Monday, April 18, 2011

Caramel Apple Cheesecake

Hi!  My name is Kenzie Keck, and about a year ago I started a blog called Keck's Cakes.  I have always loved baking, and when I got married, I finally had someone to help taste test all my recipes!  My husband encouraged me to start this blog.  Some of the recipes I make up on my own, and others I find on other baking websites or on Pinterest.
For now, this is a baking blog, but I plan to start adding dinner recipes instead of just deserts.  I also love crafting, so I hope to add some crafts to this blog soon!

This recipe for Caramel Apple Cheesecake is one of my own, and it has been a huge hit every time I have made it.  I have had several people ask for the recipe.  I hope you enjoy it as well!

First, crush 1 1/2 cups of cinnamon graham crackers.  With a fork mix in 1/4 a cup of sugar and 1/4 a cup of melted butter.  You may need to add more butter, it's really important that the crumbs stick together.  Press into a 9in springform pan all over the bottom and an inch or two up the sides. Bake the crust at 350 degrees for 10 minutes.

Next, melt 14oz of caramel squares (This part takes forever.  Luckily my husband volunteered to unwrap them ... and eat a lot of them).  If you buy a bag at the grocery store the bag will likely be 14 oz, so you will need to unwrap all of the caramels.  Melt these together with 2/3 of a cup of evaporated milk over medium high heat. 
Once melted, pour one cup (about half) of the caramel mixture on top of the graham cracker crust.  It should look like this ...

Next, using a mixer, mix together 2 8oz packages of low fat cream cheese, 1/2 cup of sugar, 1 Tablespoon of flour and 2 eggs until the mixture is smooth and creamy. 

In a separate bowl, mix together 1 1/2 cups of chopped, peeled apples, 1 tablespoon of flour, and 1/2 a teaspoon of ground cinnamon.  Chopping apples is also a great job for husbands or roommates. :) 

Combine the apples with the cream cheese mixture and pour into the crust. 

Bake at 350 for 40 minutes.  Then, pour the leftover caramel mixture over the top (you may have to reheat it) and bake an additional ten minutes.  

You can cook this cheesecake in a water bath if you prefer.  All you do is put an inch of water into a baking pan and put the cheesecake in the water.  You definitely need to make sure that no water can get into your cheesecake pan.  Putting it in a water bath can reduce cracks in the top of your cheesecake.  I normally don't do this because usually I don't care about presentation, and this one has caramel on top, so you can't really see the cracks anyways.

Let cool for about 30 minutes and then refrigerate.  I left this one in the fridge for 5 hours. The best way to cut it is with a knife dipped in warm water, this way the caramel won't stick to the knife. This cheesecake was devoured before I had a chance to take a picture of the finished product!  It was delicious!


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