Autumn Harvest Caramel Apple Cheesecake Recipes

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

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.

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:

• 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.

FRESH CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs and 1 1/2 tablespoons sugar in a bowl; add margarine and mix well. Spoon mixture into the prepared pan and press into the bottom, forming a crust.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove pan from oven and reduce temperature to 325 degrees F (165 degrees C).
• Melt caramels and cream together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly. Reserve 1 cup caramel for cheesecake filling and refrigerate the rest until serving time.
• Beat cream cheese together in a bowl using an electric mixer until smooth; add 1/2 cup white sugar and beat until combined, scraping sides and beaters as needed. Add sour cream and vanilla extract and beat until well combined. Add eggs and beat at low speed just until incorporated.
• Fold 1 cup caramel sauce and apples into cream cheese mixture; pour over the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven to 275 degrees F (135 degrees C) and continue baking until center is mostly set, 75 to 90 minutes. Cool completely to room temperature; refrigerate until chilled, at least 1 hour.
• Heat reserved caramel sauce and drizzle over cheesecake.

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.