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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Red, White Chocolate and Blueberry Cheesecake 

It’s time to celebrate Red, White and Blue and our Nation’s holiday, Independence Day. My bloggers friends and I showcasing some brand new, yummy treats that would be perfect for all Patriotic gatherings. Happy Fourth of July!

  

Crust:

2 cups graham cracker crumbs, I used Keebler

2 Tablespoons of sugar

1 stick of butter, melted

Combine graham cracker crumbs and sugar. Add melted butter and place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer. 
Cheesecake:

3  8 ounce packages of cream cheese, room temperature 

1 cup of sugar

3 eggs, room temperature 

2 Tablespoons of cornstarch

2 Tablespoons of vanilla

3/4 cup sour cream

*1 12 ounce package of white chocolate chips
Microwave white chocolate morsels in a microwave safe bowl, according to package directions. Cool 10 minutes.  *This is optional, you can make a delicious cheesecake without the white chocolate. 
Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Add vanilla, sour cream and cooled white chocolate and blend well. Place in springform pan and bake 1 hour and 15 minutes until center is about set.  Cool for 15 minutes and remove ring from springform pan.  Cool completely and place in refrigerator. 
Garnishes for flag decor:

Blueberries

Strawberries, sliced in half

Heavy Whipping Cream, 8 ounces

1/2 cup powdered sugar

1 teaspoon vanilla
Prepare whipping cream by placing mixing bowl in refrigerator for a minimum of 20 minutes.   At a high speed, combine heavy whipping cream, vanilla and powdered sugar to form stiff peaks.  Place thick layer of whip cream on top of cheesecake. This will act as the “glue” to adhere your fruit on the cheesecake. Place blueberries in the upper left corner in a triangle shape. Add sliced strawberries straight across the cheesecake to form stripes. Use remaining whip cream to pipe stars between the strawberries. Refrigerate. God bless America!  Enjoy!

  
 
 

 Please remember to visit the links below to get all of fabulous Ref, White and Blue Recipes.  

Easy Butter Cake With Berries http://mooreorlesscooking.com/2015/06/29/easy-butter-cake-with-berries/
Patriotic Pie http://cookingfomasahm.blogspot.com/2015/06/patriotic-pie.html
Star Spangled Cannoli http://crumbsinmymustachio.wordpress.com/2015/06/Star-Spangled-Cannoli/
Patriotic Fruit Pops  http://www.therowdybaker.com/?p=3787

Margarita Cheesecake With A Twist Of Lime

Welcome to our Cinco de Mayo celebration. So many yummy Mexican recipes are in this link. I love margaritas. I have created a delicious margarita cheesecake with a pretzel crust. No need to look for the lost shaker of salt, the pretzel crust is all you need!  Enjoy. 

  

Crust: 

1 1/2 cups of crushed pretzels, I used store brand stick pretzels

3 Tablespoons of butter, melted

Preheat oven to 325 degrees. Crush pretzels in food processor. They will not be as fine as graham cracker crumbs, just pick out the large pieces. Mix crumbs and butter together and press into the bottom of a springform pan.  Bake crust for 7-8 minutes. 

Cheesecake:

4 blocks cream cheese, room temperature 

3 eggs

1 teaspoon vanilla

3/4 cup tequila, I used Patron, additional for brushing on top of cheesecake 

3  heaping Tablespoons of corn starch

3/4 cup sour cream

Zest of 2 limes

Using your paddle attachment, whip cream cheese until smooth.  Add eggs, mixing in one at a time. Add vanilla and tequila, mixing well. Add cornstarch and mixing to combine.  Blend in sour cream and lime zest.  Bake for 75 minutes.  Cool for 20 minutes and run knife around the springform ring. Brush tequila on top of cheesecake after removing springform ring.  Cool until room temperature and refrigerate. Keep in refrigerator for a minimum of 6 hours or overnight is fine.  Garish with lime whip cream and pretzels. 

  
Lime Whip Cream:

16 ounces heavy whipping cream

Zest and Juice of 2 limes

1 1/2 cups (or more) powdered sugar

Chill mixing bowl and attachment in refrigerator for 20 minutes or longer. Beat whipping cream until stiff, add lime juice and zest. Add powdered sugar. Add more than 1 1/2 cups if you want sweeter whip  cream. 

After cream is whipped, spread a thin coat around the side of the cheesecake. Place stick pretzels around the sides. Pipe whip cream on top to decorate. 

  

Please make sure you visit the links below to get all of the fabulous Cinco de Mayo Recipes. 

  

Amy, Crumbs in my Mustachio made Easy Taco Salad

http://crumbsinmymustachio.wordpress.com/2015/04/23/Easy-Taco-Salad:

Cindy, Hun, What’s for dinner? made Dessert Chimichangas 

http://www.hunwhatsfordinner.com/2015/04/dessert-chimichangas.html

Nettie, Moore or Less Cooking Blog made Chicken Fajitas

http://mooreorlesscooking.com/2013/09/11/chicken-fajitas/

Lorinda, The Rowdy Baker made Tender Yucateco Pork

http://www.therowdybaker.com/?p=3642

Alyssa, Cooking from a SAHM made Easy Salsa

http://cookingfromasahm.blogspot.com/2015/04/cinco-de-mayo-Mexican-recipes-easy-salsa.html

Snickers Overload Cheesecake


October Assignment: CANDY! This was easy. I love chocolate and I love cheesecakes. This was a delicious naughty good cheesecake. No tricks with this cheesecake, it was a treat to eat!

Crust:
1 package of Oreo cookies, not double stuff
4 Tablespoons butter, melted

Place on package of Oreo cookies in a food processor and pulse into fine crumbs. Combine with butter and place in a springform pan that has been sprayed with Pam. Place pan in freezer to set crust while you prepare the cheesecake.

Cheesecake:
3 8 ounce blocks of cream cheese
1 cup sugar
1 Tablespoon vanilla
11/2 Tablespoon cornstarch
3/4 cup sour cream
3 eggs
1 Fun Size package of Snickers candy bars, cut in quarters

Preheat oven to 325 degrees. Whip softened cream cheese until smooth. Add sugar and blend well. Add vanilla, cornstarch, eggs and sour cream. Mix to combine. Cut 1 package of Fun Size Snickers Bars with kitchen shears into fourths. Add to mixing bowl. Stir to combine. Pour into crust and bake for 1 hour. If your cheesecake is not set in the center after an hour, turn oven off and close the oven door. Leave the cheesecake in the oven for an additional hour with the oven turned off. Remove from oven and cool completely. Once cheesecake has cooled, place in refrigerator for 5-6 hours. Best if it’s overnight.

To decorate top:
Whip cream
1 bag bite size Snickers Candy Bars
1 bag of Snickers Fun Size Bag of candy bars
1/2 or more jar of caramel ice cream topping

Pour caramel sauce over top surface of cooled cheesecake. Pipe whip cream flowers using a Wilton 1M tip around outside edge of cheesecake and place bite size Snickers bars on whip cream flowers. Build a centerpiece with additional Snickers bars in the center of the cheesecake. Keep refrigerated until you ready to dive in. Enjoy!

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 Peaches And Cheesecake Trifles To Go


I am a true Southerner. I was born and raised in Southern California, my Mom was born and raised in North Carolina and I have lived in Tampa over 30 years. I believe I am qualified to be a Southerner. You are not really a Southerner if you have not had a beverage or eaten out of a Mason jar! This is an easy, quick recipe to make, pack and go. Easy to transport to a picnic or to take to a friends house. This can also be made in a large trifle bowl, adjustments on the ingredients would have to be increased. This recipe is dedicated to my real Southern Belle cousin, Janet Solesbee.

Ingredients:
1 angel food cake (I used one from the bakery)
1 box of jello cheesecake instant pudding, prepared according to box directions
1 small tub of frozen whipped topping (I used Cool Whip)
1 bag of toffee bits
3 or more fresh ripe peaches, I used 3 large peaches
6 Mason jars, I used the jelly jars

Cut up peaches and soak in 7-up or Sprite to prevent browning. Place torn up angel food cake in the bottoms of a Mason jars. Add a layer of pudding. Add a layer of peaches. Add whip topping and sprinkle with toffee bits. Repeat layers. You should be able to get 2 layers of everything in the jar. Refrigerate. You will have leftover angel food cake. Enjoy!

**Calorie and fat content can be reduced by using low fat milk and lite frozen topping mix. No sugar was added to the peaches, they were ripe and sweet!

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Red Velvet White Chocolate Cheesecake

971575_783001805060138_1427821524_nCheesecake Layers

2 (8″) round disposable aluminum foil cake pans*
1 (12oz.) package white chocolate morsels
5 (8 oz.) packages of cream cheese, softened
1 cup granulated sugar
2 extra large eggs
1 T vanilla

Preheat oven to 300 degrees. Line bottom and sides of disposable pans with foil, allowing 2-3 inches to extend over sides. Lightly grease foil. (I used Pam).

Microwave white chocolate morsels in a microwave safe bowl, according to package directions. Cool 10 minutes.

Beat cream cheese and melted chocolate on medium speed with an electric mixer until creamy. Gradually add 1 cup of sugar. Beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in 1 tablespoon of vanilla. Pour into prepared pans.

Bake at 300 for 30-35 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with door closed, 30 minutes. Remove from oven, cool completely on wire racks (about 1 1/2 hours). Cover and chill 8 hours or freeze 24-48 hours.

Red Velvet Layers

1 cup butter, softened
2 1/2 cups granulated sugar
6 extra large eggs
3 cups all purpose flour
3 T unsweetened cocoa (I use Ghiradellis)
1/4 t baking soda
1 (8 oz.) sour cream
2 t vanilla
2 (1 oz.) bottles of red food coloring
3 (8″) disposable aluminum foil cake pans*

Preheat oven to 350 degrees. Beat 1 cup of butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add 2 1/2 cups of sugar, beating until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition.

Stir flour, cocoa and baking soda together. Add to butter mixture alternating with sour cream, beginning and ending with flour. Beat on low speed just until blended with each addition. Stir in 2 teaspoons of vanilla, stir in food coloring. Spoon batter into 3 greased and floured disposable cake pans.

Bake at 350 degrees for 20-24 minutes or until a wooden pick comes out clean. Cool on wire racks for 10 minutes. Remove from pans and cool on racks until completely cooled (about an hour).

White Chocolate Frosting

2 (4 oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32 oz) package of powdered sugar, sifted
1/8 t salt

Whisk together boiling water with chocolate until chocolate is melted. Cool 20 minutes, refrigerate for 30 minutes.

Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute, increase speed to high for 2-3 minutes or until it’s fluffy. Gradually add powdered sugar and salt on low speed until blended completely. Increase speed to high and beat for 1-2 minutes until smooth and fluffy.

Cake Assembly

Place one layer of red velvet cake on cake platter. Top with one layer of cheesecake. Alternate one layer of red velvet cake and cheesecake with remaining layers. Spread top and sides with white chocolate frosting. Garnish with store bought coconut candies. Store in refrigerator. Cake serves at least 10-12 generous size pieces.

* Disposable pans are used to insure the cake and the cheesecakes are the same size.

Adapted from Southern Living Magazine.

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