Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This creamy cheesecake combines the pleasant tartness of fall apples with the buttery sweetness of caramel to really showcase fall flavors.

Recipe by Cooking Light September 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
16 servings (serving size: 1 cheesecake wedge and 1 tablespoon topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture lightly into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 6 minutes. Remove from oven; cool on a wire rack. Wrap outside of pan with a double layer of foil. Reduce oven temperature to 325°.

  • To prepare cheesecake, place 1 3/4 cups sugar and next 7 ingredients (through fat-free cream cheese) in food processor; process until smooth. Add eggs, 1 at a time; process until blended. Pour cheese mixture into prepared pan. Place springform pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch.

  • Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake. Remove pan from water bath; cool on a wire rack to room temperature. Cover and chill at least 8 hours.

  • To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden (do not stir). Remove from heat. Add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan; sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.

Chef's Notes

Granny Smith apples lend a pleasant tartness, but you can substitute Rome, Braeburn, or your favorite apple variety. Make this cake the night before your gathering.

Nutrition Facts

256 calories; calories from fat 33%; fat 9.5g; saturated fat 5.6g; mono fat 2.7g; poly fat 0.7g; protein 7.6g; carbohydrates 35.8g; fiber 0.4g; cholesterol 79mg; iron 0.6mg; sodium 268mg; calcium 59mg.
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