Brown Sugar Apple Cheesecake Recipes

BIG APPLE CRUMB CHEESECAKE

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.

DELICIOUS APPLE STREUSEL CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Press into the bottom of the prepared springform pan to form a crust.
• Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
• While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
• Beat cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Best in eggs one at a time. Stir in sour cream, flour, and vanilla extract on low speed or by hand until smooth. Do not overmix; you may have some small bits of cream cheese in the mix, but those will melt as the cheesecake cooks.
• Pour 1/2 of the filling over the prepared crust. Arrange coated apples over the filling, leaving a 1/2-inch border. Top with remaining filling.
• Bake in the preheated oven for 40 minutes.
• While cheesecake is baking, combine flour, brown sugar, and melted butter in a bowl. Sprinkle quickly over the cheesecake. Continue baking until set, about 20 minutes more.
• Turn the oven off but do not open the door, allowing the cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cake to fully set before serving, 2 to 4 hours more.

BROWN SUGAR APPLE CHEESECAKE

Steps:

• To Make the Crust:
• Butter the bottom and sides of a 10-inch springform pan.
• Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.
• Pulse in the sugar and cinnamon, if you're using it, then pour in the melted butter and pulse until the crumbs are moistened.
• Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go.
• Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.).
• Center a rack in the oven and preheat the oven to 350 degrees F.
• Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.
• Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.
• Transfer to a rack to cool while you make the apples and the filling.
• Leave the oven at 350 degrees F.
• To Make the Apples:
• Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.
• When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.
• Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.
• Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.
• Let the apples cool while you make the filling.
• Getting Ready to Bake:.
• Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
• To Make the Filling:
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.
• Add the sugars and beat for another 2 minutes.
• Beat in the cider, vanilla, and cinnamon.
• Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes inches
• Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
• Pour about one third of the batter into the baked crust.
• Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.
• Cover with the remaining batter and, if needed, jiggle the pan to even the top.
• Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.
• The cake will rise evenly and crack around the edges and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine.
• Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
• Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.
• If desired, melt a small amount of apple jelly in the microwave and glaze the cake, or dust with confectioner's sugar.