Great apple cheesecake recipe.
The cheesecake part was tasty. It took me 1hr 25min to actually get it to wear it barely moves in the center and I still think I should have left it in longer. The topping wasn't really that "caramel-apple" tasting and there wasn't enough caramel sauce. I would recommend just buying some caramel sauce from the store.
My husband who doesn't like cheesecake licked the plate, my friend who doesn't eat desserts had seconds & my 2 year old grandson took my plate away! Too say this was a hit is an understatement. Will definitely make again.
I haven't made this yet, and I have a question for the editors or another accomplished cook on here -- can the 1-3/4 cup of sugar in the cake be replaced with Splenda or the Splenda Sugar Blend?
The caramel took more than 4 minutes to turn golden brown but it came out perfect. I followed the directions and the cheesecake came out perfect. I loved the cinnamon in the cheesecake. It added that something extra. Plus, the caramel sauce really made this complete. I will definitely make this dessert again!
This was exceptionally good. I made it for Thanksgiving a couple of years ago and my husband said that, of all the hundreds of desserts I've made over the years, this was one of the very best. Made it again for this past Christmas and got absolute raves from everyone. I did increase the crust ingredients by 50% the second time.
The flavors were delicious, but the cake did not hold together well and the sauce was too runny to be considered a caramel sauce.
This dessert was to die for. My friends couldn't believe it was light! I did need to make more crust for the bottom. (Next time I'll double it.) I also loved the topping so much that I'll probably double that part too. Absolutely scrumdiddly!
Just follow the recipe and you will have your guests raving! Just watch that caramel until it is barely golden. If it overcooks, you have to start over! Everyone loved this, and I had never made a Cheesecake before! I am making it again tonight!