Apple Caramel Cheesecake
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Apple Caramel Cheesecake

    Ingredients:

    - For crust:
    1 1/4 cups Graham cracker crumbs
    1/4 cup finely chopped walnuts
    2 tablespoons brown sugar
    1/4 cup melted butter

    - For filling:
    2 large Granny Smith apples, peeled, cored and thinly sliced
    3 tablespoons butter
    1/2 teaspoon each cinnamon and nutmeg
    4 8-ounce packages cream cheese, room temperature
    1 cup sugar
    5 large eggs
    1/2 cup sour cream
    3/4 cup toasted walnuts*, chopped

    - For topping:
    1 1/2 cups caramel ice cream topping

    * (To toast walnuts: place on cookie sheet and bake at 300 degrees F for
    8-10 minutes until golden brown.)

    Preheat oven to 350 degrees F.
    In a small bowl, mix together all the crust ingredients. Press into a 9" spring-form pan bottom.
    Bake in oven 10 minutes.

    In a saucepan, saute the apples in butter about 8 minutes. Mix in
    cinnamon and nutmeg. Set aside.

    In a large bowl, mix the cream cheese with sugar until smooth. Add eggs,
    one at a time, beating after each. Blend in the sour cream, then fold in the
    walnuts and apple mixture. Pour into spring-form pan and bake for 60 minutes.

    Move to a rack and cool. Refrigerate at least 4 hours. Release
    sides of pan and either pour caramel topping on top of cake, or microwave caramel sauce until warm and pour over slices of cheesecake.

  2. #2
    Registered User Sinclairwife's Avatar
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    Default

    This is my new favorite. Don't substitute instant coffee because it makes the flavor too strong. I used one cup of hot water with one of the Folger's cup size brew bags, brewed for about 5 minutes or so, and the flavor was perfect. Or you can brew a whole pot and use a cup of that.

    Cappuccino Cream

    This stuff is good!

    1 pkg (8 oz) cream cheese, softened
    1 cup brewed strong coffe, at room temp
    1/2 cup milk
    1 pkg (4 serving size) Jello vanilla flavored instant pudding and pie filling
    1/4 tsp ground cinnamon
    1 tub (8oz) Cool Whip, thawed, divided
    Cookies such as chocolate laced pirouettes or biscotti

    Mix cream cheese with mixer on medium speed until smooth. Gradually add coffee and milk, beating until well blended. Add pudding mix and cinnamon. Beat on low speed 2 min. Let stand 5 min or until thickened.
    Stir in 2 cups whipped topping. Spoon into 6 dessert glass or 1 qt serving bowl. Refrigerate until ready to serve.

    Just before serving, top with remaining whipped topping in dollops. Serve with pirouette cookies tucked into each serving.

  3. #3

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    Default

    The cheesecake sounds divine!

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