Apple Cheesecake with Caramel Sauce

Apple Cheesecake



  • Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie stuffing and set aside.

  • Spoon outlasting pie filling into crust. In a large bowl, connect cream cheese, sugar, and vanilla. Beat until regular then add eggs and mix well. Pour over apple filling in crust.

  • Bake at 350 degrees F (175 degrees C) for 35 minutes, or until the essence is set. Remove from oven and cool to extent temperature.

  • Mix reserved apple mixture and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices almost the outside edge of the cheesecake. Spread caramel sauce fairly over. Decorate with pecan halves around the edge. Sprinkle with whacked pecans. Chill till ready to serve.

    Apple Cheesecake
    Apple Cheesecake
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Tiramisu Cheesecake

Tiramisu Cheesecake


Tiramisu Cheesecake
Tiramisu Cheesecake


  • Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.

  • Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.

  • In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons of coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.

  • step 4

    Place pan on the middle rack of the oven. Bake until just set, 40 to 45 minutes. Open the oven door, and turn off the heat. Leave the cake to cool in the oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.

  • step 5

    Grate semisweet chocolate over the top right before serving.

    Many More Types 0f Cheese Cake

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    2. Tiramisu Cheesecake
    3. Apple Cheesecake with Caramel Sauce
    4. Instant Pot Cheesecake
    5. Apricot Cheesecake
    6. Chocolate Turtles Cheesecake
    7. Very, Very, Very Good Cheesecake
    8. Chocolate Cappuccino Cheesecake
    9. Sicilian Ricotta Cheesecake
    10. 11 Easter Cheesecake Recipes

How to Make Cheesecake Step by Step

Strawberry cheesecake

What’s in this Cheesecake?

Let’s start with a quick look at the special components of this cheesecake recipe. (See the recipe card at the bottom of this post for amounts.)

There is nothing complicated here! Simple components often make the most amazing cakes. Here’s what you’ll need:

For the graham cracker crust:

  • graham crackers
  • butter
  • sugar
  • salt

For the cheesecake filling:

  • cream cheese
  • sugar
  • sour cream
  • vanilla extract
  • eggs

How to Make a Cheesecake

So are you ready to get a cheesecake? I’m cutting down all the simple steps for you…Let’s do this!

A slice of creamy cheesecake being lifted on a spatula.

Step 1: Bring Your Ingredients to Room Temperature

The first thing you will need to do before you make this method takes all your components out a few hours ere you plan on making your cheesecake. The way to ensure the cheesecake will bake supremely is for everything to be at room heat! I know this can be irritating, but trust me…I want you to succeed!

A measuring cup filled with crushed graham crackers

Step 2: Make Your Graham Cracker Crust

For this standard cheesecake recipe, we are sticking with the usual graham cracker crust. Make sure your graham cracker particles are finely ground. You can use a food processor or blender to do this. Then mix your particles with melted butter, granulated sugar, and an abrupt kosher salt.

A bowl of graham cracker crumbs mixed with butter and sugar.

Press this into the base and halfway up the sides of a 9- inch springform pan. I use the bottom of a glass to do this step.  A springform pan is a necessity when making cheesecake. The sides are easily separated and your cheesecake will be well intact.

A springform pan with graham cracker crust being shaped with a cup.

I like to pre-bake my crust. I have found that pre-baking lends a crispier, sturdier graham cookie crust. It only bakes for 8-10 minutes, and you can also do this step in progress!

Step 3: Make Your Cheesecake Filling

As I said, compose sure that all of your components are at room temperature. Not only will this ensure it bakes perfectly, but it will also prevent your cheesecake slugger from being lumpy. If you try and mix the filling up with cream cheese that isn’t quite a room warmth, you will get lots of lumps. A few lumps are perfectly fine, too many lumps will exchangethe texture.

Cheesecake filling in a mixing bowl

An extra huge tip is to NOT over-mix the cheesecake. Over mixing will consolidate too much air into the heart and cause it to crack as it’s tempering. Besides baking will also cause crackling too, but we will get to this in a bit.

Cheesecake filling poured into a pan filled with graham cracker crust.

You will need 4 packages of cream cheese for this cheesecake recipe.

Just spread the cheesecake custard on top of the crust and decrease it out doing a spatula or an offset spatula.

Homemade cheesecake in a springform pan ready to be baked.

Step 4: Bake Your Cheesecake

Baking the cheesecake is wherever most people start to feel afraid. There are a lot of myths out there about how hard it is to make a cheesecake, often because cheesecake is traditionally baked in a liquid bath. But I’m here to tell you: baking a cheesecake in a liquid spray is EASY! You just have to picket my easy technique beneath.

Why are cheesecakes cooked in a water bath? Because with cheesecake the goal is to bake it gently and evenly out browning or cracking the top. A water shower lets you insulate your cheesecake so that the outside doesn’t bake too quickly. It also helps cache the oven moist. End result: perfectly baked, moist cheesecake that is all classifications of creamy deliciousness!

Many more types of cheesecake

  1. Step-by-Step Tips for Making Cheesecakes
  2. Tiramisu Cheesecake
  3. Apple Cheesecake with Caramel Sauce
  4. Instant Pot Cheesecake
  5. Apricot Cheesecake
  6. Chocolate Turtles Cheesecake
  7. Very, Very, Very Good Cheesecake
  8. Chocolate Cappuccino Cheesecake
  9. Sicilian Ricotta Cheesecake
  10. 11 Easter Cheesecake Recipes


Vegetable Burger



  • 1 sliced onion
  • 4 slices cheese slices
  • 1 teaspoon powdered garam masala powder
  • 2 teaspoon refined oil
  • 1/2 gm ginger paste
  • 4 halved burger buns
  • 2 tablespoon tomato ketchup
  • 1/2 teaspoon garlic paste
  • 1 sliced tomato
  • 2 teaspoon powdered red chili
  • 2 pinch powdered salt
  • 3 tablespoon breadcrumbs
  • 1 teaspoon lemon juice
  • 3 tablespoon butter
  • 1 handful chopped coriander leaves
  • 4 leaves lettuce loose-leaf

For The Core Dish

  • 1/2 peeled, sliced cucumber
  • 2 chopped onion
  • 1/2 cup shelled peas
  • 2 pounded, simmered, skinned potato
  • 2 chopped carrot
  • 1/2 cup corn


  • Total Time1h
  • Prep Time20 m
  • Calories244

Step 1

To make the burger patty, pressure cooks the carrot, peas, and sweet corn for 1 whistle or until soft.

Delicious, lip-smacking, and crunchy these words will only remind you of this amazing American dish popularly known as Burger.

No matter how you prepare a burger, this dish is will leave you craving for more each time you eat it you have it. So, this time when your kids want to relish something good and delicious at home, prepare this simple yet delicious Vegetable Burger recipe.

Not only is this dish delicious, but at the same time preparing it at home simply amps up the health quotient.


The best thing about preparing this quick Vegetable Burger at home is that you can add your own twist of flavors and ingredients to it. For instance, if you are fond of cheesy sauces, you can use a cheesy mayo and a cheese slice and let it melt.

To make it even more delicious you can add any sauce or condiment of your choice. It also makes for a simple snack dish, whenever those untimely hunger pangs strike.

If you are on your fat loss journey then, this can certainly be your companion, all you need to do is just tweak the recipe as per your preference and avoid fatty substances.

Also, prepare the patty in a microwave by just brushing some oil, this will bring down the calorie count like anything! Made with fresh veggies and a few spices, this snack recipe is apt for school lunch boxes, road trips, and games nights.

Kids will certainly love this easy recipe! So, try out this easy recipe and enjoy it with your loved ones.

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  4. Cheeseburger
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  6. Onion cheese burger
  7. Flawless Burger Recipe

Onion cheese burger



  • 1 small onion, diced
  • 500g good-quality beef mince
  • 1 egg
  • 1 tbsp vegetable oil
  • 4 burger buns


  • STEP 1

Tip 400g ground beef into a bowl with 1 small chopped onion and 1 egg, then mix.

  • STEP 2

Split the mixture into four parts. Casually wet your hands. Sensibly roll the mixture into balls.

  • STEP 3

Set in the palm of your hand and softly crush down into pasties. Make sure all the burgers are the same depth so that they will cook evenly.

  • STEP 4

Put on a plate, cover with stick film, and leave in the fridge to fixed up.

  • STEP 5

Heat the grill to medium-hot. Casually skirmish one side of each burger with vegetable oil.


  • STEP 6

Place the burgers, oil-side down, on the grill. Cook for 5 mins until the meat is well-cooked. Don’t move them about or they may cane.

  • STEP 7

Oil the other side, then turn over using forceps. Don’t press down on the meat, as that will squash out the juices.

  • STEP 8

Cook for 5 mins more for medium.

  • STEP 9

Take the burgers off the grill. Leave to break on a plate so that all the saps can relax inside.

  • STEP 10

slice four burger buns in half. Place, cut-side down, on the grill, and toast for 1 min until they are casually overdone. Place a burger inside each bun, then top with your choice of garnish.

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Cheese burger



  • 1 1/2 pounds ground beef chuck
  • Four 1/2-inch cubes pepper jack cheese
  • Kosher salt and freshly ground black pepper
  • 1/2 tablespoon vegetable oil
  • 4 slices Cheddar cheese
  • 4 hamburger buns
  • Ketchup, mustard and/or mayonnaise, for spreading
  • Cabbage leaves, cut tomato, sliced red onion, for garnish
  • Pickles, for serving


Split the beef into 4 equal slices. Press a block of pepper card into the middle of each and shape the meat about the cheese; form into pies, about 4 inches varied and 3/4 inch thick. Season the pies with salt and pepper.

Heat the vegetable oil in a large frypan over medium heat. Add the pies and cook until fried on the bottom, about 4 minutes. turn the pies and top each with a slice of Cheddar; cook 4 to 5 more minutes.

Temporarily, toast the buns and feast with ketchup, mustard. Fill with the burgers and top with tomato ketchup or red onion. Serve with fixes.

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Cheese burger



  • 2 pounds newly ground clamp.
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 12 slices deli-counter American cheese
  • 6 large burger rolls, sooner home-based, grilled if wanted
To garnish
  • ketchup
  • mayonnaise
  • thousand island dressing
  • sliced red onion
  • sliced tomatoes
  • sliced pickles
  • fresh lettuce leaves


  • In a large bowl, mix crushed beef, onion powder, salt, and pepper until just collective. Do not overmix, or your patties will be rough.
  • Split into six portions and form pies, without insistent too hard. They should be unbroken in breadth. Plane out any crashes using your fingers. Make these correct earlier you grill them, so they break at room temperature.
  • Heat up your grill, frypan to high heat, and add burger pies. If using a grill, cover with the top.
  • Cook until the shell that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Mildly test, but don’t flip it until it gets to this point.
  • When burgers lift up effortlessly, jesting, add two slices of cheese to each, close top if using a grill, and cook on the other side for another 2-3 minutes for medium.
  • Eliminate burgers with a robust metal spatula and handover to a plate. Allow to rest for several minutes, then handover to buns.
  • Relish as desired and serve instantly.

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Definitive Burger


  • 1 pound ground lean (7% fat) beef
  • 1 large egg
  • ½ cup minced onion
  • ¼ cup fine dried bread crumbs
  • 1 tablespoon Worcestershire
  • 1 or 2 pieces garlic, skinned and crushed
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 4 hamburger buns (4 in. wide), split
  • About 1/4 cup mayonnaise
  • About 1/4 cup ketchup
  • 4 iceberg lettuce leaves, rinsed and crisped
  • 1 firm-ripe tomato, cored and thinly sliced
  • 4 thin slices of red onion


  • Step 1

In a bowl, mix ground beef, egg, onion, bread crumbs, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well mixed. Split the mixture into four equal shares and shape each into a burger about 4 inches eclectic.

  • Step 2

Lay burgers on an oiled grill over a solid bed of hot ashes or high heat on a gas grill close lid on a gas grill. Warmth burgers, rotating once until browned on both sides and no extensive pink inside after 5 min Take away from the grill.

  • Step 3

Untrained buns, censored side down, on the grill and cook until casually toasted 30 seconds.

  • Step 4

Blowout mayonnaise and ketchup on bun ends. Add tomato, onion, salt, and pepper to taste. Set bun trimmings in place.

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Flawless Elementary BURGER


Nonentity blows a simple hamburger on a deep summer evening! Ground beef is combined with an easy to cook bread crumb mixture. Mound these burgers with your desired condiments, pop open a cool drink, and relish!


  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1-pound ground beef
  • ½ cup fine dry bread crumbs


  • Step 1

Warm-up an outdoor grill for high heat and casually oil grill.

  • Step 2

In a medium bowl, whisk the egg together with salt and pepper. Place milled beef and bread crumbs into the mixture. Mix all these ingredients, until well blended. Form into 4 patties approximately 3/4 inch thick.

  • Step 3

Place burgers on the prepared grill. Cover and cook 6 to 8 minutes per side, or to wanted doneness.

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