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New York Style Caramel Apple Cheesecake

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(total ratings: 4)
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Servings: Makes 20 servings
Cheesecake is easy, it just requires a lot of time and patience. This is a to-die-for New York style cheesecake recipe with a layer of caramel apples and an almond crumb topping, drizzled with caramel for a beautiful finishing touch.

For the Caramel Apple Filling:
2 tbsp. (1/4 stick/1 oz./28g) butter
2 medium granny smith apples, peeled, cored, and sliced
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 tbsp. lemon juice
1/2 cup (4 oz./118ml) caramel topping

For the Crust:
2 cups (7 oz./192g) graham cracker crumbs
1/2 cup (1 stick/4 oz./113g) butter, melted
2 tbsp. granulated sugar

For the Cream Cheese Filling:
32 oz. (four 8 oz. packages) cream cheese
1 cup sugar, preferably baker's superfine sugar
1 tsp. vanilla extract
4 eggs
1 cup (8 oz./227g) sour cream

For the Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
2 tsp. cinnamon
1/4 cup chopped almonds
2 tbsp. (1/4 stick/1 oz./28g) butter, chilled

2 tbsp. caramel topping, to drizzle over top of cheesecake

Preheat oven to 325 degrees F/160 degrees C.

For the Caramel Apple Filling:
In a medium sauce pan, over low-medium heat, cook the 2 tbsp. butter, sliced apples, ground cinnamon, ground nutmeg, salt and lemon juice until apples are softened (about 5 minutes.) Add the 1/2 cup caramel topping and let simmer for 3-4 minutes. Set aside to cool.

For the Crust:
Mix together graham cracker crumbs, the melted butter, and the 2 tbsp. sugar. Press the mixture into a 10-inch springform pan, working mixture 1-1/2 inches up the sides of the pan. Use the bottom of a cup or something with a flat, even surface to press down the crust. Set aside.

For the Cream Cheese Filling:
With an electric mixer beat the cream cheese until fluffy. Add the 1 cup baker's sugar and the vanilla, then beat in the eggs, one at a time. Mix in the sour cream.

Pour half the cream cheese mixture into the graham cracker crust. Spoon caramel apple mixture evenly over cream cheese mixture. Pour the remaining cream cheese mixture over the caramel apple mixture.

For the Topping:
In a medium bowl, combine flour, brown sugar, ground cinnamon, and the chopped almonds. Cut in the 2 tbsp. chilled butter until well incorporated. Sprinkle topping over cheesecake.

To Bake:
Line a baking sheet with foil and place springform pan on baking sheet in the center of the oven.

Bake cheesecake for 20 minutes in preheated oven, then reduce heat to 275 degrees F/135 degrees C and bake for another 1 hour and 15 minutes, or until center of cheesecake is almost set.

Remove cheesecake from oven and let cool for 25 minutes, then release clasp on springform pan and allow cheesecake to cool for 2 hours on counter top. Place in refrigerator for 3-4 hours until completely cooled and set.

For the Garnish:
Drizzle top of cheesecake with the 2 tbsp. caramel topping before serving.

Makes 20 servings.

Source: Home Cook
Submitted By: Camilla White
Date: May 21, 2008


Reviewer: gabriela
excellent recipe!!!!!!!!!!!!

Reviewer: Cheryl
My daughter made this for my birthday! It was delicious.

Reviewer: meenakshi
Can I use pureed cottage cheese instead of cream cheese in any of baked cream cheese recipes?

Reviewer: Maryann
My husband said this cheesecake could win a prize! Yummy!


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