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Yep, this is delicious, from :B

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It's been way too long since I've actually baked something half-decent, so I went back to my roots and made a nice cheesecake for dessert tonight. This one combines granny smith apples with homemade caramel, a layer of cheesecake, and a layer of a blondie-style brownie with a pecan crust. Very fancy! Here's the recipe:

What You Need:

~For the Cheesecake~

3/4 cup chopped pecans
2 (8-oz.) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon rum extract
4 large eggs, divided
1/2 cup firmly packed light brown sugar
1/2 cup butter, melted
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups peeled and diced Granny Smith apples

~For the Caramel Sauce~

1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream
1/4 cup honey

~For the Caramelized Apples~

1/4 cup butter
1/2 cup sugar
1 teaspoon fresh lemon juice
5 large Granny Smith apples (about 2 1/2 lb.), peeled and cut into 1/2-inch-thick wedges

Recipe:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Sprinkle pecans over bottom of a greased and floured shiny 9-inch springform pan.

2. Beat cream cheese, granulated sugar, and rum at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating just until blended after each addition.

3. Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.

4. Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.

5. Bake at 325° for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 2 hours). Transfer to a serving plate.

6. Meanwhile, begin making the sauce. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes. Apply to the cheesecake after it has cooled in the refrigerator for at least 3 hours.

7. For the caramel apples, melt butter in a large skillet over medium heat; add sugar and lemon juice, and cook, stirring constantly with a long-handled wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown. Add apple wedges. Cook, stirring often, 15 to 18 more minutes or until apples are tender and caramelized. Remove from heat; cool 20 minutes. Layer on top of caramel sauce on the cheesecake.

Enjoy! :D

Baked in the kitchen of:

-Huttser Coyote

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being