Caramel Apple Cheesecake
This was a big hit with me. I have found a new love for apple pie and cheesecake has always been a favorite. This mixes the two beautifully. If you are not big on apples, I think it would be delicious without them as well. Next time I make this I am going to try simmering the apple mixture until a little soft, cool then add to the cream cheese. They were a little too crisp for me and thought it was a funny texture in all that creamy cheesecake, but everyone else seemed to like the contrast. It calls for a springform pan (Walmart sells a set of 3 for $9 that you can't beat). I have never done a cheesecake without one, but I am pretty sure it will turn out the same way, you just wont be able to remove it from the pan for pretty presentation.
1 1/2 C cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 C sugar, divided
1/4 C butter, melted
1 package caramels (14 oz)-the square ones individually wrapped
2/3 C evaporated milk
1/2 C chopped pecans, divided
2 packages cream cheese (8 oz ea), softened
2 TBSP all-purpose flour
2 eggs, lightly beaten
1 1/2 C apples, peeled and chopped
1/2 TSP ground cinnamon (I always add extra, I love cinnamon)
- Double a sheet of extra-large heavy duty foil and cut an 18in square. It's very important you use the larger width foil for this...the first time I tried this I took the normal sized stuff and layered it to get 18in....but I didn't realize it needs to be water-proof, you will see. Set a greased 9in springform pan in the middle of the square. Fold the foil up the outside of the pan then over the top to secure. (Next time I make this, I will take pictures of this.) The goal is to have a solid layer of foil on the outside bottom of the pan.
- Preheat the oven to 350. In a small bowl, combine the cracker crumbs (put them in a baggy and smash), 1/4 C of the sugar and melted butter. Press onto the bottom of of the pan and up the sides about an inch to form the crust. Place the springform pan on a baking sheet. Bake uncovered for about 10 min. or until lightly browned. Cool on a wire rack.
- In a heavy saucepan combine caramels and evaporated milk (I would unwrap them all before you start this). Cook and stir over medium-low heat until caramels are melted and smooth. measure out 1 C and pour over crust, reserving the rest. Sprinkle crust with 1/4 C pecans.
- In a large bowl, beat the cream cheese till a little fluffy. Add 1 TBSP flour and remaining sugar (1/2 C) and beat until smooth. Add eggs beating on low just until combined. In a separate bowl, combine apples, cinnamon, and remaining flour. (This is where I want to have had simmered the apples a little in a saucepan then let them cool.) Fold into cream cheese mixture. Pour into crust.
- Place the springform pan on a large baking pan (one with sides). Add 1 in of hot water to the larger pan so the springform is sitting in water (this is why the foil needs to be right, water got into the bottom of my cheesecake....but even soggy it was delicious).
- Bake at 350 for 40 min. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans. Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (covering when completely cooled).
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Cookie Dough Truffles
33 Servings
1/2 C butter, softened
3/4 C packed brown sugar
1 tsp vanilla extract
2 C all-purpose flour
1 can sweetened condensed milk (14oz)
1/2 C miniature semi-sweet chocolate chips
1/2 C chopped walnuts
1 1/2 lbs chocolate candy coating (coarsely chopped)
2 tbsp shortening
- In a large bowl, cream the bu
- tter and brown sugar until light and fluffy. Beat in vanilla. Gradually add a little flour, then a little milk: beat well and repeat until all the milk and flour is added and combined. Stir in the chocolate chips and walnuts. Cover and chill for 15 min.
- Shape into 1 in balls. (a little less than a tbsp) and place on wax paper lined baking sheets. Loosely cover with plastic wrap or a towel and refrigerate for 1-2 hours till firm.
- In a microwave bowl, melt chocolate coating and shortening. Cook 1 minute at 50% power stir, then cook 30 sec, stir and repeat until melted and smooth. Be sure not to over cook, it's easy to burn the chocolate.
Dip balls into coating, allow excess to drip off; Place on wax-lined baking sheets. Refrigerate until firm, about 15-30 min.
- When nice and chilled, take a sharp knife and trim the excess chocolate off bottoms.
- If desired, remelt chocolate (or if you want to get real fancy, white chocolate) and drizzle over candies. (I spoon the melted chocolate in to a baggy, snip a tiny bit off a corner and pipe it on.) I haven't done this yet, but I bet you could put nuts on them as well. Store in the refrigerator.
Almond Tassies
If it's one thing I love about all the dutch culture up here (not all of Iowa, but definitely the town I am living in) is all the almond pastries. Almond paste is a staple for things in the famous bakeries here. I found this recipe on-line and liked that it kind of captured the local spirit. I didn't have any orange juice so I used a combo of apple juice and a splash of lemon, they turned out ok. I will definitely try these again with orange juice, it will make them much better. The hardest part by far, is making the cups out of the dough. I have made pecan tassies several times before and the dough is the same, so when I made these, I had had some experience. Believe me, it takes practice. I struggled the first time and it took me forever. Have faith, they do get easier. I found a shot glass that had a bottom just a bit smaller than the bottom of the muffin cups. I floured the glass, then pressed the dough with just enough pressure to start the dough up the sides. When its about half way there, I flour my thumb and forefinger and finish pushing the dough to the top. Be patient and don't get discouraged if they are ugly. I almost threw away my first batch of tassies because they were so ugly, but tasted one just in case and let me tell you, ugly or not, they are little morsels of deliciousness. I will post the pecan tassie recipe next since I have talked it up so much!
48 Serving
For the Crust:
1 C butter (2 sticks), softened
6 oz cream cheese (the box stuff has measurements on the foil), softened
2 C all-purpose flour
For the Filling:
2 cans almond paste (8 oz each)
1 1/2 C sugar
3 lightly beaten
3 tbsp heavy whipping cream
1 tbsp all-purpose flour
1/4 C sliced almonds
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add four and mix well. Cover and chill for 10 min.
- Grease a mini muffin pan and put a 1/2 in ball each cup. Slightly flatten with your finger, then up the sides to form a cup. Make s crust sure your crust isn't too thick or else you won't have enough to make all 48.
- For filling, in a large bowl, combine almond paste, sugar, eggs, orange juice, cream and flour.
- Fill into prepared cups, 3/4 full. sprinkle with almonds.
- Bake at 400 degrees for 12-13 minutes or until lightly browned.
- Cool for 10 minutes, then transfer to wire wracks to cool completely.
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