the apple slices on the cheesecake. Drizzle with
caramel ice cream topping.
Baker’s notes: The easiest way to form a nice, firm, uniform crumb crust is with a smooth-bottomed glass or cup. Move and press the cup across the bottom and use the sides of the cup to press the sides of the crust. If one side of the crust sticks up too high, cut it down with a knife and use the crumbs in an area where the sides may not be high enough.
Use as many apple slices as you like—either an apple or two for decorations or several apples to pile high on the cheesecake. The apples will be more tender without the skin but the slices are more decorative with the skin on.
