Caramel Apple Cheesecake

Caramel Apple Cheesecake requires approximately 1 hour and 35 minutes from start to finish. One portion of this dish contains about 7g of protein, 25g of fat, and a total of 436 calories. For $1.12 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. 5075 people have tried and liked this recipe. It is perfect for Halloween. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Taste of Home requires evaporated milk, butter, ground cinnamon, and cream cheese. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Caramel Apple Butter Cheesecake Dip for #SundaySupper Autumn Apple Party, Caramel-Apple Cheesecake, and Caramel Apple Cheesecake.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack. In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans. Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings. Originally published as Caramel Apple Cheesecake in Country Woman ChristmasAnnual 2008, p54 Nutritional Facts 1 slice equals 446 calories, 26 g fat (13 g saturated fat), 93 mg cholesterol, 313 mg sodium, 55 g carbohydrate, 1 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan.

3. Place on a baking sheet.

4. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.

5. In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth.

6. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.

7. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth.

8. Add eggs; beat on low speed just until combined.

9. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture.

10. Pour into crust.

11. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

12. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.

13. Bake 10-15 minutes longer or until center is just set.

14. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

15. Remove sides of pan.

Nutrition Information:

covered percent of daily need

 

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