Wednesday, September 11, 2013

Caramel Apple Cheesecake

I’m going to be canning apples starting tomorrow (waiting for cooler temps).  So I’m thinking apples.  I’ll share some new recipes I've saved to use up my apples.  You can use raw apples for this or you can use your canned apples.  

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, at room temperature

3 (8 oz) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 tsp pure vanilla extract

3 granny smith apples, peeled, cored, and finely chopped
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp sugar

1 cup firmly packed brown sugar
1 cup flour
½ cup oats
½ cup butter
½ cup nuts (walnut or pecan)

½ cup caramel sauce

Preheat oven to 350 degrees F.  Line 9 × 13 inch baking dish with aluminum foil and spray with cooking spray.  This is so you can take out and cut the cheese cake easily.  Set aside.

For the crust: combine the flour and brown sugar.  Cut in the butter with pastry cutter (or two forks…or your fingers) until mixture is crumbly and evenly distributed.  Press into prepared pan and bake in preheated oven for 15 minutes, or until lightly browned.

For the cheesecake filling:  beat cream cheese with sugar with an electric mixer on medium speed until smooth.  Add eggs, one at a time, scraping down the bowl after each addition.  Add vanilla and mix to combine.  Pour over warm crust.

For the apples: stir together chopped apples, cinnamon, nutmeg, and sugar.  Spoon evenly over cheesecake mixture.
For the topping: combine all ingredients.  Sprinkle evenly over apple mixture.

Bake 45 to 50 minutes in preheated oven, then drizzle with caramel topping and let cool.

Have a great Wednesday.  Be happy and may God bless you and yours.  

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