Page 163 - Wits' Cookbook
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Caramel Apple CheesecakeI wanted to impress my wife’s family at a Thanksgiving Day dinner. It worked, and now the cheesecake is requested at every Thanksgiving Dinner.Submitted by: Ken SzpindorINGREDIENTS1 1⁄2 cups cinnamon graham cracker crumbs (about 8 whole crackers) 3⁄4 cup of sugar, divided1⁄4 cup of butter, melted1 package (14 oz) of caramels (Werther’s Chewy Caramels)2⁄3 cup of evaporated milk1⁄2 cup of chopped pecans, divided2 (8 oz) packages of cream cheese, so ened 2 tbsp of all-purpose flour, divided2 eggs, lightly beaten1 1⁄2 cups of chopped, peeled apples1⁄2 tsp of ground cinnamonDIRECTIONS• Preheat oven to 350˚F.• Place a greased 9-in. springform pan on a double thickness of heavy-dutyfoil (about 18 in. square). Securely wrap foil around pan.• In a small bowl, combine the cracker crumbs, 1⁄4 cup of sugar and butter.Press onto the bottom and 1 inch up the sides of prepared pan.• Place on a baking sheet and bake for 10 minutes or until lightly browned.Cool on a wire rack.• In a heavy saucepan over medium-low heat, cook and stir caramels and milkuntil melted and smooth. Pour 1 cup of the caramel mixture over the crust;sprinkle with 1⁄4 cup of pecans. Set remaining caramel mixture aside.• In a large bowl, beat the cream cheese, 1 tbsp of flour and remaining sugaruntil smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture and pour onto crust.• Place springform pan in a large baking pan; add 1 inch. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.DESSERTS(continued)163


































































































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