Autumn Apple Cheesecake Recipes

AUTUMN APPLE CHEESECAKE

Steps:

• --------CRUST-------------.
• heat oven to 350F degrees.
• mix crumbs, pecans, sugar, cinnamon and marg:press onto bottom of a 9-inch springform pan.
• bake 10 minutes.
• ---------FILLING---------.
• beat cream cheese and 1/2 c of the sugar at med.
• speed until well blended.
• add eggs, 1 at a time, mixing well after each.
• blend in vanilla; pour over crust.
• Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer.
• sprinkle with chopped pecans.
• Bake 1 hour and 10 minutes.
• loosen cake from rim of pan; cool before removing rim of pan.
• Refrigerate.

AUTUMN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
• In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
• In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
• Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

CINNAMON APPLE CHEESECAKE

Steps:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

AUTUMN HARVEST CARAMEL APPLE CHEESECAKE

Steps:

• 1. CRUST-crush graham crackers in food processor-remove, finely chop nuts in food processor-remove. Put crackers, nuts, brown sugar in bowl and add melted butter, mix together, poor in 9 inch spring form pan, spread mixture evenly on bottom of pan,bring some of the crackers up the side of the pan evenly (as seen in my photo)Bake@350 for 5 minutes-do not over bake.
• 2. APPLES-peel,core and dice apples then put in frying pan with melted butter, after 3 minutes sprinkle with one teaspoon of cinnamon and stir, about 2 min more they should be soft and brown-remove and let cool.
• 3. FILLING-beat cream cheese,sugar,eggs,sour cream,add 2t of cinnamon and 2t nutmeg,add cooled apples and stir. Pour into spring form pan and bake at 350 for about 1 hour.
• 4. CARAMEL SAUCE-in a good sauce pan put in caramels, butter and milk, stir until melted. Take off burner and let cool.
• 5. TAKE OUT- cheesecake from oven and allow to cool, pour cool caramel sauce over cake and put in refrigerator. Let stand for a few hours or overnight.
• 6. SERVING-take out of refrigerator and let stand about 30 minutes. Spring open pan SLOWLY to, remove side of pan,it is a good idea to have a small container of warm water to clean knife off after cutting then dry with towel and cut again-the topping can get gooey.
• 7. MUST HAVES-you will need a 9 inch spring form pan with this recipe as seen in one of my pictures.
• 8. FRESH-I always make sure I have the freshest eggs, cream cheese, and sour cream when I make this. As in any recipe I do think it makes a big difference.
• 9. I do hope that you,your family and friends enjoy this recipe and it becomes a family tradition as it is in our family.

CARAMEL APPLE CHEESECAKE

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.,

AUTUMN CHEESECAKE WITH APPLES

Steps:

• Preheat oven to 325°F.
• CRUST: Mix crumbs, 1/2 cup pecans, 3 tbls sugar, 1/2 tsp cinnamon & butter.
• Press onto bottom of a 9 inch springform pan.
• Bake @ 325 F for 10 minutes.
• FILLING: Beat cream cheese, 1/2 cup sugar & vanilla with electric mixer on medium speed until well blended.
• Add eggs, one at a time, mixing on low speed after each addition, just until blended.
• Pour over crust.
• TOPPING: Mix 1/3 cup sugar & 1/2 tsp cinnamon; toss with apples.
• Spoon apple mixture over cream cheese layer.
• Sprinkle with 1/4 cup pecans.
• BAKE @ 325 for 1 hour & 10 min to 1 hour & 15 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan.
• Refrigerate 4 hours or overnight.

APPLE CHEESECAKE

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside. , In a large saucepan, combine the apple juice and sugar until smooth. Bring to a boil over medium heat; cool slightly. , Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Cool to room temperature , In a large bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until for about 20 minutes or until slightly thickened. Fold in cream. Pour into a an ungreased 9-in. springform pan. Chill 4 hours or overnight. , In a small saucepan over medium heat, brown peanuts in butter for 2 minutes. Add the applesauce, brown sugar and cinnamon; cook and stir for 5 minutes or until heated through. Cool. Spread over top of cheesecake. Garnish with additional whipped cream, cinnamon and peanuts if desired.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
• Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.