It's finally that time again - late summer and autumn is harvest time for juicy apples that are just waiting to be transformed into a wide variety of delicacies. Whether covered, vegan, with sprinkles or grandma's style - a juicy apple cake is simply a must in the cold season. And let’s be honest – a piece of cake is always good, right? In order to delight and pamper our friends and family with culinary delights, as hobby chefs we are always on the lookout for new and exciting baking recipes. Today we are going to combine two classic cakes and treat ourselves to a juicy apple cheesecake! From the tray, with sprinkles, vegan, low carb or as muffins – you will love these recipes, we promise! So read on and enjoy!
Full of autumn flavors, super creamy and irresistibly delicious – this juicy apple cheesecake is simply a must for us in the cold season.
Crust ingredients:
- 200 grams of butter biscuits or speculoos biscuits
- 50 grams of sugar
- 60 grams butter, melted
Cheesecake filling:
- 850 grams of cream cheese, softened
- 150 grams of sugar
- 100 grams of brown sugar
- 3 Owner
- 60 grams of sour cream
- 20 grams of wheat flour
- 1 tbsp Vanilla extract
Topping:
- 180 ml apple cider
- 70 grams of sugar
- 2 apples, peeled and thinly sliced
- 15 Gramm Butter
- 1/2 tsp cinnamon
- Roasted Pecans
- Caramel sauce for drizzling
Preparation:
- Preheat the oven to 160 degrees and grease a springform pan with cooking spray.
- Mix the ingredients for the base in a bowl and press into the springform pan.
- To make the filling, beat the cream cheese and sugar in a medium bowl with a hand mixer for 2-3 minutes.
- Add the eggs one at a time, stir in the sour cream and vanilla extract.
- Add wheat flour and stir until smooth.
- Pour the filling onto the base and bake in a water bath for 90 minutes.
- Turn off the heat and let the cheesecake cool in the oven for 1 hour.
- For the topping, bring the apple cider, sugar and cinnamon to the boil in a large pan.
- Reduce heat and cook, stirring occasionally, until mixture is reduced and thickened.
- Stir in butter and apples and cook for another 5 minutes.
- Pour the apple mixture over the cheesecake and then drizzle with pecans and caramel sauce.
- And voilà – your juicy caramel apple cheesecake is ready!
Quick apple cheesecake from the Thermomix
20 minutes to prepare and another hour to bake - this juicy apple cheesecake from the Thermomix isthe perfect fall dessertif you want to quickly prepare something delicious.
Ingredients for the base:
- 200 grams of wheat flour
- 80 grams of sugar
- 1 No
- 100 Gramm Butter
- 1 tsp baking powder
Filling:
- 500 grams of apples, peeled and sliced
- 200 grams of cream cheese
- 250 grams of quark
- 90 grams of sugar
- 3 Owner
- 1 pack of vanilla pudding powder
- 1 pack of vanilla sugar
- 2 tbsp lemon juice
Preparation:
- Mix the apple slices with the lemon juice in a bowl and let stand.
- Put all the ingredients for the dough into the mixing bowl and knead until smooth for 3 minutes in the “kneading dough” mode.
- Wrap the dough in cling film and place in the fridge for 30-40 minutes.
- Preheat the oven to 180 degrees and lightly grease a 28 cm springform pan with butter.
- Insert the butterfly into the Thermomix.
- Put the cream cheese, quark, sugar, vanilla sugar and pudding powder in the mixing bowl and mix for 2 mins/speed 3 until smooth.
- Add eggs one at a time and mix well.
- Pour the dough into the springform pan and spread it evenly with your fingers.
- Form an edge about 3 cm high and prick the base several times with a fork.
- Arrange apple slices on top and pour the filling over them.
- Bake for 50-55 minutes and let cool slightly.
- And that's it - it's so easy to prepare a quick apple cheesecake in the Thermomix!
Apple cheesecake with streusel from the tray
How about a crumbled apple cheesecake from the tray for dessert? The cake tastes so good that you will eat it within a few days, believe us.
Ingredients base:
- 350 grams of wheat flour
- 180 Gramm Butter
- 2 Owner
- 100 grams of sugar
- 1 pack of vanilla sugar
- 1 tsp cinnamon
Filling:
- 4 medium apples, peeled and cut into cubes
- 370 grams butter, melted
- 220 grams of sugar
- 900 grams of low-fat quark
- 2 packs of vanilla pudding powder
- 1 tbsp Vanilla extract
Streusel:
- 200 grams of flour
- 100 grams of sugar
- 120 Gramm Butter
- 1 tbsp cinnamon
Preparation:
- Put the ingredients for the base in the mixer and knead into a smooth dough using the dough hook.
- Wrap in cling film and place in the fridge for 30 minutes.
- For the streusel, melt the butter and mix with the remaining ingredients to form a crumbly mixture.
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Mix the low-fat quark, sugar, eggs and pudding powder in a large bowl with a hand mixer until smooth.
- Add butter and mix.
- Pour the dough into the baking tray and press until smooth.
- Spread half of the apples on top and cover with the filling.
- Top with the remaining apples and spread the streusel over them.
- Bake the crumble apple cheesecake for 45-50 minutes.
- Allow to cool slightly and enjoy!
Low carb apple pie without crust
Are you currently on a diet? Then you should definitely try our recipe for low carb apple cheesecake without a base. Just as delicious and creamy, but only 100 calories and 3 grams of carbs per piece - the perfect healthy treat.
Ingredients:
- 250 grams of quark
- 35 grams of vanilla flavored protein powder
- 40 Gramm Erythrit
- 30 grams of powder erythritol
- 2 eggs, white and yolk separated
- 150 grams apples, cut into thin slices
- 1 tbsp Vanilla extract
Preparation:
- Preheat the oven to 180 degrees and line an 18 cm springform pan with baking paper.
- Beat the egg whites in a bowl with a hand mixer for 4-5 minutes until stiff.
- Mix the quark, egg white powder, erythritol, powdered erythritol and egg yolks in a large bowl until smooth.
- Carefully fold in the egg whites and mix well.
- Pour the dough into the springform pan and top with the apple slices.
- Bake for 35-40 minutes and your low carb apple cheesecake is ready.
Apple cheesecake muffins
Make Sunday brunch or breakfast extra special by surprising your loved ones with these fluffy and delicious apple cheesecake muffins!
Ingredients:
- 240 grams whole wheat flour
- 1 No
- 60 grams butter, melted
- 100 grams of brown sugar
- 240 ml milk
- 250 grams of cream cheese, softened
- 2 medium apples, peeled and diced
- 1 tsp cinnamon
- 1 TL Vanilleextrakt
- 1 tsp baking powder
Streusel:
- 120 grams of wheat flour
- 50 grams butter, melted
- 65 grams of brown sugar
- 1 tsp cinnamon
Preparation:
- Preheat the oven to 180 degrees and line or grease 12 muffin tins with baking paper.
- Mix wheat flour, sugar, cinnamon and baking powder in a bowl.
- Mix egg, milk, butter and vanilla extract in a separate bowl.
- Add the egg mixture to the dry ingredients and stir everything into a smooth dough.
- Fold in the apple cubes and pour the batter into the muffin tins.
- Put some cream cheese in the middle of the muffins.
- Process the ingredients for the streusel into a crumbly mixture and top the muffins with it.
- Bake the apple cheesecake muffins for 15-17 minutes until golden brown.
- Enjoy!
Vegan cheesecake with apples
Crispy base, creamy filling and super delicious – this no-bake vegan apple cheesecake is a real dream and tastes great at any time of the year.
Ingredients base:
- 140 grams of whole wheat biscuits
- 50 grams of walnuts
- 70 grams of vegan butter
- 1 tsp cinnamon
Filling:
- 200 grams cashew nuts, soaked
- 300 grams of vegan cream cheese
- 300 grams of applesauce
- 60 grams of maple syrup
- 20 grams of coconut blossom sugar
- 70 grams of coconut oil, solid
- 1 TL Vanilleextrakt
Apple topping:
- 2 medium apples
- 40 grams of vegan butter
- 30 grams of brown sugar
- 20 grams of pecans
Vegan Caramel Sauce:
- 200 grams of condensed coconut milk
- 80 grams of vegan butter
- 100 grams of brown sugar
Preparation:
- Grind the cookies, walnuts and cinnamon in a blender.
- Add butter and mix to form a sticky dough.
- Line a springform pan with baking paper and press the base into it. Place in the freezer.
- Put all ingredients for the filling in the blender and puree until smooth.
- Spread on the base and place in the freezer for 3-4 minutes.
- Bring all the ingredients for the vegan caramel sauce to the boil in a pot.
- Reduce heat and cook, stirring occasionally, until mixture has thickened.
- For the topping, melt butter and sugar in a pan over low heat.
- Add apple slices and cook for 2-3 minutes per side.
- Remove the apples from the pan and let them cool slightly.
- Spread the apple pie with half of the caramel sauce.
- Spread the caramelized apples on top and drizzle with the remaining caramel sauce.
Caramel sauce recipe
What makes apple cheesecake so perfect? Some caramel sauce of course! And since homemade food always tastes best, we'll tell you our best recipe for caramel sauce.
Ingredients:
- 150 grams of sugar
- 150 grams of whipped cream
- 40 Gramm Butter
- 50ml water
- 1 pack vanilla sugar or 1 tbsp vanilla extract
Preparation:
- Bring sugar, vanilla sugar and water to a boil in a large pan over medium heat.
- Reduce heat and simmer, stirring occasionally, until the mixture turns golden brown.
- Remove the pan from the heat and fold in the butter and whipped cream.
- Continue stirring until the butter has melted.
- And voilà – you can make caramel sauce yourself so quickly!
