Ingredients: |
Ingredients: Cheesecake filling;
4 tablespoons butter or margarine
1 cup firmly packed brown sugar
8 medium apples, peeled, cored, thinly sliced (about 10 cups )
42 caramels unwrapped
½-1 cup half and half
4 (8 oz.) pkges cream cheese, softened
1 cup firmly packed brown sugar
1 teaspoon apple pie spice
3 teaspoons vanilla
5 eggs
Crust:
6 tablespoons butter or margarine
23 vanilla wafer crumbs
23 gingersnap crumbs
4 tablespoons sugar
Topping:
1 cup mini chocolate chips
1½ cups walnuts, finely chopped
Reserve 8 Tbsps. for garnish
Garnish:
1 - 8 ounce container of cool whip thawed
2 teaspoons apple pie spice
|
Directions: |
Directions:In large skillet over medium-high heat, melt butter and 1 cup brown sugar, stirring constantly.
Add apples, cook and stir 12 to 15 minutes or until apples are caramel in color and tender. Drain, if necessary. Set aside.
In top of double boiler or in medium heavy saucepan over low heat, melt caramels with half and half until mixture is smooth, stirring frequently. Keep warm. In large bowl, beat cream cheese and 1 cup brown sugar until light and fluffy. Add 1 teaspoon apple pie spice, vanilla and eggs, beat until blended. Prepare crust, using a 10 inch springform pan, press into bottom of pan and upsides about 1 inch. Heat oven to 375ºF. Fold ½ of caramel mixture into apple mixture, spoon into prepared crust. Spoon topping mixture onto apple mixture. Fold remaining half of caramel mixture into cream cheese mixture. Spoon cream cheese mixture evenly over topping mixture reserving remaining topping for garnish. Bake at 375º for 55 minutes or until deep golden brown and filling is set. Cool completely. Refrigerate 30 minutes or until cold. Fold 2 teaspoons apple pie spice into cool whip and mix. When ready to serve, place a dollop of cream and topping on each slice. Store remaining cheesecake in refrigerator.
. |
This recipe for Caramel Apple Cheesecake is from