The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.

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Dutch Caramel Apple Cheesecake



FOR THE CRUST:
20 Pecan Sandies cookies
1/2 cup chopped pecans
2 tbsp. butter, softened
FOR THE FILLING:
3 pkgs. (8 oz. each) cream cheese, room temperature
1 (14 1/2 oz.) can sweetened condensed milk
2 tsp. vanilla
1 tsp. ground cinnamon
3 large eggs, room temperature
1 (20 oz.) can apple pie filling (or 1 1/2 cups your own homemade)
FOR THE TOPPING:
1/2 Cup chopped pecans
1/4 cup margarine or butter, melted
1/2 cup graham cracker crumbs
1/4 cup flour
2 tsp. ground cinnamon
1 tsp. ground nutmeg




TO PREPARE THE TOPPING:
Blend all together will in blender or food processor until fine crumbs form. Set aside to use at end of baking cycle.

TO PREPARE THE CRUST:
Process ingredients for crust in food processor until crumbs are nice and moist; pat into a 10-in. springform pan.

Bake in preheated 350 degree F oven for 8 minutes. Remove and cool on wire rack.

Lower oven temperature to 325 degrees F. Place a pan with abut 2-inches water in bottom of oven, to create moist atmosphere.

TO MAKE THE FILLING:
In large mixing bowl, cream sweetened condensed milk, and softened cream cheese. When well blended, add 3 large eggs, one at a time, vanilla, and 1 tsp cinnamon. Beat until well blended. Pour into crust. Top with Apples from Pie Filling, placing apples in fan design around the cheesecake. You won't need a whole can. Save the rest for something else, it will freeze fine.

Bake for 35 minutes, pull from oven and sprinkle dutch topping on and pat well. Return to oven for 15 minutes.

Remove cheesecake and run knife round edges of cake to loosen. TURN OVEN HEAT OFF. Return cheesecake to oven and crack door and let set one hour, to slowly start cool down. (This cooling method will help you bake a crack free cheesecake.) Remove and finish cooling on wire rack. Refrigerate for 3 hours.

TO SERVE:
Remove sides of springform pan. Drizzle with caramel sauce of your choosing (like caramel ice cream topping), when serving.

2 comments:

  1. This is baking in my oven right now for my teenager's birthday. She chose this and who am I to argue with her choice. ;-)

    ReplyDelete