Caramel Apple Cheesecake

Name: Caramel Apple Cheesecake
Prep time: 2 h 32 min
Cook time: 2 h 32 min
Total time: 2 h 32 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters apple brandy (recommended: Calvados); 3 Tbsps apple brandy (recommended: Calvados); 473 milliliters apple juice; 3 Fuji apples, peeled, seeded and thinly sliced; 1 Tbsp cold butter; 680 grams packages cream cheese, at room temperature (recommended: Philadelphia); 4 larges eggs, at room temperature; 8 whole graham crackers; 3 Granny Smith apples, peeled, seeded and thinly sliced; 59 milliliters granulated sugar; 118 milliliters granulated sugar, divided; 355 milliliters granulated sugar; 118 milliliters heavy cream; 177 milliliters heavy cream; 2 Tbsps light brown sugar; 118 milliliters packed light muscovado sugar; 1 Tbsp orange zest; 1 teaspoons salt; 1 pinch Pinch salt; 5 Tbsps unsalted butter, melted; 1 vanilla bean, reserved from the cheesecake mixture; 1 large vanilla bean, seeds scraped; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract; 237 milliliters lightly toasted walnuts, divided; 59 milliliters water

For $3.94 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 65g of fat, and a total of 1072 calories. This recipe serves 8. It is perfect for Halloween. Head to the store and pick up cream cheese, orange zest, heavy cream, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 32 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes.

Ingredients you will need

Graham Crackers

Cooking Spray

Brown Sugar

Walnuts

Butter

Equipment you will use

Food Processor

Springform Pan

Baking Sheet

Oven

Remove to a baking rack and let cool completely.

Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.

Ingredients you will need

Orange Zest

Sugar

Equipment you will use

Food Processor

Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes.

Ingredients you will need

Cream Cheese

Equipment you will use

Bowl

Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy.

Ingredients you will need

Light Muscovado Sugar

Sugar

Orange

Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add the vanilla seeds and vanilla extract and beat until combined.

Ingredients you will need

Vanilla Extract

Vanilla

Seeds

Add the salt and heavy cream and mix until just combined.

Ingredients you will need

Heavy Cream

Salt

Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it.

Equipment you will use

Aluminum Foil

Frying Pan

Place the cake pan in a large roasting pan.

Equipment you will use

Roasting Pan

Cake Form

Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Aluminum Foil

Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.

Equipment you will use

Oven

Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour.

Ingredients you will need

Water

Equipment you will use

Wooden Spoon

Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.

Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts.

Ingredients you will need

Caramel Sauce

Walnuts

Apple

Serve additional sauce on the side.

Ingredients you will need

Sauce

Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted.

Ingredients you will need

Vanilla Bean

Apple Juice

Butter

Sugar

Equipment you will use

Frying Pan

Add the apples and cook, stirring occasionally, until lightly caramelized and soft.

Ingredients you will need

Apple

Add the apple brandy and cook until reduced by 1/

Ingredients you will need

Apple Brandy

Transfer the apples to a plate and let cool slightly.

Ingredients you will need

Apple

Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan