Apple Caramel Pecan Cheesecake is an excellent choice for any formal dinner. This cheesecake will impress even the pickiest eaters.
1 cup non self-rising cake flour
1/4 cup firmly packed brown sugar
1/2 cup room temperature unsalted butter cut into small cubes while cold
1 cup toasted pecans chopped (plus 1/2 cup for garnish)
Pre-heat your oven to 350F.
To toast the pecans:
Line a 13 inch X 9 inch baking pan with tin foil. Spread the pecans evenly onto the prepared baking pan and place in the pre-heated oven for 15 minutes. Allow to cool completely.
In a large mixing bowl combine the flour and sugar together. With a pastry blender cut in the butter until the mixture looks like coarse crumbs. Add the 1 cup of toasted chopped pecans to the flour mixture and toss with your hands until all of the ingredients are combined.
Place the crumb mixture into the bottom of buttered 10 inch spring-form pan. Press the crumb evenly to line the bottom of the spring-form pan to form the crust.
Place the spring-form pan into the oven and bake for 20 minutes.
Remove the spring-form pan from the oven and allow to cool completely on a wire cooling rack.
4 8 ounce packages of cream cheese at room temperature
1 1/4 cup sugar
5 large room temperature eggs
1 tablespoon vanilla extract
2 tablespoons heavy cream
In a large size mixing bowl beat the room temperature cream cheese on low speed until it is creamy smooth.
Continue beat the cream cheese and slowly add the sugar. Once all of the sugar has been incorporated add the vanilla. Beat until very well blended.
On low speed add the eggs one at a time and beat just until blended. Do not over-beat. Scrap down the sides of the bowl between each egg added.
Stir in the heavy cream and the vanilla
Spoon the filling evenly over the prepared crust.
Place the spring-form pan onto a baking pan and place into the pre-heated oven. Bake for about 1 hour or until the center is almost set.
Turn off the oven. Leaving the cheesecake in the oven prop the oven door open slightly with the handle of a wooden spoon. This will help to stop the cheesecake from cracking. Leave the cheesecake in the unheated oven for another hour.
Remove the cheesecake from the oven and run a knife or a spatula around the outside of the cheesecake to loosen it from the pan. Cover the top of the cheesecake with plastic wrap. Place the cheesecake in the refrigerator for at least 12 hours to set completely.
2 1/2 cups thinly sliced granny smith apples
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon cardamom
1 tablespoon unsalted butter
Mix all of the topping ingredients except the unsalted butter together in a medium size mixing bowl.
Melt the unsalted butter in a medium size saucepan over medium – high heat. Once the unsalted butter is melted add the apple mixture. Continue to cook the apple mixture for another 8 – 10 minutes or until the apples are tender. Stir the apple mixture occasionally while cooking.
When the apples are tender place the mixture into a small mixing bowl and allow the apple mixture to cool for at least 45 minutes.
Once cooled spread the apple mixture evenly over the top of the cooled cheesecake.
Just before serving sprinkle the Apple Caramel Pecan Cheesecake with the 1/2 cup of chopped toasted pecans and drizzle with caramel sauce.
Slice the Apple Caramel Pecan Cheesecake and serve.
Dec 04, 14 08:14 PM
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