SPICED APPLE CIDER CHEESECAKE
Surprise your loved ones with our delicious Spiced Apple Cider Cheesecake recipe. Creamy, sweet and fruity, there's a whole lot to love about Spiced Apple Cider Cheesecake. Plus, since it's made with juice concentrate, you can enjoy it any time of the year!
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, vanilla, 2 tsp. apple pie spice and 1 cup of the remaining sugar in large bowl with mixer until blended. Add 3/4 cup apple juice concentrate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, bring remaining sugar and apple juice concentrate to boil in saucepan; simmer on medium-low heat 10 to 12 min. or until thickened, stirring frequently. Add whipping cream and remaining apple pie spice; cook and stir 2 to 3 min. or until thickened. Cool completely, then refrigerate until ready to use.
- Pour chilled sauce over cheesecake just before serving; top with apple chips.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 36 g, Fiber 0.6699 g, Sugar 29 g, Protein 6 g
BIG APPLE CRUMB CHEESECAKE
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.
- Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.
- For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.
- For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.
- Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.
CARAMEL APPLE CHEESECAKE
This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- 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.,
Nutrition Facts : Calories 446 calories, Fat 26g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
APPLE CIDER CHEESECAKE
This is so simple and so good, and I got it from the back of a Cool Whip top! This is a staple for parties and holidays!!
Provided by Sandra Allen
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. In a bowl, mix softened cream cheese and sour cream. Add all but the apples. Mix well.
- 2. In the pie shell, spread 1/2 a can of apple pie filling in each. This recipe makes two smaller pies easy.
- 3. Pour onto the apples and chill for 1-1.5 hours. I sprinkle cinnamon/nutmeg on the top. You can also sprinkle a crushed granola bar on top.
APPLE CIDER CHEESECAKE
Make and share this Apple Cider Cheesecake recipe from Food.com.
Provided by Vino Girl
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread pie filling on bottom of pie crust.
- In a large bowl, beat cream cheese, sour cream, and spiced cider mix until fluffy.
- Beat in thawed whipped topping.
- Pour over apple pie filling and refrigerate.
- Crush granola bar and sprinkle on top just.
- before serving.
Nutrition Facts : Calories 352.9, Fat 18.4, SaturatedFat 8.9, Cholesterol 29.7, Sodium 358.7, Carbohydrate 43.1, Fiber 1.2, Sugar 24.7, Protein 5.5
CARAMEL APPLE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- 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. 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.
- 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. 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. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.
- 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. Place the cake pan in a large roasting pan. 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. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
- 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. 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. Serve additional sauce on the side.
- 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. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.
- 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.
- While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. 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. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.
SPICED APPLE CHEESECAKE
Entertaining and need a dessert you can make ahead? Try this stunning spiced apple cheesecake. Full of winter fruits and spices, it's also great at Christmas
Provided by John Torode
Categories Dessert, Treat
Time 40m
Number Of Ingredients 16
Steps:
- Butter and line the base of a 23cm loose-bottomed cake tin. Whizz the biscuits to a rough crumb in a food processor, or put them in a sandwich bag and crush with a rolling pin. Tip the crumbs into a bowl with the melted butter, stem ginger and spices, and stir well. Press the mixture into the tin, pushing up the sides a little (putting your hand in a food bag makes this easier). Leave the base to set for 30 mins in the fridge.
- For the cheese layer, whisk all the ingredients together until smooth, then pour over the base. Chill in the fridge overnight.
- The next day, make the topping. Mix the cinnamon, ginger and mixed spice in a large bowl. Cut each apple into 12 wedges, then toss the wedges in the spice mixture. Heat the sugar and 4 tbsp water in a saucepan and bubble to a caramel. As soon as the sugar becomes a dark caramel, take off the heat and carefully toss through the apples. Pour in the brandy, and the whole lot will bubble and seize. Return the pan to the heat and simmer gently to re-dissolve the caramel and cook the apples in the syrup. Remove from the heat and set the apples aside to cool in the syrup.
- Ease the cheesecake out of the tin. Spoon the apples over the top with a slotted spoon. Serve the sticky brandy syrup on the side as a sauce.
Nutrition Facts : Calories 479 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
APPLE CIDER CHEESECAKE - NO COOK
This recipe was on the lid of some whipped cream. I always have instant apple cider on hand, so this is an easy addition to my quick to make desserts. Prep time is refrigeration time.
Provided by Krsi Sue
Categories Cheesecake
Time 2h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread apple pie filling on bottom of pie crust.
- In a large bowl, beat cream cheese, sour cream and cider until fluffy.
- Beat in thawed whipped topping.
- Pour over apple pie filling and refrigerate.
- Crush granola bar and sprinkle on top just before serving.
Nutrition Facts : Calories 372.9, Fat 24.4, SaturatedFat 12.2, Cholesterol 53, Sodium 317.5, Carbohydrate 35.5, Fiber 0.8, Sugar 20.6, Protein 4.6
SPICED CIDER CHEESECAKE
Looking for a dessert recipe? Then check out this apple flavored spiced cheesecake drizzled with cream - a delicious treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, combine cookie crumbs, graham cracker crumbs and 1/4 cup sugar; mix well. Stir in butter. Reserve 2 tablespoons crumb mixture for garnish. Press remaining crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
- Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
- Meanwhile, in small saucepan, bring apple juice concentrate and mulling spices to a boil over medium-high heat. Boil 10 minutes. Place dried apples in medium bowl. Strain apple juice mixture over apples; discard spices. Cool 15 minutes or until lukewarm, stirring occasionally.
- Beat cream cheese in large bowl at medium speed until creamy. Beat in 3/4 cup sugar and cornstarch until smooth. Reduce speed to low; beat in eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Beat in lukewarm apple mixture. Pour into crust-lined pan.
- Bake at 350°F. for 50 to 55 minutes or until sides of cheesecake are set and puffed, top is golden brown and center still moves slightly when pan is tapped.
- Meanwhile, in small bowl, combine topping ingredients; blend well.
- Remove cheesecake from oven. Gently spread sour cream topping over cheesecake. Return to oven; bake an additional 5 minutes. Center will still move slightly when pan is tapped. Turn off oven; let cheesecake stand in oven with door slightly ajar for 10 minutes. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour.
- Sprinkle reserved 2 tablespoons of crumb mixture over top of cheesecake. Cover; refrigerate at least 3 hours or overnight before serving.
- To serve, remove sides of pan. Cut cheesecake into wedges.
Nutrition Facts : Calories 395, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 30 g
More about "apple cider cheesecake recipes"
APPLE CIDER CHEESECAKE WITH APPLE COMPOTE - PLATING …
From platingpixels.com
Estimated Reading Time 6 mins
- Preheat oven to 325ºF. Combine walnut crumbs (see cooking tips section above) with melted butter and sugar. Evenly pat into bottom of a 10-inch round springform pan.
- Change oven temperature to 350ºF. Allow cream cheese and eggs to sit at room temperature for 30 minutes. In a large bowl, beat softened cream cheese and sugar with a mixer on medium high speed just until fluffy and smooth.
- Melt butter in a large frying pan over medium heat. Continue to cook butter for 3-4 minutes, or until golden brown in color. Add apple wedges, sugar and cinnamon. Carefully stir to evenly coat.
BEST APPLE CIDER CHEESECAKE RECIPE - HOW TO MAKE …
From food52.com
Reviews 12Servings 1Cuisine AmericanCategory Dessert
CARAMEL APPLE CHEESECAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
APPLE CIDER CHEESECAKE TARTLETS - RED COTTAGE CHRONICLES
From redcottagechronicles.com
BEST CARAMEL APPLE CHEESECAKE RECIPE - HOW TO MAKE CARAMEL …
From delish.com
NO-BAKE APPLE CIDER CHEESECAKE | MOTHER THYME
From motherthyme.com
NO BAKE APPLE CHEESECAKE RECIPE - BELLY FULL
From bellyfull.net
12 PLANT-BASED BAKED CHEESECAKE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
APPLE CIDER CHEESECAKE BARS – SNACKS AND SIPS
From snacksandsips.com
CARAMEL APPLE CHEESECAKE WITH CINNAMON-SUGAR DONUTS
From foodie.sysco.com
APPLE CARAMEL CHEESECAKE | CHEESECAKE RECIPES | SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love