Caramel apple-brownie cheesecake
Caramel Apple-Brownie Cheesecake is a delightful dessert that combines the flavors of caramel, apples, brownie, and cheesecake in one dish. This recipe is perfect for lacto-ovo vegetarians and can be made in roughly 45 minutes, making it a great option for a special occasion or holiday gathering.
Ingredients
apple
1.5 cups
baking powder
2.5 tsps
brown sugar
0.5 cup
butter
0.5 cup
cream cheese
12 oz
free range eggs
3
flour
1.5 cups
cane sugar
2 Tbsps
ground cinnamon
2 Tbsps
pecan pieces
0.25 cup
salt
0.5 tsps
tart apple
8 servings
vanilla extract
4 tsps
Method
- Preheat oven to 350F (180 C).
- Bake pecans in a single layer in a shallow pan for about 7-8 minutes or until lightly toasted and fragrant, stirring halfway through.
- Remove from oven, let cool down, and chop. Reserve.Reduce oven temperature to 325F (about 160 C). Grease and flour a 9-inch (22.5 cm) springform pan.
- Sprinkle pecans over bottom of the prepared pan and reserve.In a heavy-duty electric stand mixer, beat cream cheese, granulated sugar, and vanilla at medium speed until well-blended and smooth.
- Add 3 eggs (1 at a time), beating after each addition until just blended. Reserve.In a separate large bowl, whisk together brown sugar, melted butter, and remaining egg until blended. Then stir in the flour, cinnamon, baking powder, and salt.
- Add the peeled and diced apples to the mixture and stir gently. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
- Bake at 325F ( about 160 C) for 70 minutes or until set.
- Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan but do NOT remove sides of pan. Cool completely in pan on a wire rack for about 2 hours.
- Remove side of the pan and transfer to a serving plate.Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.For the Caramel Apple Topping: In a large skillet over medium heat, melt the butter; then, add both the sugar and lemon juice. Cook, stirring constantly with a long-handled wooden spoon, for 5 to 6 minutes or until mixture turns a light golden brown.
- Add the apple wedges and cook, stirring often, for 15 to 18 additional minutes or until apples are tender and caramelized.
- Remove from heat and let cool for 20 minutes.Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle over the cheesecake later if you have not served the whole dessert at once.For the Caramel Sauce: In a medium saucepan over medium-high heat, bring the brown sugar, butter, whipping cream, and honey to a boil, stirring constantly; then, boil stirring constantly for 2 minutes.
- Remove from heat, stir in the vanilla, and cool 15 minutes before serving.
Nutrition:
Carbs
64 g
Fat
30 g
Protein
7 g
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