The only thing better than a juicy harvest apple is a baked apple filled with rich cheesecake! Top it off with caramel sauce, graham cracker crumbs, and pecans for the ultimate no-fuss Autumn dessert!
- 6 apples (I used gala apples)
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon cinnamon
- Graham cracker crumbs
- Caramel sauce
- Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
- In a medium bowl cream together cream cheese and sugar until smooth.
- Mix in vanilla, egg, and cinnamon until smooth.
- Fill each of the apples ⅔ full with the cheesecake mixture.
- Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set.
- Transfer to a plate and place in the fridge until completely cooled.
- Serve apples at room temperature or chilled.
- If desired, top with caramel sauce, graham cracker crumbs, and pecans.
Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.
- 17 chocolate cream-filled chocolate sandwich cookies, crushed
- 1/4 cup butter, melted
- 1 tablespoon sugar
- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 1 cup (8 ounces) sour cream
- 1/2 cup buttermilk
- 3 tablespoons baking cocoa
- 2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1 bottle (1 ounce) red food coloring
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in the sour cream, buttermilk, cocoa and vanilla.
- Add eggs; beat on low speed just until combined.
- Stir in food coloring.
- Pour over crust.
- Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
- Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
- Remove springform 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.
- Remove sides of pan.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy.
- Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake.
- Refrigerate until serving.
Yield: 16 servings.
Summary: If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan you’ve probably ordered up the Red Velvet Cheesecake Cake. It’s kind of the most amazing thing ever a red velvet layer-cake with a layers of cheesecake mixed in topped with cream cheese icing.
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon McCormick Pure Vanilla Extract
- 2 eggs
- 2 ounces semi-sweet baking chocolate, melted
- 1 tablespoon McCormick Red Food Color
- 1 prepared chocolate crumb crust (6 ounces)
- Preheat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Measure 1 cup batter into medium bowl.
- Stir in melted chocolate and food color.
- Pour into crust.
- Top with remaining (plain) cheesecake batter.
- Bake 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate 3 hours or overnight.
A fabulous layered pie with a graham cracker crust, caramel, pecans, apples and cheesecake, topped with fresh whipped cream, more caramel and pecans.
For the Crust
- 1 1/2 cup graham cracker crumbs (about 12 full graham crackers)
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the Caramel-Pecan Layer:
For the Apples
- 5 tablespoons unsalted butter
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 Granny Smith apples, peeled, cored and thinly sliced
For the Cheesecake
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar
For the Garnish
- Preheat oven to 375 degrees F.
- Make the Crust: Whisk together the graham cracker crumbs, sugar and cinnamon.
- Add the melted butter and use a fork to toss the mixture together until all of the crumbs are evenly moistened.
- Dump the crumbs into a 9-inch springform pan or a 10-inch pie plate and press them into an even layer over the bottom and two-thirds of the way up the sides of the pan.
- Bake for 6 to 8 minutes, or until golden brown.
- Allow to cool for 10 minutes.
- Pour the salted caramel sauce over the bottom of the crust, gently spreading it into an even layer.
- Sprinkle the chopped pecans evenly over top of the caramel layer.
- Place the pan in the refrigerator while the apples are prepared.
- Reduce oven temperature to 350 degrees F.
- Make the Apples: Melt the butter in a 12-inch skillet, then add the brown sugar, cinnamon and salt, stirring to combine.
- Cook the mixture until it is gently bubbling, about 1 minute.
- Add the apples to the pan and toss to coat with the butter mixture. Cook until the apples are very tender and just about all of the liquid has been evaporated, 15 to 20 minutes, stirring occasionally.
- Allow to cool for 10 minutes, then add to the pan on top of the caramel-pecan layer, spreading the apples into an even layer.
- Return the pan to the refrigerator.
- For the Cheesecake: Using an electric mixer, beat the cream cheese and sugar on medium speed until completely smooth.
- Add the egg and beat until completely combined.
- Add the lemon juice and vanilla extract, and beat until completely smooth, another 1 to 2 minutes.
- Pour the cheesecake batter over the apples in the pan, smoothing it into an even layer.
- Bake until the cheesecake is set and doesn’t jiggle in the middle, about 30 minutes.
- Transfer the pan to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Whipped Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip together the heavy cream and powdered sugar on medium-high speed until stiff peaks form.
- Garnish and Serve the Pie: Remove the sides of the springform pan. Spread the whipped cream evenly over the top of the cheesecake layer. Dollop spoonfuls of the caramel sauce on top of the whipped cream and, using a butter knife or offset spatula, gently swirl the caramel into the whipped cream. Sprinkle additional chopped pecans on top.
- Serve immediately. Cover and refrigerate any leftovers.
You can substitute store-bought caramel sauce for the homemade salted caramel, if you prefer.
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It’s always a hit!
- 1-1/4 cups all-purpose flour
- 2 tablespoons confectioners’ sugar
- 1 teaspoon grated lemon peel
- 1/2 cup cold butter, cubed
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 10 ounces white baking chocolate, melted and cooled
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy whipping cream
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- White baking chocolate curls and lemon peel strips, optional
- Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
- In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
- Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
- Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.
Yield: 12 servings.