Caramel Apple-Brownie Cheesecake

Caramel Apple-Brownie Cheesecake is a lacto ovo vegetarian side dish. This recipe makes 8 servings with 498 calories, 8g of protein, and 30g of fat each. For $1.42 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 13 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. If you have ground cinnamon, baking powder, vanillan extract, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so amazing spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Caramel Apple-Brownie Cheesecake, Caramel Brownie Cheesecake, and Brownie Caramel Cheesecake.

Servings: 8

 

Ingredients:

1 1/2 cups baking apples (e.g. Granny Smith or Cortland), peeled and diced**

2 1/2 teaspoons baking powder

1/2 cup firmly packed light brown sugar

1/2 cup butter

12 oz cream cheese

3 eggs

1 1/2 cups flour

2 tablespoons granulated sugar

2 tablespoons ground cinnamon

1/4 cup chopped pecans

1/2 teaspoon salt

** Baking Apples are apples that have a good sweet-tart balance and hold their shape when cooked.

4 teaspoons vanilla extract

Equipment:

oven

frying pan

springform pan

stand mixer

whisk

bowl

wire rack

knife

wooden spoon

sauce pan

Cooking instruction summary:

  1. Preheat oven to 350F (180 C). Bake pecans in a single layer in a shallow pan for about 7-8 minutes or until lightly toasted and fragrant, stirring halfway through.Remove from oven, let cool down, and chop. Reserve.
  2. Reduce oven temperature to 325F (about 160 C). Grease and flour a 9-inch (22.5 cm) springform pan. Sprinkle pecans over bottom of the prepared pan and reserve.
  3. In a heavy-duty electric stand mixer, beat cream cheese, granulated sugar, and vanilla at medium speed until well-blended and smooth. Add 3 eggs (1 at a time), beating after each addition until just blended. Reserve.
  4. In a separate large bowl, whisk together brown sugar, melted butter, and remaining egg until blended. Then stir in the flour, cinnamon, baking powder, and salt. Add the peeled and diced apples to the mixture and stir gently. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
  5. Bake at 325F ( about 160 C) for 70 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan but do NOT remove sides of pan. Cool completely in pan on a wire rack for about 2 hours. Remove side of the pan and transfer to a serving plate.
  6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.
  7. For the Caramel Apple Topping: In a large skillet over medium heat, melt the butter; then, add both the sugar and lemon juice. Cook, stirring constantly with a long-handled wooden spoon, for 5 to 6 minutes or until mixture turns a light golden brown. Add the apple wedges and cook, stirring often, for 15 to 18 additional minutes or until apples are tender and caramelized. Remove from heat and let cool for 20 minutes.
  8. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.
  9. For the Caramel Sauce: In a medium saucepan over medium-high heat, bring the brown sugar, butter, whipping cream, and honey to a boil, stirring constantly; then, boil stirring constantly for 2 minutes. Remove from heat, stir in the vanilla, and cool 15 minutes before serving.

 

Step by step:


1. Preheat oven to 350F (180 C).

2. Bake pecans in a single layer in a shallow pan for about 7-8 minutes or until lightly toasted and fragrant, stirring halfway through.

3. Remove from oven, let cool down, and chop. Reserve.Reduce oven temperature to 325F (about 160 C). Grease and flour a 9-inch (22.5 cm) springform pan. Sprinkle pecans over bottom of the prepared pan and reserve.In a heavy-duty electric stand mixer, beat cream cheese, granulated sugar, and vanilla at medium speed until well-blended and smooth.

4. Add 3 eggs (1 at a time), beating after each addition until just blended. Reserve.In a separate large bowl, whisk together brown sugar, melted butter, and remaining egg until blended. Then stir in the flour, cinnamon, baking powder, and salt.

5. Add the peeled and diced apples to the mixture and stir gently. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.

6. Bake at 325F ( about 160 C) for 70 minutes or until set.

7. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan but do NOT remove sides of pan. Cool completely in pan on a wire rack for about 2 hours.

8. Remove side of the pan and transfer to a serving plate.Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.For the Caramel Apple Topping: In a large skillet over medium heat, melt the butter; then, add both the sugar and lemon juice. Cook, stirring constantly with a long-handled wooden spoon, for 5 to 6 minutes or until mixture turns a light golden brown.

9. Add the apple wedges and cook, stirring often, for 15 to 18 additional minutes or until apples are tender and caramelized.

10. Remove from heat and let cool for 20 minutes.Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.For the Caramel Sauce: In a medium saucepan over medium-high heat, bring the brown sugar, butter, whipping cream, and honey to a boil, stirring constantly; then, boil stirring constantly for 2 minutes.

11. Remove from heat, stir in the vanilla, and cool 15 minutes before serving.


Nutrition Information:

Quickview
497k Calories
7g Protein
30g Total Fat
50g Carbs
3% Health Score
Limit These
Calories
497k
25%

Fat
30g
47%

  Saturated Fat
16g
102%

Carbohydrates
50g
17%

  Sugar
27g
30%

Cholesterol
138mg
46%

Sodium
413mg
18%

Alcohol
0.69g
4%

Get Enough Of These
Protein
7g
15%

Manganese
0.71mg
35%

Vitamin A
1068IU
21%

Phosphorus
212mg
21%

Selenium
14µg
21%

Vitamin B2
0.28mg
16%

Fiber
4g
16%

Vitamin B1
0.24mg
16%

Calcium
151mg
15%

Folate
59µg
15%

Iron
2mg
12%

Potassium
370mg
11%

Vitamin B3
1mg
8%

Vitamin B5
0.72mg
7%

Copper
0.13mg
6%

Vitamin E
0.88mg
6%

Magnesium
22mg
6%

Zinc
0.83mg
6%

Vitamin D
0.8µg
5%

Vitamin B6
0.1mg
5%

Vitamin C
4mg
5%

Vitamin K
4µg
5%

Vitamin B12
0.28µg
5%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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