TOFFEE APPLE CHEESECAKE
This Toffee Apple Cheesecake is so simple to make - an old-fashioned, basic baked cheesecake with the most decadent sweet and sticky Apple topping
Provided by Linda Nortje
Categories Dessert
Time 5h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 160 deg C (325 deg F) - line a standard cake pan with baking paper
- Combine the Tennis biscuit {or other} crumbs with the melted Butter - press onto the bottom and up the sides of the prepared pan - keep aside
- Beat the Cream Cheese until smooth - add the Sugar, Sour Cream, Vanilla and Eggs - beat together until well combined - pour into the crust - bake 50 - 60 minutes (the cheesecake should be set on the sides but still a little soft in the center)
- Remove from the oven and let cool in the pan - once cooled completely place in the refrigerator for at least 4 hours to set properly
- Melt together the Butter and 1/2 cup Brown Sugar until bubbly - add the Cream and stir through - add the Apple and the Cinnamon - lower heat and simmer covered for 20 - 25 minutes or until the Apples are just tender
- Carefully pour off the Sauce from the Apple - keep aside - continue to stir-fry the Apple gently until very sticky and looks almost translucent - remove from the pan and let cool completely until ready to use
- Pour the retained Sauce back into the pan - add the remaining 2 TB Brown Sugar and simmer until the sauce has thickened
- When ready to serve, scoop the Toffee Apple onto the Cheesecake and scatter with Marshmallow pieces - place under the oven grill for a minute or so, until the Marshmallow has puffed and turned light brown
- Remove from the oven - transfer the Cheesecake to a serving dish and drizzle with the Sauce
Nutrition Facts : Calories 535.6 calories, Carbohydrate 42.4 grams carbohydrates, Fat 39.1 grams fat, Fiber 2.1 grams fiber, Protein 6.7 grams protein, SaturatedFat 22.1 grams saturated fat, Sugar 20.2 grams sugar, UnsaturatedFat 12 grams unsaturated fat
FANTASTIC TOFFEE CHEESECAKE
I wondered what would happen if I used toffee cookies in my trademark cheesecake recipe. Well, I let friends and family be my taste testers, and of my co-workers said it was the best she had ever tasted. -Jody Sizemore, La Junta, Colorado
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack., Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat)., Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan., Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.
Nutrition Facts : Calories 541 calories, Fat 43g fat (23g saturated fat), Cholesterol 152mg cholesterol, Sodium 438mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 6g protein.
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.
TOFFEE APPLE CHEESECAKE
I love cheesecake. This is one of my favorites. I have seen and tried many variations of this recipe, but still like this one best. Enjoy!
Provided by dialstan
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Crust: Combine walnuts & flour; mix in melted butter. Press into bottom and 1-2 inches up sides of 9" springform pan.
- Filling: In large bowl beat cream cheese, add milk, apple juice and eggs. Beat only until combined. Stir in chopped apples.
- Place springform pan on shallow baking pan. Bake for 40-45 minutes. While baking, poach apple slices for 1-2 minutes, or until soft. Drain and refrigerate until needed.
- Cool cheesecake on wire rack for 15 minutes. Loosen crust from sides. Cool 30 more minutes; remove pan sides. Cool completely. Refrigerate 5 hours or overnight.
- Arrange apple slices on top of cheesecake. Drizzle with warm caramel topping and serve.
Nutrition Facts : Calories 609.6, Fat 43.7, SaturatedFat 18.5, Cholesterol 132.9, Sodium 271.9, Carbohydrate 46.6, Fiber 2.8, Sugar 26.6, Protein 12.5
TOFFEE APPLE CHEESECAKE
Make and share this Toffee Apple Cheesecake recipe from Food.com.
Provided by Carmen B.
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For curst, combine chopped walnuts and flour. Stir in melted butter. Press onto the bottom and 2 inches up the sides of an ungreased 8- or 9-inch springform pan. Set pan aside.
- For filling, in large mixing bowl beat cream cheese with an electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk. Add juice concentrate and eggs; beat on low speed just until combined. Stir in finely chopped apple.
- Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 375 degree F oven 45 to 50 minutes for the 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when gently shaken.
- Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour.
- In a medium skillet poach apple slices in a small amount of boiling water for 1 minute or until softened; drain. Cover; chill cheesecake and apples separately at least 4 hours.
- To serve, arrange apple slices atop cheesecake. Drizzle with warm caramel topping.
Nutrition Facts : Calories 452, Fat 30.5, SaturatedFat 14.5, Cholesterol 119.3, Sodium 235, Carbohydrate 37.7, Fiber 1.5, Sugar 24.8, Protein 9.9
CARAMEL APPLE CHEESECAKE
Apple pie filling and melted caramel topping are a sublime variation to cheesecake.
Provided by Lucky Leaf Fruit Filling
Categories Trusted Brands: Recipes and Tips Lucky Leaf®
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 40.1 g, Cholesterol 72.1 mg, Fat 20.8 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 9.7 g, Sodium 282.9 mg, Sugar 26.1 g
TOFFEE APPLE CHEESECAKE (CARAMEL APPLE)
I originally saved this recipe because I like both caramel and apple, ok, and cheesecake (can't get past that!). When I tried it, dear goodness, I was hooked. This is a very wonderful dessert! Everybody I made it for loved it too! When you toast the nuts (I used pecans), toast some extra and spread a little bit on top of the...
Provided by Megan Stewart
Categories Other Desserts
Number Of Ingredients 10
Steps:
- 1. Combine walnuts and flour, stir in butter and press into bottom and a little up the sides of a 9" springform pan. Beat cream cheese fluffy, add condensed milk gradually, then apple juice (or 1/4 c apple juice and 1/4 c apple brandy). Add eggs and beat on low until blended. Stir in chopped apple, pour into pan and place on cookie sheet in case it overflows. Bake at 375 degrees until center is nearly set when shaken. 8" pan bakes 45-50 min. 9" pan bake 35-40 min.
- 2. Cool on wire rack 15 min, loosen crust from side of pan and cool an additional 30 min. Remove sides and cool completely.
- 3. Poach apple slices in boiling water for 1 min or until soft and drain. Chill cheesecake and apples (not topped on the cheesecake yet) at least 4 hours or overnight, overnight is best. Just before serving, arrange apple slices on top of cheesecake and drizzle with warmed caramel topping.
- 4. Note: I also added some additional pecans to the top, chopped up so as to be easier to eat.
- 5. To toast the nuts, spread in a thin layer on a cookie sheet and bake at 375 degrees 11 min or until golden, stirring twice during that baking time. Be very careful to ensure the nuts don't burn!
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JO WHEATLEY'S TOFFEE APPLE CHEESECAKE
From sainsburysmagazine.co.uk
4/5 (311)Category DessertServings 8Total Time 1 hr 20 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Peel, core and chop three of the apples. Heat half the butter with half the sugar and half the cinnamon in a frying pan until bubbling; add the chopped apples. Turn up the heat and cook the apples until they start to soften and begin to caramelise. Set aside to cool.
- Grease and line a 2lb loaf tin (approximately 11 x 21cm base measurement) with baking paper, so that it comes a few centimetres higher than the edge of the tin all the way round.
- Whiz the ginger snaps in a food processor to make fine crumbs and transfer to a bowl. Add the melted butter and mix well. Press the mixture into the base of the prepared tin; bake for 5 minutes. Spoon the cooked apples (and their juices) over the biscuit base in the tin.
- Using an electric whisk, beat the cream cheese, ricotta, flour, sugar, vanilla, eggs and yolk together in a large bowl. Pour into the tin over the apples and biscuit base. Bake the cheesecake for 1 hour until set but slightly wobbly in the centre. Leave to cool, then chill overnight.
TOFFEE APPLE CHEESECAKE - BHG.COM
From bhg.com
Servings 12Calories 451 per servingTotal Time 45 mins
- For crust, combine chopped walnuts and flour. Stir in melted butter. Press onto the bottom and 2 inches up the sides of an ungreased 8- or 9-inch springform pan. Set pan aside.
- For filling, in large mixing bowl beat cream cheese with an electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk. Add juice concentrate and eggs; beat on low speed just until combined. Stir in finely chopped apple.
- Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 375 degree F oven 45 to 50 minutes for the 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when gently shaken.
- Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour.
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