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.

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Recipe Summary

prep:
1 hr
cook:
1 hr 30 mins
additional:
10 hrs
total:
12 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Nut Topping:
Apple Topping:
Crust:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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 9x13-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.

Nutrition Facts

980 calories; protein 14.3g 29% DV; carbohydrates 90.6g 29% DV; fat 63.7g 98% DV; cholesterol 252.1mg 84% DV; sodium 514.6mg 21% DV. Full Nutrition
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