Caramel-Apple Cheesecake

I’ve made this recipe twice and followed the directions exactly. It’s a very presentable and great-tasting cheesecake. Amazing on thanksgiving.

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.

I too had trouble with the baking time and ended up baking it a little too long. If I make it again I will use a different cheesecake recipe and add the apple mix.

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!

This is a fantastic cheesecake to eat AND to look at. The brown sugar in the cheesecake lends a yummy caramel note and the tart/sweet apples on top are the perfect complement. My only issue with the recipe is the cook time -- I, too, had to cook MUCH longer. When it wasn't even close to set after 65 min., I turned the heat up to 375 and went another 25 min. It still could have used a bit longer, but I had to be somewhere so pulled it out and chilled for a good 18 hours. Make sure you allow plenty of time to bake this gem!

the flavor was great and everyone ooo'd and ahhhh'd. BUT, it was in the oven for at least 1.5 hrs. I had to make a tent with foil to keep apples from getting too brown. My ovens are pretty close to the correct temp so that wasn't the factor. I've made plenty of cheesecakes before too. The apples had been drained as I cooked them the night before so there was no excess fluid. They were cut thinner than the recipe calls for. It just didn't seem to want to cook in the center. It was never fully solid (even soft solid in the center). it was cooked but just not nearly as solid as other cheesecakes I've made.

Oh so delicious. Not heavy and extra rich like a lot of cheesecakes but full of good apple flavor that just screams "autumn". My daughter made this for my birthday dinner and there were NO leftovers. We will definately make this one again and again.