Caramel-Apple-Walnut Cheesecake


  • 1 ½ cups chopped walnuts
  • 3 tablespoons melted butter
  • ⅓ cup dark brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 4Gala 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
  • 1egg 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
  • 4eggs
  • 2egg yolks
  • ¼ cup heavy whipping cream
  • 1 (16 ounce) container caramel dip (such as Marzetti®)
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Place sliced apples in a bowl, add lemon juice, and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.

  • Step 4

    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.

  • Step 5

    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).

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    Fill a 9×13-inch baking pan with water and place on the bottom rack of the hot oven.

  • Step 9

    Bake the cheesecake on the middle rack of the hot oven until set, about 80 minutes.

  • Step 10

    Turn oven off and let cheesecake sit, untouched, for 1 hour to finish cooking throughout.

  • Step 11

    Cool on a wire rack until room temperature, about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.

  • Step 12

    Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.

  • Step 13

    Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.

  • Step 14

    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.

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