Apple Caramel Cheesecake

"This is reminiscent of the delicious caramel apples from the state fair or youth fair. As the cake bakes, the apples form a golden-brown topping with just enough crispness and crunch to contrast perfectly with the soft creaminess of the cheesecake. Drizzle the cake generously with a delicious caramel topping and add fresh apples for that impressice finishing touch. Junior's Cheesecake Cookbook - this is a full 24 hour cheesecake!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
24hrs 45mins
Ingredients:
17
Yields:
1 9" Cheesecake
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 350ºF.
  • Generously butter the bottom and sides of a 9-inch springform pan.
  • Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
  • Make and bake the sponge cake crust and leave it in the pan.
  • Keep the oven on.
  • MAKE CRUST:.
  • Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.
  • Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
  • Refrigerate for 1 hour.
  • Variations: Use ginger snaps instead of graham crackers for a spicier crust.
  • Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange.
  • For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.
  • MAKE FILLING:.
  • Peel and core the apples for the filling into half-inch, bite-sized pieces.
  • Combine the cider, cornstarch, sugar and cinnamon in a small saucepan and whisk until completely dissolved.
  • While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes.
  • Remove from the heat and stir in the apples.
  • Set aside to cool while you make the cake.
  • MAKE CHEESECAKE:.
  • Put one package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
  • Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times.
  • Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
  • Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla.
  • Blend in the eggs, one at a time, beating well after adding each one.
  • Beat in the cream just until completely blended.
  • Be careful not to overmix!
  • Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake.
  • Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
  • Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. (*I have been told that to avoid cracking on the top of a cheesecake - that you should cool in the oven with the door open.).
  • Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours.
  • Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferable overnight or at least 4 hours.
  • Transfer the cake to the freezer for 1 hour.
  • For the prettiest cake, decorate within a few hours before serving, so the apples stay fresh and crisp.
  • MAKE THE TOPPING:.
  • Core the apples and thinly slice them or cut them into bite-sized pieces (leave the peel on if you like).
  • Toss the apples with the lemon juice (this keeps them from turning brown).
  • Release and remove the side of the springform, leaving the cake on the bottom of the pan.
  • Place on a serving plate.
  • Top the cake with apples (wipe them with a paper towel first).
  • MAKE THE TOPPING:.
  • Warm the caramel ice cream topping (don't let it boil), then drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges, and some down the sides.
  • Return the cake to the freezer until the caramel has set, 30 minutes.
  • Refrigerate the cake until ready to serve.
  • Slice with a sharp straight-edge knife, not a serrated one.
  • Cover any leftover cake and refrigerate; that is if there's any left.
  • Do not freeze this cake.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Hello all, thank you for visiting My Page but forgive me for&nbsp;it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love &amp; beauty. ;) Just thought I should get with the program - my geisha &amp; my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I&nbsp;was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations &amp; a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree &amp; wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)&gt;&nbsp;</p> <p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&amp;R Block and worked simultaneously&nbsp;as a Supervisor in 2 offices&nbsp;for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry />&nbsp;All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba &amp; Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old &amp; used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted &amp; was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw &amp; from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p> <p>I have a beautiful large private room with a private&nbsp;bath, furnished to my liking: eclectic!&nbsp;<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket&nbsp;my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile />&nbsp;Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor &amp; the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p> <p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes