Caramel Green Apple Cheesecake Recipe

Recipe (Cake)

Caramel Green Apple Cheesecake Recipe

Makes 1 (9 x 3.5 inch) Cheesecake (springform pan) or 2 (9 x 1.5 inch) Cheesecakes (pie tins). Preparation time around 15 minutes. Bake for 45 - 55 minutes.

Ingredients for Crust:

  • 15 sheets of Graham Crackers
  • 1/3 cup of Butter, melted
  • Water, as necessary

Ingredients for Filling:

  • 32 oz of Cream Cheese
  • 1 cup of Granulated (White) Sugar
  • 4 pcs of Eggs
  • 1 tsp of Vanilla
  • Flavoring:
    • TFA Green Apple 12.5 ml

Ingredients for Topping:

  • 11 oz of Soft Caramel Candies (or your favorite recipe for caramel)
  • 1/2 cup of Half and Half
  • 1/2 pcs of Apple (Optional)
  • 1 pcs of Apple (optional)
  • 1 pcs of Stick (optional)

Directions / Instructions:

  1. Preheat oven to 325 °F.
  2. Soften cream cheese by bringing to room temperature on countertop for one hour, or microwave carefully in 30 second intervals until a knife can slide through it with no effort.
  3. Pulse graham crackers in a food processor, blender, or crush until they form sandy crumbs. Blend in melted butter. Add water until mixture holds together when pressed.
  4. Press graham cracker mixture into base of a spring form pan, or into base and up sides of two pie tins.
  5. In a separate bowl, blend soft cream cheese, sugar, vanilla, and TFA Green Apple flavoring until smooth.
  6. Pour filling into prepared pan, or split evenly into two pans and place on middle rack of preheated oven for 50 - 55 minutes (until edges are set and center jiggles when moved, but is almost set).
  7. Cool in refrigerator for 3 - 4 hours.
  8. Unwrap caramels and place in microwave safe bowl with half and half. Microwave on high for 3 - 4 minutes. Stir until smooth.
  9. Slice an apple horizontally, cutting off bottom 1/2 - 1/3. Insert stick in base of apple.
  10. Dip apple in caramel, leaving some of the apple skin uncovered. Place on fully cooled cheesecake. Cover cheesecake in remaining caramel sauce, allowing it to drip down sides.
  11. Slice and serve immediately, or cover and refrigerate (keep plastic wrap or foil off from touching caramel sauce).

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