Caramel Apple-Brownie Cheesecake

Photo by Denise W.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 3/4 3/4

    3/4 cup chopped pecans

  • 2 2

    packages 2 (8-oz.) packages cream cheese, softened

  • 1/2 1/2

    1/2 cup granulated sugar

  • 1 1

    1 teaspoon vanilla extract

  • 4 4

    4 large eggs, divided

  • 1/2 1/2

    1/2 cup firmly packed light brown sugar

  • 1/2 1/2

    1/2 cup butter, melted

  • 1 1

    1 cup all-purpose flour

  • 1 1

    1 teaspoon ground cinnamon

  • 1 1

    1 teaspoon baking powder

  • 1/4 1/4

    1/4 teaspoon salt

  • 1 1/2 1 1/2

    1/2 cups peeled and diced Granny Smith apples

  • Caramel Apple Topping:

  • 1/4 1/4

    1/4 cup butter $

  • 1/2 1/2

    1/2 cup sugar

  • 1 1

    1 teaspoon fresh lemon juice

  • 5 5 2 1/2 1/2-inch-thick

    Smith apples (about 2 1/2 lb.), peeled and cut into 1/2-inch-thick wedges

  • Caramel Sauce:

  • 1 1

    1 cup firmly packed light brown sugar

  • 1/2 1/2

    1/2 cup butter $

  • 1/4 1/4

    1/4 cup whipping cream

  • 1/4 1/4

    1/4 cup honey

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Sprinkle pecans over bottom of a greased and floured shiny 9-inch springform pan. 2. Beat cream cheese, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating just until blended after each addition. 3. Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended. 4. Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter. 5. Bake at 325° for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 2 hours). Transfer to a serving plate. 6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Reserve 1 cup Caramel Sauce for another use. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce.

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