Brown Sugar Cheesecake with Caramel Apples
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Brown Sugar Cheesecake with Caramel ApplesApple, brown sugar and cinnamon come together in this autumn dessert. If the topping is made ahead, the pectin in the apples will make it thicken when cooled, so rewarm to liquefy before serving.2 user reviews.
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 408408 cal |
| pro | 7 g7g pro |
| total fat | 28 g28g total fat |
| sat. fat | 16 g16g sat. fat |
| carb | 34 g34g carb |
| fibre | 1 g1g fibre |
| chol | 118 mg118mg chol |
| sodium | 243 mg243mg sodium |
| potassium | 202 mg202mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1010 iron |
| vit A | 2626 vit A |
| vit C | 33 vit C |
| folate | 1010 folate |
Apple, brown sugar and cinnamon come together in this autumn dessert. If the topping is made ahead, the pectin in the apples will make it thicken when cooled, so rewarm to liquefy before serving.
Ingredients
- 1-1/4 cups graham cracker crumbs 1-1/4 cups graham cracker crumbs
- 1/2 cup finely chopped walnuts 1/2 cup finely chopped walnuts
- 1/3 cup salted butter , melted1/3 cup salted butter, melted
- Cheesecake:
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 3 pkg (each 8 oz/250 g) cream cheese , softened3 pkg (each 8 oz/250 g) cream cheese, softened
- 4 eggs 4 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1 cup sour cream 1 cup sour cream
- Topping:
- 6 apples 6 apples
- 3 tbsp lemon juice 3 tbsp lemon juice
- 2 tbsp unsalted butter 2 tbsp unsalted butter
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1/4 tsp cinnamon 1/4 tsp cinnamon
- salt Pinch salt
- 2 tbsp amber rum 2 tbsp amber rum
- 1 tsp cornstarch 1 tsp cornstarch
Preparation
Grease and line side of 9-inch (2.5 L) springform pan with parchment paper; centre pan on large square of foil. Bring foil up and press to side of pan.
In bowl, stir together crumbs, walnuts and butter until moistened; press onto bottom of prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.
Cheesecake: Into small bowl, sift sugar to remove any lumps. In stand mixer with paddle or in bowl with hand mixer, beat cream cheese with sugar at high speed for 5 minutes, scraping down bowl. Beat in eggs, 1 at a time; beat in vanilla and cinnamon. Beat in sour cream. Pour over crust.
Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side of pan. Bake in 325°F (160°C) oven until set but centre still jiggles slightly, about 1-1/4 hours.
Transfer springform pan to rack and remove foil; let cool. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: Peel, core and thinly slice apples; toss with lemon juice. Set aside.
In large skillet, melt butter over medium heat; stir in sugar and cook until melted and golden, 1 to 2 minutes. Add apples, cinnamon and sa< cook, stirring occasionally, until apples are tender, 10 to 15 minutes.
Whisk rum with cornstarch; stir into apples and cook for 1 minute. Transfer to bowl and let stand for 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm.) Serve with cheesecake.
In bowl, stir together crumbs, walnuts and butter until moistened; press onto bottom of prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.
Cheesecake: Into small bowl, sift sugar to remove any lumps. In stand mixer with paddle or in bowl with hand mixer, beat cream cheese with sugar at high speed for 5 minutes, scraping down bowl. Beat in eggs, 1 at a time; beat in vanilla and cinnamon. Beat in sour cream. Pour over crust.
Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side of pan. Bake in 325°F (160°C) oven until set but centre still jiggles slightly, about 1-1/4 hours.
Transfer springform pan to rack and remove foil; let cool. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: Peel, core and thinly slice apples; toss with lemon juice. Set aside.
In large skillet, melt butter over medium heat; stir in sugar and cook until melted and golden, 1 to 2 minutes. Add apples, cinnamon and sa< cook, stirring occasionally, until apples are tender, 10 to 15 minutes.
Whisk rum with cornstarch; stir into apples and cook for 1 minute. Transfer to bowl and let stand for 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm.) Serve with cheesecake.
Source : Canadian Living Magazine: October 2009
- Keywords : Dessert; Bake; Fall; Apples; Brown sugar; Cream cheese; Walnuts; Graham cracker; 500 calories;
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