Best Toffee Apple Cheesecake Recipes

TOFFEE APPLE CHEESECAKE

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.

TOFFEE APPLE CHEESECAKE

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.

TOFFEE APPLE CHEESECAKE (CARAMEL APPLE)

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!