Apple Strudel Cheesecake with Caramel Sauce


Apple Strudel Cheesecake with Caramel Sauce
  • Crust
  • ½ cup butter, softened
  • ⅓ cup sugar
  • 1 cup flour
  • Filling
  • 1 can apple pie filling
  • 1 (250 g) package cream cheese, softened
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 lemon, juice and zest
  • Topping
  • ½ cup flour
  • ¼ cup packed brown sugar
  • ¼ teaspoon cinnamon
  • ¼ cup butter, softened
  • Caramel Sauce
  • 2½ cups brown sugar
  • 1 can sweetened condensed milk
  • ½ cup fresh butter
  • 1 teaspoon vanilla
  • ½ cup milk
  1. Preheat oven to 350 degrees F.
  2. For the crust: Cream butter and sugar thoroughly, blend in flour. Press onto the bottom and ½ inch up the side of a greased 9-inch springform pan. Bake for 12-15 minutes or until slightly golden.
  3. For the filling: In a large bowl beat cream cheese with brown sugar until smooth. Beat in eggs one at a time until just blended. Beat in sour cream, lemon zest juice.
  4. Using a slotted spoon arrange apples over crust, cover with cheese mixture.
  5. For topping: Mix the ingredients until crumbly. Sprinkle over filling. Bake 45 minutes or until centre is just set. Cool thoroughly at room temperature. Chill at least 4 hours or overnight.
  6. For sauce: Mix the sugar and condensed milk together in medium saucepan. Cook on medium heat until sugar dissolves completely. Set the mixture aside.
  7. Melt the butter in another small saucepan and stir in the vanilla and milk. Let the mixture simmer on low heat until mixture is smooth -- about one to two minutes.
  8. Stir the butter mixture into the sugar mixture slowly to finish the caramel sauce. Let it stand for about three to five minutes until mixture becomes thick.
  9. Pour the mixture into bowl or small pitcher and cover. Store in the refrigerator until you are ready to serve it.


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