Try this Caramel Apple Cheesecake Recipe, or contribute your own.
- 3 eggs
- 1/2 tsp cinnamon
- 1 cup sugar
- 1 tsp vanilla
- filling:
- topping:
- 1/2 cup brown sugar
- 2 tbsp sugar
- 1/4 tsp nutmeg
- crust:
- 1 cup flour
- 2 cup flour
- 1 stick butter softened
- 2 sticks butter softened
- 1/2 cup quick oats
- 1 cup brown sugar (packed)
- 3 packages cream cheese (8 oz.) softened
- apple mixture:
- 3 granny smith apples peeled cored and diced into small pieces
- caramel topping (to drizzle)
- Carbohydrate 1286.67851527497 g
- Cholesterol 743.55 mg
- Fat 288.259445 g
- Fiber 31.0126998252869 g
- Protein 39.8766600003364 g
- Saturated Fat 177.873475 g
- Serving Size 1 1 recipe (3099g)
- Sodium 64807.9211746456 mg
- Sugar 1255.66581544968 g
- Trans Fat 21.8830600000001 g
- Calories 7642 calories
Step-by-step
- Preheat oven to 350.
- Line a 9X13 baking pan with aluminum foil be sure to leave overhang on all four sides.
- Add flour and brown sugar to a medium sized bowl.
- Cut in butter with 2 forks or a pastry blender until your mix is crumbly
- Press mixture into prepared pan.
- Bake for 15-20 minutes.
- Add cream cheese, vanilla and Sugar to a large bowl.
- Beat mixture until smooth.
- Add eggs to mixture 1 at a time mixing to combine.
- Pour mixture into baked crust.
- Add Apples, sugar and cinnamon to medium sized bowl.
- Mix together until apples are coated well.
- Sprinkle apple pieces evenly over cream cheese mixture.
- Add brown sugar, flour, quick oats and softened butter to a medium sized bowl and combine well.
- Sprinkle topping evenly over your apple layer.
- Bake for 45-60 minutes. Watch for filling to set (I do this by slightly jiggling the pan.
- Allow to cool and then place in refrigerator. I let mine set overnight.
- Remove from pan and cut into 16 even sized bars.
- Drizzle with caramel topping.
Can lower-fat cream cheese replace full-fat bricks in baked cheesecakes? High-moisture dairy produces a watery batter and prevents proper setting, so stick to standard block cream cheese rather than spreadable tubs. Additional adjustments require understanding how structural components interact across the crust, filling, and crisp topping.
Managing Moisture and Flour Adjustments
Granny Smith apples release water during baking, potentially turning the fruit layer soggy if excess liquid is not managed. Coating the diced fruit in sugar and cinnamon draws out surface moisture via osmosis before it hits the oven. Substituting gluten-free flour blends for standard all-purpose flour requires adding xanthan gum at a ratio of one-half teaspoon per cup to maintain structural integrity in the baked crust and crisp topping. Lining the pan with aluminum foil with generous overhang allows the entire dessert to lift out cleanly after chilling overnight at 34 to 38 degrees Fahrenheit.Balancing Richness and Textural Contrasts
Dense dairy fillings pair best with beverages that cut through high milk fat content. Pouring strong black coffee or unsweetened iced tea alongside each slice provides necessary bitterness against the sugary caramel drizzle. Chilling the bars for at least eight hours firms the cream cheese matrix sufficiently to yield sharp, clean cuts when portioning into sixteen squares.
