Thursday, September 25, 2014

Anna Sultana’s Caramel Apple Cheesecake

In January, 2010 I was a food blogging newbie.
And I made mistakes.
Yeah… I did.

Cheesecakes are serious food business.
Just as a recap, here are cheesecake recipes I’ve posted over the years:

I am not going to make any comments.
Hey, I finally learned my lesson.

I recently posted the recipe for Ma’s Apple Cinnamon Bread.
Ma also sometimes added chopped apples to cheesecake.
She had found the recipe in the New York Daily News.
And, no, I am not going to make any comments!


The original recipe called for cooking the caramel topping in a double boiler.
Well, the recipe hade been published in the 50s.
It is now the twenty-first century.
Microwave ovens have replaced double boilers, thank goodness!

                              Caramel Apple Cheesecake 

In a small bowl combine
3 Granny Smith apples, peeled, cored and finely chopped
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Set aside.

For the Crumb Topping

In a small bowl mix together 
1 Cup firmly packed brown sugar
1 Cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup margarine
Mix until everything is in pea-sized pieces.
Set aside.

For the Crust

Preheat oven to 350º
In a medium bowl mix together 
2 Cups all-purpose flour
1/2 Cup firmly packed brown sugar
1/2 Cup margarine
3 ounces oil
Cut in until the mixture is crumbly.
Press the crumbs into a 9 x 13 inch pan.
Bake 15 minutes or until lightly browned.

For the Cheesecake

In a large mixer bowl place
3 (8-ounce) packages cream cheese, softened
3/4 Cup sugar
Beat at medium speed until smooth.

Add, one at a time
3 large eggs
Scraping the bowl with a rubber spatula, beat well after each addition.
1 1/2 teaspoons vanilla
Mix in just until done.
Pour over the warm crust.
Spoon the prepared apples evenly over the cream cheese mixture.
Sprinkle the crumb topping over the apples. 
Bake 45 minutes, or until filling is set. 
Cool. Refrigerate 4 hours. 

For the Caramel Topping
Place in a microwaveable bowl
20 caramels
1/4 Cup milk
Stirring every 30 seconds, microwave until caramels are completely melted.
(on HIGH for about 1 - 1 1/2 minutes)
Remove from microwave and stir until blended. 
Cool 10 minutes or until slightly thickened.
Drizzle over cake.

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