Ingredients for Apple Creme Brulee Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1 1/4 cups sugar
- 1/2 cup unsalted butter
- 2 large green apples (pureed), 2 medium green apples (sliced)
- 1 teaspoon lemon juice
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 3 (8 ounce) packages cream cheese, softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup sour cream
- 2 tablespoons cornstarch
- 3 large eggs
- 1 cup brown sugar
- flour (for pan preparation, as needed)
- granulated sugar (for caramelizing, as desired)
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How to Make Apple Creme Brulee Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in vanilla extract and apple puree.
- In a separate bowl, whisk together the flour and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared springform pan.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates the water bath).
- Bake for 1 hour and 20 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle the top with granulated sugar and caramelize with a kitchen torch until golden brown.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
150g
Fat
85g
Carbs
14g
