Crazy, right?
Are you spending the next few days in your kitchen baking, cooking, and doing all your prep work for the big meal?
My sister is hosting dinner at her house this year, so I am in charge of just some sides, the dinner rolls (because nobody else seems to have the patience to let bake them), and of course desserts.
If you are wanting to add something tasty to your typical pie lineup, I would suggest this delicious cheesecake.
Afraid of making cheesecake?
Don't be! This one is fool-proof.
I am serious.
Look at how scrumptious it is...
This cheesecake is topped with apple slices, so you don't have to worry about that crack that everyone fears while baking a cheesecake from scratch. The cinnamon sugar gets a little caramel-y around the edges. Seriously, so very, very good.
If you have a few extra apples after baking your apple pies, this would be perfect to use them in!
Just slice up 3, pretty thin, and you are ready to go!
I used a 9" spring form pan, but you can make it larger, just add 1/4 cup sugar, and an egg for each 8oz block of cream cheese you add.
You can also substitute some of the crushed graham cracker crumbs with finely chopped pecans to give it more of a nutty flavor.
I always bake my cheesecakes with a glass bowl or dish of water on the bottom rack, just to keep the oven moist and help prevent cracks.
This will definitely kick up the pie table's excitement a notch or two!
Caramel Apple Cheesecake
by
Prep Time: 20 min
Cook Time: 60-70 min
Ingredients (9" cheesecake)
- 1 1/2 cups graham cracker crumbs (I buy the boxed crumbs)
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- 3-8oz blocks of cream cheese, room temperature (not cold!!!)
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 apples, peeled and thinly sliced
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- Caramel sauce, for topping - if desired
Instructions
For the Crust
Preheat oven to 350 degrees.
Stir the graham cracker crumbs, sugar and cinnamon together in a mixing bowl.
Add the melted butter and stir until mixture holds together in clumps.
Press into the bottom of a 9" non-stick spring form pan.
Bake for 10 minutes and then set aside.
For the Cheesecake
Beat together the cream cheese and sugar in a stand mixer or using a hand-held mixer until smooth.
Add the vanilla and the eggs, one at a time, mixing until combined after each addition.
Let sit to allow any air bubbles to rise.
For the topping
Peel and thinly slice 3 apples and place into a large bowl.
Sprinkle with sugar and the cinnamon.
Toss to coat.
Pour the cheesecake into the pan, spreading evenly over the crust.
Spoon the apples over the top of the cheesecake, pressing them in slightly, but don't cover them with the cheesecake.
Bake for 60-70 minutes, or until only slightly jiggly in the middle.
Run a knife around the edge of the pan and let cool for 15 minutes, then release the pan and let cool completely.
Cool in the refrigerator for 4-6 hours, or overnight.
Before serving, drizzle with caramel sauce.
*If freezing, freeze on the plate of the pan for 1-2 hours, then remove from the pan and wrap in plastic wrap, then foil.
Thaw in the refrigerator for 1 day, wrapped in the plastic to avoid condensation.
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