RECIPE FOR CARAMEL APPLE CHEESECAKE RECIPES

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CARAMEL APPLE CHEESECAKE RECIPE | BOBBY FLAY | FOOD NET…



Caramel Apple Cheesecake Recipe | Bobby Flay | Food Net… image

Provided by Bobby Flay

Categories     dessert

Total Time 2 hours 32 minutes

Prep Time 50 minutes

Cook Time 1 hours 35 minutes

Yield 8 servings

Number Of Ingredients 28

8 whole graham crackers
1 cup lightly toasted walnuts, divided
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon orange zest
3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
1/2 cup plus 2 tablespoons packed light muscovado sugar
4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup heavy cream
1 recipe Apple Mixture, recipe follows
1 recipe Apple Caramel Sauce, recipe follows
2 cups apple juice
1/4 cup granulated sugar
1 vanilla bean, reserved from the cheesecake mixture
1 tablespoon cold butter
3 Granny Smith apples, peeled, seeded and thinly sliced
3 Fuji apples, peeled, seeded and thinly sliced
1/4 cup apple brandy (recommended: Calvados)
1 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream
Pinch salt
3 tablespoons apple brandy (recommended: Calvados)
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.
  • Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
  • Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.
  • Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
  • Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
  • Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.
  • Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.
  • Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
  • While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
  • When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.

CARAMEL APPLE CHEESECAKE | ALLRECIPES



Caramel Apple Cheesecake | Allrecipes image

Apple pie filling and melted caramel topping are a sublime variation to cheesecake.

Provided by Lucky Leaf Fruit Filling

Categories     Trusted Brands: Recipes and Tips    Lucky Leaf®

Yield 12 servings

Number Of Ingredients 9

1 (21 ounce) can LUCKY LEAF® Premium Apple Fruit Filling
1 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese, softened
½ cup sugar
¼ teaspoon vanilla extract
2 eggs
¼ cup caramel topping
12 pecan halves
2 tablespoons chopped pecans

Steps:

  • Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
  • Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Nutrition Facts : Calories 361.4 calories, CarbohydrateContent 40.1 g, CholesterolContent 72.1 mg, FatContent 20.8 g, FiberContent 1.8 g, ProteinContent 5.1 g, SaturatedFatContent 9.7 g, SodiumContent 282.9 mg, SugarContent 26.1 g

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