apples (if you can, choose 4 different kinds)
pure vanilla extract
(1 stick) unsalted butter, melted and cooled
11 1 /2 c.
graham cracker crumbs
8-ounce packages PHILADELPHIA cream cheese, at room temperature
pure vanilla extract
heavy whipping creamPreheat the oven to 350º.
9 inch baking pan with nonstick foil.
the flour, baking powder, and salt together in small bowl.
the apples and cut into small chunks.
a medium bowl, beat the eggs with a whisk until they're foamy.
the sugar and whisk for a minute or so to blend.
in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
in the apples coating with batter.
into the pan and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean.
and then chill until your cheesecake is ready. Then slide this on top of the cheesecake and drizzle with the caramel!
all ingredients and press into a 9 inch springform pan.
at 350 for 8 minutes. Let cool.
a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
the mixer speed to medium and beat in the remaining sugar, then the vanilla.
in the eggs, one at a time, beating well after each.
in the cream just until completely blended.
filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more. Let cool in oven with the door open for 30 mins. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
So for my caramel and apple craving, I baked a big pan of these pie bars with a buttery shortbread crust, tart apples cooked with brown sugar and plenty of spices, a layer of cheesecake and crumble topping
This CaramelApplePie Poke Cake is Fall on a plate. Apples, cinnamon, caramel and toffee. Bake the cake and as soon as it comes out of the oven, poke holes in it and pour a condensed milk and caramel mixture on top
Apple cider infused caramel provides all the flavor of a traditional Thanksgiving applepie but lends itself to delightful new presentation when drizzled atop ice cream and finished with a crumble crust