Tag Archives: Holidays

The Cheesecake Factor

Caramel Apple Pecan and Pumpkin Spice Cheesecakes

Caramel Apple Pecan and Pumpkin Spice. MMMMM….

My first official post in what… 7 months? Time flies when you aren’t inspired to cook. But thanks to the recent Thanksgiving holiday, I had a reason to bake a dessert or two. With the Autumn season in full swing, what better way to acknowledge it than to utilize apples and pumpkin? Two different cheesecakes derived from the same basic recipe.

Caramel Apple Cheesecake

  • Basic Cheesecake Filling (recipe follows)
  • graham cracker crust (homemade or store bought)
  • 1/2 c caramel sauce (homemade or store bought)
  • 1/2 c chopped pecans
  • 2 apples (preferably granny smith), peeled, cored, diced
  • 1 T AP flour

Pour about 1/2 of your caramel sauce into the bottom of your graham cracker crust. If you prefer, you can omit this step to make the cheesecake less sweet. Sprinkle about half of your chopped pecans on top of the caramel layer. Toss the diced apple with the AP flour so that it doesn’t sink into the bottom of your cheesecake filling. Mix the apple into the cheesecake filling and then pour into the crust. You may have some apple filling left over. Bake in a 325 degree preheated oven over a bain-marie for 35-40 minutes or until set in the middle. While still warm, drizzle the rest of your caramel sauce on top and sprinkle the remaining pecans. Allow to cool for at least 3 hours or overnight.

Pumpkin Spice Cheesecake

  • Basic Cheesecake Filling (recipe follows)
  • graham cracker crust (homemade or store bought)
  • 1/2 t ground cinnamon
  • 1/8 t ground clove
  • 1/8 t ground nutmeg
  • 1/2 c pureed pumpkin (not the pumpkin pie filling)

Measure about 1 c of the plain cheesecake filling and pour into the bottom of the crust. Mix pumpkin and spices into remaining filling until thoroughly combined. Pour pumpkin filling on top of the plain filling. Spread evenly. Swirl two fillings if you wish. Bake in a 325 degree preheated oven over a bain-marie for 35-40 minutes or until set in the middle. Allow to cool for at least 3 hours or overnight.

Basic Cheesecake Filling

  • 2 packages of cream cheese, softened
  • 2 eggs
  • 1/2 c white sugar
  • 1 t vanilla extract

Cream together the sugar and cream cheese until well combined. Gradually mix in vanilla and then eggs, one at a time. Pour into your graham cracker crust of choice.

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