@johnnytrihai1992: #johnnytrihai1992 #johnnytrihai1990

💞 Johnny Trí Hải 1990💞

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Tuesday 29 September 2026 10:40:29 GMT

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Salted Caramel Apple Cheesecake Recipe: APPLE PIE FILLING: • 2 honey crisp apples peeled/ diced • 2 tbsp unsalted butter • ⅓ cup brown sugar • 1 tsp ground cinnamon • 1 tsp cornstarch CRUST: • 2 ½ cups crushed graham crackers • ¼ cup salted melted butter • ¼ cup brown sugar CHEESECAKE: • 24 ounces cream cheese (room temperature) • 1 cup sour cream • 1 cup sugar • 1 tablespoon vanilla bean paste @Nielsen-Massey Vanillas • 4 eggs @Vital Farms CRUMBLE: • 6 tablespoons unsalted butter, melted • 1 cup flour @King Arthur Baking • 1 cup brown sugar @C&H® Sugar • 2 teaspoon cinnamon INSTRUCTIONS: • Preheat oven to 325°F • In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and cinnamon. Add the diced apples and cook for about 10 minutes until tender. Sprinkle in the cornstarch, stir well, and cook for another minute until thickened. Set aside to cool completely before spreading over the crust. • Mix graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then let cool slightly. • For the crumble, mix together the melted butter, flour, brown sugar, and cinnamon in a bowl until the mixture resembles wet sand. • For the cheesecake, beat the room-temperature cream cheese until smooth. Add the sour cream and sugar, then mix well. Beat in the eggs one at a time, followed by the vanilla, mixing until just combined. • Pour the cheesecake filling slowly and carefully over the graham cracker pie crust, smoothing it out gently with a spatula to make an even layer. • Spread the cooled apple filling evenly over the cheesecake. • Spread the crumble topping evenly over the apple pie filling. Make sure you get it all the way to the edges so it bakes evenly. • For a creamier cheesecake, wrap the bottom of the springform pan tightly with two layers of foil. Place it in a baking sheet filled with ½ inch of water to create a water bath. • Bake for 55 minutes, until the edges are set and the center still jiggles slightly. This ensures a smooth, creamy texture. • Turn off the oven, open the door about 4 inches, and let the cheesecake cool inside for 30 minutes to help prevent cracks. • Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight until fully set. • Drizzle with salted caramel sauce and a sprinkle of cinnamon. Slice with a hot, wet knife, wiping it clean between cuts for neat slices. Enjoy! 🫶 #caramelapple #cheesecake #recipes #fyp #fallbaking

Salted Caramel Apple Cheesecake Recipe: APPLE PIE FILLING: • 2 honey crisp apples peeled/ diced • 2 tbsp unsalted butter • ⅓ cup brown sugar • 1 tsp ground cinnamon • 1 tsp cornstarch CRUST: • 2 ½ cups crushed graham crackers • ¼ cup salted melted butter • ¼ cup brown sugar CHEESECAKE: • 24 ounces cream cheese (room temperature) • 1 cup sour cream • 1 cup sugar • 1 tablespoon vanilla bean paste @Nielsen-Massey Vanillas • 4 eggs @Vital Farms CRUMBLE: • 6 tablespoons unsalted butter, melted • 1 cup flour @King Arthur Baking • 1 cup brown sugar @C&H® Sugar • 2 teaspoon cinnamon INSTRUCTIONS: • Preheat oven to 325°F • In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and cinnamon. Add the diced apples and cook for about 10 minutes until tender. Sprinkle in the cornstarch, stir well, and cook for another minute until thickened. Set aside to cool completely before spreading over the crust. • Mix graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then let cool slightly. • For the crumble, mix together the melted butter, flour, brown sugar, and cinnamon in a bowl until the mixture resembles wet sand. • For the cheesecake, beat the room-temperature cream cheese until smooth. Add the sour cream and sugar, then mix well. Beat in the eggs one at a time, followed by the vanilla, mixing until just combined. • Pour the cheesecake filling slowly and carefully over the graham cracker pie crust, smoothing it out gently with a spatula to make an even layer. • Spread the cooled apple filling evenly over the cheesecake. • Spread the crumble topping evenly over the apple pie filling. Make sure you get it all the way to the edges so it bakes evenly. • For a creamier cheesecake, wrap the bottom of the springform pan tightly with two layers of foil. Place it in a baking sheet filled with ½ inch of water to create a water bath. • Bake for 55 minutes, until the edges are set and the center still jiggles slightly. This ensures a smooth, creamy texture. • Turn off the oven, open the door about 4 inches, and let the cheesecake cool inside for 30 minutes to help prevent cracks. • Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight until fully set. • Drizzle with salted caramel sauce and a sprinkle of cinnamon. Slice with a hot, wet knife, wiping it clean between cuts for neat slices. Enjoy! 🫶 #caramelapple #cheesecake #recipes #fyp #fallbaking

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