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Category: Cheesecake
Prep Time: Cook Time: Total Time:
15 graham crackers, crushed
8 tablespoons (1 stick) butter (divided)
1 1/3 cups granulated sugar (divided)
3 packages (8 ounces each) cream cheese, room temperature
1 tablespoon plus 1 1/2 teaspoons cornstarch
12 ounces sour cream
1/3 cup orange juice
1/2 teaspoon vanilla extract
4 eggs
2 medium-size Gala apples, diced
1/4 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup caramel sundae sauce
Preheat oven to 350 degrees.
In a food processor, mix graham crackers, 4 tablespoons butter and 1/3 cup granulated sugar. Press mixture into bottom of 9-inch springform pan. Bake crust in preheated oven 10 minutes; then remove it from oven to cool completely.
In a large bowl using an electric mixer, mix cream cheese, remaining 1 cup granulated sugar and the cornstarch. Add sour cream, orange juice and vanilla and blend until smooth. Beat in eggs, one at a time, blending until just combined and removing any lumps. Pour filling into crust. Bake until center moves only slightly when cake pan is shaken, about 1 hour and 45 minutes. Carefully remove pan from oven and transfer to a wire rack to cool. Refrigerate overnight.
To make topping, melt remaining 4 tablespoons butter in a large skillet over high heat. Add apples and pecans and cook until they are coated with butter, about 2 minutes. Add brown sugar and stir until sugar dissolves and liquid comes to a boil, about 3 minutes.
Using a slotted spoon, transfer apples and pecans to top of your cooled cheesecake. Drizzle with caramel sauce that has been heated slightly. Refrigerate until ready to serve. Makes 14 servings
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CARAMEL APPLE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
15 graham crackers, crushed
8 tablespoons (1 stick) butter (divided)
1 1/3 cups granulated sugar (divided)
3 packages (8 ounces each) cream cheese, room temperature
1 tablespoon plus 1 1/2 teaspoons cornstarch
12 ounces sour cream
1/3 cup orange juice
1/2 teaspoon vanilla extract
4 eggs
2 medium-size Gala apples, diced
1/4 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup caramel sundae sauce
Preheat oven to 350 degrees.
In a food processor, mix graham crackers, 4 tablespoons butter and 1/3 cup granulated sugar. Press mixture into bottom of 9-inch springform pan. Bake crust in preheated oven 10 minutes; then remove it from oven to cool completely.
In a large bowl using an electric mixer, mix cream cheese, remaining 1 cup granulated sugar and the cornstarch. Add sour cream, orange juice and vanilla and blend until smooth. Beat in eggs, one at a time, blending until just combined and removing any lumps. Pour filling into crust. Bake until center moves only slightly when cake pan is shaken, about 1 hour and 45 minutes. Carefully remove pan from oven and transfer to a wire rack to cool. Refrigerate overnight.
To make topping, melt remaining 4 tablespoons butter in a large skillet over high heat. Add apples and pecans and cook until they are coated with butter, about 2 minutes. Add brown sugar and stir until sugar dissolves and liquid comes to a boil, about 3 minutes.
Using a slotted spoon, transfer apples and pecans to top of your cooled cheesecake. Drizzle with caramel sauce that has been heated slightly. Refrigerate until ready to serve. Makes 14 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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