Best Caramel Apple Walnut Cheesecake Recipes

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CARAMEL APPLE CHEESECAKE



Caramel Apple Cheesecake image

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

1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 ounces) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups chopped peeled apples
1/2 teaspoon ground cinnamon

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.

CARAMEL APPLE CHEESECAKE



Caramel Apple Cheesecake image

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

1 (21 ounce) can LUCKY LEAF® Premium Apple Fruit Filling
1 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese, softened
½ cup sugar
¼ teaspoon vanilla extract
2 eggs
¼ cup caramel topping
12 pecan halves
2 tablespoons chopped pecans

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

CINNAMON APPLE CHEESECAKE



Cinnamon Apple Cheesecake image

An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. -Emily Ann Young, Edmond, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup thawed apple juice concentrate
3 large eggs, lightly beaten
TOPPING:
1 tablespoon butter
2 medium tart apples, peeled and sliced
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup thawed apple juice concentrate

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.

Nutrition Facts : Calories 451 calories, Fat 28g fat (16g saturated fat), Cholesterol 119mg cholesterol, Sodium 253mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.

CARAMEL-APPLE BUTTER CHEESECAKE



Caramel-Apple Butter Cheesecake image

This creamy cheesecake served with caramel sauce turns out to be a mouthwatering dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h25m

Yield 16

Number Of Ingredients 10

1 1/2 cups gingersnap cookie crumbs
1/4 cup butter or margarine, melted
20 caramels, unwrapped
3/4 cup apple butter
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
3 eggs
30 caramels, unwrapped
1/2 cup half-and-half

Steps:

  • Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan in heavy-duty foil. In small bowl, mix cookie crumbs and butter. Press in bottom and 1/2 inch up sides of ungreased pan.
  • In medium microwavable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on High 2 1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in remaining 1/4 cup apple butter; set aside to cool.
  • In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed about 1 minute or until smooth and creamy. On low speed, beat in eggs, 1 at a time. Reserve 1/2 cup batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks. Pour over crust. Drop spoonfuls of reserved batter over the top. Cut through batter several times with knife for marbled design.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until center looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes, then remove from oven; cool completely at room temperature, about 2 hours. Cover and refrigerate at least 4 hours or overnight. Run metal spatula around cheesecake to loosen again. Remove side of pan; leave cheesecake on bottom of pan to serve.
  • In 1-quart saucepan, heat 30 caramels and the half-and-half over low heat, stirring frequently, until caramels are completely melted. Serve warm or cool over slices of cheesecake.

Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 29 g, TransFat 1/2 g

CARAMEL APPLE CHEESECAKE



Caramel Apple Cheesecake image

Provided by Bobby Flay

Categories     dessert

Time 2h32m

Yield 8 servings

Number Of Ingredients 28

8 whole graham crackers
1 cup lightly toasted walnuts, divided
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon orange zest
3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
1/2 cup plus 2 tablespoons packed light muscovado sugar
4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup heavy cream
1 recipe Apple Mixture, recipe follows
1 recipe Apple Caramel Sauce, recipe follows
2 cups apple juice
1/4 cup granulated sugar
1 vanilla bean, reserved from the cheesecake mixture
1 tablespoon cold butter
3 Granny Smith apples, peeled, seeded and thinly sliced
3 Fuji apples, peeled, seeded and thinly sliced
1/4 cup apple brandy (recommended: Calvados)
1 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream
Pinch salt
3 tablespoons apple brandy (recommended: Calvados)
1/2 teaspoon pure vanilla extract

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.

CARAMEL SWIRL CHEESECAKE



Caramel Swirl Cheesecake image

Provided by Carole Bloom

Categories     Cake     Cheese     Bake     Thanksgiving     Valentine's Day     Cream Cheese     Birthday     Shower

Yield Makes 1 (9 1/ 2-inch) round cake

Number Of Ingredients 15

Crust
2 cups (9 ounces) walnuts
2 tablespoons firmly packed light brown sugar
4 tablespoons (2 ounces, 1/4 stick) unsalted butter, melted and cooled
Cheesecake
Nonstick baking spray
2 pounds cream cheese, room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (3 ounces) firmly packed light brown sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups sour cream
1 recipe Classic Caramel Sauce
Special Equipment
1 (9 1/2-inch) round springform pan

Steps:

  • Crust:
  • Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
  • Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
  • Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
  • Cheesecake:
  • Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
  • Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
  • Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
  • Serve the cheesecake at room temperature.

CREAM CHEESE CARAMEL WALNUT APPLE PIE



Cream Cheese Caramel Walnut Apple Pie image

This is a double crusted apple pie with a bottom layer of cream cheese and a thin layer of caramel over the apple filling. Absolutely marvelous flavor!

Provided by Steve P.

Categories     Pie

Time 1h5m

Yield 1 Deep dish pie, 6-8 serving(s)

Number Of Ingredients 11

2 deep dish pie shells
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
6 cups thinly sliced apples (peeled)
1/2 cup chopped walnuts
1/2 cup caramel topping
1 (16 ounce) container whipped dessert topping (optional) or 1 (16 ounce) container whipped cream (optional)
2 (6 ounce) packages softened cream cheese

Steps:

  • Preheat oven and a cookie sheet to 400ºF.
  • Stir together the sugar, cornstarch and cinnamon.
  • Toss with the apples, vanilla and almond extract in a large mixing bowl.
  • Press softened cream cheese into bottom of the pie shell.
  • Pour the apple mixture into the unbaked pie shell.
  • Drizzle the caramel topping over the top.
  • Sprinkle with walnuts.
  • Place the top crust over this and flute the edges.
  • Cut slits in the top crust or poke with a fork to allow steam to escape.
  • Sprinkle with sugar,and place on the preheated cookie sheet.
  • Bake 45 to 50 minutes, until golden brown.
  • Cover edges with foil to prevent them from burning.
  • Cool for at least 1 hour before slicing.
  • Serve with whipped cream, or vanilla ice cream and coffee.

Nutrition Facts : Calories 727.9, Fat 40.1, SaturatedFat 17.6, Cholesterol 62.6, Sodium 537, Carbohydrate 87.9, Fiber 4.5, Sugar 40.3, Protein 8.4

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