Caramel Apple-Brownie Cheesecake
The recipe Caramel Apple-Brownie Cheesecake is ready in roughly 45 minutes and is definitely a super lacto ovo vegetarian option for lovers of American food. One serving contains 503 calories, 8g of protein, and 31g of fat. For $1.43 per serving, this recipe covers 11% of your daily requirements of
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 cups baking apples
- 2.5 teaspoons baking powder
- 0.5 cup firmly brown sugar
- 0.5 cup butter
- 12 oz cream cheese
- 3 eggs
- 1.5 cups flour
- 2 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
- 0.25 cup pecans
- 0.5 teaspoon salt
- 8 servings baking apples are apples that have a sweet-tart balance and hold their shape when
- 4 teaspoons vanilla extract
Instructions
- 1
Preheat oven to 350F (180 C).
- 2
Bake pecans in a single layer in a shallow pan for about 7-8 minutes or until lightly toasted and fragrant, stirring halfway through.
- 3
Remove from oven, let cool down, and chop. Reserve.Reduce oven temperature to 325F (about 160 C). Grease and flour a 9-inch (22.5 cm) springform pan.
- 4
Sprinkle pecans over bottom of the prepared pan and reserve.In a heavy-duty electric stand mixer, beat cream cheese, granulated sugar, and vanilla at medium speed until well-blended and smooth.
- 5
Add 3 eggs (1 at a time), beating after each addition until just blended. Reserve.In a separate large bowl, whisk together brown sugar, melted butter, and remaining egg until blended. Then stir in the flour, cinnamon, baking powder, and salt.
- 6
Add the peeled and diced apples to the mixture and stir gently. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
- 7
Bake at 325F ( about 160 C) for 70 minutes or until set.
- 8
Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan but do NOT remove sides of pan. Cool completely in pan on a wire rack for about 2 hours.
- 9
Remove side of the pan and transfer to a serving plate.Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.For the Caramel Apple Topping: In a large skillet over medium heat, melt the butter; then, add both the sugar and lemon juice. Cook, stirring constantly with a long-handled wooden spoon, for 5 to 6 minutes or until mixture turns a light golden brown.
- 10
Add the apple wedges and cook, stirring often, for 15 to 18 additional minutes or until apples are tender and caramelized.
- 11
Remove from heat and let cool for 20 minutes.Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.For the Caramel Sauce: In a medium saucepan over medium-high heat, bring the brown sugar, butter, whipping cream, and honey to a boil, stirring constantly; then, boil stirring constantly for 2 minutes.
- 12
Remove from heat, stir in the vanilla, and cool 15 minutes before serving.