Recipe by Burgundy Damsel
From the I *heart* Cheesecake book. Haven't tried it yet.
Top Review by lorid124
I followed this recipe as best I could. Step 7 is confusing. There is no call for the sour cream in the baking process. My instincts told me there were way too many apples and too much graham cracker crust for a 9" pan in this recipe, but I wanted to follow the directions. Consequently, the fresh apples in the recipe remained crunchy and the crust went almost all the way up the sides of the pan. After I cooled it overnight and tried to cut it, the bottom crust was mushy and the apples fell all over the place because there were too many. The caramel sauce was runny and would have taken probably another pound of confectioners sugar to thicken it up. I was very disappointed in this cheesecake and am surprised it is in a cookbook. Did anyone at the publishers test this recipe? I doubt it.
- 2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 3 tablespoons sugar
- 1⁄4 teaspoon cinnamon
- 20 ounces apple pie filling
- 3 large apples, peeled cored and sliced
- 32 ounces cream cheese
- 3⁄4 cup dark brown sugar
- 3 tablespoons cornstarch
- 4 large eggs
- 1 1⁄4 teaspoons cinnamon
- 2 teaspoons vanilla
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon nutmeg
- 2⁄3 cup whipping cream or 2⁄3 cup sour cream
- 1 tablespoon butter
- 1⁄3 cup dark brown sugar
- 1 1⁄4 teaspoons cream of tartar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3⁄4 cup powdered sugar
Directions See How It's Made
- Graham Cracker Crust: Mix first four ingredients well. Press evenly into bottom on greased 9 inches cheesecake pan. Set aside.
- Have all ingred at room temp and preheat oven to 350.
- Caramel Apple pie Filling : Put apple pie filling in a small bowl. Remove 1 or 2 tbsp of sauce. Stir in fresh sliced apples.
- In large bowl, thoroughly beat cream cheese, sugar and cornstarch with an electric mixer.
- Add eggs one at a time, beating well after each addition. Add cinnamon, vanilla and lemon extracts, and nutmeg.
- Pour half of batter onto crust. Spoon on 1 cup of pie filling.
- With some of remaining batter, make a rim around inside edge of pan, as if to seal filling inches Pour remaining batter over pie filling.
- Top with remaining pie filling. Without disturbing crust, swirl the handle of a knife through cake to distribute fruit evenly.
- Bake at 350 for 15 minute
- Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
- Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours Chill overnight.
- Caramel Frosting:
- In a small, heavy saucepan, melt butter.
- Stir in brown sugar, cream of tartar, and milk. Bring to a boil.
- Turn heat off and cool to lukewarm, about 110*.
- Stir in vanilla and powdered sugar. Beat with an electric mixer until creamy – add a little milk if too thick. It will thicken after it is on the cake. Spread warm frosting on the cake, creating a design. Keep chilled.