I pointed them to your site. That’s what I always do. What can be farmed out to the store-bought products? Right? If you want to switch things up, try one of these sauces instead: No sauce also works here. I mean, unless you want a Nutty Apple Streusel Cheesecake. You don’t have to do anything you don’t want to this year. I warm the sauce slightly: just enough to make it pipable. Prop the oven door open slightly and allow the cheesecake to cool, the oven for 1 hour. until the flour is no longer visible. While the title may lead you to believe that this is a cheesecake topped with apples and streusel, that’s not entirely the case. Of course, I can never resist the apple caramel combo either. Mix the butter with graham crumbs and granulated sugar until it holds its shape when gripped in your hand. Taste-wise, though, 3 days is the sweet spot (no pun intended). Once baked, the cheesecake is good, stored in the fridge and wrapped well for a week. Cut in butter with a fork until mixture is crumbly. Thanks for sharing, I’m literally drooling as I’m typing this! To prepare the apple pie topping, peel, core, then cut the apples into 1-inch thick chunks. The eggs and applesauce must also be at room temperature before mixing. Allow the cheesecake to cool on the counter for 30-45 minutes before covering in plastic wrap or foil and refrigerating for 6 hours or overnight. Cheesecakes- at a minimum- should bake for one hour. It’ll be a fabulous holiday treat. It’s not that serious. Don’t worry about it being at room temperature that long. Let stand in oven with door closed 1 hour. Stir to coat the apples evenly, then bring them up to a simmer. Unwrap it and drizzle it with caramel sauce before serving.Â, Tres Leches Chocolate Cake with Cajeta Drizzle, Coquito Cheesecake (Coconut Rum Cheesecake), The graham crust and cheesecake should be made the day you plan to bake it. Here, you have a very tart, crunchy apple that’s bathed in a smooth, spiced syrup. Allow the apples to chill at room temperature while the cheesecake bakes. The reason? While it is baking combine all topping ingredients until crumbs form. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. The sauce can be made a week in advance and stored in the fridge. Once the apples begin to release their juices, lower the heat slightly.Â. Would love your thoughts, please comment. Dec 22, 2016 - The Cheesecake Factory Dutch Apple Caramel Streusel Cheesecake recipe combines creamy cheesecake with tart apples, warm caramel sauce and a crunchy streusel topping. 7.25.19 Scaled this down to 12 servings and it baked to perfection in 35 minutes. Baking the cheesecake in this water-bath (or, Cheesecakes- at a minimum- should bake for one hour. This sounds like heaven..so rich and decadent..perfect for the holiday season! Turn off oven. Scrape the bowl, then repeat this step with the remaining eggs. I love the apple streusel…what a fabulous idea for a cheesecake topping. That caramel sauce is all that, Candice… Glad you liked it! Add one egg to the cheese mixture in the bowl. I had a batch of homemade applesauce on hand, so, naturally, I used it. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at … I find the cheesecake is more likely to crack if I just go whipping it out of the oven right after it finishes baking. If you’re game-planning, you can make the streusel 6 months ahead and freeze it until you’re ready to use it. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Then I figured, “Why not go ahead and put a bow on it?” So buttery, crunchy streusel was sprinkled on top before a thick caramel drizzle was poured on. You can totally freeze this cheesecake after cooling it but. It won’t taste as bright or fresh, but it’ll do in a pinch. Speaking of which, while the apple cheesecake bakes, go ahead and make the apple pie topping. When crafting batters, the best way to produce a smooth batter is to have all of the ingredients at room temperature. Once the batter is blended, scrape it into the pan with the graham cracker crust. 8 hours before mixing the batter. You don’t have to do anything you don’t want to this year. You can’t create epicness like that with a whack Red Delicious apple. I couldn’t resist another cheesecake.I know I’ve already posted lots of them in July, fruity ones like the Blueberry or the Cherry Cheesecake, others full of chocolate like the Double Chocolate Cheesecake and the White Chocolate Apricot Cheesecake … Use the mixer to blend the egg into the cheese until it’s fully incorporated. and press into a 9" springform pan, going up the sides. Blending the mixture too much after adding the flour will cause it to bake up tough. Hell to the nah. Press evenly into a 13-by-9-by-2 inch baking pan lined with heavy-duty aluminum foil. I warm the sauce slightly: just enough to make it pipable. Remove the pan from the oven and allow it to cool to the touch. Pour the lemon juice over the apples, tossing the apples around to coat them in the butter and that acidic liquid. Enter your name and email and get our newsletter... it's FREE! Beat in eggs, one at a time, then add in cream, flour and vanilla. I then spoon it into a disposable piping bag and intricately pipe strands of caramel over the surface of the chilled, de-panned cheesecake. Overnight is best because it gives the cheesecake ample time to set up and become firm. Gently spoon the apple pie filling onto the surface of the cheesecake. This step is essential because it will enable the cheesecake to cool.