14 large
apples (if you can, choose 4 different kinds)
12 large
eggs
1¾ cup
sugar
1½ teaspoon
pure vanilla extract
18 tablespoons
(1 stick) unsalted butter, melted and cooled
1
Cheesecake
1
Crust:
11 1 /2 c.
graham cracker crumbs
11 T
sugar
16 T
melted butter
1
Cheesecake:
1 Four
8-ounce packages PHILADELPHIA cream cheese, at room temperature
11 ⅔
cups sugar
1¼ cup
cornstarch
11 tablespoon
pure vanilla extract
12 extra-large
eggs
1¾ cup
heavy whipping creamPreheat the oven to 350º.
1 Line
9 inch baking pan with nonstick foil.
1 Whisk
the flour, baking powder, and salt together in small bowl.
1 Peel
the apples and cut into small chunks.
1 In
a medium bowl, beat the eggs with a whisk until they're foamy.
1 Add
the sugar and whisk for a minute or so to blend.
1 Add
vanilla.
1 Whisk
in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
1 Fold
in the apples coating with batter.
1 Pour
into the pan and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean.
1 Cool
and then chill until your cheesecake is ready. Then slide this on top of the cheesecake and drizzle with the caramel!
1
Crust:
1 Combine
all ingredients and press into a 9 inch springform pan.
1 Bake
at 350 for 8 minutes. Let cool.
1
Cheesecake:
1 In
a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
1 Blend
in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
1 Increase
the mixer speed to medium and beat in the remaining sugar, then the vanilla.
1 Blend
in the eggs, one at a time, beating well after each.
1 Beat
in the cream just until completely blended.
1 The
filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
1 Place
the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more. Let cool in oven with the door open for 30 mins. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
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