Toffee Apple Cheesecake

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 2 12
    cups walnuts, finely chopped
  • 1 13
    cups flour
  • 23
    cup butter, melted
  • Filling
  • 2
    (8 ounce) packages cream cheese, softened
  • 12
    cup apple juice concentrate
  • 34
    cup apple, peeled, cored and chopped
  • Topping
  • 2
    apples (red & green or yellow cored and thinly sliced)
  • 14
    cup caramel ice cream topping
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DIRECTIONS

  • Preheat oven to 375.
  • Crust: Combine walnuts & flour; mix in melted butter. Press into bottom and 1-2 inches up sides of 9" springform pan.
  • Filling: In large bowl beat cream cheese, add milk, apple juice and eggs. Beat only until combined. Stir in chopped apples.
  • Place springform pan on shallow baking pan. Bake for 40-45 minutes. While baking, poach apple slices for 1-2 minutes, or until soft. Drain and refrigerate until needed.
  • Cool cheesecake on wire rack for 15 minutes. Loosen crust from sides. Cool 30 more minutes; remove pan sides. Cool completely. Refrigerate 5 hours or overnight.
  • Arrange apple slices on top of cheesecake. Drizzle with warm caramel topping and serve.
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