- Candy apple cheesecake
- October 27th, 2010
1.5 cups of crushed graham crackers
1 stick butter (melted)
1/2 tsp cinnamon
3 tbsp sugar
Cut circle of parchment paper to cover the bottom of a springform pan. (8-10 inch )Crush crackers into fine crumbs and mix with cinnamon and sugar. Mix with butter. Press into bottom and halfway up the sides of a 9.5 inch spring form pan. Bake for 6-8 minutes at 375 (until golden brown). Set aside to cool.
1/4 cup sugar
3 tbsp of butter
1/4 cup cream
Heat sugar in light colored pan until melted and amber in color. Using a wooden spoon, mix in butter, then whisk in cream. Pour to cover bottom of crust, sprinkle with pecans and refrigerate
4 Granny Smith apples, cored, peeled and thinly sliced
5 tbsp butter
1/2 cup packed brown sugar
1/4 tsp salt
1 tsp cinnamon
Melt butter in large skillet, stir in cinnamon, salt and brown sugar. Cook until bubbling, then toss apples in sauce. Cook until apples are soft and most of the liquid has reduced. Let cool.
16 oz cream cheese
1/2 cup of sugar
2 tsp vanilla extract
2 large eggs
2 tbsp freshly squeezed lemon juice
Mix cream cheese and sugar until smooth, then add eggs, vanilla and lemon until blended.
Evenly spread apples over the bottom of the crust, then pour cream cheese mixture over the apples. Bake at 350 for about 30 minutes, until the center of the cheesecake is jiggly and the edges are firm. Set pan on rack to cool to room temperature, the refrigerate overnight.
To serve, release sides of springform pan.
3/4 cup heavy cream
3-4 tbsp. confectioners’ sugar
1/4-1/2 cup caramel
Beat the cream and confectioners sugar together until stiff peaks form, spread on top of cake, drizzle with caramel and sprinkle with chopped pecans.