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Monday, March 21, 2011

Caramel Apple Nut Cheesecake

Unfortunately I didn't get the chance to take many good pictures of this caramel apple nut cheesecake. I made it for a Naw Ruz (Baha'i' and Persian New Year) potluck on the last day of the 19 day Baha'i' Fast and, well, it was devoured. That's what happens when you get over a hundred people who have been fasting in one room!

Fasting or not however, I am sure if you made this it would be devoured just as quickly. It's a Magnolia cheesecake recipe after all! My favorite part about this cheesecake is the crust. It is really rich and nutty. Not your regular graham cracker crust.

Preheat oven to 350

Ingredients:

Crust
  • 1 cup cake flour (not self-rising)
  • 1/4 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup chopped, toasted, pecans. To toast them, just place them in the oven for 15 minutes at 350
Filling
  • 2 lbs (four 8 oz packages) of softened cream cheese
  • 1 1/4 cup sugar
  • 5 large eggs
  • 2 tbs heavy cream
  • 1 tbs vanilla extract
Apple Topping
  • 2 1/2 cups of thinly slices tart apples
  • 1/8 tsp cinnamon
  • 1/4 cup sugar
  • 1 tbs unsalted butter
Directions

Crust
  • Mix together the flour and sugar in a large bowl
  • Cut the butter into the above mixture using a pastry blender
  • Mix until it looks crumbly
  • Add the pecans
  • Press on the bottom of a greased 10 inch springform pan
  • Bake for 20 minutes. When it is done allow it to cool and lower the oven temperature to 325
Filling
  • Use an electric mixer to beat the cream cheese in a large bowl until it is smooth
  • Gradually add the sugar and eggs one at a time, and mix well with each addition
  • Stir in the cream and vanilla
  • Mix until no lumps remain
  • Pour the batter into the pie crust, place the filled springform pan on a baking sheet (it will leak!) and bake for one hour
  • When the hour is up, turn the oven off and use a wooden spoon to keep the oven door slightly ajar while the cake sits in there for another hour
  • Cover and refrigerate overnight (or at least 12 hours)
Apple Topping:
  • Toss the apple slices in cinnamon and sugar and cook with butter in a pan until you can easily pierce the apples with a fork
  • When ready, remove them from the pan and let them cool for 45 minutes
Once the cake and topping are cooled and complete you can start working on the topping. Lay the apples over the cake however you like, cover with walnuts and/or pecans, and drizzle with caramel. Now you are done and ready to serve a delicious dessert!

2 comments:

  1. That looks divine! I wish my hubby didn't absolutely detest cooked apples.

    ~Lauren <3
    http://tennesseemirepoix.blogspot.com

    ReplyDelete
  2. Maybe you can trick him by just covering it with more caramel ;)

    ReplyDelete