Apple Pie Churro Cheesecake 


This is my first fall recipe of 2017 since I broke my hip and leg. It’s been a rough couple of months but I am back in the kitchen doing what I love to do. This recipe is very tasty. I made this dessert in an 8 x 8 pan but I will also supply the directions if you prefer to make a 9 x 13 size to serve more people. 

Ingredients:

1 can of crescent rolls 

2 8 ounce packages of cream cheese, room temperature 

3/4 cup sugar 

2 teaspoons vanilla

1 can apple pie filling

1/2 teaspoon cinnamon, leave in jar to sprinkle, optional*


Putting the apples on top of the cream cheese mixture. 

Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick cooking spray. Place 1/2 of the crescent rolls in the bottom of the pan. Press seams together and bring edges out to all edges of the pan. 
In a bowl, combine cream cheese, sugar and vanilla. Carefully spread on top of crescent roll sheet in the pan. 


A quick sprinkle of cinnamon before adding the other crescent on top. 

Pick apples out of the can of pie filling. Lay apples on top of the cream cheese in a single layer so you have enough fruit to cover the cream cheese. Sprinkle cinnamon on top of apples. *The canned apple pie filling I purchased had no high fructose and no cinnamon in the apples. If your can has cinnamon in your canned apples, I would omit the sprinkling of cinnamon. I tasted my apples and they were on the bland side so I added cinnamon to my recipe. 


Second sheet of crescent rolls on top with melted butter, sugar snd cinnamon. Ready to go into the oven. 

Take the remaining 1/2 sheet of crescent rolls and place between 2 sheets of wax paper. Roll out until it’s 8 x 8 and place on top of apple pie filling. Make sure the edges come out to the sides of the pan. 


Finished product!

Churro Topping:

1/2 stick of butter, melted

1/2 teaspoon of cinnamon 

6 Tablespoons of sugar

Garnish with whip cream or a scoop of ice cream if desired 


Mix butter, cinnamon and sugar together and spread over top of the top crescent. Bake for 30 minutes. Cool and serve with whip cream or ice cream. Or both! 😉  Enjoy!


***For a 13 x 9 size pan, use the following measurements. 

Ingredients for 13 x 9 pan:

2 cans of crescent rolls, 1 entire can for the top and one for the bottom

3 8 ounce packages of cream cheese, room temperature 

1 1/2 cups of sugar

3 teaspoons of vanilla

2 cans of apple pie filling

1 teaspoon of cinnamon, optional

Follow the instructions for the 8 x 8 pan for assembly. 
Churro topping for 9 x 13:

1 stick of butter, melted 

1 teaspoon cinnamon 

3/4 cup of sugar

Follow the instructions for the 8 x 8 size.  Baking time will increase to 40-50 minutes. 

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Apple Pie Cupcakes

Fourth of July and apple pie.  Here is the best of both worlds, an apple pie cupcake. I think you will love the outcome. 

Ingredients Cupcakes:

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 stick of butter, room temperature 

1/4 cup vegetable oil

1 1/2 cups sugar

3 eggs

2 teaspoons vanilla extract

1 cup sour cream

Preheat oven to 350 degrees.  Line tin with 24 cupcakes liners.  Combine flour, baking powder and salt in a bowl. Whisk ingredients together. 
Combine butter, oil and sugar until they are light and fluffy and well combined. Add eggs one at a time. With the mixer on low, add in vanilla and sour cream. Once combined, mix in the flour. Fill cupcake liners 2/3 full. Bake 18 – 20 minutes or until a cake tester come out clean. Cool completely on a wire rack before cutting a hole in the cupcake and filling. 

Filling:

1 can of apple pie filling, I recommend Duncan Hines Comstock More Fruit (it’s not too sweet and there is more fruit than liquid in the filling)



Cut a hole in the cupcake (see photo). Spoon filling into the cupcake and replace the top.  If the apple slices are too large, slice in half.  It doesn’t have to be perfect, you are covering the top with whip cream frosting. Frosting fixes everything!  😉


Whip Cream Frosting:

1 8 ounce bar of cream cheese

2 teaspoons of vanilla

1/2 – 3/4 cup of powdered sugar (taste after 1/2 cup, add more to sweeten to your liking)

24 ounces of heavy cream

1 – 2 teaspoons of cinnamon, either add it whip cream to blend or sprinkle on top, optional

Sprinkles optional

Place bowl and mixing attachment in the refrigerator for 30 minutes. Whip cream cheese until fluffy. Add heavy cream and vanilla and whip into stiff peaks. Add sugar and pipe onto the cupcakes.