So, for those of you cheesecake fans, here is the recipe to my latest creation. Well, ok I cannot take total credit, but I did use 2 seperate recipes to create this one. (Which tastes amazing, by the way, and Nathan said its his new favorite!) YAY! I love it when he says that I make his favorite things. :)
Just in case you want to see where I got the 2 recipes from, here are the links..
Annie's Eats: Caramel Apple Cheesecake Pie
Brown Eyed Baker: Brown Sugar-apple Cheesecake
Here it is.. Enjoy! It took me forever to make, but totally worth it!
Caramel Apple Cheesecake
For the Crust:
Just in case you want to see where I got the 2 recipes from, here are the links..
Annie's Eats: Caramel Apple Cheesecake Pie
Brown Eyed Baker: Brown Sugar-apple Cheesecake
Here it is.. Enjoy! It took me forever to make, but totally worth it!
Caramel Apple Cheesecake
For the Crust:
30 gingersnaps (or a scant 2 cups graham cracker crumbs) *enough to go up sides of pan*
2 tbsp light brown sugar1/2 tsp ground cinnamon (optional)
1/2 stick (4 tbsp) unsalted butter, melted
½-¾ cup caramel1 cup chopped pecans
For the apple filling:
½-¾ cup caramel1 cup chopped pecans
For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
3-4 Granny Smith apples, peeled, cored and thinly sliced
For the Cheesecake Filling
For the Cheesecake Filling
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream
To Make the Crust:
To Make the Crust:
Grease the bottom and sides of a 10-inch springform pan.
Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you’re using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
Center a rack in the oven and preheat the oven to 350 degrees F.
Remove the pan from the freezer & place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling. Leave the oven at 350 degrees F.
To make the apple filling:
Melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
To Make Cheesecake Filling:
Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you’re using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
Center a rack in the oven and preheat the oven to 350 degrees F.
Remove the pan from the freezer & place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling. Leave the oven at 350 degrees F.
To make the apple filling:
Melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
To Make Cheesecake Filling:
Beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth. Gently pour mixture into prepared crust.
Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. **I cooked it for 45 minutes, then put on a foil tent, then cooked for 15 more minutes, then turned off oven and left cheesecake in there for another 30 minutes. Came out perfect, but it depends on your oven how long you cook it** The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center–if the center shimmies, that’s just fine, the cake will continue cooking while its cooling. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
To serve, carefully run a knife around the side to loosen cheesecake and remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired.
Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. **I cooked it for 45 minutes, then put on a foil tent, then cooked for 15 more minutes, then turned off oven and left cheesecake in there for another 30 minutes. Came out perfect, but it depends on your oven how long you cook it** The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center–if the center shimmies, that’s just fine, the cake will continue cooking while its cooling. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
To serve, carefully run a knife around the side to loosen cheesecake and remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired.
On a side note; I'm super excited about my old background being fixed and back on my page.. Oh how I missed the colorful craziness! It makes me happy!! :)
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