Monday, November 15, 2010

Carmel Taffy Apple Cheesecake

We had a Sunday School Fellowship last weekend and we all had to bring soup and a dessert.
I made Chicken Taco Soup-my family's favorite and this new dessert-Carmel Taffy Apple Cheesecake.
My rule is I usually don't take something that I have never made before to something where other people will be eating it just in case it isn't good, but this looked so good I had to try it.  Plus, I was stuck in a rut of always making the same thing-so I ventured out and gave it a try.

It started with these pecans from our very own yard!
I sat and cracked them for about and hour to get enough for the crust and the topping. 
Here is some of the pecans as I was cracking them.  I got a lot of whole halves-hated to have to crush them up for the pie.
 This is after it came out of the oven-almost the last step.
Yummy-the finished product! Whipped cream-carmel topping and pecans on top.
I didn't even get a piece-my hubby did and he said it was good-I guess it was ok since I brought home an empty plate.
I say it was a thumbs up-I will try it again-maybe even around Thanksgiving for a second or third pie to have around the house for company.  I love fall-just something about it that makes me love to bake and sit around wrapped up in a blanket and read a good book.  We got a taste of fall this week-it dropped into the 30's at night.  A chill in the air.
Here is the recipe along with a corrected typo that I didn't see the first time I proofed this! Oh well.
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1.Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
2.In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
3.In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
4.Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake for about an hour-then top it with whipped cream and chopped pecans and drizzled it with a caramel topping.

On this Pathway-

1 comment:

Janette@Janette's Sage said...

This looks great...I love doing new things. I have an awesome pumpkin cheesecake we usually like at Thanksgiving...or sometime during the holiday season...I love another cheesecake recipe...that is my favorite dessert to make.