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Caramel Apple-Brownie Cheesecake

Recipe for Caramel Apple-Brownie Cheesecake - Combine two of fall's favorite flavors—caramel and apples—in this decadent cheesecake. The crust is an apple filled brownie, and the creamy cheesecake is topped with a caramel-apple topping and a rich caramel sauce.

Recipe for Caramel Apple-Brownie Cheesecake – Combine two of fall’s favorite flavors—caramel and apples—in this decadent cheesecake. The crust is an apple filled brownie, and the creamy cheesecake is topped with a caramel-apple topping and a rich caramel sauce.

Caramel Apple-Brownie Cheesecake
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Ingredients
    Cheesecake and Crust
  • 3/4 cup chopped pecans
  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, divided
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups peeled and diced Granny Smith apples
    Caramel Apple Topping
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 teaspoon fresh lemon juice
  • 5 large Granny Smith apples (about 2 1/2 lb.), peeled and cut into 1/2-inch-thick wedges
    Caramel Sauce
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1/4 cup honey
Instructions
    Cheesecake and Crust
  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Sprinkle pecans over bottom of a greased and floured shiny 9-inch springform pan.
  2. Beat cream cheese, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating just until blended after each addition.
  3. Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.
  4. Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
  5. Bake at 325° for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 2 hours). Transfer to a serving plate.
  6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Reserve 1 cup Caramel Sauce for another use. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce.
    Caramel Apple Topping
  1. Melt butter in a large skillet over medium heat; add sugar and lemon juice, and cook, stirring constantly with a long-handled wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown. Add apple wedges. Cook, stirring often, 15 to 18 more minutes or until apples are tender and caramelized. Remove from heat; cool 20 minutes.
    Caramel Sauce
  1. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Recipe and Photo courtesy of: SouthernLiving.com

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Nutrition Information Compiled From VeryWell.com
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