Caramelized apples are artfully arranged on top of this rich and delicious cheesecake for a perfect fall dessert.
2 3/4 pounds large Granny Smith apples (about 6 apples)
1 2/3 cups firmly packed light brown sugar, divided
1 tablespoon butter
2 cups cinnamon graham cracker crumbs (about 15 whole crackers)
1/2 cup melted butter
1/2 cup finely chopped pecans
3 (8-oz.) packages cream cheese, softened
2 teaspoons vanilla extract
3 large eggs
1/4 cup apple jelly
Sweetened whipped cream
How to Make It
Peel apples, and cut into 1/2-inch-thick wedges. Toss together apples and 1/3 cup brown sugar. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).
Meanwhile, preheat oven to 350º. Stir together cinnamon graham cracker crumbs and next 2 ingredients in a medium bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust completely before filling (about 30 minutes).
Beat cream cheese, vanilla, and remaining 1 1/3 cups brown sugar at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into prepared crust. Arrange apples over cream cheese mixture.
Bake at 350º for 55 minutes to 1 hour and 5 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 on a wire rack (about 2 hours). Cover and chill 8 to 24 hours.
Cook apple jelly and 1 tsp. water in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until jelly is melted; brush over apples on top of cheesecake. Serve with whipped cream.
Came out beautifully! Sliced the apples a little thinner than it called for and added a bit of Cointreau and flambed them. Cooking time was right on. Made a caramel glaze with apricot preserves to brush over the apples. Will definitely make it again.
I made this for Thanksgiving this year. I was nervous since it was the first cheesecake I've ever made. I followed one reviewer's advice and baked it for 40 minutes without the apples, then layered them on and continued to bake for another 15 at which point I didn't think it was quite done yet so I added another 10 minutes. Everyone thought it was wonderful! My only complaint is that I think my apples released too much water when I cooked them in the butter because they didn't really ever caramelize. Modifications: dark brown sugar and 1/3 less fat cream cheese.
This was a good solid cheesecake. Gave it extra marks because it looks beautiful and serves great. To complete the effect added a little caramel topping as a drizzle-yum! In regards to baking time, baked it WITHOUT the apples for 40 minutes and then arranged the apples and continued to bake for another 15. Definitely done at 55 to 60minute mark would not have baked it any longer.
Used 1/3-less-fat cream cheese, low-fat cinnamon graham crackers, and couldn't find apple jelly so substituted apple butter. Delicious and a huge hit at an autumn dinner party. Not even sure how long it baked, but at least 1.5 hours. The apple butter glaze was delicious but tinted the apples a deeper bronze without the clear sheen that the apple jelly probably would have given. Would absolutely make this again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!