Ready in 1 hour
THIS is the kind of cheesecake to write home about!
"Flavors are great but it needed to bake longer. I'll try an hour next time and see if it gets done through. Also, 1/4 of butter wasn't enough for the crust - it wouldn't stick together, so I increased it to 1/2 cup and got a great crust. Thanks for starting point - a few tweaks and this should be awesome."- sbjonas
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Combine graham cracker crumbs, 2 tablespoons sugar and butter, mixing well. Press into bottom and part way up sides of 9 1/2-inch springform pan. (DO NOT ATTEMPT TO USE A SMALLER SIZE PAN). Wrap a double thickness of foil around bottom of pan to catch any butter leakage from crust. Set aside.
Drain and rinse apples well. Mix gently with cinnamon and 2 tablespoons sugar; set aside.
In large bowl of electric mixer, beat together cream cheese, vanilla and remaining 1 cup sugar until smooth. Beat in eggs, one at a time. Then beat in sour cream until mixture is smooth. Turn 1/2 of mixture into crumb crust. Spoon apples evenly over top. Cover with remaining cream cheese mixture, distributing evenly.
Bake in preheated 400F oven 15 minutes. Reduce oven temperature to 325 degrees and continue baking 15 minutes. Sprinkle top evenly with Crumb Topping and continue baking 45 minutes longer. Cool to room temperature. Refrigerate until well chilled.
At serving time pipe whipped cream in border around outside edge of cheesecake, if desired. Serve slices in a pool of warm caramel topping and with caramel drizzled over top.
Mix 3 tablespoons butter, 3 tablespoons brown sugar, I teaspoon ground cinnamon and 1/3 cup flour until crumbly. Refrigerate until ready to use.
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franklinfamily 1 weeks ago
MauraSpeckt 2 weeks agoBrilliant! A real stunner. Simple directions make it a delight for a busy mum to put together for holidays. My hubby and kids are wild for this heavenly cake, it truly is one of a kind! A+
Ssuitepea 1 year agoIt was decent. Used 1/2 cup butter and baked for an hour.
sbjonas 1 year agoFlavors are great but it needed to bake longer. I'll try an hour next time and see if it gets done through. Also, 1/4 of butter wasn't enough for the crust - it wouldn't stick together, so I increased it to 1/2 cup and got a great crust. Thanks for starting point - a few tweaks and this should be awesome.