APPLE CHEESECAKE

APPLE CHEESECAKE
2 envelopes unflavored gelatin
1/3 cup cold water
1-3/4 cups apple juice
1/2 cup sugar
3 egg yolks, beaten
3 (8 oz) pkgs cream cheese, softened
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whipping cream, whipped
Topping:
1/2 cup chopped dry roasted peanuts
2 tbs butter or margarine
1 cup applesauce
1/3 cup firmly packed brown sugar
1/4 tsp ground cinnamon

• In a small bowl, soften gelatin in water; let stand for two minutes.
• In a saucepan, over medium heat, cook and stir apple juice, sugar, egg yolks, and gelatin mixture until gelatin is dissolved.
• Cool to room temperature.
• In a large mixing bowl, beat the cream cheese, cinnamon, and nutmeg until smooth.
• Gradually beat in gelatin mixture until smooth.
• Chill until slightly thickened, about 20 minutes.
• Fold in cream.
• Pour into an ungreased 9-inch springform pan.
• Chill 4 hours or overnight.
• In a saucepan over medium heat, brown peanuts in butter for 2 minutes.
• Add applesauce, brown sugar, and cinnamon; cook and stir for 5 minutes.
• Cool.
• Spread over top of cheesecake.
• Serves 12

Apple Sauce Cheesecake

Apple Sauce Cheesecake

1/4 cup sugar
1 1/2 cups Graham cracker crumbs
1/2 cup melted butter

Filling:
16 oz cream cheese at room temp
1/2 cup sugar
3 eggs separated
3 tbsp flour
1/2 tsp salt
2/3 tsp vanilla extract
2/3 cup cream
1 tbsp lemon juice
1/4 cup sugar
Sauce:
2 cups baking apples chopped fine
1 cup sugar (approx)
2 tbsp cornstarch
2 tbsp water

• Preheat oven to 350 deg. Grease 9" spring-form pan.
• Melt butter, add sugar and Graham crumbs until mixed.
• Press into pan and bake 10-12 minutes.
  
• Reduce oven to 325.
• Beat cream cheese, beat in egg yolks, sugar, salt and flour.
• Add vanilla, cream and lemon juice; beat well until lump free.
• In bowl, beat egg whites until soft peaks form.
• Add 1/4 c sugar; beat until stiff.
• Fold egg whites into cream cheese mix.
• Pour into baked crust and bake for further 40-60 minutes.
• Cool.
  
• In saucepan boil apples for 5-7 minutes.
• Add sugar, simmer for 3-5 minutes more.
• Mix cornstarch with water and mix in with apple mixture, cook until thick.
• Pour over cheesecake.
• Variations: could be any type of berries.

APPLE CARDAMOM CHEESECAKE

APPLE CARDAMOM CHEESECAKE
Makes 12 servings.
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
3/4 teaspoon ground cardamom
1/3 cup butter, melted

glazed apples:
4 (about 2 pounds) medium cooking apples, peeled and cored
1/4 cup sugar
1/4 cup butter
3/4 teaspoon ground cardamom

cheese filling:
2 packages (8 ounces) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
4 eggs

• Crust: Mix all ingredients.
• Press firmly on bottom and 1 inch up the sides of 9-inch springform pan.
• Set aside.
• Glazed Apples: Cut apples into 16ths.
• In large skillet, combine apples with remaining ingredients.
• Cook until apples begin to caramelize, turning often.
• Arrange over bottom of crust.
• Cheese Filling: Beat cream cheese until fluffy.
• Gradually beat in sugar, vanilla, and lemon peel.
• Beat in eggs, one at a time. Pour over apples.
  Bake in preheated 325°F oven 60-70 minutes, or until lightly browned.
• Turn oven off and allow cheesecake to remain in oven 1 hour with door slightly ajar.
• Cool in pan.
• Chill.

APPLE CHEESECAKE

APPLE CHEESECAKE
1/3 cup sugar
1/3 cup margarine or butter
1 tablespoon shortening
1/4 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
4 cups peeled, cored, and sliced cooking apples (Granny Smith or Golden Delicious)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 teaspoon ground cinnamon
1/4 cup sliced almonds
1/3 cup sugar

• In a medium mixing bowl beat the 1/3 cup sugar, margarine or butter, shortening, and 1/4 teaspoon vanilla on medium speed of an electric mixer until combined.
• Blend in flour and salt until crumbly.
• Pat onto the bottom of a 9-inch spring-form pan.
• Set aside.
• Place apple slices in a single layer in a shallow baking pan.
• Cover with foil.
• Bake in a 400 degree F oven for 15 minutes.
• Meanwhile, for filling, in a large mixing bowl beat the cream cheese, the 1/2 cup sugar, and the 1/2 teaspoon vanilla with an electric mixer until fluffy.
• Add the eggs, beating on low speed just until combined.
• Pour into dough-lined pan.
• Arrange warm apple slices atop filling.
• Combine the 1/3 cup sugar and the cinnamon.
• Sprinkle filling with sugar mixture and the almonds.
• Bake in a 400 degree F oven for 40 minutes or until golden and filling is set; cool.
• Remove sides and place cheesecake on a serving plate.
• Cover; chill 4 to 24 hours before serving.
• Makes 12 servings.

Bavarian Apple Cheesecake

This one sounds like it's to die for, I love apples....

Bavarian Apple Cheesecake

CRUST:
1/2 cup butter
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon salt

FILLING:
8 ounces cream cheese
1 egg
1 teaspoon vanilla extract
1/4 cup sugar

TOPPING:
1/4 cup sugar
1/4 cup sugar
1 teaspoon cinnamon
2 cups peeled Granny Smith (or other tart cooking) apples (1/8" thick slices)
1/2 cup strained apricot preserves

• Preheat oven to 375°F (190°C).
• Butter 9" spring form pan.Cream butter, sugar and vanilla extract until fluffy.
• Add flour and salt.
• Blend and spread in prepared pan.
• For filling beat cream cheese until fluffy.
• Add sugar, egg and vanilla extract and beat until smooth.
• Spread evenly over dough.
• For topping combine sugar and cinnamon.
• Dip each apple slice in mixture and arrange slices over filling in two overlapping arches.
• Warm apricot preserve and brush over the apples.
• Bake 45-55 minutes until golden.
• Serve warm (not too hot) or cold.

YUM!!!

Apple Creme Brulee Cheesecake

Apple Creme Brulee Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
2 1/2 tablespoons sugar 4-5 tablespoons melted butter
3 green apples, sliced into 1/4 in. slices
1 tablespoon lemon juice
2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 tablespoons heavy cream
1 pinch nutmeg
3 (8 ounce) packages cream cheese
1 1/4 cups sugar
2 teaspoons vanilla extract
1 pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream (full fat)
1 tablespoon cornstarch or flour
4 large eggs 1
/4 cup brown sugar (for brulee topping)

Directions:

1. Preheat the oven to 325 degrees F.
2. Grease the bottom and sides of a 9-inch springform pan.
3. In a bowl, combine the graham cracker crumbs and the sugar.
4. Add 4 tablespoons of the butter and mix.
5. If the crumbs seem dry, add the last tablespoon of butter.
6. Press onto the bottom of the springform pan.
7. Press in an even layer.
8. Bake for 8 to 10 minutes.
9. The crust should be firm and golden.
10. Remove from the oven and let cool on a wire rack.
11. Cool the crust completely.
12. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
13. Apples:. Toss the apples with the lemon juice.
14. Melt the butter in a large skillet.
15. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften.
16. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden.
17. Add the cream and the nutmeg and lower the heat slightly.
18. Cook until the cream has been absorbed by the apples, about 10 minutes.
19. Transfer the apples to a plate and let cool completely.
20. Cheesecake.
21. In the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth.
22. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes.
23. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute.
24. Add the sour cream and cornstarch and beat until blended, another minute or two.
25. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
26. Preheat the oven to 350 degrees F.
27. Layer the apples over the cooled graham cracker crust.
28. Pour the prepared cheesecake filling over the apples.
29. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan.
30. Carefully place the pan in the oven.
31. Bake for between 70 and 80 minutes, until only wobbly in middle.
32. Remove the cheesecake from the oven and from the water bath.
33. Peel off the aluminum foil layer and place on a rack to cool completely.
34. Once cool, place in the refrigerator to chill overnight.
35. Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface.
36. Put the cheesecake under the broiler, melt the sugar to form a thin crust.

Apple Pie Cheesecake

Apple Pie Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1/4 cup finely chopped pecans (optional)
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 large eggs
3/4 teaspoon vanilla extract
2 1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
8 tablespoons caramel topping
whipped cream
4 tablespoons chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 or 10-inch springform pan.
3. Combine the first six ingredients and press into the bottom of the prepared springform pan.
4. Bake for 10 minutes and cool on a wire rack.
5. In a large mixing bowl beat the cream cheese and sugar until smooth.
6. Add the eggs and beat on low until just combined.
7. Stir in vanilla.
8. Evenly pour over the baked crust.
9. Toss the apples with lemon juice, sugar, cinnamon and carefully spoon over the cream cheese mixture.
10. Bake for 55 to 60 minutes or until center is almost set.
11. Remove from oven and cool on a wire rack for 10 minutes.
12. Carefully run a knife around the edge of cheesecake to loosen.
13. Drizzle with 4 T of the caramel topping.
14. Continue to cool for 1 hour.
15. Place in the fridge overnight.
16. Remove sides from the pan.
17. Just before serving garnish with whipping cream, chopped pecans and the remaining caramel.