Easy Caramel Apple Cheesecake Recipes

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.,

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.

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.

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the crust ingredients.
• Press into the bottom of a greased 8-inch (20 cm) springform pan.
• Bake for 5 minutes.
• In another bowl, mix all the filling ingredients except the apples.
• In another bowl, mix all the topping ingredients except the caramel.
• Spread the filling over the graham cracker crust, then layer the apple slices on top.
• Sprinkle the topping mix evenly over the apple layer. .
• Bake for 30 minutes
• Drizzle on caramel sauce.
• Enjoy!

Steps:

• In a bowl, combine the crumbs, nuts, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small nonstick skillet coated with cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg; set aside., In a bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes., Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving, drizzle with caramel topping. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in juice concentrate.
• Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with topping and sprinkle with peanuts just before serving. Store leftover cheesecake in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs and 1 1/2 tablespoons sugar in a bowl; add margarine and mix well. Spoon mixture into the prepared pan and press into the bottom, forming a crust.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove pan from oven and reduce temperature to 325 degrees F (165 degrees C).
• Melt caramels and cream together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly. Reserve 1 cup caramel for cheesecake filling and refrigerate the rest until serving time.
• Beat cream cheese together in a bowl using an electric mixer until smooth; add 1/2 cup white sugar and beat until combined, scraping sides and beaters as needed. Add sour cream and vanilla extract and beat until well combined. Add eggs and beat at low speed just until incorporated.
• Fold 1 cup caramel sauce and apples into cream cheese mixture; pour over the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven to 275 degrees F (135 degrees C) and continue baking until center is mostly set, 75 to 90 minutes. Cool completely to room temperature; refrigerate until chilled, at least 1 hour.
• Heat reserved caramel sauce and drizzle over cheesecake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, cinnamon, and baking soda together in a bowl.
• Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan.
• Bake in the preheated oven until golden brown, 27 to 35 minutes.

Steps:

• Preheat oven to 350°F
• Spray 9-inch springform pan with nonstick cooking spray.
• Combine crumbs and butter in small bowl. Press into bottom of prepared pan. Bake 9 minutes; cool.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs and beat well.
• Pour cream cheese mixture over crust. Bake 40-50 minutes or until center is almost set. Refrigerate at least 3 hours. Carefully run knife around edge to loosen pan. Remove side of pan.
• Spread apple filling over top of cake. Sprinkle peanuts over apple filling and drizzle with caramel topping. Serve immediately.

Steps:

• Preheat oven to 350°F.
• Reserve 3/4 cup apple filling, and set aside.
• Spoon remaining apple filling into the crust.
• Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling.
• Bake for 35 minutes. Cool.
• Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan.
• Spread warm topping evenly over cooked, cooled cheesecake.
• Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans.
• Refrigerate, share, and enjoy!

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.

Steps:

• Combine 3/4 cup brown sugar and butter in a large skillet. Cook over medium-high heat until sugar has dissolved, stirring occasionally, 3 to 4 minutes. Add apples and cook uncovered, stirring occasionally, until apples are tender, 12 to 15 minutes. Drain and set aside.
• Combine caramels and half-and-half in a large, heavy saucepan. Cook over low heat, stirring frequently until smooth, 10 to 15 minutes. Remove from heat; keep warm.
• Beat cream cheese, remaining 1/2 cup brown sugar, vanilla extract, and 1 1/2 teaspoons cinnamon together using an electric mixer in a large bowl until smooth. Add egg; beat on low speed until just combined.
• Stir 1/2 the caramel mixture into apples and pour into pastry shell. Sprinkle pecans over apples, reserving 2 tablespoons for topping. Fold remaining caramel mixture into cream cheese mixture; spread over pecans. Cover edges loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil; return to the oven and bake until filling is set, 15 to 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Chill in the refrigerator for 30 minutes.
• Combine whipped topping and remaining 1/2 teaspoon cinnamon; spread over pie just before serving. Sprinkle with reserved pecans.

Steps:

• Preheat oven to 350º.
• Reserve 3/4 cup apple pie filling.
• Spoon remaining filling into pie crust.
• Beat together cream cheese, sugar and vanilla until smooth.
• Add eggs and mix well.
• Pour over apple filling.
• Bake 35 minutes or until center is set.
• Cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan.
• Heat, about 1 minute.
• Arrange apple slices around outside edge of cheesecake.
• Spoon caramel sauce onto the cheesecake and spread evenly.
• Decorate with pecan halves around edge.
• Sprinkle with chopped pecans.
• Refrigerate until ready to serve.

Steps:

• To make the cheesecake, preheat the oven to 350°F. Spray the bottom and sides of a 9-inch springform pan with cooking spray.
• Combine the graham crackers, 1/2 cup of the walnuts, and the 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. Pat the mixture evenly into the prepared pan, place it on a baking sheet, and bake in the oven until light golden brown and just set, about 8 minutes. Cool completely on a wire rack.
• Combine 1/4 cup of the granulated sugar and the orange zest in a food processor, and process until combined.
• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining 1/4 cup plus 2 tablespoons granulated sugar, and the muscovado sugar, and beat until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, one at a time, and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds (save the pod for the apples), vanilla extract, and salt, and beat until combined. Add the heavy cream and mix until just combined.
• Scrape the mixture into the cooled crust. Set the springform pan on a large piece of heavy-duty aluminum foil, and fold the foil up the sides to surround it. Set the pan in a large roasting pan. Pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan (the foil will keep the water from seeping into the cheesecake). Bake until the edges of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
• Turn off the heat, prop the oven door open with a wooden spoon, and leave the cheesecake in the water bath in the oven for 1 hour.
• Remove the springform from the water bath, place it on a wire rack, and cool to room temperature, 2 hours. Then cover the pan and refrigerate until the cheesecake is chilled through, at least 4 hours and up to 24 hours.
• To cook the apples, bring the apple juice, sugar, and reserved vanilla bean pod to a boil in a large sauté pan over high heat. Cook until slightly thickened and reduced to 1/2 cup, 10 minutes. Remove the vanilla bean pod and discard.
• Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft, 8 to 10 minutes. Add the Calvados and simmer until reduced by half. Transfer the apples to a plate and let cool slightly.
• To serve, remove the foil and sides from the springform pan. Spread the crème fraîche over the cheesecake. Top with the warm apple topping, drizzle liberally with the caramel sauce, and sprinkle with the remaining 1/2 cup chopped walnuts. Serve additional caramel sauce on the side.
• Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook, swirling the pot occasionally to even out the color, until amber, 10 to 12 minutes.
• Slowly add the heavy cream and salt to the caramel. Whisk until smooth. Remove from the heat, and stir in the Calvados and vanilla extract. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
• Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

Steps:

• Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
• Bake at 350 degrees for 10 minutes; cool.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add eggs; beat on low just until combined.
• Stir in vanilla.
• Pour over crust.
• Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.
• Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes.
• Carefully run a knife around edge of pan to loosen.
• Drizzle with 4 tablespoons caramel topping.
• Cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan.
• Just before serving, garnish with whipped cream.
• Drizzle with remaining caramel; sprinkle with pecans.
• Store in refrigerator.

Steps:

• In a small bowl mix together ingredients for crust. Pour into a 9 inch spring form pan and press down. I use the bottom of a measuring cup. Set aside. In a medium sauce pan and ingredients for apple filling. Mix and cook on low for 10 to 12 minutes stirring occasionally. While your apples are cooking cream together cream cheese and butter for at least five minutes until light and fluffy. Add sugar, eggs, vanilla and cornstarch mix completely. Add sour cream. Only mix until sour cream is combined. Do not over mix this will create air pockets in your cheesecake. Pour half of cheesecake mixture over the crust and layer with apples. Drizzle with a little caramel. Pour remaining batter over the top of the apples and sprinkle with brown sugar topping. Bake at 350 for 35 minutes. Turn off the oven and leave cheesecake in oven for an additional 15 minutes. Refrigerate for at least two hours. While cheesecake is chilling beat heavy whipping cream and 3 tablespoon granulated sugar and 1/2 teaspoon vanilla to stiff peaks. After cheesecake is set up remove from pan and drizzle with remaining caramel. Decorate with whipping cream and serve.

Steps:

• In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake.