CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher's Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk
- Preheat oven to 375 degrees.
- Combine cookie crumbs, melted butter and the pecans.
- Press firmly into the bottom and up the sides of a 9 inch springform pan.
- Using a double boiler whisk together the milk and caramels until smooth.
- Pour half of the caramel mixture over the crust, refrigerating the rest for later.
- Refrigerate crust while making the filling.
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin
- In a large mixing bowl cream the cream cheese until smooth.
- Gradually add sugar until well incorporated.
- Add eggs, one at a time, blending until VERY smooth.
- Blend in vanilla.
- Spread mixture evenly over prepared crust.
- Arrange apple slices evenly over cream cheese mixture.
- Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
- Remove from oven and cool 20 minutes.
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla
- Increase oven temperature to 475 degrees.
- Whisk together sour cream, sugar and vanilla until smooth.
- Spread evenly over cheesecake.
- Bake 5 minutes.
- Remove from oven and cool 30 minutes.
- Chill at least 3 hours (I do 8-10 hours).
1 Hershey's milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher's Cinnamon Pecans
- Grate chocolates together.
- Microwave reserve caramel sauce 15 seconds.
- Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.
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