Saturday, October 5, 2013

Caramel Apple Cheesecake






It is so hard to believe that the holidays will be here soon. Next month is Thanksgiving. Where does the time go? This cheesecake recipe is perfect for a holiday gathering. You can either top it with whipped cream rosettes and pecans or if you prefer, heat some store bought caramel sauce and drizzle it over the cake then sprinkle with pecans. Either way, it will please your guests.


Crust
 1 ½ c. graham cracker crumbs

¼ c. granulated sugar

¾ tsp. ground cinnamon

6 T. butter, melted

1 (14 oz.) pkg. vanilla caramels, unwrapped

1 (5 oz.) can evaporated milk

¾  c. chopped pecans


Filling
5 ( 8 oz.) pkgs. cream cheese, softened

1 ½ c. granulated sugar

3 T. cornstarch

1 T. vanilla extract

5 lg. eggs, room temperature

2 lg. egg yolks, room temperature

½ c. sour cream

2 c. chopped, peeled Granny Smith apples

1 tsp. ground cinnamon

1 ½ T. all-purpose flour

Garnish: Sweetened whipped cream, chopped, toasted pecans

Preheat oven to 325ºF. Spray a 10-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: In medium bowl, combine the graham cracker crumbs, sugar, cinnamon and butter. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with the pecans. Reduce oven temperature to 300ºF. Filling: In large mixing bowl, beat the cream cheese, sugar, cornstarch and vanilla extract on medium speed until smooth.  Reduce the mixer speed to low and add the eggs and egg yolks, one at a time, beating after each addition. Blend in the sour cream. Combine the apples, cinnamon and flour; fold into cream cheese mixture. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water.  Bake for 75-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from water bath, discard foil and transfer to cake rack.  Cool for 15 minutes.  With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side.  Cool for an additional 1 ½ hours.  If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool.  Refrigerate at least 6 hours, preferably overnight. Serves 16. Just before serving, pipe whipped cream rosettes around outer edge of cake. Sprinkle pecans over rosettes.

3 comments:

  1. Okay that pie looks really really good - but that turkey in your header with the pecan looks great too! Have a good weekend.

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