Description
When I first thought up this cheesecake, I did not find any similar recipe that I really loved. The caramel-apple-walnut flavor goes great with wine, coffee, and cider for the perfect fall dessert.
Ingredients
- 1 ½ cups chopped walnuts
- 3 tablespoons melted butter
- ⅓ cup dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 4 Gala apples, thinly sliced
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup chopped pecans
- 1 tablespoon grated lemon peel
- 6 tablespoons cold butter, diced
- 1 egg yolk
- 1 teaspoon vanilla extract
- 5 (8 ounce) packages cream cheese, softened
- 1 ¾ cups white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 4 eggs
- 2 egg yolks
- ¼ cup heavy whipping cream
- 1 (16 ounce) container caramel dip (such as Marzetti®)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper
- then close the ring around it for each removal of the cheesecake after baking.
- Place walnuts in a bowl and drizzle melted butter on top. Toss until evenly coated. Sprinkle dark brown sugar
- cinnamon
- and cloves on top and toss nut topping well.
- Place sliced apples in a bowl
- add lemon juice
- and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.
- Mix flour
- sugar
- chopped pecans
- and lemon peel together in a bowl until well combined. Cut in butter slowly
- 1 tablespoon at a time. Add egg yolk and vanilla extract and mix well. Press crust mixture into the bottom of the prepared springform pan.
- Bake in the preheated oven until edges are lightly browned
- 10 to 12 minutes. Remove from oven and cool crust on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place cream cheese in a bowl and beat with an electric mixer until smooth. Add sugar slowly
- 1/4 cup at a time
- mixing well to ensure it is dissolved after each addition. Add flour
- vanilla extract
- lemon juice
- and salt.
- Combine egg and egg yolks in a bowl and add to cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and decorate with the cinnamon apples. Sprinkle just some of the nut topping on top.
- Fill a 9×13-inch baking pan with water and place on the bottom rack of the hot oven.
- Bake the cheesecake on the middle rack of the hot oven until set
- about 80 minutes.
- Turn oven off and let cheesecake sit
- untouched
- for 1 hour to finish cooking throughout.
- Cool on a wire rack until room temperature
- about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.
- Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.
- Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.
- Melt caramel topping in a microwave oven for 30 seconds at a time until pourable. Drizzle on top of cheesecake and top with more walnuts
- if desired.
Prep Time: 1 hr
Cook Time: 1 hr 30 mins
Total Time: 12 hrs 30 mins
Servings: 12