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Categories:
weight Cream Cheese sugar vanilla eggs APPLE BROWNIE brown sugar butter egg flour cinnamon baking powder apples pecans caramels heavy cream
Viewed: 9 - Published at: 6 years agoIngredients
- FOR THE CHEESECAKE:
- 16 ounces, weight Cream Cheese, Room Temperature
- 1/2 cups Sugar
- 1 teaspoon Vanilla
- 3 whole Eggs
- FOR THE APPLE BROWNIE:
- 1/2 cups Brown Sugar
- 1/2 cups Butter, Melted
- 1 whole Egg
- 1 cup Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 1-1/2 cup Apples, Peeled, Cored, And Diced
- FOR THE PECAN CARAMEL TOPPING:
- 3/4 cups Pecans
- 20 pieces Caramels (like Kraft Brand), Unwrapped
- 2 Tablespoons Heavy Cream
Method
- Preheat oven to 350 F
- 1. For the cheesecake: In a mixing bowl beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing until smooth. Set aside.
- 2. For the apple brownie: In a separate mixing bowl mix the brown sugar, melted butter and egg. Slowly add the dry ingredients. Add the peeled and diced apples and mix by hand, until well combined.
- 3. For the pecan caramel: Chop the pecans and place on a cookie sheet. Bake at 350 F for 10 minutes or until golden brown. Set aside. In a microwave-proof bowl heat up the unwrapped caramels and heavy cream in 30 second increments until the caramels are melted and smooth.
- 4. In a 9" springform pan spoon in the apple brownie layer and smooth the top. On top spoon in the cheesecake mixture and smooth the top. Bake at 350 F for 30 minutes.
- 5. Once cooled top with toasted pecans and drizzle with caramel.
