Toffee Apple Cheesecake Caramel Apple Recipes

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.

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.

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:

• Stir white sugar, brown sugar, half-and-half, butter, corn syrup, cream of tartar, and salt together in a large, greased saucepan over medium-low heat until caramel mixture boils. Reduce heat to low; cook without stirring until caramel reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms a soft ball, about 25 minutes.
• Remove from heat and let cool slightly. Line a baking sheet with greased parchment or greased wax paper.
• Insert a caramel apple stick into the middle of each apple. Dip each apple into caramel mixture and turn until fully coated. Place apples on prepared baking sheet until caramel cools completely.

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.,