Apple Cobbler Cheesecake Recipe
Apple Cobbler Cheesecake Recipe photo by Taste of Home

Apple Cobbler Cheesecake Recipe

Publisher Photo
I call this combination of two classic desserts my "lucky” recipe. It won top honors when I entered the baking contest in my hometown's annual apple festival.—Jay Hoover, The Villages, Florida
TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours + cooling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours + cooling
MAKES: 12 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • COBBLER LAYER:
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 medium tart apples, peeled and thinly sliced
  • 1 jar (12 ounces) hot caramel ice cream topping, divided
  • CHEESECAKE LAYER:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 3 eggs, lightly beaten
  • Whipped cream

Nutritional Facts

1 slice (calculated without whipped cream) equals 800 calories, 46 g fat (28 g saturated fat), 211 mg cholesterol, 742 mg sodium, 89 g carbohydrate, 2 g fiber, 11 g protein.

Directions

  1. Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 10-in. springform pan. Place pan on a 15x10x1-in. baking pan.
  2. For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping.
  3. For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping.
  4. Bake 1-1/4 to 1-1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes.
  5. Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream. Yield: 16 servings.
Originally published as Apple Cobbler Cheesecake in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 slice (calculated without whipped cream) equals 800 calories, 46 g fat (28 g saturated fat), 211 mg cholesterol, 742 mg sodium, 89 g carbohydrate, 2 g fiber, 11 g protein.

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