Caramel Apple Cheesecake, or Apple Drizzle Dream Cheesecake!
Welcome to Chef Carter’s Cooking Corner. So, today on Chef Carter’s Cooking Corner, I am going to be making cheesecake. Kind of a New York style cheesecake, but instead of graham crackers, I’m going to be using ginger snaps. And my topping is going to be caramel apple. Now, I’m going to take my ginger snaps. I have 20 ginger snaps in here. And I’m just going to push those down. This might work better if you put it in a a bag and roll it, but I didn’t want to waste a plastic bag when this will work. Just fine. It just takes a little longer. I think that’s good. What about you? Ain’t that good? I think that’s good. There’s a couple big pieces in there, but they’ll be softened by um the cooking process and all the cheese and stuff that’s going in here. So, I’m going to go ahead and put this in to the pie pan. Not pie pan, cake pan. I’m going to add uh 2 tablespoon of melted butter. All right. So, yes, the butter is melted in this pan. Is not hot, though, cuz I melted the butter before I start it, but I’m also going to make uh the caramel sauce in this pan so I don’t have to rewash it. So, you want to kind of get it evenly spread there, especially in the corners. Don’t poke holes in your parchment paper. Okay, it looks like I’m poking holes in, but I I promise I’m not. I’m not pressing that hard. Just trying to get this corner to go down. Here we go. Okay, I think that will work. All righty. And you see that the more I work with it, the better the parchment paper is taking the shape. Okay. And shake it around a little bit. Make sure it’s an even coating. All right. I think that looks good. What do you think? You agree? All right. So, I’m going to put this in the sink here. We got our empty bowl. Like, I could use this bowl, but I don’t think it’ll be big enough for all the ingredients. So, I need to get a bigger bowl and the mixer. So, as you can see, I do have all my ingredients mason and plast. I just need to open this cream cheese up and then I’ll be able to get started. So, first thing, one brick of cream cheese. I call them bricks. What do you call them? This sounds good. Double lemon cheesecake bars. H. All right. I’m going to put that right there for now. Do you see it in the camera? I can’t tell. But I promise I will get that put in the trash. I have to work sideways like this because I don’t have like an island that I could work off of. I guess I could work off the table, but I don’t know. I like working on the counter. It’s a little bit higher than the table. You know, there’s a reason why a counter is this tall. And I guess because I’m short, it shouldn’t matter, but it’s just I’m used to the counter height. All right. So, and I like to keep my little paper towel to the side in case I want to wipe my hand off. Okay, so let’s make sure this is creamy. Now, they say when you make cheesecake, you don’t want to over mix it. So, let’s get started. All right. So, that’s just to kind of spread it out. Now I’m going to add the the sugar. So that’s uh 3/4 cup. All right. Yeah, that was 3/4 cup sugar, 16 oz of cream cheese. All right. So, as you can see, I’m not mixing for very long at a time. Just long enough to get the ingredients incorporated. So, now it says add one egg at a time. [Music] And that was one egg. This will be two eggs. All right. So, I’m going to go ahead and scrape that down in there. Okay, I think that’s enough of that for a minute. All right. So, okay. Again, I’m going to scrape. I don’t know why I freaked out. I thought it was going to fall for real like like all the way fall like on the floor or something. All right. So, I’m going to add the rest of my ingredients, which includes the flour. And you can see I’m sprinkling it all around. And then, okay, maybe not sprinkle so much the vanilla. Um, the flour, that was 2 tablebspoon of flour. Uh, two teaspoon of vanilla. And a half a cup of sour cream. Sour cream is a traditional ingredient in New York style cheesecakes and it gives it a more complex flavor. All right, there we go. Put the spoon over to the side here. And now we add, what was this? One3 cup of milk. Now I want to show you something. This is my universe soul circus cup. I love the universe soul circus. Have you guys ever been to it? It is amazing. I love all circuses. The clowns. I know people are scared of clowns. Not me. Well, some clowns I’m scared of. Going to slow this down for a second. Scrape everything. I don’t want to blend it for too much more. So, just kind of scrape the sides and the bottom. Making sure nothing is sticking. So everything gets incorporated. [Music] All right, I think that’s good there. All right, let me get things out of the way and then we’ll put this in the crust. All right. So, I’m going to go ahead and I had a few drops of vanilla I put on top of there. It was from that cup. You guys know me. I don’t like wasting anything. All right. So, here is my pan. And somehow I spilled some of my crumbs. Oh, well, I’ll get that cleaned up. All right. So, we just put the cheesecake in there like so. And it’s going to cook. It says for 1 hour, but I kind of I cut the recipe in half. So, I’m going to check it at about 40 minutes. All right. And I actually like when I do things like this, I check with several recipes. I used to have my own recipe and it actually called for a can of vanilla or no cream cheese frosting. It was a weird oo recipe, but everybody liked it. But after moving, I lost it. Some cream cheese on my cream cheese. uh mixture on it. All right. So, now that this has some weight in it, go ahead kind of move it around. And it’s not going to be perfect like it would be if it was in a spring mold, a spring form hand, but you know what? This is going to actually work. Okay, we’re going to drop it couple times. Get some air bubbles out. Okay, I think that’s enough. Don’t want to traumatize it. All right, so 350°ree oven for 40 minutes. We’ll check it and see if it needs any more time than that. All right. And we’re going to be making the caramel sauce. We’re going to be slicing the apples and all that yummy stuff. Be right back. All right. So, in this pan, I’m making my caramel sauce. You like my Oprah Winfrey impression? Caramel sauce. I actually met her twice back in the ‘9s. It almost was like she remembered me the second time she saw me. I don’t know. But I have had uh celebrities remember me. It’s weird. Um who was it I saw? Um Amanda Fry Tag. Uh for those of you who don’t know who she is, she’s actually a celebrity chef. Um she’s some type of executive on Food Network. All right. So, to give you the measurements of this, this is half a cup of brown sugar, two uh tablespoon of butter. And I actually got this recipe off of Food Network. And so, basically what I want to do is get this brown sugar and butter melted together. And I have it on low to I guess medium low. Yeah, it’s about between medium and low. All right. So, the cheesecake is actually done and cooling off in the oven. And we’re going to let that sit for a little while. And my thing is, how do you know when the cheesecake is done? You know, it’s really hard to say. It’s just, you know, it shouldn’t be a little jiggly, but not too jiggly. Um, and what they said was you cook it, uh, in their recipe it was cook for an hour, but they made one twice the size, the one I have. And then, uh, one recipe said let it sit 5 to 6 hours in the oven. Another said let it sit for an hour. So, I’m going to let mine sit for not quite an hour. Yeah. All right. So, we do have some movement here finally. So, by not quite an hour, I guess about 40 minutes in the oven. And then, uh, once it’s done sitting for that long. Oh, and it cooked. Mine took 40 minutes to cook. Um, but yeah. So, 40 minutes. I’m going to move this to low now. But 40 minutes in the oven and then I’m going to let it sit for 40 minutes to cool in the same oven with the door cracked. All right. All right. So, I think you know on you know we got this pretty much melted and we don’t want it all the way miled cuz then it’s going to be like hard crack stage or some you know we don’t want to make candy. We’re just making caramel sauce. And this is a pretty simple one. Butter. I’m adding cream. You could use milk if you like. That is 1/4 cup of cream. Then we’re going to whisk this until there are no lumps and everything is a little thicker. Ooh, that looks good. It’s like I love caramel and butterscotch. That broke my heart. For those of you who are familiar with Dairy Queen, they took away their butterscotch topping. I was so hurt. They’re like, “Oh, we’re just going to have caramel.” And I’m like, “But I like butterscotch. I should figure out how to make butterscotch and go to my local DQ.” They have three of those in Richmond, you know, and there was one that we used to go to all the time on the north side. And there were like there was this lady, I don’t know even know where the lady actually lived, but she had two jobs here on the north side. Her name is Jeanie. And we’d always call her Miss Jeanie, and she worked at uh this drugstore called Hooks. And then she worked at this Dairy Queen in the summer. And it used to be our Dairy Queen was only open I think the first day they opened was uh February 14th and then they would close on Halloween. I can’t remember if it was actually Halloween or November 1st would be the date. And then they would be closed all winter, I guess, cuz they figured people don’t really want ice cream, you know. I don’t know. Maybe the owners went to uh Florida during the winter. There’s actually a lot of people who do that here in Richmond. Richmond is kind of like a tax shelter for them, I guess. So, they live in Richmond during the warmer years and then like the colder warmer years, the warmer months, and then the colder months they go and they live like in Florida or they live in um in like warmer states. One lady I know, she she goes down and visits her daughters in Atlanta. All right. So, we don’t want to cook this for too long. Just about 5 to 7 minutes until it gets a little thicker. You can see it’s bubbly. And this is hot. So, don’t get this on your skin. Anytime you cook with sugar like this, it does not go on your skin because it can cause a bad burn cuz sugar will stick. That’s why, have you ever seen where they use sugar to remove hair? Sugar is very sticky. All right. And because I used um I used the skillet, it’s not going to take as long because of the surface area heating up more of the caramel at once. All right. So, you do want to heat it long enough so you know it’s not going to crystallize anymore. I think I’ve reached that point. So, I’m going to go ahead and turn it off. But because it is an iron skillet, which stays hot, I’m going to keep mixing it for a little while longer. And I’m going to pause just a minute. One last ingredient, and that is about two table, not tablespoons, two teaspoon of vanilla. Get that mixed up in there. You could add cinnamon, too, and that would be really like like like uh Latino food, you know, Mexican food. I don’t know. I know. It’s weird. When you live in the United States, you know a lot about like Mexican food. At least if you want to know it’s around the corner. All right. All right. I think that’s good. It’s coating the tongs of this. I don’t know if you can tell if it’s coating the tongs, but it is. So, now I’m going to go and slice my apples. All right. So, I’m about to slice and core my apple. And I have actually it’s called an Envy apple. Reminds me of Snow White, the name. And it’s a new variety of apple. I think it was invented or invented but uh cultured in um what year? Like 2008 2009. Um it’s a new variety. All right. So I have a little over a tablespoon of apple cider vinegar. So I don’t have any lemon juice right now. We just need an acid. This knife is flexible. It’s making cuts that are not so straight. That’s all right. I’ll work with it. All right. So, basically, I was just want to cut the core out. Right. Here’s like a little bit of my paper towel. These are towels like I dried my hands on after I wash them. And I use them like if I spill something, I just wipe it up using those instead of dirtying up my kitchen towels. All right. I don’t use them directly on the food though. All right. So, we got the core removed here. I’m going to get the core out of this part. All right. And so, yeah, there’s a little something on my knife. And that was butter from when I measured the butter for the caramel sauce. I don’t think that’s going to hurt anything. You know, there’s a little good apple in here. Oo, I like it. It’s sweet, crunchy, and kind of juicy. M. All right. So would have been better if I used my that big old knife I have. It actually gives me more control. So I want thin slices. Okay, this is moving. I don’t want to drop my apple. So let me go ahead and put that paper towel there. Another use for it. All right. So, I’m going to go ahead and put my apples. Get some water in there. I think that might be enough water. So, okay. I want to cut this in half. All right. So, quick quiz. Which is safer? A sharp knife or a dull knife? All right. So, if you said a doll knife, sorry, but you’re wrong. And I’m going to tell you why you’re wrong. You’re wrong because a doll knife doesn’t have as much control as a sharp knife. It needs more pressure to get through the food product. Oops. I forgot to put my phone back on. Silent. Uh, but yeah, it needs more uh pressure to get through. So, these are weird. I’m going to save those for the chef. And because it needs more pressure, you don’t have as much control. So, you might end up cutting yourself. These are so good. All right, so here is my apple pie. My apple pie. My goodness. This is Y’all know what I mean. This is my cheesecake. It’s cool. It’s not all the way cool. It’s still just a little bit warmer than room temperature. I mean, I can touch it without being burned. So, I’m going to guess it’s probably about uh probably about 100° or like 98 body temperature. So, I’m just putting this right here. I’m going to leave the cheesecake in the wrapper here until I’m ready to serve it. So, that one’s kind of big. So, I’m going to head and replace it with that. All right. So, I moved my caramel once it cooled. I moved it to this bowl. I’m just going to pour it on top. Oh my gosh. This is going to be the hard part. I got to wait for the cheesecake to cool all the way. Oh my goodness, y’all. This is going to be hard. Going be hardressed to wait, but we going to do it. We going to wait. cuz it looks so good, y’all. This caramel sauce on it. All right. And I did try a little bit of the sauce and it’s good. All right. I can’t wait to try this. Oh my gosh. Alrighty then. Now is time. So, it might be helpful if I had another pair of hands to move this. I don’t think it’s going to work if I had if I had made them longer. I think I can do it this way. It’s so heavy. Here we go. So you can see it did remove from the paper without too much damage to the sides. All right. So, you can always take the caramel and then drizzle it over the top like so. All right, let me give it a taste test. Ooh. M. That’s the bomb right there. It’s so good. It’s at room temperature right now, but once it gets really chilled, it’ll be really good. Oh my goodness, y’all.
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🍎 Caramel Apple Cheesecake | Fall Dessert Recipe
Rich, creamy cheesecake topped with gooey caramel and fresh apples — this dessert is the perfect showstopper for any occasion! In this video, I’ll show you step by step how to make this delicious caramel apple cheesecake that your family and friends will love.
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