Neldas Cream Cheese Apple Cake Recipes

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CARAMEL APPLE CHEESECAKE

Provided by Bobby Flay

Categories     dessert

Time 2h32m

Yield 8 servings

Number Of Ingredients 28



Caramel Apple Cheesecake image

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.

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

SPICED APPLE-WALNUT CAKE WITH CREAM CHEESE ICING

Provided by Giada De Laurentiis

Time 2h47m

Yield 10 to 12 servings

Number Of Ingredients 21



Spiced Apple-Walnut Cake with Cream Cheese Icing image

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.
  • In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.
  • For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

Butter for greasing the pan
Flour for dusting
3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
1 1/2 cups maple syrup
3 eggs, at room temperature
3/4 cup light brown sugar
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 cup chopped walnuts
1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed
2 teaspoons pure vanilla extract

GRAN'S APPLE CAKE

My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. -Lauris Conrad, Turlock, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 16



Gran's Apple Cake image

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans., Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar (mixture will be soft). Spread over cake. Refrigerate leftovers.

Nutrition Facts : Calories 181 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 213mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1-2/3 cups sugar
2 large eggs, room temperature
1/2 cup unsweetened applesauce
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
6 cups chopped peeled tart apples
1/2 cup chopped pecans
FROSTING:
4 ounces reduced-fat cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar

CREAM CHEESE APPLE CAKE

My husband tasted this recipe at my mom's house, and became an instant fan. He begged me to get the recipe from her right away, which I did.

Provided by ilovechocolate

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10



Cream Cheese Apple Cake image

Steps:

  • Grease 9" springform pan.
  • Preheat oven to 350 deg. F.
  • Cream butter with sugar, then add cream cheese and beat until smooth and creamy. Stir in eggs and vanilla.
  • In small bowl, mix flour bakng powder and salt.
  • Peel and slice apples.
  • In small bowl, mix 1/4 cup sugar with cinnamon.
  • Beat flour mixture into cream cheese mixture.
  • Add cinnamon mixture to apples and stir until coated.
  • Stir apples into batter.
  • Pour all ingredients into greased pan and bake 1 hour.

Nutrition Facts : Calories 450.8, Fat 20.3, SaturatedFat 11.8, Cholesterol 100.4, Sodium 329.6, Carbohydrate 63.6, Fiber 2.1, Sugar 43.2, Protein 5.5

1/2 cup butter
2 eggs
1 teaspoon vanilla
6 ounces cream cheese, softened
1 1/2 cups sugar
3 cups apples (about 3 medium)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon

CREOLE CREAM CHEESECAKE WITH CARAMEL-APPLE TOPPING

I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market in New Orleans, I was introduced to cheesecake made with Creole Cream Cheese.

Provided by Kelly Fields

Categories     Dessert     Cheesecake     New Orleans     Fall     Cream Cheese     Egg     Apple     Vanilla     Peanut Free     Tree Nut Free

Yield Makes 1 (10-inch) cheesecake

Number Of Ingredients 26



Creole Cream Cheesecake With Caramel-Apple Topping image

Steps:

  • Make the crust:
  • Make the crust. Preheat the oven to 375°F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, brown sugar, salt, and butter to combine. Pat the mixture into a 10-inch springform pan, pressing the crumbs firmly in an even layer on the bottom and making sure they come at least halfway up the side of the pan. Bake for 7 to 10 minutes, until the crust is fragrant, dry, and toasty. Let cool, then wrap the entire outside of the pan tightly in two layers of foil, all the way to the top.
  • Make the filling:
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the plain cream cheese and sugar on medium-high speed for about 4 minutes, until incredibly smooth and light. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. Add the Creole Cream Cheese and vanilla paste and beat on medium-high speed for about 2 minutes, scraping down the bowl once more. Decrease the speed to medium and beat in the eggs, one at a time, incorporating each one before adding the next. Mix just until the batter is smooth and uniform. Continuing to mix past that point, even though the batter won't look different, only incorporates extra air, which will cause the cheesecake to bubble excessively and the surface to crack as that air tries to escape during the baking process.
  • Decrease the oven temperature to 350°F. Pour the batter into the prepared crust and tap the pan gently on the counter a few times to remove any large air bubbles. Place the springform pan in a large baking or roasting pan (just big enough for the springform pan to fit in) and set the pan on the middle rack in the oven. Fill the pan with enough hot water to reach the rim of the springform pan. Bake for about 1 hour, or until the sides of the custard are set and the middle is still just slightly wobbly. Generally, if the entirety of the custard is fully set, your cheesecake is overbaked. Don't panic-it'll still be delicious, and you'll do better next time!
  • Let the cheesecake cool in the water until it is about room temperature. (You don't want to have to try to grab the pan out of hot water if you can help it.) However, if you're worried that your cheesecake might be slightly overbaked, you'll want to pull it out rather quickly, and let it cool at room temperature. Refrigerate for at least 3 hours before slicing. The cake can be refrigerated, covered, for up to 4 days.
  • Make the topping:
  • In a large heavy-bottomed sauté pan, heat the butter until melted. Stir in the granulated sugar, brown sugar, and honey and let cook until bubbling. Add the apples and toss to coat. Stir in the lemon zest, lemon juice, salt, cinnamon, cardamom, and ginger; stir to combine. Cook for about 4 minutes, or until the apples just start to soften. Remove from the heat, stir in the vanilla, and transfer to a bowl to cool completely before use. The filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.

Crust:
2 cups graham cracker crumbs (about 16 whole crackers)
3 tablespoons granulated sugar
3 tablespoons firmly packed light brown sugar
1⁄4 teaspoon kosher salt
1⁄2 cup unsalted butter, melted
Filling:
2 pounds cream cheese, at room temperature
1 cup granulated sugar
1⅓ cups Creole Cream Cheese
1 teaspoon vanilla bean paste
2 eggs, at room temperature
Ingredient Info: You can substitute 1 cup sour cream mixed with 1⁄4 cup buttermilk for the 1⅓ cups Creole Cream Cheese.
Topping:
3¾ tablespoons unsalted butter
3⁄4 cup granulated sugar
1⁄4 cup firmly packed light brown sugar
1½ tablespoons honey
4 cups peeled, cored, and evenly chopped Granny Smith apples (about 7)
1½ teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
3⁄4 teaspoon kosher salt
3⁄4 teaspoon ground cinnamon
1⁄3 teaspoon ground cardamom
1⁄3 teaspoon ground ginger
1 teaspoon vanilla extract

AUNT NELDA'S CREAM CHEESE COFFEE CAKE

This recipe has been a favorite in my family for years. It's delicious as breakfast or an evening treat!

Provided by Kree6528

Categories     Breads

Time 40m

Yield 1 coffee cake

Number Of Ingredients 8



Aunt Nelda's Cream Cheese Coffee Cake image

Steps:

  • Cut cream cheese with butter into Bisquick until crumbly.
  • Stir in 1/4 cup milk.
  • Put on floured surface and knead 10-12 strokes.
  • On waxed paper, roll dough to 12x18-inch rectangle.
  • Invert on greased baking sheet.
  • Remove paper.
  • Spread jam down center.
  • Fold over.
  • Bake at 355 degrees for 20 minutes.
  • Let cool 5 minutes.
  • Stir together confectioner's sugar, milk, and vanilla.
  • Drizzle over cake.

Nutrition Facts : Calories 2697.4, Fat 115.7, SaturatedFat 59.1, Cholesterol 231, Sodium 3731, Carbohydrate 387.7, Fiber 6.8, Sugar 223.5, Protein 29.2

1 (3 ounce) package cream cheese
1/4 cup butter
2 cups Bisquick
1/4 cup milk
1/2 cup preserves, any kind
1 cup confectioners' sugar
1 -2 tablespoon milk
1/2 teaspoon vanilla

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