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Post by Sheila on Sept 18, 2012 22:31:46 GMT -5
Caramel Apple-Brownie Cheesecake - No Honey, but that's ok! Ingredients 3/4 cup chopped pecans 2 (8-oz.) packages cream cheese, softened $ 1/2 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs, divided 1/2 cup firmly packed light brown sugar 1/2 cup butter, melted $ 1 cup all-purpose flour $ 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups peeled and diced Granny Smith apples Caramel Apple Topping Caramel Sauce Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Sprinkle pecans over bottom of a greased and floured shiny 9-inch springform pan. 2. Beat cream cheese, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating just until blended after each addition. 3. Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended. 4. Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter. 5. Bake at 325° for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 2 hours). Transfer to a serving plate. 6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Reserve 1 cup Caramel Sauce for another use. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce.
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Post by Granny Smith on Sept 19, 2012 14:59:35 GMT -5
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