APPLE CRISP CHEESECAKE The holiday party season has arrived! Do you have a signature dessert that you bring to every holiday potluck party? If not, you do now! This Apple Crisp Cheesecake is a crowd pleaser and is quite easy to make (don’t let the long ingredients list fool you).
INGREDIENTS:
DIRECTIONS: Preheat oven to 350F.
Crust:
Cheesecake:
Crust:
• ½ cup unsalted butter, melted • ½ cup large flake rolled oats • 1 ½ cups graham cracker crumbs • 1 teaspoon cinnamon
• 1 can (540ml) apple pie filling • ¼ cup caramel ice cream topping • 3 packages (250g each) cream cheese, softened • ¾ cup granulated sugar • 4 large eggs • ½ cup sour cream • 1 teaspoon vanilla extract • 2 tablespoons all-purpose flour • Optional: additional caramel ice cream sauce to top cheesecake with before serving
1. Stir crust ingredients together until well mixed then press into the bottom of a 10-inch springform pan. 2. Bake for 10 minutes. Remove from oven. 4. Reduce oven temperature to 325F. 5. Spread apple pie filling evenly over crust. 6. Pour caramel sauce evenly over apples. 7. Set aside.
Topping: • ½ cup all-purpose flour • 1 teaspoon cinnamon • ½ cup light brown sugar, packed • ½ cup unsalted butter, cold • ¾ cup large flake rolled oats
Topping: 1. In a large bowl, stir together flour, cinnamon, brown sugar and rolled oats until well mixed. 2. Using a pastry blender (also called a pastry cutter), cut cold butter into oat mixture until mixture is crumbly. 3. Set aside.
Cheesecake: 1. Beat cream cheese and sugar together until well blended and smooth. 2. Add eggs, one at a time, to cream cheese mixture. Beat mixture well after each egg is added. Use a spatula to occasionally scrape down the sides of the bowl. 3. Beat in sour cream, vanilla and flour. Beat until combined. 4. Pour cheesecake batter evenly over the oat and apple caramel base. 5. Sprinkle oat mixture topping evenly over cheesecake batter. 6. Bake in oven, at a 325F temperature, for 1.5 to 1.75 hours. Cheesecake is done when there is just a slight jiggle left in the center of the cheesecake. 7. Remove from oven and let cool on wire rack for one hour. 8. Refrigerate for at least 4 hours before removing from pan. 9. Run table knife around inside of pan before removing cheesecake from pan. 10. Top with additional caramel sauce before serving. 11. Store leftovers in refrigerator.
www.momsandmunchkins.ca 20 |
FOR SASKATCHEWAN WOMEN | VOL. 6 ISSUE 11, NOVEMBER 2017
by Cheryl Kirkness