Caramel Apple Crisp Cheesecake

 


INGREDIENTS

FOR THE DOUGH

Cooking spray

12 graham crackers, crushed

6 tablespoons melted butter

1 teaspoon ground cinnamon

1/4 tsp. Granulated sugar

1/4 tsp. Kosher salt

FOR THE CHEESECAKE

4 blocks (8 oz.) Cream cheese, softened

1/4 tsp. caramel sauce, and more for drizzling

1/4 tsp. Granulated sugar

3 large eggs

1/4 tsp. sour cream

1 teaspoon pure vanilla extract

2 tbsp. all purpose flour

1/2 teaspoon kosher salt

1/4 tsp. 1/2 tsp ground cinnamon

FOR TOPPING

1/4 tsp. packed brown sugar

1/4 tsp. all purpose flour

1/4 tsp. Old fashioned oats

1/2 teaspoon ground cinnamon

1/4 tsp. Kosher salt

4 tablespoons softened butter

1 apple, peeled and finely chopped

Whipped topping, for garnish (optional)

This ingredient purchasing module is created and managed by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.

 

DIRECTIONS

Preheat the oven to 325 ° and grease an 8 "or 9" springform pan with cooking spray.

Make the crust: In a large bowl, combine the graham cracker crumbs, melted butter, cinnamon, sugar and salt. Press into bottom of prepared pan and sides.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel and sugar together until smooth. Add the eggs, one at a time, then stir in the sour cream and vanilla. Add the flour, salt and cinnamon and beat until combined. Pour the mixture over the crust.

In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon and salt, then cut the butter with a fork or cookie cutter. Spread the apples in an even layer on top of the cheesecake, then top with an even layer of oat filling.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour enough boiling water to rise halfway up the baking dish. Bake in the preheated oven until the center of the cheesecake moves only slightly, about 1 hour 30 minutes.

Turn off the oven, open the oven door and let the cheesecake cool for 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.

When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.

recipe source: delish.com



Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

easy homemade caramel corn

Image
INGREDIENTS   For the popcorn: 3 tablespoons oil 1/2 cup popcorn kernels freshly popped (about 13 cups of popped popcorn) (NOTE 1) For the caramel sauce: 1/4 cup (1/2 stick, 2oz, 57g) butter 1 1/4 cups (9.4oz, 266g) packed brown sugar 1/4 cup (2.75oz, 78g) light syrup  2 teaspoons vanilla 1/2 teaspoon salt 1/4 teaspoon bicarbonate of soda  For baking: Large baking pan (NOTE 2) INSTRUCTIONS   To make the popcorn: Preheat the oven to 250 degrees F. Heat oil during a large pot over medium heat. to understand when the pan is hot enough, add 3-4 kernels of popcorn. once they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan. Shake the pan or stir kernels in order that they're evenly opened up in pan. Cover with a lid, leaving alittle opening for steam to flee . Once the popcorn starts popping vigorously, shake the pot gently once. Remove from heat when the popping stops. you ought to be ready to count to three between pops. P
Lire la suite

school pizza

Image
Ingredients: For the Crust: (2 ⅔) flour ¾ cup dry milk  2 T sugar (1) a packet of quick rise yeast 1 tsp salt (1 ⅔) cup warm water (105-110 degrees) 2 T oil  For the Filling: ½ pound ground chuck ½ tsp salt ½ tsp pepper (1) (8oz) block mozzarella cheese. Grate it yourself. (You will got to use the imitation mozzarella shreds to realize an authentic school pizza.) For the Sauce: (6oz) can ingredient  1 cup of water (⅓) vegetable oil  (2) cloves garlic minced 1 tsp salt 1 tsp pepper ½ tbsp dried oregano ½ tbsp dried basil ½ tsp dried rosemary crushed Directions: Preheat oven 475 degrees. Spray the pan with Pam and lay Parchment paper down In a large bowl, add flour, dry milk , sugar, yeast, and salt whisk to blend. Add oil to predicament , then pour it into your mixture. Then stir with a wooden spoon until batter forms, don’t mind the lumps – you only want no dry spots. Spread dough into pan using fingertips until it’s even. If the dough doesn’t want to cooperate, let rest 5 minu
Lire la suite

italian bomboloni

Image
Ingredients: 3 cups bread or all-purpose flour 2¼ teaspoons fast-acting dry yeast 2 teaspoons salt 1/4 cup sugar , plus more for coating 1 lemon, zested 2 eggs, lightly beaten 3/4 cup milk  1/2 stick (4 tablespoons) butter, softened 1 teaspoon vanilla  Vegetable oil, for frying Chocolate-hazelnut spread, jam or pastry cream, for filling Preparation: 1. during a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon peel . Then add the eggs, milk, butter, and vanilla , and blend well. Knead the dough within the stand mixer for two minutes, or if making the dough by hand. tip it onto a floured surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to an outsized , lightly oiled bowl. Cover with wrapping and permit to rise during a warm place for 1 hour or until doubled in size. 2. employing a kitchen utensil , roll out the dough until about 3/4 inch thick. Then,
Lire la suite