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

Caramel Apple Cheesecake is a lacto ovo vegetarian dessert. One serving contains 1081 calories, 13g of protein, and 65g of fat. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Halloween. Head to the store and pick up vanilla bean, apple brandy, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 32 minutes. Caramel Apple Butter Cheesecake Dip for Autumn Apple Party, Caramel Apple Cheesecake, and Caramel Apple Cheesecake are very similar to this recipe.

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

Pot

While the caramel is cooking.

Ingredients you will need

Caramel

Place the heavy cream in a small pan and bring to a simmer over medium heat.

Ingredients you will need

Heavy Cream

Equipment you will use

Frying Pan

Remove from heat and keep warm.

When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth.

Ingredients you will need

Heavy Cream

Caramel

Salt

Equipment you will use

Whisk

Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.

Ingredients you will need

Vanilla Extract

Apple Brandy

Equipment

Ingredients

Servings:

59milliliters

apple brandy (recommended: Calvados)3Tbsps

apple brandy (recommended: Calvados)473milliliters

apple juice 3

Fuji apples, peeled, seeded and thinly sliced 1Tbsp

cold butter 680grams

packages cream cheese, at room temperature (recommended: Philadelphia)4larges

eggs, at room temperature 8

whole graham crackers 3

Granny Smith apples, peeled, seeded and thinly sliced 59milliliters

granulated sugar 118milliliters

granulated sugar, divided 355milliliters

granulated sugar 118milliliters

heavy cream 177milliliters

heavy cream 2Tbsps

light brown sugar 118milliliters

packed light muscovado sugar 1Tbsp

orange zest 1teaspoons

salt 1pinch

Pinch salt 5Tbsps

unsalted butter, melted 1

vanilla bean, reserved from the cheesecake mixture 1large

vanilla bean, seeds scraped 1teaspoons

pure vanilla extract 1teaspoon

pure vanilla extract 237milliliters

lightly toasted walnuts, divided 59milliliters

water

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.