Yum! This is the easiest cheesecake recipe ever and we all know that I love easy.
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese , softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel topping
12 pecan halves (I omitted)
2 tablespoons chopped pecans (I omitted)
Preheat oven to 350°F (175°C).
Remove 3/4 cup of apple pie filling and set aside. Spoon remaining filling into pie crust. In a medium bowl, beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling.
Bake for 35 minutes, or until center is set. Cool on a wire rack.
Combine reserved apple pie filling and caramel topping in a small saucepan. Heat over moderate heat until spreadable, but not hot. Spoon over cooled cheesecake and spread evenly. Decorate the edge with pecan halves and sprinkle the top with chopped pecans. Refrigerate until ready to serve.
Submitted by Mary Gordon to cooksrecipes.com
Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts
Tuesday, November 25, 2008
Tuesday, September 23, 2008
Pumpkin Cheesecake
This was wonderful! I was too impatient to let it cool before taking a bite because it smelled so good. I even ate a piece for breakfast. Oops!
Ingredients:
For the gingersnap crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves (I omitted)
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted
For the filling:
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. cream cheese, at room temperature (2 8 oz. blocks in case you are as bad with conversions as I am!)
3 eggs
1 cup pumpkin puree
For the topping: (I omitted the topping)
1/2 cup pecan halves
1 Tbs. unsalted butter
2 Tbs. granulated sugar
Directions:
Preheat an oven to 350°F. Lightly butter a 9-inch springform pan. To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.
To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes.
Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.
To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container. Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.
Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005 ). Given to me by Addie and Kelsey from my Cooking Board
Ingredients:
For the gingersnap crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves (I omitted)
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted
For the filling:
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. cream cheese, at room temperature (2 8 oz. blocks in case you are as bad with conversions as I am!)
3 eggs
1 cup pumpkin puree
For the topping: (I omitted the topping)
1/2 cup pecan halves
1 Tbs. unsalted butter
2 Tbs. granulated sugar
Directions:
Preheat an oven to 350°F. Lightly butter a 9-inch springform pan. To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.
To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes.
Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.
To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container. Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.
Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005 ). Given to me by Addie and Kelsey from my Cooking Board
Monday, July 14, 2008
Mini Cheesecakes
1 1/2 cups graham cracker or chocolate wafer crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 (8 oz.) packages cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
3 eggs
2 tsp vanilla extract
Preheat oven to 300. Combine graham cracker crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased or paper-lined muffin cups.
In Large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 Tbsp) into prepared cups. Bake dor 20 min. or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. Refridgerate leftovers.
Chocolate Mini Cheesecakes- Melt 1 cup semi-sweet chocolate chips; mix into batter. Proceed as above.
- adapted from Eagle Brand Holiday Cookbook
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 (8 oz.) packages cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
3 eggs
2 tsp vanilla extract
Preheat oven to 300. Combine graham cracker crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased or paper-lined muffin cups.
In Large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 Tbsp) into prepared cups. Bake dor 20 min. or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. Refridgerate leftovers.
Chocolate Mini Cheesecakes- Melt 1 cup semi-sweet chocolate chips; mix into batter. Proceed as above.
- adapted from Eagle Brand Holiday Cookbook
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