I decided to bring the desserts for Thanksgiving this year.  I was mostly inspired by some absolutely to-die-for sounding recipes that I wanted to try, and seemed perfect for the occasion.  This was one of them.

The list of ingredients and directions seems long and complicated.  It took me a bit to get to this one, because of that dauntingness.  However, once broken down into the steps, it really wasn't that big of a deal.  It might have helped that I had help (thank you, Boyfriend 'O Mine)!

Let me tell you, even with all of the work- it is so worth it!  Everyone raved over this.  It went so quick I barely was able to get a piece of my own.  Boyfriend O'Mine had to grab a piece and hide it away to ensure he got a slice.   And now he wants me to make another one, and I have to say I am completely okay with that!  It's delicious. 

Ingredients:

for the crust:
1&1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
5&1/3 tablespoon unsalted butter, melted
1/2-3/4 cup caramel

for the apple filling:
5 tablespoons unsalted butter
1/2 cup light brown sugar, tightly packed
1/4 teaspoon salt
1 teaspoon cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

for the cheesecake:
8oz cream cheese
1/4 cup sugar
1 teaspoon vanilla
1 large egg
1 tablespoon lemon juice

for the topping:
3/4 cup heavy cream
3-4 tablespoons powdered sugar
1/4 - 1/2 cup caramel


Directions:

To make the crust:

1.  Preheat the oven to 350*F. 
2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.
3. Transfer to a 9-inch round baking pan.  Press the crumbs in an even layer around the bottom and up the sides of the pan.
4. Bake for 6-8 minutes or until golden.  Let cool for about 10 minutes.
5. Pour a layer of caramel into the bottom and spread evenly.  Refrigerate while you prepare the filling.

To make the apple filling:

1. Melt the butter in a large skillet over medium heat. 
2. Mix in the brown sugar, salt and cinnamon.  Cook for about 1 minute, or until bubbling.
3. Mix in the apple slices and toss well to coat. 
4. Cook over medium to medium-high heat until tender and most of the liquid has been reduced- about 15 minutes.
5. Let cool for a few minutes, and then pour into the prepared pie pan.   Set aside.

To make the cheesecake layer:

1. Preheat oven to 350*F. 
2. Combine cream cheese and sugar in a bowl and beat until smooth. 
3. Mix in the vanilla, egg and lemon juice and beat until smooth, about 1-2 minutes.
4. Spread evenly over the apple filling in the pie pan.
5. Bake about 30 minutes, or until an inserted knife comes out clean.
6. Remove and let cool to room temperature.
7. Refrigerate for at least 4 hours. I let mine refrigerate overnight and did the Thanksgiving morning.

To make the topping:

1. In an eclectic mixer with whisk attachment (or, with your hand holding a whisk...), beat the heavy cream and powdered sugar until stiff peaks form.  
2. Spread gently over top the cheesecake layer.
3. Drop dollops of caramel on top and swirl in.  My caramel was a little too thin, so I just drizzled it over the top, and the effect was just as pretty.

Slice and serve!


We had some of the apple filling leftover afterwards, so Boyfriend 'O Mine used them as toppings for his waffles Thanksgiving morning.  How yummy is that?!

 

Is there really any better way to start off a food blog than with cheesecake?  How about Oreo cookie cheesecake?  How about Oreo cookie cheesecake cups?  Do I have your attention yet?  These little morsels are a cupcake-wrapper full of heavenly sin.  As a matter of fact, in the time it took my boyfriend to take these delicious pictures, I had devoured 3 of these bad-boys.  I will pay for that on the treadmill later, but my-oh-my are they worth it.  

  I guess this recipe is originally from one of Martha Stewart's cookbooks (go figure), but I found it here.   It is super easy to make, and absolutely divine.  I halved the recipe, and used a standard 12-cup muffin pan.  The halved recipe gave me 18 cheesecakes.  I think I may have found a new family-gathering dish.

Ingredients:

• 42 Oreo cookies (or any similar cream-filled cookie), 30 left whole and 12 crushed
• 2 pounds cream cheese (according to my math, that's 4 8-oz boxes), room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 1 cup sour cream
• pinch of salt

Directions:

  1.  Preheat the oven to 275*F.   Line your cupcake pan with cupcake liners.  I don't know how well this would turn out without liners.  If you try that, let me know!  Place one whole cookie at the bottom of each liner.

2.  In a large bowl, beat cream cheese on high speed until creamy, scraping the edges as needed.  Add sugar, and beat until combined.  Add vanilla.

3.  Add eggs a bit at a time, and beat well, again scraping sides as you go.  Add in sour cream and salt and beat until mixed.  Stir in crushed cookies by hand (well, with a big spoon or something.. I wouldn't recommend using your hands, although you'd have lots of yummy gooeyness to lick off!)

4.  Spoon cheesecake batter over cookies in cupcake pan, filling cups until they are almost full.  Bake for about 20-25 minutes, rotating pan halfway through, until cheesecake is set (it doesn't wiggle when you jiggle it).  Remove from oven and let cool completely.  Transfer to the fridge and let set for about 4 more hours or more.  I highly recommend you go find something outside to do during this time, since the anticipation can be insane!

5.  Devour.