Best Harvest Apple Cheesecake Recipes
AUTUMN HARVEST CARAMEL APPLE CHEESECAKE
One Thanksgiving more than fifteen years ago I was asked to bring dessert. There were requests for the usual but I wanted to make something different so I came up with this recipe. Now every year this dessert is a tradition in our home. I have been asked several times for this recipe but have never given it out, not even to my...
Provided by Dee *
Categories Cakes
Time 1h30m
Number Of Ingredients 17
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.
HARVEST APPLE CHEESECAKE
Slices of this creamy cake bring tempting fall taste plus delightfully different textures. "The crust is on the tender side, since it absorbs the apple juice," tells Bonnie Jost of Manitowoc, Wisconsin. "Yet the fruit is slight crunchy."
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan. Bake at 325° for 10 minutes. Cool on a wire rack. In a bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs; beat on low speed just until blended. Add the lemon juice, 3 teaspoons cinnamon and vanilla; beat just until blended. In a bowl, toss the apples with the remaining sugar and cinnamon. Arrange apples over crust. Place 1 teaspoon of cream cheese filling each in three bowls; tint one red, one green and one orange (mixing red and yellow). Spread remaining filling over apples. Place each color of filling in a separate pastry or plastic bag; cut a small hole in the corner of bag. Pipe one leaf of each color in the center of cheesecake. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Store in the refrigerator.
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